SERVES 4 • PREP TIME: 10 MINUTES • COOK TIME: 20 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
30 MINUTES OR LESS
Sloppy joes are typically high in sodium thanks to their sweet and tangy dressing. This version is low in sodium and achieves the same flavor with beets and a killer homemade barbeque sauce. Tender black beans are paired with meaty mushrooms, caramelized onions, and sweet beets to add a boost of heart-healthy nutrients and create a texturally pleasing dish. My favorite way of eating this is sandwiched between a whole wheat bun and topped with sauerkraut.
2 tablespoons ground flaxseed
5 tablespoons water
1 medium beet, skinned and quartered
1 (15-ounce) can no-salt-added black beans, drained and rinsed
1½ cups baby portabella mushrooms, diced
1 medium yellow onion, chopped
1
.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2
.
In a small mixing bowl, combine the flaxseed and water, mix well and let sit for 5 minutes while it congeals.
3
.
In a blender, blend the beet for 30 seconds, until coarsely chopped into small pieces.
4
.
In a large mixing bowl, mix the beets with the black beans, mushrooms, onion, barbeque seasoning, and flaxseed mixture. Place the mixture on the baking sheet and bake for 20 minutes, stirring halfway through, until lightly golden.
5
.
Add the barbeque sauce and mix well. Dress a sandwich or lettuce wrap with the desired toppings and serve. This dish can also be stored in an airtight container in the refrigerator for 3 to 4 days.
MAKE IT EASIER TIP:
You can add all the ingredients into a slow cooker and let the flavors meld together on a low setting for 4 to 8 hours. Throw it together in the morning and come home to a flavorful dinner.
Per serving:
Calories: 198, Total fat: 2g, Saturated fat: <1g, Cholesterol: 0mg, Sodium: 76mg, Potassium: 595mg, Magnesium: 58mg, Carbohydrates: 36g, Sugars: 8g, Fiber: 12g, Protein: 10g, Added sugar: 2g, Vitamin K: 1mcg