Ingredients
For the beans and sweet potato
| 1 tbsp | canola oil | |
| 2 tsp | brown sugar | |
| 1 tsp | chili powder | |
| 1 tsp | smoked paprika | |
| 1/2 tsp | garlic powder | |
| 1/4 tsp | salt | |
| 1 1/2 lb | sweet potato, peeled and diced | |
| 2 cups | (1 can (19 oz/540 ml)) | black beans, drained and rinsed |
For the pork
| 1 lbs | lean ground pork | |
| 1/2 large | yellow onion, finely chopped | |
| 1 tsp | chili powder | |
| 1/2 tsp | oregano | |
| 1/4 tsp | salt | |
| 2 tbsp | tomato paste | |
| 1/2 cup | water | |
| 1/4 cup | ketchup | |
| 1 tsp | Dijon mustard | |
| 1 tsp | Worcestershire | |
| 1 tsp | apple cider vinegar |
For the avocado crema
| 1 | avocado | |
| 1/4 cup | full-fat plain Greek yogurt | |
| juice of a lime | ||
| pinch of salt | ||
| water, to thin |
Directions
- Preheat the oven to 425 F.
- Combine oil, sugar, and spices in a small bowl. Place sweet potato and black beans on a large baking sheet, drizzle with the oil-spice mixture and toss well to coat.
- Spread sweet potatoes and black beans in an even layer. Transfer baking sheet to the oven and roast, stirring occasionally, until sweet potato is tender, about 25 minutes. Remove from oven.
- Meanwhile, preheat a large, deep skillet over medium-high heat. Add pork, onion, and spices. Stir to combine, then cook, breaking apart the meat with a spoon, until browned and crumbly, 5-6 minutes.
- Add tomato paste and stir to coat the meat, then add water, ketchup, Dijon, Worcestershire sauce, and apple cider vinegar. Stir to combine and bring to a simmer, then lower heat and continue to cook, 2-3 minutes, until sauce has thickened slightly. Remove from heat.
- While the pork mixture cooks, blend avocado, Greek yogurt, lime juice and salt in a blender or food processor until smooth.
- To serve, divide coleslaw mix between bowls, then top with “Sloppy Joe” pork, sweet potatoes, beans, pickled onions or pickles, avocado crema and cilantro. Enjoy!