I’m a fan of easy dinner solutions. If you’ve got some ground turkey and a few pantry staples like tomato & bbq sauce, these turkey sloppy joes make a quick and tasty dinner. And if you’re missing one or two ingredients… No carrots? No biggie. No cilantro? I usually sub some ground coriander instead anyway. Haven’t got gouda? Regular or smoked gouda make these sandwiches extra delicious but they are still great served cheese-less or consider using some cheddar or pepper jack instead!
I served our bbq sloppy joes with steamed broccoli and roasted sweet potatoes. I don’t think I’ve ever posted a simple roasted sweet potato recipe, so here you go: Peel and cube a couple sweet potatoes, toss in olive oil to coat, sprinkle with a generous amount of salt (kosher is best) and freshly ground black pepper. Spread on a baking sheet lined with aluminum foil and bake in a 425 F preheated oven for 20-30 minutes, tossing occasionally, until tender in the middle and browned and crisp on the edges.
BBQ Turkey Sloppy Joes
INGREDIENTS
1 Tbsp. olive oil
1/2 small red onion, diced
1 large carrot, peeled and diced (optional)
1 small red bell pepper, diced
2 cloves garlic, minced
1 – 1 1/2 lbs. ground turkey
1 cup tomato sauce (8 oz. can)
1/2 cup BBQ sauce
1/4 cup water
1/4 cup fresh cilantro, chopped (or I’ve used a dash of coriander instead)
salt and freshly ground black pepper, to taste
for serving:
burger buns
Gouda cheese, shredded
DIRECTIONS
- Heat olive oil in a large skillet over medium heat. Add onion, carrot, and bell pepper and cook, stirring occasionally, until vegetables soften, about 5 minutes. Add garlic and cook, stirring, 30 seconds.
- Add turkey and season with salt and pepper. Cook turkey, breaking it up into pieces, until it starts to brown, about 6 minutes.
- Add tomato sauce, BBQ sauce, and water. Stir; reduce heat to a low simmer, and cook 10 minutes until sauce thickens, stirring occasionally. Remove from heat and stir in cilantro.
- Serve sloppy joes on toasted buns topped with shredded Gouda cheese.
SErves 4-6.
Adapted from Kristine’s Kitchen
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