Veggie Loaded Sloppy Joes

If you’ve been following along here you may notice a trend in my cooking. I love to sneak in extra veggies where they may not belong. I know extra veggies – woah, living on the wild side HA. But really, any time I can put my veggies into the main dish without needing to make another side, it’s a good night. Less dishes = a happy husband. These sloppy joes are perfect on their own but if you’re looking for another side, I highly recommend sweet potato puffs (these are my favorite!).

15 min 20-30 min 40 min


  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1 small red pepper, diced
  • 1 small onion, diced
  • 3 large carrots, diced
  • 1 large zucchini, diced
  • 1 large yellow squash, diced
  • 3 tbsp tomato paste
  • 1 cup ketchup
  • 1 tbsp yellow mustard
  • 1/2 cup water
  • 2 tbsp brown sugar
  • 1 tsp chili powder
  • 1 tsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • OPTIONAL: 1/4 tsp red pepper flakes


  1. Heat oil in large skillet over medium high heat.  Add beef and cook until brown, about 5 minutes.  Break into smaller pieces. After cooking transfer to a colander to drain.
  2. In the same skillet, heat more oil and add onion, pepper and carrots. Cook on medium high for 5 minutes or until soft.  Add remaining vegetables and cook for another 2-3 minutes. Add beef back in and combine with vegetables. Lower down heat to low. 
  3. In a small bowl combine remaining ingredients to create a sauce. Whisk together and pour over the meat + veggies.
  4. Cook on low heat for another 10-15 minutes, until mixture has thickened to your liking. I highly recommend serving these on warmed brioche buns!

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