Smoky Sloppy Joe Roll-Ups

Coconut Roasted Sweet Potatoes


  • 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


  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.

Side Dish 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

Side Dish Instructions

  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.

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