Shredded Sweet Potato and Barbecue Sauce Sandwich – The Happy Food Chef Robin Joy

The Happy Food Chef Robin Joy developed the perfect comfort food recipe for this time of year. Her shredded Sweet Potato and Barbecue Sauce Sandwich is a vegetarian take on a traditional pulled-pork sandwich. But instead of using meat, Robin shreds sweet potatoes for the filling. Of course, this recipe can be vegan as well – just be sure to use vegan barbecue sauce and sandwich buns.

Slaw Ingredients

  • 1/2 small red cabbage shredded in a food processor
  • 2-3 carrots shredded in processor
  • 1/2 red onion chopped
  • 3 cloves garlic minced
  • 1 bunch cilantro chopped
  • Juice of one or two lemons
  • Dash or two of coconut vinegar or apple cider vinegar
  • Olive oil about 1/4 cup or less, just enough to balance out the lemon and vinegar
  • Date sugar to taste
  • Ground pepper

Directions:

Place all ingredients in a bowl and mix in well, adjust sweetness and acidity with date sugar, vinegar lemon and oil. Add more dressing ingredients so it’s nice and moist.

Quick Barbecue Sauce Ingredients

  • 1/2 bottle store bought unsweetened barbecue sauce
  • 1/2 bottle unsweetened ketchup
  • 1 teaspoon finely chopped ginger
  • 1/4 finely chopped red or sweet onion
  • 3 cloves garlic minced
  • 1/4 cup date sugar

Directions:

Bring to a boil and simmer for 10 minutes while stirring.

Shredded Sweet Potato Ingredients

  • 2 sweet potatoes shredded in a food processor
  • 1 sweet onion chopped
  • 3 cloves garlic finely chopped
  • 4 burger buns or gluten free buns slices in half and toasted (optional)

Directions:

Place ingredients in a sauté pan and add 1/4 cup water and water sauté until done, about 7-10 minutes adding more water if needed. Add 3 to 4 tablespoons of barbecue sauce to the potato mixture and mix in.

To Assemble Sandwich

If using a bun, place the bottom half on a plate. Then layer first the sweet potato mixture, then the slaw. Top off with more barbecue sauce and the bun top. Enjoy!


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