Smoky Sloppy Joes with Coconut Roasted Sweet Potatoes

I was out of town all weekend, so I ended up ordering Power Supply lunches for the week and made this recipe for another meal. My friend actually shared this recipe with me a while ago from a service called eMeals that sends weekly meal plans based on your family size and eating style. The service provides not only paleo recipes, but gluten free, vegetarian, and many more. If you hate spending time looking for recipes, planning out meals for the week, and making grocery lists, definitely check out eMeals! It is a great resource to help you meal prep and stay on track with your health goals. About this recipe though, I have made it several times and absolutely love it! This recipe does need to be doubled if you are meal prepping, which is what I did. It is a pretty simple and quick meal to make and definitely worth a try!

Smoky Sloppy Joe Roll-Ups
Ingredients:

• ¾ lb grass-fed ground beef
• 1 tablespoon coconut oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• ½ (6-oz) can tomato paste
• ¼ cup organic chicken broth
• 1 teaspoon balsamic vinegar
• 1 tablespoon Southwest seasoning
• ¼ teaspoon paprika
• 1 small head Bibb or butter lettuce, leaves separated

Directions:

1. Cook beef in a large nonstick skillet over medium heat 8 minutes or until browned; drain and set aside.
2. Melt oil in skillet; add onion and bell pepper.
3. Cook 5 minutes or until onion is tender.
4. Stir in tomato paste, chicken broth, vinegar, seasoning and paprika.
5. Return beef to skillet, and cook 10 minutes or until sauce thickens.
6. Spoon beef mixture onto lettuce leaves; roll up.

Coconut Roasted Sweet Potatoes
Ingredients:

• 2 large sweet potatoes, peeled and cut into 1-inch chunks
• 1 large onion, thinly sliced
• 2 tablespoon coconut oil, melted
• ¼ teaspoon garlic salt
• ¼ teaspoon pepper

Directions:

1. Preheat oven to 450°F.
2. Combine sweet potatoes, onion, 1 tablespoon oil, garlic salt and pepper on a rimmed baking sheet rubbed with remaining oil.
3. Bake 20 minutes or until sweet potatoes are browned and crispy, turning once.

​Original recipe found here

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