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 creative twist on nachos featuring thinly sliced, oven-baked sweet potato rounds topped with tender, smoky pulled pork, hearty black beans, and a refreshing drizzle of nonfat Greek yogurt. This dish combines satisfying crunch, savory flavors, and balanced nutrition in every bite.

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NUTRITION

475kcal
Protein
36.7g
Fat
17.4g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 ounces Smoky Pulled Pork

1/4 cup Black Beans

1/4 cup Nonfat Greek Yogurt

1 teaspoon Smoked Paprika

1 teaspoon Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Thinly slice the sweet potato into rounds or chips. Toss with a little olive oil, smoked paprika, cumin, salt, and pepper.

  • 3

    Spread the sweet potato slices in a single layer on a baking sheet lined with parchment paper and bake for 20-25 minutes until crispy, flipping halfway through.

  • 4

    While the sweet potato chips are baking, gently reheat the pulled pork in a skillet over medium heat, adding a pinch of smoked paprika and cumin to enhance the smoky flavor.

  • 5

    Once baked, layer the crispy sweet potato slices on a serving plate to form a nacho base. Top evenly with the warmed pulled pork and black beans.

  • 6

    Drizzle nonfat Greek yogurt over the top for a cool, tangy finish. Add an extra sprinkle of salt and pepper if desired, and serve immediately.

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 creative twist on nachos featuring thinly sliced, oven-baked sweet potato rounds topped with tender, smoky pulled pork, hearty black beans, and a refreshing drizzle of nonfat Greek yogurt. This dish combines satisfying crunch, savory flavors, and balanced nutrition in every bite.

NUTRITION

475kcal
Protein
36.7g
Fat
17.4g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 ounces Smoky Pulled Pork

1/4 cup Black Beans

1/4 cup Nonfat Greek Yogurt

1 teaspoon Smoked Paprika

1 teaspoon Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Thinly slice the sweet potato into rounds or chips. Toss with a little olive oil, smoked paprika, cumin, salt, and pepper.

  • 3

    Spread the sweet potato slices in a single layer on a baking sheet lined with parchment paper and bake for 20-25 minutes until crispy, flipping halfway through.

  • 4

    While the sweet potato chips are baking, gently reheat the pulled pork in a skillet over medium heat, adding a pinch of smoked paprika and cumin to enhance the smoky flavor.

  • 5

    Once baked, layer the crispy sweet potato slices on a serving plate to form a nacho base. Top evenly with the warmed pulled pork and black beans.

  • 6

    Drizzle nonfat Greek yogurt over the top for a cool, tangy finish. Add an extra sprinkle of salt and pepper if desired, and serve immediately.