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 with thinly sliced, crispy sweet potato rounds as the base, topped with smoky pulled pork, diced avocado, and fresh salsa. This dish delivers a mix of textures and a burst of flavor from the spices and tangy lime, making it a satisfying meal for any time of day.

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NUTRITION

474kcal
Protein
34g
Fat
21.6g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (≈130g)

5 ounces Pulled Pork (≈142g)

1 quarter Avocado (≈50g)

2 tablespoons Fresh Salsa (≈30g)

1 tablespoon Lime Juice (≈15g)

1 teaspoon Olive Oil (≈4.5g)

1 teaspoon Ground Cumin (≈2.3g)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash and thinly slice the sweet potato into rounds about 1/8-inch thick. Toss the slices in a bowl with olive oil and ground cumin until evenly coated.

  • 3

    Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until they turn golden and crispy, flipping halfway through.

  • 4

    While the sweet potato chips are baking, gently reheat the pulled pork in a small saucepan over medium heat until warmed through, allowing it to develop a smoky flavor if not already seasoned.

  • 5

    Once the chips are ready, arrange them on a serving plate. Top with the heated pulled pork, then add dollops of fresh salsa.

  • 6

    Finish by sprinkling diced avocado over the top and drizzle with lime juice for a tangy finish.

  • 7

    Serve immediately and enjoy your flavorful, nutritious meal.

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 with thinly sliced, crispy sweet potato rounds as the base, topped with smoky pulled pork, diced avocado, and fresh salsa. This dish delivers a mix of textures and a burst of flavor from the spices and tangy lime, making it a satisfying meal for any time of day.

NUTRITION

474kcal
Protein
34g
Fat
21.6g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (≈130g)

5 ounces Pulled Pork (≈142g)

1 quarter Avocado (≈50g)

2 tablespoons Fresh Salsa (≈30g)

1 tablespoon Lime Juice (≈15g)

1 teaspoon Olive Oil (≈4.5g)

1 teaspoon Ground Cumin (≈2.3g)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash and thinly slice the sweet potato into rounds about 1/8-inch thick. Toss the slices in a bowl with olive oil and ground cumin until evenly coated.

  • 3

    Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until they turn golden and crispy, flipping halfway through.

  • 4

    While the sweet potato chips are baking, gently reheat the pulled pork in a small saucepan over medium heat until warmed through, allowing it to develop a smoky flavor if not already seasoned.

  • 5

    Once the chips are ready, arrange them on a serving plate. Top with the heated pulled pork, then add dollops of fresh salsa.

  • 6

    Finish by sprinkling diced avocado over the top and drizzle with lime juice for a tangy finish.

  • 7

    Serve immediately and enjoy your flavorful, nutritious meal.