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 vibrant twist on nachos using crispy baked sweet potato chips as a base, topped with savory pulled pork, a refreshing dollop of nonfat Greek yogurt, and creamy avocado. This dish is a balanced medley of textures and flavors, perfect for a light yet satisfying meal.

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NUTRITION

458kcal
Protein
33.3g
Fat
22.2g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

4 ounces Pulled Pork (113g)

1/3 cup Nonfat Greek Yogurt (80g)

1/4 Avocado (50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the sweet potato into thin, even rounds or wedges for a chip-like consistency.

  • 3

    Toss the sweet potato slices lightly with a pinch of salt and any preferred spices, then spread them evenly on a baking tray lined with parchment paper.

  • 4

    Bake the sweet potato slices for 20-25 minutes, or until they are crisp and golden, turning halfway through for even baking.

  • 5

    While the chips are baking, gently heat the pulled pork in a pan over medium heat until warmed through.

  • 6

    Once the sweet potato chips are crisp, arrange them on a plate. Top evenly with the warmed pulled pork.

  • 7

    Add dollops of nonfat Greek yogurt over the nachos and finish with diced avocado.

  • 8

    Optionally, garnish with fresh cilantro or a squeeze of lime for an extra pop of flavor before serving.

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 vibrant twist on nachos using crispy baked sweet potato chips as a base, topped with savory pulled pork, a refreshing dollop of nonfat Greek yogurt, and creamy avocado. This dish is a balanced medley of textures and flavors, perfect for a light yet satisfying meal.

NUTRITION

458kcal
Protein
33.3g
Fat
22.2g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

4 ounces Pulled Pork (113g)

1/3 cup Nonfat Greek Yogurt (80g)

1/4 Avocado (50g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the sweet potato into thin, even rounds or wedges for a chip-like consistency.

  • 3

    Toss the sweet potato slices lightly with a pinch of salt and any preferred spices, then spread them evenly on a baking tray lined with parchment paper.

  • 4

    Bake the sweet potato slices for 20-25 minutes, or until they are crisp and golden, turning halfway through for even baking.

  • 5

    While the chips are baking, gently heat the pulled pork in a pan over medium heat until warmed through.

  • 6

    Once the sweet potato chips are crisp, arrange them on a plate. Top evenly with the warmed pulled pork.

  • 7

    Add dollops of nonfat Greek yogurt over the nachos and finish with diced avocado.

  • 8

    Optionally, garnish with fresh cilantro or a squeeze of lime for an extra pop of flavor before serving.