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
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)
- 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.
- 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.
- Spray a large skillet with cooking spray. Once it’s heated up, cook your potatoes for 10 minutes. Stirring semi-constantly.
- After the 10 minutes, add your BBQ sauce and cook while stirring for another 5 minutes.
- 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.
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.
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.
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
- Combine cabbage, carrots, apple, salt, and lime juice into a large bowl.
- In a medium skillet, cook the onion, in 1 tbsp olive oil for about 5 minutes. Add ginger and cook for another 30 seconds.
- In a bowl, mix together remaining tbsp of olive oil, honey, and rice vinegar. Add the veggies from the pan.
- Pour the dressing over the cabbage mixture and mix. Refrigerate for at least an hour before serving.