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 classic nachos with crispy baked sweet potato slices topped with smoky pulled pork, black beans, a refreshing avocado salsa, a sprinkle of reduced-fat cheddar cheese, and a cool dollop of plain nonfat Greek yogurt. This dish balances bold flavors with satisfying textures in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

486kcal
Protein
44g
Fat
15.4g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Pulled Pork

1 medium Sweet Potato (sliced into chips)

1/4 cup Black Beans (rinsed)

1/8 whole Avocado (diced)

0.5 ounce Reduced Fat Cheddar Cheese (shredded)

2 tablespoons Plain Nonfat Greek Yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Thinly slice the sweet potato lengthwise and spread the slices on a baking sheet lined with parchment paper.

  • 2

    Drizzle a small amount of olive oil (if desired) and season lightly with salt and pepper on the sweet potato slices. Bake for 20-25 minutes or until the chips are crispy and slightly browned.

  • 3

    While the chips are baking, warm the pulled pork in a saucepan over medium heat until heated through. If needed, add a splash of water to keep it moist.

  • 4

    In a small bowl, gently toss the rinsed black beans with a pinch of salt, and in another bowl, combine the diced avocado with a squeeze of lime juice for a refreshing salsa.

  • 5

    Assemble your nachos by placing the crispy sweet potato chips on a plate, then layer the warm pulled pork over the chips.

  • 6

    Top with the black beans, avocado salsa, and a light sprinkle of shredded reduced fat cheddar cheese.

  • 7

    Finish with a drizzle or dollop of plain nonfat Greek yogurt for a cool, creamy contrast. Serve immediately and enjoy!

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 classic nachos with crispy baked sweet potato slices topped with smoky pulled pork, black beans, a refreshing avocado salsa, a sprinkle of reduced-fat cheddar cheese, and a cool dollop of plain nonfat Greek yogurt. This dish balances bold flavors with satisfying textures in every bite.

NUTRITION

486kcal
Protein
44g
Fat
15.4g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Pulled Pork

1 medium Sweet Potato (sliced into chips)

1/4 cup Black Beans (rinsed)

1/8 whole Avocado (diced)

0.5 ounce Reduced Fat Cheddar Cheese (shredded)

2 tablespoons Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F. Thinly slice the sweet potato lengthwise and spread the slices on a baking sheet lined with parchment paper.

  • 2

    Drizzle a small amount of olive oil (if desired) and season lightly with salt and pepper on the sweet potato slices. Bake for 20-25 minutes or until the chips are crispy and slightly browned.

  • 3

    While the chips are baking, warm the pulled pork in a saucepan over medium heat until heated through. If needed, add a splash of water to keep it moist.

  • 4

    In a small bowl, gently toss the rinsed black beans with a pinch of salt, and in another bowl, combine the diced avocado with a squeeze of lime juice for a refreshing salsa.

  • 5

    Assemble your nachos by placing the crispy sweet potato chips on a plate, then layer the warm pulled pork over the chips.

  • 6

    Top with the black beans, avocado salsa, and a light sprinkle of shredded reduced fat cheddar cheese.

  • 7

    Finish with a drizzle or dollop of plain nonfat Greek yogurt for a cool, creamy contrast. Serve immediately and enjoy!