Pulled Pork Sweet Potato Bowl is a hearty high protein dinner with smoky barbecue pork, roasted sweet potatoes, black beans, corn, cabbage, tomatoes, and a creamy BBQ yogurt sauce.
You get a mix of warm and cool ingredients in every bowl. The sweet potatoes add a little sweetness, while the pulled pork and barbecue sauce give the meal a smoky, savory base. Black beans add more protein and fiber, and shredded cabbage gives the bowl some crunch.
The creamy sauce uses plain Greek yogurt mixed with barbecue sauce and apple cider vinegar, so you still get that familiar BBQ flavor without needing a heavy dressing.
This recipe also makes good use of cooked pulled pork you may already have in the refrigerator or freezer. Keep a baking sheet, medium saucepan, and small mixing bowl nearby since those are the main kitchen tools you’ll use.
Serve these bowls for a weeknight dinner, or portion the ingredients into containers for lunches during the week.
Why You’ll Love This Pulled Pork Sweet Potato Bowl
High in Protein
Each serving has about 52 grams of protein from the pulled pork, black beans, and Greek yogurt.
Plenty of Fiber
Sweet potatoes, black beans, cabbage, corn, tomatoes, and onion give each serving about 12 grams of fiber.
Good for Leftover Pulled Pork
Cooked pulled pork works well here, so this recipe gives you another way to use leftovers without serving the same meal twice.
Sweet and Smoky BBQ Flavor
Smoked paprika and barbecue sauce season both the pork and sweet potatoes, while the yogurt sauce adds a creamy finish.
Works for Meal Prep
You can prepare the main components ahead and store them separately. This keeps the cabbage and vegetables from softening before you’re ready to eat.
Ingredient Substitutions
Sweet Potatoes
Butternut squash can replace the sweet potatoes. Cut it into similar ½-inch cubes so the pieces cook at about the same rate.
Black Beans
Pinto beans can replace the black beans if that’s what you have available.
Frozen Corn
Canned corn can be used instead. Drain it well before adding it to the bowls.
Shredded Cabbage
A plain coleslaw mix can replace the shredded cabbage. Choose one without dressing added.
Grape Tomatoes
Cherry tomatoes can be used in the same amount.
Greek Yogurt
Plain low-fat Greek yogurt can replace nonfat Greek yogurt.
Apple Cider Vinegar
Fresh lime juice can be used in the yogurt sauce if you don’t have apple cider vinegar. It will give the sauce a slightly different tang.
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Pulled Pork Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Pulled Pork:
- 3 cups cooked lean pulled pork
- ⅓ cup reduced-sugar barbecue sauce
- 2 tablespoon water
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
For the Bowls:
- 1 can (15oz) black beans Well rinsed and drained
- 1 cup frozen corn thawed
- 2 cups shredded cabbage
- 1 cup grape tomatoes halved
- ¼ cup red onion finely chopped
- 2 tablespoon chopped fresh cilantro
For the Creamy BBQ Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon reduced-sugar barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 425°F.
- Line a large rimmed baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Add the olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Roast for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- In a medium saucepan, add the pulled pork, barbecue sauce, water, smoked paprika, and garlic powder.
- Cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until heated through.
- In a small mixing bowl, add the Greek yogurt, barbecue sauce, apple cider vinegar, water, and garlic powder. Using a wire whisk, mix until smooth.
- Divide the shredded cabbage between 4 bowls. Add the roasted sweet potatoes, pulled pork, black beans, corn, tomatoes, and red onion.
- Drizzle the creamy BBQ yogurt sauce over each bowl. Sprinkle with chopped cilantro and serve.
Notes
Tips and Tricks
Keep the cold ingredients separate for meal prep – Store the cabbage, tomatoes, onion, and sauce away from the pork and sweet potatoes. This helps the vegetables stay crisp. Use lean pulled pork – Trim away large pieces of visible fat before measuring the pork. This keeps the finished bowls from becoming greasy. Adjust the sauce thickness – If the yogurt sauce thickens while refrigerated, stir in a small amount of water before serving. Use cooked pork without heavy sauce – Plain or lightly seasoned pulled pork gives you more control over the barbecue flavor and sweetness.Storing and Reheating
Refrigerate – Store the pulled pork, sweet potatoes, beans, corn, vegetables, and creamy BBQ yogurt sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat in Microwave – Place the pulled pork, sweet potatoes, black beans, and corn in a microwave-safe dish. Heat until warmed through, then add the cabbage, tomatoes, red onion, cilantro, and yogurt sauce. Reheat on Stovetop – Place the pulled pork in a saucepan over low heat with 1 to 2 tablespoons water. Stir occasionally until heated through. Reheat Sweet Potatoes in Oven – Place the sweet potatoes on a baking sheet and warm at 350°F until heated through.Nutrition
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