Crispy Sweet Potato Nachos with 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 Pulled Pork

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Nachos with Pulled Pork

Enjoy a delightful twist on nachos using crispy baked sweet potato rounds, topped with savory pulled pork, hearty black beans, creamy avocado, and a cooling dollop of nonfat Greek yogurt. This dish perfectly balances sweet, spicy, and tangy flavors for a satisfying meal any time of day.

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NUTRITION

439kcal
Protein
31.5g
Fat
18.7g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Pulled Pork

1 medium Sweet Potato

1/4 cup Black Beans (canned, no salt added)

1/4 Avocado

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the sweet potato into thin rounds, about 1/4 inch thick, and arrange them on a baking sheet lined with parchment paper.

  • 2

    Sprinkle the sweet potato rounds lightly with salt, pepper, and a drizzle of chili powder. Bake for 20-25 minutes until they are crispy and lightly browned.

  • 3

    While the sweet potatoes are baking, warm the pulled pork in a small saucepan over medium heat. If needed, add a small splash of water to keep it moist and stir in a pinch of salt and extra chili powder to enhance the flavor.

  • 4

    Once the sweet potato chips are ready, arrange them on a serving plate as the base. Top evenly with the warmed pulled pork and black beans.

  • 5

    Add avocado slices on top and drizzle with lime juice. Dollop the nonfat Greek yogurt over the nachos for a cool, creamy contrast.

  • 6

    Finish with an extra sprinkle of chili powder and a bit of salt and pepper if desired, then serve immediately.

Crispy Sweet Potato Nachos with 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 Pulled Pork

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Nachos with Pulled Pork

Enjoy a delightful twist on nachos using crispy baked sweet potato rounds, topped with savory pulled pork, hearty black beans, creamy avocado, and a cooling dollop of nonfat Greek yogurt. This dish perfectly balances sweet, spicy, and tangy flavors for a satisfying meal any time of day.

NUTRITION

439kcal
Protein
31.5g
Fat
18.7g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Pulled Pork

1 medium Sweet Potato

1/4 cup Black Beans (canned, no salt added)

1/4 Avocado

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the sweet potato into thin rounds, about 1/4 inch thick, and arrange them on a baking sheet lined with parchment paper.

  • 2

    Sprinkle the sweet potato rounds lightly with salt, pepper, and a drizzle of chili powder. Bake for 20-25 minutes until they are crispy and lightly browned.

  • 3

    While the sweet potatoes are baking, warm the pulled pork in a small saucepan over medium heat. If needed, add a small splash of water to keep it moist and stir in a pinch of salt and extra chili powder to enhance the flavor.

  • 4

    Once the sweet potato chips are ready, arrange them on a serving plate as the base. Top evenly with the warmed pulled pork and black beans.

  • 5

    Add avocado slices on top and drizzle with lime juice. Dollop the nonfat Greek yogurt over the nachos for a cool, creamy contrast.

  • 6

    Finish with an extra sprinkle of chili powder and a bit of salt and pepper if desired, then serve immediately.