When Keegan is away, I like to make all the vegetables he doesn’t like. Do you do that too? I’m always sad to see him go, but manage to console myself with mushrooms* and tomatoes.

Some of his least favorite foods are ones that both Ellie and I like a lot. In particular, they are red peppers and tomatoes.

In honor of our girls’ night, I decided to doctor up my usual turkey sloppy joe recipe with veggies. Because after a weekend of gluttony, I’m always trying to get more vegetables in both of our diets.

Ready in around 30 minutes, ground turkey sloppy joes are spiked with carrots, red bell pepper and diced tomatoes. I served ours with roasted potato wedges, which were quickly gobbled up by both of us.

If you decide to try this out, I have two tips. I’d recommend that you start with the potatoes and then, chop the veggies for your sloppy joes before you even turn on the stove.

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Roasted Potatoes
Ingredients:
2 red potatoes per person
1-2 tbsp. extra virgin olive oil
Salt
Freshly cracked black pepper

Directions:
Preheat the oven to 400 F. Cut the potatoes in half vertically. Then, cut each half into three wedges. Place on a baking sheet. Toss with the oil, salt and freshly cracked black pepper. Roast for 15 minutes. Then, turn and cook for another 15 or until tender.

Vegged Out Sloppy Joes
Serves 2 1/2

Ingredients:
2 1/2 whole wheat buns
2 tbsp. onion, finely chopped
1 carrot, chopped into bite size pieces
1/4 c. red bell pepper, chopped into bite size pieces
1/3 lb. ground turkey
1/2 c. canned diced tomatoes (with juices)
1/2 c. canned tomato sauce
1 tsp. brown sugar
3 shakes Worcestershire sauce
2 tbsp. extra virgin olive oil
1 tsp. yellow mustard
1 tbsp. red wine vinegar
Salt
Freshly cracked black pepper

Directions:
Heat the extra virgin olive oil in a non-stick skillet over medium heat. Add the onions, season with salt and pepper, and cook until soft. Now, add the peppers and carrot (These should be bite size pieces.). Cook until tender, about 7 minutes. Remove and set aside in a bowl. Add the ground turkey to the pan. Season with salt and pepper and cook until browned. Put the veggies back in the pan. Add the diced tomatoes and sauce. Then, season with mustard, brown sugar, red wine vinegar, worcestershire sauce, salt and pepper. Cook over medium heat, stirring occasionally until reduced (about 7 minutes). Taste and adjust the seasonings to your liking. I added a touch more brown sugar to ours. Serve on whole wheat buns.

*Full Disclaimer: Ellie used to eat mushrooms, but is now a little wary of them. I’m doing my best to pretend it isn’t happening, because I love them so much. It’s not really working.