“Pulled Pork” AKA BBQ Sweet Potato Sammies with All of the Slaws!

This sandwich, as the post title states, is a vegetarian take on pulled pork.  Personally, I find it just as delicious and it’s super easy to make.  It makes a great lunch because you can simply make it the night before and you’ll have plenty to bring for a few days of lunches.  Plus, it’s great because it goes great with a variety of different slaws, which I’ll include below too.

BBQ Sweet Potato Sammies

Ingredients:
2 large sweet potatoes
BBQ sauce of your choosing (4-5 tbsp is good – feel free to add more/less. I like more.)
Olive Oil cooking spray
Buns (for sandwich)
Some kind of slaw (directions below)

Directions:

  1. Wash and skin sweet potatoes.  I usually just like to cut off the top/bottom of the potatoes and remove any weird spots from the skin.
  2. Shred potatoes.  You can either use a cheese grater for this, or you can use a spiralizer machine.  The spiralizer machine will cut your potatoes into curls, but I usually just take the curls and chop them up a little.  This is the easiest way, but the cheese grater method makes it a little more like a pulled pork texture.  I’d say if you’re making this for a party, use the cheese grater.  If you’re making it for yourself, use the spiralizer.

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  3. Spray a large skillet with cooking spray.  Once it’s heated up, cook your potatoes for 10 minutes.  Stirring semi-constantly.
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  4. After the 10 minutes, add your BBQ sauce and cook while stirring for another  5 minutes.
  5. You’re done!  Time to make the slaw.

For the slaw, I’m not the biggest fan of regular coleslaw (too much mayo), but I’m sure this will taste just fine with that.  I prefer vinegar based slaws, so here are a few I’ve made and I think taste really great with the BBQ sweet potatoes.

Clean Eating Mango Slaw

This slaw adds a nice sweet and salty flavor to your sammy.  I found this recipe on iFoodReal.

Ingredients:
1 lb white cabbage, shredded (thinly sliced is fine too)
1 large mango, diced
3 tbsp cilantro
1 tbsp white vinegar (or 2 if you’re like me and love vinegar)
1/2 tsp salt

Directions:  Combine all ingredients and toss in a large bowl!

Red Cabbage Slaw

This is a nice crunchy and colorful slaw to add to your BBQ sweet potatoes.  I found this recipe on Real Housemoms.

Ingredients:
1/2 red cabbage, thinly sliced
1/2 cup cilantro, chopped
2 medium carrots, shredded
1/3 cup rice vinegar
1/2 tbsp sugar
1/2 tbsp honey
1 tsp salt
1 tsp pepper

Directions: Toss ingredients together in a bowl and let sit for at least one hour.

Ginger Lime Asian Slaw

This slaw adds a nice sweet, but tangy flavor.  It’s a bit more involved than the first two, but it’s worth it.  I found this recipe on Real Food Real Deals.

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Ingredients:
8 cups Napa cabbage, thinly sliced
3 carrots, grated
1 apple, grated
1/2 tsp salt
1 tbsp lime juice
2 tbsp olive oil
1 tbsp minced onion
1 tbsp minced fresh ginger
1 tbsp honey
2 tbsp rice vinegar

Directions:

    1. Combine cabbage, carrots, apple, salt, and lime juice into a large bowl.
    2. In a medium skillet, cook the onion, in 1 tbsp olive oil for about 5 minutes.  Add ginger and cook for another 30 seconds.
    3. In a bowl, mix together remaining tbsp of olive oil, honey, and rice vinegar.  Add the veggies from the pan.
    4. Pour the dressing over the cabbage mixture and mix.  Refrigerate for at least an hour before serving.
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Spaghetti Squash Italian Casserole

This is the recipe that transformed my boyfriend and I into spaghetti squash fanatics (or “sketti squash” as we affectionately refer to it as now).  I knew of spaghetti squash because a friend of mine raved about it in college, but I don’t think I ever tasted it.  We try to eat really healthy, and my boyfriend came across this recipe earlier in the year.  It’s still our favorite spaghetti squash recipe, and the best parts about it are that it’s super easy to make, very healthy, and heats up very well (helloooo leftovers)!  Thanks to (Healthy) Vittles and Bits for the original recipe (I have modified it slightly to reflect how I make it)!

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Ingredients:

1 lb ground turkey
3 pressed garlic cloves
2 cups tomato sauce
1 tsp dried oregano/parsley mix (3/4 oregano, 1/4 parsley)
3/4 (6oz) bag of shredded, reduced fat mozzarella cheese
1 large spaghetti squash
1/2 cup Feta cheese

Directions:

1. Preheat oven to 375 degrees.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Place each half face down on a large microwaveable plate and microwave for 10 minutes on high.
3.  While the squash is cooking in the microwave, brown the ground turkey over medium heat. Add in the garlic, tomato sauce, oregano/parsley mix seasoning.  Mix together.  Stir in 1/2 of shredded mozzarella.
4. When the squash is finished cooking, let cool for a few minutes.  Then scrape out the insides of the squash halves using a fork into a 9×13 pan (if it is not a non-stick pan, spray with some olive oil cooking spray).  The spaghetti squash should be the first layer on the bottom of the pan.
5. Spoon the ground turkey mixture on top of the spaghetti squash.
6. Sprinkle the feta cheese and the rest of the mozzarella cheese on top and bake uncovered for about 20-25 minutes.
7.  After 20-25 minutes, broil for 3-5 minutes (500 degrees) until the cheese is nice and browned on top.
8. Serve!

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