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Pulled pork sweet potato bowl with roasted sweet potatoes, black beans, corn, tomatoes, red cabbage, cilantro, and creamy BBQ yogurt sauce in a black bowl.

Pulled Pork Sweet Potato Bowl

Nesting Lane
Pulled Pork Sweet Potato Bowl is a high protein dinner with smoky BBQ flavor, hearty vegetables, and a creamy yogurt sauce for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Cutting Board
Sharp Knife
Medium Saucepan
Wooden Spoon
Small Bowl
Whisk

Ingredients
 

For the Sweet Potatoes:

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:

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

Calories: 567kcalCarbohydrates: 67gProtein: 52gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 113mgSodium: 652mgPotassium: 1682mgFiber: 12gSugar: 19gVitamin A: 16716IUVitamin C: 25mgCalcium: 123mgIron: 4mg
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