Crispy Sweet Potato Nachos with 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 Pulled Pork

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Nachos with Pulled Pork

Enjoy a unique twist on nachos featuring crispy baked sweet potato slices as the base, topped with tender, flavorful pulled pork, hearty black beans, a dollop of nonfat Greek yogurt, and a splash of fresh salsa. This dish strikes the perfect balance of savory, spicy, and satisfying flavors while keeping the macros in check.

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NUTRITION

378kcal
Protein
36.3g
Fat
8.7g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

4 ounces Lean Pulled Pork (113g)

1/4 cup Black Beans (60g)

2 tablespoons Nonfat Greek Yogurt (30g)

2 tablespoons Fresh Salsa (30g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the sweet potato into thin, even rounds. Arrange them on a baking sheet lined with parchment paper, lightly spraying with a cooking spray or brushing with a tiny bit of oil.

  • 3

    Bake the sweet potato slices for about 20-25 minutes until they are crispy, flipping once halfway through.

  • 4

    While the sweet potato chips are baking, gently reheat the pulled pork if needed, ensuring it is tender and warm.

  • 5

    Once baked and crispy, layer the sweet potato slices on a serving plate as your nacho base.

  • 6

    Top evenly with the warmed pulled pork, then scatter the black beans over the top.

  • 7

    Finish by drizzling nonfat Greek yogurt and fresh salsa over the nachos for a cool and tangy finish.

  • 8

    Serve immediately and enjoy your crispy, protein-packed nachos.

Crispy Sweet Potato Nachos with 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 Pulled Pork

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Nachos with Pulled Pork

Enjoy a unique twist on nachos featuring crispy baked sweet potato slices as the base, topped with tender, flavorful pulled pork, hearty black beans, a dollop of nonfat Greek yogurt, and a splash of fresh salsa. This dish strikes the perfect balance of savory, spicy, and satisfying flavors while keeping the macros in check.

NUTRITION

378kcal
Protein
36.3g
Fat
8.7g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

4 ounces Lean Pulled Pork (113g)

1/4 cup Black Beans (60g)

2 tablespoons Nonfat Greek Yogurt (30g)

2 tablespoons Fresh Salsa (30g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the sweet potato into thin, even rounds. Arrange them on a baking sheet lined with parchment paper, lightly spraying with a cooking spray or brushing with a tiny bit of oil.

  • 3

    Bake the sweet potato slices for about 20-25 minutes until they are crispy, flipping once halfway through.

  • 4

    While the sweet potato chips are baking, gently reheat the pulled pork if needed, ensuring it is tender and warm.

  • 5

    Once baked and crispy, layer the sweet potato slices on a serving plate as your nacho base.

  • 6

    Top evenly with the warmed pulled pork, then scatter the black beans over the top.

  • 7

    Finish by drizzling nonfat Greek yogurt and fresh salsa over the nachos for a cool and tangy finish.

  • 8

    Serve immediately and enjoy your crispy, protein-packed nachos.