Pulled "Pork" Sweet Potato

Pulled "Pork" Sweet Potato


I don't know why I never cook potatoes like this but after making these stuffed bbq potatoes I am officially obsessed with this method for prep! Baking potatoes whole like this eliminates chopping time and it's also such a satisfying way to eat your complex carbs. Eating a whole potato feels indulgent even though calorie wise they're actually super low! One medium sweet potato is roughly 150-200 calories a serving and is extremely satiating. Definitely a great option if you're a hungry girlie like me who needs volume.


Recipe notes:

I've used Say Grace Shreds as the pulled "pork" substitute. It work incredibly well and was my initial inspiration for the recipe as a whole! You can shop their proteins using my affiliate/discount code EVANNRYAN at saygraceprotein.com

Alternatively you can substitute the Say Grace Shreds for textured vegetable protein or soy curls! You could also try crumbled tofu or tempeh.


Recipe makes 4 servings

Macros per serving:

372 cals - 8g fat - 52g carbs - 23g protein


Ingredients, Pulled "Pork":

120g or 4 servings Say Grace Protein Shreds - see notes

2 tbsp ketchup 

1 tbsp tomato paste

1 1/2 tbsp balsamic vinegar

1 tsp paprika

1/2 tsp garlic powder

1 tbsp coconut sugar 

1 tbsp hot sauce

1/4 tsp sa

1/2 bouillon cube + 1 cup hot water or 1 cup vegetable broth



2 cups chopped cabbage

2 tbsp olive oil

1-2 tbsp red wine vinegar (depending on how tangy you like it!)

2 tsp maple syrup

1 heaping tsp dijon mustard


Sweet potatoes:

4 small sweet potatoes

1 tbsp olive oil



Preheat the oven to 375 F and line a baking tray with parchment paper.

Using a fork poke holes on all sides of each sweet potato.  

Massage the sweet potatoes with olive oil.

Place prepared potatoes on the baking tray and bake for 40-45 minutes or until fork tender. Test them around 35-40 minutes by poking a fork into the center of each.

Once fork tender, remove from oven and allow to cool before slicing down the center.

Pulled "Pork":

Add the Say Grace Shreds to a bowl.

Boil 2 cups water and pour over shreds. Allow to soak for 10 minutes.

Drain the shreds completely and press any excess water out.

Set shreds aside.

To a pot add: ketchup, tomato paste, balsamic vinegar, paprika, garlic powder, coconut sugar, hot sauce, salt and vegetable broth.

Whisk the sauce ingredients to combine.

Add the shreds and bring the pot to medium heat.

Cook, stirring every few minutes until bbq sauce has soaked into the shreds.

Turn off heat.


To a blender add the oil, vinegar, maple, and dijon. Blend until smooth.

Add the sliced cabbage to a bowl with a pinch of salt and add the dressing.

Massage the cabbage with the dressing.



Slice the baked sweet potatoes down the center and add 1/4of the bbq shreds and 1/4 of the coleslaw.

Top with hot sauce or sriracha mayo if desired.

For meal prep:

You can add the bbq "pork" to the potatoes, but keep the coleslaw separate until ready to eat. This was you can heat the potatoes if desired.





Looking for more high protein plant-based meal prep recipes with macros? Make sure to check out the High Protein Vegan E-Book Collection for tons of recipe ideas!

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