Smokey Sloppy Joes
with Shredded Carrot Salad and Cilantro-Lime Vinaigrette
Get ready for a cafeteria throwback. We’re stepping up classic Sloppy Joes with pickled onion and deep, smoky spices. A crisp side salad with tangy dressing finishes off the dish with a bang.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Ground Beef
113 g
Red Onion
170 g
Spring Mix
113 g
Carrot
2 unit
Lime
14 g
Cilantro
4 unit
Brioche Bun
(Contains: Gluten, Egg, Milk)
2 unit
Crushed Tomatoes
4 tsp
Sloppy Joe Seasoning
1 tbsp
Honey
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the broiler. (To toast the buns.) Wash and dry all produce. Grate the carrot.
Make the Sloppy Joe mixture: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion. Cook, stirring often, until softened, 4-5 min. Add the ground beef to the pan and cook, breaking the beef up into smaller pieces, until no longer pink, 3-4 min. Stir in the spice blend and 1 tsp honey. Reduce heat to medium-low and stir the tomatoes into the pan. Simmer until very thick, 15 min. (It should be a scoopable consistency!)
Make the dressing: Meanwhile, finely chop the cilantro. Zest and juice the limes into a large bowl. Whisk in the cilantro, remaining honey and a drizzle of oil.
Toast the buns: Halve the buns, then arrange them cut-side up on a baking sheet. Toast in the centre of the oven until golden-brown, 2-3 min. (TIP: Keep your eye on the buns so they don't burn!)
Make the shredded carrot salad: When the Sloppy Joe mixture is ready, toss the spring mix and grated carrot into the cilantro-lime vinaigrette.
Finish and serve: Season the Sloppy Joe mixture with salt and pepper. Scoop onto toasted buns. Serve alongside the shredded carrot salad. Enjoy!
