BBQ Shredded Beef Sweet Potato Bowl with Peach Coleslaw
This BBQ shredded beef bowl is the perfect summer dinner! Made with air fryer sweet potato fries, juicy BBQ beef, and a fresh peach coleslaw, it’s a healthy and flavorful option for busy moms and peach season lovers.
Creator: Leslie Stokes
I’m all about balance in the summer—give me the flavor and the ease, but make it feel a little fresh and healthy too. That’s where this BBQ shredded beef bowl comes in. It’s basically my “mom version” of the classic BBQ sandwich my family loves. Same juicy meat, same bold BBQ flavor—but served over crispy sweet potato fries and topped with a fresh peach coleslaw that screams summer.
This is one of those meals I throw together when I’ve got leftover shredded beef or I’ve made a big batch of my slow cooker BBQ beef (which you have to try if you haven’t). I keep a bag of frozen sweet potato fries in the freezer at all times, so all I have to do is toss them in the air fryer and boom—crispy base in 10 minutes.
But the real star? That peach slaw. It’s sweet, tangy, and the perfect topping for BBQ anything. The ripe peaches paired with red onion, a little cilantro, and a light honey-lime vinaigrette give it that perfect contrast of fresh and zippy. It takes five minutes to mix up and it instantly makes the bowl feel next-level.
This is also super customizable:
My kids eat the BBQ beef in sandwich form with chips on the side.
My husband goes all in with the fries, meat, and slaw (plus hot sauce).
And me? I pile it into a bowl, drizzle with a little extra BBQ sauce, and call it dinner. High-protein, gluten-free, and full of real food ingredients I can feel good about.
Bonus:
This is also great for meal prep! Store each component separately and assemble when ready. You can even use the peach slaw as a side dish for grilled chicken or burgers.
So if you’ve got peaches on your counter, grab a bag of fries and your leftover BBQ beef—and make this bowl happen. It’s simple, it’s summery, and it’s seriously so good.
BBQ Shredded Beef Sweet Potato Bowl with Peach Coleslaw
Equipment
- slow cooker
Ingredients
For the Beef:
- * 3-4 lb chuck roast or beef shoulder
- * 1 tosp olive oil
- * 1 ½ tsp salt
- * 1 tsp black pepper
- * 1 tsp garlic powder
- * 1 tsp onion powder
- * 1 tsp smoked paprika
- * 1 cup beef broth
- * ¾ cup BBQ sauce plus more for serving
- * 2 tosp apple cider vinegar
- * 1 tosp Worcestershire sauce
- * Optional: 1 tbsp brown sugar for a sweeter sauce
For the Bowl:
- 1 lb shredded BBQ beef use your slow cooker recipe or leftover roast
- 1 bag frozen sweet potato fries
- 1/4 cup BBQ sauce plus more for topping
Peach Coleslaw:
- 2 ripe peaches diced
- 1/4 red onion thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups coleslaw mix or shredded cabbage
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- Juice of 1 lime
- Salt and pepper to taste
Let's Make It
- Season + Sear (Optional but adds great flavor):
- * Pat the beef dry and rub all sides with salt, pepper, garlic powder, onion powder, and paprika.
- * Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides (about 3-4 minutes per side) until browned.
- Add to Crockpot:
- * Place the beef in the slow cooker.
- * Pour in beef broth, BBQ sauce, apple cider vinegar, and Worcestershire.
- * Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the beef is fall-apart tender.
- Oven Method:
- * Place seared beef in a Dutch oven or deep baking dish with the same liquid mix.
- * Cover tightly and bake at 300°F for 3.5-4 hours, checking around the 3-hour mark.
- Shred + Sauce:
- Remove beef from the pot and shred with two forks.
- Skim fat from the cook 'iquid, then return shredded beef to the pot with the juices.
Afer the meat is done:
- Cook the Fries: Air fry the sweet potato fries according to package instructions until crispy.
- Warm the Beef: Reheat shredded BBQ beef and toss with 1/4 cup BBQ sauce.
- Make the Slaw: In a bowl, combine peaches, red onion, cilantro, and coleslaw mix. Whisk together Dijon, vinegar, honey, lime juice, salt, and pepper, then pour over the slaw and toss.
- Assemble: Layer fries in a bowl, top with BBQ beef, a drizzle of extra BBQ sauce, and peach slaw.
- Serve: Enjoy immediately! Optional: add jalapeño slices or hot honey for a spicy kick.
Nutrition Facts
Here’s the estimated nutritional information per serving for the BBQ Shredded Beef Sweet Potato Bowl with Peach Coleslaw:
Calories: 455
Protein: 24g
Fat: 21g
Carbohydrates: 45g
