Turkey Veggie Sloppy Joes

We LOVE Heather Connell at Multiply Delicious!

This week we couldn’t resist her Turkey Veggie Sloppy Joes! Make sure to check out her blog as well as follow her on twitter @multiplydelicio


I have had a full few days.  I took off from home to head to San Fran yesterday for a full weekend of Blogher Food.  Yea!  I have been looking forward to this trip for a long time now!  I arrived in SF really late last night and have had a full first day here jammed packed with meeting other amazing food bloggers and learning so many new things and valuable information.  I have one more day jammed packed with fun things and then I head back home.  Don’t worry, I promise to recap everyone on the trip once I’m back home.

Now let’s talk about these sloppy joes.  I recently received an email from Sarah, a wonderful reader and fellow mom.  Sarah asked me for a healthy and meatless idea for sloppy joes for her daughter.  This recipe suddenly came to mind because it’s one of my families favorites and it’s a health version to sloppy joes.  It’s packed with veggies which is something we are always trying to fit into our little ones lives these days.  And I’m not talking about one veggie…we are talking 5 different veggies!

Wow!  And it’s not only got the veggies but it’s got protein.  I used turkey for this recipe but you could easily substitute it for meat-less ground.  I found this recipe last year when I subscribed to a wonderful magazine called Clean Eating.  It’s always got healthy and delicious recipes that I’m always eager to try.  Next time your at your bookstore see if you can find it on the stands.  It’s a great source for healthy recipes.  I found this recipe and it’s now a favorite.

So Sarah, I hope you daughter enjoys this sloppy joe recipe as much as my family does.

Have a great weekend everyone and I’ll be back soon to share with everyone my adventures at BlogHer Food.  Now it’s time for me to get some shut eye and rest because tomorrow will be a very long day.

Turkey Veggie Sloppy Joes

Print Recipe

1 ear fresh corn, shucked (about 1 cup)

1 pound white turkey meat (or meat-less ground)

1 red bell pepper, diced

1 yellow bell pepper, diced

1/2 cup red onion, diced

1 1/2 teaspoons chile powder

1 teaspoon garlic powder

1/4 teaspoon salt

2 medium tomatoes, diced into small pieces

1 cup low-sodium chicken (or veggie) broth

1 1/2 tablespoons tomato paste

2 teaspoon low-sodium soy sauce

1 tablespoon arrowroot dissolved in 2 tablespoon cold water (or cornstarch)

Whole Wheat Hamburger Buns

1/2 cup low-fat Monterey Jack Cheese, shredded


Use a small, sharp knife to cut kernels off corn. Set aside.

In a large nonstick skillet over medium-high heat, cook turkey, breaking it up with a spatula or spoon, until it begins to brown, 3 to 4 minutes.  If using the meat-less ground instead of the turkey, cook according to package directions.  Add red and yellow peppers and cook, stirring occassionally, for 2 minutes.  Add onion and cook, stirring occassionally, for 4 minutes.  Add chile powder, garlic powder and salt and cook, stirring occassionally, for 1 minute.  Stir in tomatoes, corn, broth, tomato paste and soy sauce, increase heat to high and bring to a boil.  Reduce to a simmer, cover and cook for 20 minutes.

Add arrowroot mixture (or cornstarch) to sloppy joe mixture, stirring until sauce thickens, 30 seconds to 1 minute.

Toast hamburger buns until lightly browned.

Place a bun half on each plate, open-faced.  Top buns with Sloppy Joe mixture, dividing evenly.  Sprinkle with cheese, dividing evenly, and serve.

Adapted from Clean Eating September/October 2009 Issue

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