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 where crispy, baked sweet potato rounds serve as a wholesome base for smoky, tender pulled pork. Topped with a dollop of creamy nonfat Greek yogurt, zesty fresh salsa, and a hint of smooth avocado, this dish delivers a balanced crunch and satisfying flavors perfect for a nutritious dinner.

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NUTRITION

467kcal
Protein
37.5g
Fat
21.1g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (170g, baked)

4 ounces Pulled Pork (113g, cooked)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup Fresh Salsa (60g)

1/4 medium Avocado (50g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Wash the sweet potato thoroughly and slice it into thin rounds, about 1/8-inch thick, to create the nacho chips.

  • 2

    Arrange the sweet potato rounds on a baking sheet lined with parchment paper. Lightly spray with olive oil and sprinkle with a pinch of salt. Bake for 20-25 minutes until they are crispy and lightly browned.

  • 3

    While the sweet potato chips are baking, gently reheat the smoky pulled pork in a small saucepan over low heat until warmed through, ensuring it stays tender.

  • 4

    Once the chips are ready, arrange them on a serving plate. Spoon the warm pulled pork over the chips evenly.

  • 5

    Top with a dollop of nonfat Greek yogurt, a drizzle of fresh salsa, and scatter small pieces of avocado over the top.

  • 6

    Garnish with fresh cilantro if desired, and serve immediately while the chips retain their crispness.

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 where crispy, baked sweet potato rounds serve as a wholesome base for smoky, tender pulled pork. Topped with a dollop of creamy nonfat Greek yogurt, zesty fresh salsa, and a hint of smooth avocado, this dish delivers a balanced crunch and satisfying flavors perfect for a nutritious dinner.

NUTRITION

467kcal
Protein
37.5g
Fat
21.1g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (170g, baked)

4 ounces Pulled Pork (113g, cooked)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup Fresh Salsa (60g)

1/4 medium Avocado (50g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash the sweet potato thoroughly and slice it into thin rounds, about 1/8-inch thick, to create the nacho chips.

  • 2

    Arrange the sweet potato rounds on a baking sheet lined with parchment paper. Lightly spray with olive oil and sprinkle with a pinch of salt. Bake for 20-25 minutes until they are crispy and lightly browned.

  • 3

    While the sweet potato chips are baking, gently reheat the smoky pulled pork in a small saucepan over low heat until warmed through, ensuring it stays tender.

  • 4

    Once the chips are ready, arrange them on a serving plate. Spoon the warm pulled pork over the chips evenly.

  • 5

    Top with a dollop of nonfat Greek yogurt, a drizzle of fresh salsa, and scatter small pieces of avocado over the top.

  • 6

    Garnish with fresh cilantro if desired, and serve immediately while the chips retain their crispness.