Preheat the oven to 350 degrees (you can skip this step if you have a toaster!) Halve, peel, and finely dice the red onion. Grate the carrots with a box grater. Finely chop the cilantro. Juice the lime. Mince the jalapeno, removing the ribs and seeds if you prefer less heat.

Pickle the red onion: in a small bowl, combine half the lime juice and half the diced onion. Set aside.

Heat 1 tablespoon oil in a large pan over medium-high heat. Add the garlic, jalapeno, and the remaining red onion to the pan and cook, tossing, 4-5 minutes, until softened. Add the ground beef to the pan and cook, breaking up the pieces, until browned and cooked through, 3-4 minutes. Season with cumin, chili powder, salt, and pepper, to taste. Reduce heat to medium-low and stir the tomatoes into the pan. Simmer for about 15 minutes, until very thick. Season with salt and pepper.

In a large bowl, combine the cilantro, 2 tablespoons oil, 1 teaspoon honey, and the remaining lime juice. Season with salt and pepper.

Halve the hamburger buns, then place in the oven to toast for 3-5 minutes. Alternately, toast in the toaster.

When the sloppy joe mixture is ready, toss the mixed greens and carrots into the cilantro-lime vinaigrette.

Scoop the sloppy joe mixture onto the buns and top with the pickled red onion. Serve alongside the shredded carrot salad. Enjoy!