Ingredients
Sloppy Joe Filling
- 1 Tablespoon olive oil
- ¾ cup finely chopped onion
- 1 large carrot, peeled and grated
- 1 small zucchini, grated
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 pound lean ground turkey
- 2 cups baby spinach, chopped
- 3 Tablespoons tomato paste
- 2 teaspoons brown sugar (or honey or maple syrup)
- 1 teaspoon Dijon mustard
- 3 Tablespoons low-sodium soy sauce (or coconut aminos for gluten-free)
- ⅓ cup water
To Serve
- 6 whole wheat hamburger buns (or other sandwich rolls), toasted
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium-high heat to get it hot and ready for sautéing.
- Cook the onions: Add the finely chopped onion to the skillet and cook, stirring occasionally, until the onions are soft and golden brown, about 2 to 3 minutes.
- Add carrots and zucchini: Stir in the grated carrot and zucchini, cooking for 3 to 4 minutes to release moisture and soften the vegetables.
- Add garlic and season: Once the vegetables are tender, add the minced garlic along with kosher salt and ground pepper, cooking for an additional minute to bring out the flavors.
- Brown the turkey: Add the lean ground turkey to the skillet, breaking it up with a spoon as it cooks. Continue until the turkey is fully browned and cooked through, approximately 5 to 7 minutes.
- Make the sauce: While the turkey cooks, combine tomato paste, brown sugar (or honey/maple syrup), Dijon mustard, soy sauce (or coconut aminos), and water in a small bowl or measuring cup. Stir to mix well.
- Combine spinach and sauce: After the turkey is browned, stir in the chopped baby spinach and pour the prepared sauce over the mixture. Cook on medium-low heat for about 2 minutes, stirring until the sauce coats the meat and the spinach wilts. Taste and adjust salt and pepper as needed.
- Serve: Spoon about three-quarters of a cup of the warm sloppy joe mixture onto each toasted whole wheat bun. Serve immediately and enjoy a nutritious, veggie-packed sandwich.
- Storage: The filling can be prepared in advance or refrigerated in an airtight container for up to 2 days for leftovers.
Notes
- Using low-sodium soy sauce or coconut aminos keeps the recipe lower in salt and suitable for gluten-free diets.
- To make this recipe gluten-free, substitute the buns with gluten-free sandwich rolls.
- Feel free to swap brown sugar with honey or maple syrup according to your preference or dietary restrictions.
- For a spicier version, add a pinch of red pepper flakes when cooking the garlic.
- Leftovers reheat well on the stovetop or microwave; add a little water if the mixture thickens too much during storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
