These Vegan Sloppy Joe Bowls with Spaghetti Squash are the perfect easy and quick dinner. On the table in just 30 minutes, these bowls will please the whole family!
One of the things I loved growing up was Sloppy Joes. I feel like they are an iconic American meal. You know what I am talking about. The canned meat and sauce, cooked and then smothered over a white hamburger bun. Iconic and classic. I remembered they were one of my favorite dinners and I would always ask my mom to make them. It might have been because that also meant it was tater tot night too but that is beside the point...
These Vegan Sloppy Joe Bowls are everything you could wish for to bring your favorite childhood food back to life. These bowls are a healthier and heartier rendition of the classic and served in just 30 minutes. Savory lentils and mushrooms cooked in a tomato-based sauce served over spaghetti squash, you don't know what you are missing.
For some other great kid-friendly classics, check out this Vegan Hamburger Helper or this Baked Walking Taco Casserole!
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Ingredient Notes
- Canned Lentils- The base of these Sloppy Joe Bowls are lentils. Lentils are one of the most budget-friendly protein sources out there. They are made up of more than 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron, a mineral that is sometimes lacking in plant-based diets. Using canned lentils keeps this recipe under 30 minutes but you are more than welcome to cook your lentils and use those! Just make sure to use green or brown lentils. Red lentils will turn to mush when cooking.
- Mushrooms- The mushrooms help to lend an extra heartiness to the recipe and bulk up the bowls with some extra vegetables. Feel free to leave them out if you don't like them but you won't taste them, I promise! I used sliced Baby Bellas in this recipe.
- Coconut Aminos- To keep these Sloppy Joe Bowls Gluten-Free, the umami component is Coconut Aminos. Traditional Sloppy Joes use Worcestershire Sauce which is not vegan, the coconut aminos help to add that depth.
- Tomato Sauce- Sloppy Joes are always served in a tomato-based sauce. I used canned tomato sauce in this recipe.
- Spaghetti Squash- To keep this recipe lower in carbs, I served these bowls over Spaghetti Squash. Spaghetti Squash is a perfect pasta alternative and base. Alternatively, you can make these traditional by serving on a hamburger bun.
Please see the recipe card for the full ingredient list and quantities.
Instructions
How to Make Spaghetti Squash
- Cut your spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with a little bit of olive oil and season with salt and pepper.
- Place the squash cut-side down on the baking sheet and pierce the skin a few times with a fork.
- Bake for 30 minutes until fork tender. Scoop out the spaghetti squash strands and add them to a large bowl.
How to Make the Sloppy Joe Bowls
- Finely dice the onion, mushrooms, and bell pepper, add them to a skillet and sauté over medium heat until tender. About 5 minutes.
- Drain the lentils and add them to the skillet along with the remaining ingredients.
- Sauté over medium heat for 10-15 minutes until the sauce begins to boil and thicken.
- Simmer until ready to serve.
Hint: For easy cleanup, place the squash on parchment paper before roasting, then you only have to clean one dish!
Substitutions
- Lentil Substitutions - If you aren't a fan of lentils, swap them out for some vegan beef crumbles. The vegan beef crumbles will make this even more like the dish from childhood!
- Bun - Turn these Sloppy Joe Bowls into regular sloppy joes by serving on hamburger buns with the spaghetti squash on the side.
- Extra Vegetables - I like to call this dish "stealthy healthy" because it is a dish kids will love but not know they are getting a ton of nutrients. Additional vegetables you can add to this dish include carrots, zucchini, or finely diced cauliflower.
Variations
- Spicy - Make these sloppy joe bowls extra spicy by adding jalapeno pepper along with the onion and bell pepper. Or you can top with some crushed red pepper to up the spice level.
- Boats - For a fun variation, Add the sloppy joe mix directly into the spaghetti squash and serve boat style!
- Cheesy - Top with your favorite vegan cheese and broil until it is melted to give these sloppy joe bowls a cheesy spin!
Check out this other delicious bowl recipe, Easy Vegan Fajita Bowl!
FAQ's
Yes! This is the perfect easy lunch meal prep recipe! Use glass meal prep containers and place the spaghetti squash down first and then top with the sloppy joe mix. Store in the refrigerator.
No, while lentils contain a lot of fiber, they also contain quite a bit of carbs. The net carbs of one bowl is 22.7 grams which is more that what someone on the keto diet would want in one meal. While these bowls are incredibly healthy, they would not be suitable for the keto diet.
Unfortunately no they are not. Lentils are a legume which makes them not compliant with a Whole30 or Paleo diet.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Cast Iron Skillet
- Cookie Sheet
- Wooden Spoon
- Can Opener
Storage
Directions for Storage and Refrigeration
Store the sloppy joe mixture in an airtight container for up to 4 days in the fridge. Store the spaghetti squash separately, it will keep for 4-5 days in the fridge.
Reheat in the microwave until heated through.
Directions for Freezing
If using a container, fill it ¾ of the way with the sloppy joe mixture, leaving room for expansion. If using a gallon size freezer bag, fill and then lay flat to freeze to take up the least amount of space. The mixture will keep for 3-4 months in the freezer.
To freeze the spaghetti squash, allow the cooked squash to cool completely before transferring the noodles to freezer-safe bags. To prevent the squash from freezer burn, you’ll want to squeeze as much air as possible out of the bags. The squash should keep for up to 7-8 months in the freezer.
Top tips
- Keep in mind how much olive oil you add to the spaghetti squash before roasting. Too much will make it soggy. A light drizzle will do and then brush it around. Season it with salt and pepper according to taste.
- Serving ideas for these easy sloppy joe bowls include pickled red onions, dill pickle chips, a hearty side salad, or some roasted vegetables.
- If you are cooking your lentils for this dish, make sure to pick them through ahead of time to make sure there are no rocks or debris. Cover the lentils with water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for about 30 minutes or until tender but not mushy.
Other Great 30 Minute Recipes
- Vegan Portobello Mushroom Tacos
- 30 Minute Crunchy Thai Quinoa Salad
- Baked Walking Taco Casserole
- Gluten-Free Korean Inspired Curry Rice
- Vegan Freezer Burritos
30 Minute Vegan Sloppy Joe Bowls with Spaghetti Squash
Ingredients
- 2 14.5 ounce cans green or brown lentils
- 1 yellow onion
- 4 ounces baby bella mushrooms
- 2 tablespoons tomato paste
- 15 ounces tomato sauce
- 3 cloves garlic
- ¼ cup coconut aminos
- 2 tablespoons dijon mustard
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon coconut sugar
- 1 teaspoon apple cider vinegar
- 2 large spaghetti squash
Instructions
- Preheat the oven to 425 degrees
- Cut your spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with a little bit of olive oil and season with salt and pepper.
- Place the squash cut-side down on the baking sheet and pierce the skin a few times with a fork.
- Bake for 30 minutes until fork tender. Scoop out the spaghetti squash strands and add them to a large bowl.
- While the squash is in the oven, finely dice the onion, mushrooms, and bell pepper, add them to a skillet and sauté over medium heat until tender. About 5 minutes.
- Drain the lentils and add them to the skillet along with the remaining ingredients.
- Sauté over medium heat for 10-15 minutes until the sauce begins to boil and thicken.
- Simmer until ready to serve.
- To serve, layer the spaghetti squash into bowls and then top with the sloppy joe mixture.
Notes
- Keep in mind how much olive oil you add to the spaghetti squash before roasting. Too much will make it soggy. A light drizzle will do and then brush it around. Season it with salt and pepper according to taste.
- Serving ideas for these easy sloppy joe bowls include pickled red onions, dill pickle chips, a hearty side salad, or some roasted vegetables.
- If you are cooking your lentils for this dish, make sure to pick them through ahead of time to make sure there are no rocks or debris. Cover the lentils with water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for about 30 minutes or until tender but not mushy.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Jan says
This was absolutely delish! The whole family loved it, will be making this again.
Jeannie says
great combo meal and super healthy! Glad that its ready in just 30 minutes.
Jere' says
I have never seen canned lentils so that is new to me and will look for them. I am glad to have this recipe as I want to use a spaghetti squash and this whole dish looks hearty.
Alexandra says
So hearty and delicious - our new favourite comforting dinner. Love the flavours!
Jerika says
Can't wait to dig in to these Vegan Sloppy Joe Bowls!:) Yum! Looks so delicious and nutritious. I will be thrilled to share this with my fam. Thanks!:)
Tavo says
I loved the recipe and it's very healthy too! First time making a sloppy Joe and loved it!
amanda says
These were delicious! I made them for my meat eating husband and he absolutely loved it!
Nora says
Never made a sloppy Joe before! And now I have to try! Thanks for the push! 😉
nancy says
love this vegan take on a classic
Megan Ellam says
These look incredible. I will have to give them a whirl. Thanks for sharing.
Jacqui says
Such a creative recipe, so perfect for all the squash lovers out there!
Kaitlin says
I tried these for dinner tonight and they came out perfect! I never thought to add sloppy Joe “meat” to noodles!
Holly says
Delicious! This was a great way to get my kids to eat spaghetti squash! The Dijon mustard is a nice touch.
Andrea says
love that these are in bowls and that it only took 30 minutes too! it turned out so yummy!
Marie says
Such a filling and affordable dinner idea! Loved it
Addie says
Total comfort food! Yum!
Agnieszka says
This dish was really yummy. My kids don't like regular sloppy joe's but they actually ate this! Mom win!
julie says
I have to say I was unsure about the combo of these ingredients but I just have to say OMG DELICIOUS!
Natalie says
Oh yum! This looks quite healthy with squash spaghetti. I have to give this recipe a try.
Stefanie says
great idea!! this looks great, will try!
Anaiah says
This is such a fun twist on childhood classic. I love it! These vegan sloppy joe bowls were so delicious.