YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Pulled Pork
Enjoy a creative twist on nachos using baked sweet potato slices as a crisp base, topped with savory pulled pork, black beans, creamy avocado, tangy Greek yogurt, and a sprinkle of melted cheddar cheese. This dish delivers a satisfying mix of textures and flavors, balancing hearty protein with nutrient-rich ingredients for a well-rounded meal.
INGREDIENTS
1 medium Sweet Potato (~114g)
4 oz Pulled Pork (~113g)
1/4 cup Black Beans (~60g)
1/4 Avocado (~50g)
2 tbsp Plain Low-Fat Greek Yogurt (~30g)
1/4 cup Shredded Cheddar Cheese (~28g)
PREPARATION
Preheat your oven to 400°F. Thinly slice the sweet potato into chip-like rounds.
Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Lightly spray or brush with a small amount of olive oil and sprinkle with a pinch of salt and pepper.
Bake the sweet potato slices for 20-25 minutes until they turn crispy around the edges. Keep an eye on them to prevent burning.
While the sweet potato chips are baking, warm the pulled pork in a skillet over medium heat until heated through. If desired, add a touch of your favorite seasoning or a splash of water to keep it moist.
Once the chips are ready, layer them on a serving plate. Spoon the warmed pulled pork evenly over the chips.
Top with drained black beans, diced avocado, and a drizzle of plain low-fat Greek yogurt.
Finish with a light sprinkle of shredded cheddar cheese. Optionally, return the plate to the oven for a couple of minutes to slightly melt the cheese.
Serve immediately and enjoy this delicious, nutrient-packed twist on nachos!