I never once saw myself making a recipe that featured “no-mato sauce,” but then again I never pictured half of the things that have happened in my life, and yet here I am. As always, I was given the job of creating a dinner recipe on Thursday. Of course, this is not obligatory, as my lack of energy could easily be an excuse for me not to do so. However, most of the time I simply cannot help taking advantage of such a great opportunity to be alone in the kitchen creating new recipes. I tell my mother to get out the type of protein she wants, and I will put together something in my head based off of what she chooses, and the vegetables we have on hand in the fridge. Therefore, after hearing my mother mention the plethera of beets, carrots, and ground meat we had stocked, I knew exactly what I wanted to create – Sloppy Joes.
Honestly, I was a bit skeptical of making a “no-mato” sauce in place of regular tomato sauce, especially since I would be serving those who can eat tomatoes without an issue. I also thought the process was going to be lengthy and draining of energy. Therefore, to combat this, I decided to boil my beets the day before, so that all that needed to be done was the simmering of the sauce the next afternoon. Overall, not only did the sauce come together without a hassle, but the taste was unlike anything I was expecting. Sweet, yet a bit tangy, and with the same exact consistency as tomato sauce, these bison sloppy Joes are packed with nutrition and flavor beyond what a typical tomato sauce could offer. They also are the perfect way to kick off my recipes for February that are naturally vibrant in pink and red. In the end, I can assure you that these Joes are worth making even if you can eat nightshades. My parents and friend enjoyed there’s on top of cauliflower rice (my mother’s new obsession) and sprinkled with crispy roasted leek greens, of which they thoroughly enjoyed. In fact, my dad had completely NO idea that there were no tomatoes in the sauce. Also, our friend noted that though he was never very fond of Sloppy Joes, today’s recipe won him over, and he would easily choose to eat it any day. Again, my dad still cannot get over the fact that it is made out of beets, carrots, and sweet potato, not nightshades. That being said, this recipe will certainly be a hit with everyone around your table.
Ground Bison Sloppy Joes
- 3/4 cup red beet (2-3 small beets) – chopped
- 1 cup white onion
- 1 1/2 cups carrots
- 1 1/2 cups sweet potato
- 4 garlic cloves
- 3/4 tsp dried oregano
- 2 tsp dried basil
- 1 1/2 tsp sea salt
- 1 1/2 cups bone broth
- 1 tbsp lemon juice (1/2 lemon)
- 1 tbsp lard
- 1 lb ground bison
- 1 celery stock
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1 tbsp lard
- Cut beets into small, 1 inch chunks, and boil in a small sauce pan for 10 minutes until fork tender, draining into a cylinder once cooked.
- Next, chop sweet potato and carrots into 1/2-1 inch pieces, mince garlic, and dice onion and celery.
- Heat 1 tbsp lard in a large sauce pan over medium-low heat.
- Once hot, add minced garlic, diced onion, chopped carrots and sweet potato, and boiled beets to the pan, sprinkling with 1 1/2 tsp sea salt, oregano, and dried basil.
- Allow the mixture to cook on medium-low for 8 minutes.
- Add in bone broth and turn the heat to medium-high, allowing the mixture to simmer for 10 minutes with a cracked lid.
- Once finished simmering, add mixture to a food processor with lemon juice, blending until desired consistency is reached.
- Back in the large pan, heat remaining tbsp of lard over medium-low heat.
- Once hot, add chopped celery and ground bison, sprinkling with garlic, sea salt, and onion powder, and allowing to cook for 5-8 minutes, until the meat is no longer pink.
- Pour prepared sauced over cooked meat, stir to combine, and turn the burner to low, allowing the mixture to fully incorporate and heat through.
- Remove the pan from the heat and serve the sloppy joe sauce over spaghetti squash, a lettuce wrap, cauliflower rice, or anything else you like!
Ephesians 2:4-5 “