Mango Turkey Sloppy Joe Salad Bowls {Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Paleo Mango Turkey Sloppy Joe Salad Bowls are full of flavor and a fun twist on a classic Sloppy Joe! Plus eating Sloppy Joes as a salad makes them a little less sloppy.
Mango Turkey Sloppy Joes:
  • 2 tablespoons olive oil
  • 1 lb (450 g) ground turkey
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • ¾ cup fresh mango puree (see Note)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons coconut aminos (or tamari sauce or soy sauce if not doing paleo/Whole30)
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 cups fresh salad greens
  • ½ medium-large red onion, thinly sliced
  • 1 avocado, quartered
  • 1 mango, peeled and thinly sliced
  1. Add the oil to a large skillet over medium to medium-high heat. Add the turkey, onion, and garlic and cook (uncovered) until the meat is browned, about 5 to 8 minutes, stirring occasionally.
  2. Stir in the mango puree, vinegar, coconut aminos, tomato paste, honey, Dijon, chili powder, salt, and pepper. Bring up to a simmer and cook until thickened, about 3 to 5 minutes, stirring frequently. Cool slightly.
  3. To assemble the salads, arrange the greens in the bottom of 4 large bowls. Place ¼ of the meat mixture on top of each, and divide the red onion, avocado, and sliced mango between each salad. Serve immediately.
Fresh Mango Puree: To make this, peel and cut fresh mango (you will probably need 1 to 2 mangoes for this recipe), and then puree it until smooth in a blender or food processor. If you have leftover mango puree, use it as a topping for yogurt, oatmeal, ice cream, pancakes, etc.

To Make Ahead: Make the meat mixture up to 3 days in advance and store it covered in the fridge until serving.

Whole30-Friendly: To make this recipe Whole30-compliant, omit the honey (and so you may want to reduce the vinegar by half or so), omit the Dijon, and add ½ teaspoon mustard powder.
Recipe by An Edible Mosaicâ„¢ at