ZENB Turkey Sloppy Joes
SERVES 8
PREP TIME 5 minutes
COOK TIME 25 minutes
TOTAL TIME 30 minutes
NUTRITION FACTS
Serving Size: 268g
Servings: 8
Calories: 430
Amount per Serving* | % Daily Value | |
Total Fat | 18g | 23% |
Saturated Fat | 3.5g | 18% |
Cholesterol | 85mg | 28% |
Sodium | 690mg | 30% |
Carbohydrates | 35g | 13% |
Dietary Fiber | 6g | 21% |
Total Sugar | 7g | |
Protein | 31g | |
Vitamin A | 4% | |
Vitamin C | 8% | |
Calcium | 81mg | 6% |
Iron | 4mg | 20% |
Potassium | 629mg | 15% |
FEATURED IN RECIPE

Create Your Own ZENB Pasta Sauce Pack
This ZENB Turkey Sloppy Joes recipe is a delicious take on a classic sandwich. Using ZENB Sweet Carrot and Tomato Marinara Pasta Sauce, you’ll love the elevated flavors in this recipe. Proving a good source of protein and delicious flavors, this may be your family’s new favorite recipe.
INGREDIENTS
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1/2 teaspoon each kosher salt and ground black pepper
- 2 pounds lean ground turkey (93% lean)
- 1 carton (15.5 ounces) ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons yellow mustard
- 1/2 teaspoon garlic powder
- 8 hamburger-style sesame seed buns
INSTRUCTIONS
1.Heat oil in large skillet on medium-high heat. Add onions, peppers, salt and pepper to skillet. Cook 6-8 minutes, stirring frequently, until edges begin to brown. Add turkey; cook 5-7 minutes or until done, breaking up large chunks with wooden spoon.
2.Add ZENB Sauce, Worcestershire, mustard powder and garlic powder; bring mixture to a simmer. Reduce heat to medium-low. Cook 12-15 minutes, stirring occasionally, until sauce is slightly thickened.
3.Fill buns with meat mixture; serve immediately.
Tasty Tips
Serve sandwiches with toppings such as dill pickle chips, pickled jalapeño pepper slices, coleslaw or cheese slices.
Substitute lean ground beef or refrigerated plant-based protein for the ground turkey.
Top hot split baked potatoes with the meat mixture for a gluten-free option.
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