Heat the olive oil in a large saucepan over medium/high heat.

Add the grated onion to the olive oil along with ½ teaspoon of salt and the chili powder. Saute for 1-2 minutes. Add the tomato paste and saute for another 1-2 minutes.

Then, add the garlic and cook until fragrant. Add the tomato sauce, ketchup, Worcestershire, mustard, and brown sugar. Whisk to combine.

Bring the mixture to a boil over medium/high heat. Turn to low and simmer for 10-15 minutes and remove from the heat.

Prepare the salad. Add the cabbage and red onion to a large salad bowl. Add the red wine vinegar, 1 teaspoon of salt, and sugar. Toss until coated. Cover and transfer to the refrigerator.

Preheat the oven to 450ºF. Spread the sweet potatoes out on a baking sheet. Season with 1 teaspoon of salt. Massage the salt into the sweet potatoes.

Roast the sweet potatoes for 25-30 minutes in the oven or until fork tender.

While the sweet potatoes are roasting, prepare the meat.

Heat a large medium/large skillet. Add the beef and cook until browned, 5-7 minutes. Strain the grease and return the meat to the pan. Pour the sloppy joe sauce over the meat and stir to combine heat over medium heat until it reaches the desired temperature. Remove from the heat.

Assemble the bowls. Evenly distribute the sloppy joe meat to 4-6 bowls, along with the cabbage slaw, sweet potatoes, and sliced pickles.

Enjoy immediately.