Crispy Sweet Potato Nachos with Smoky Pulled Pork

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Nachos with Smoky Pulled Pork

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Nachos with Smoky Pulled Pork

Enjoy a vibrant twist on nachos with crispy baked sweet potato rounds topped with tender smoky pulled pork and a cool dollop of low‐fat Greek yogurt. This dish marries earthy sweetness with smoky-savory notes and a burst of fresh herbs for a balanced, satisfying meal.

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NUTRITION

392kcal
Protein
36.2g
Fat
13g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 ounces Pulled Pork

1/4 cup Low-Fat Greek Yogurt

1 tsp Smoked Paprika

1 tsp Ground Cumin

2 tbsp Fresh Cilantro

2 tbsp diced Red Onion

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and thinly slice the sweet potato into rounds or chips. Toss the slices with smoked paprika, ground cumin, a pinch of salt, and a drizzle of olive oil if desired.

  • 3

    Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until they are crispy and slightly golden.

  • 4

    While the sweet potato chips are baking, gently warm the pulled pork in a saucepan until heated through.

  • 5

    Assemble the nachos by layering the crispy sweet potato slices on a serving platter. Evenly distribute the warm pulled pork over the top.

  • 6

    Finish by adding a dollop of low-fat Greek yogurt on top and sprinkle with fresh cilantro and diced red onion for a burst of freshness.

  • 7

    Serve immediately and enjoy your balanced, crispy, and smoky creation.

Crispy Sweet Potato Nachos with Smoky Pulled Pork

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Nachos with Smoky Pulled Pork

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Nachos with Smoky Pulled Pork

Enjoy a vibrant twist on nachos with crispy baked sweet potato rounds topped with tender smoky pulled pork and a cool dollop of low‐fat Greek yogurt. This dish marries earthy sweetness with smoky-savory notes and a burst of fresh herbs for a balanced, satisfying meal.

NUTRITION

392kcal
Protein
36.2g
Fat
13g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 ounces Pulled Pork

1/4 cup Low-Fat Greek Yogurt

1 tsp Smoked Paprika

1 tsp Ground Cumin

2 tbsp Fresh Cilantro

2 tbsp diced Red Onion

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and thinly slice the sweet potato into rounds or chips. Toss the slices with smoked paprika, ground cumin, a pinch of salt, and a drizzle of olive oil if desired.

  • 3

    Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until they are crispy and slightly golden.

  • 4

    While the sweet potato chips are baking, gently warm the pulled pork in a saucepan until heated through.

  • 5

    Assemble the nachos by layering the crispy sweet potato slices on a serving platter. Evenly distribute the warm pulled pork over the top.

  • 6

    Finish by adding a dollop of low-fat Greek yogurt on top and sprinkle with fresh cilantro and diced red onion for a burst of freshness.

  • 7

    Serve immediately and enjoy your balanced, crispy, and smoky creation.