YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Pulled Pork
Savor a delightful twist on traditional nachos with crispy baked sweet potato rounds acting as a nutritious base, topped with tender pulled pork, black beans, a dollop of cool Greek yogurt, creamy avocado, and a bright, fresh salsa. This dish brings a harmonious balance of textures and flavors that's as satisfying as it is wholesome.
INGREDIENTS
1 medium Sweet Potato
4 ounces Pulled Pork (lean)
1/4 cup Black Beans
1/4 cup Nonfat Greek Yogurt
1/8 Avocado
2 tablespoons Fresh Salsa
1 teaspoon Olive Oil
Salt & Pepper (to taste)
PREPARATION
Preheat the oven to 425°F. Thinly slice the sweet potato rounds about 1/4 inch thick.
Toss the sweet potato slices with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet.
Bake for 20-25 minutes, flipping halfway through, until they become crispy and golden, resembling nacho chips.
Warm the pulled pork if not using pre-warmed leftovers. Season lightly with salt and pepper if needed.
Plate the crispy sweet potato chips as the base. Layer the pulled pork evenly over the chips.
Sprinkle the black beans over the pork, then add dollops of nonfat Greek yogurt.
Top with diced avocado and drizzle with fresh salsa for an extra burst of flavor.
Serve immediately and enjoy the mix of savory, creamy and fresh flavors.