Lean Pulled Pork Sweet Potato Nacho Stack

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Pulled Pork Sweet Potato Nacho Stack

YOUR SOLIN GENERATED RECIPE

Lean Pulled Pork Sweet Potato Nacho Stack

Enjoy a colorful stack of lean pulled pork layered on roasted sweet potato rounds topped with creamy avocado, black beans, and a fresh pico de gallo salsa. This dish bursts with savory and tangy flavors, offering a satisfying meal for breakfast, lunch, or dinner without compromising on clean eating principles.

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NUTRITION

397kcal
Protein
36.3g
Fat
8.8g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Pork Tenderloin

1 medium Sweet Potato

1/4 Avocado

1/4 cup Black Beans (rinsed)

2 tbsp Pico de Gallo Salsa

2 tbsp Non-Fat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Start by washing the sweet potato thoroughly and piercing it with a fork. Bake it for about 40 minutes until tender.

  • 2

    While the sweet potato bakes, season the lean pork tenderloin with your favorite spices such as smoked paprika, garlic powder, salt, and pepper. Sear the pork in a hot skillet with a drizzle of olive oil for 2-3 minutes per side until nicely browned.

  • 3

    Slice the seared pork thinly and then gently shred it using two forks to create a pulled pork texture.

  • 4

    Prepare the pico de gallo by combining finely chopped tomatoes, onion, cilantro, and a squeeze of lime juice in a small bowl.

  • 5

    Once the sweet potato is done, let it cool slightly and slice it into thick rounds. Using each round as a base, layer with shredded pork, a spoonful of black beans, avocado slices, a drizzle of Greek yogurt, and top with the pico de gallo.

  • 6

    Serve the nacho stack immediately while warm and enjoy the blend of textures and flavors.

Lean Pulled Pork Sweet Potato Nacho Stack

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Pulled Pork Sweet Potato Nacho Stack

YOUR SOLIN GENERATED RECIPE

Lean Pulled Pork Sweet Potato Nacho Stack

Enjoy a colorful stack of lean pulled pork layered on roasted sweet potato rounds topped with creamy avocado, black beans, and a fresh pico de gallo salsa. This dish bursts with savory and tangy flavors, offering a satisfying meal for breakfast, lunch, or dinner without compromising on clean eating principles.

NUTRITION

397kcal
Protein
36.3g
Fat
8.8g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Pork Tenderloin

1 medium Sweet Potato

1/4 Avocado

1/4 cup Black Beans (rinsed)

2 tbsp Pico de Gallo Salsa

2 tbsp Non-Fat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F. Start by washing the sweet potato thoroughly and piercing it with a fork. Bake it for about 40 minutes until tender.

  • 2

    While the sweet potato bakes, season the lean pork tenderloin with your favorite spices such as smoked paprika, garlic powder, salt, and pepper. Sear the pork in a hot skillet with a drizzle of olive oil for 2-3 minutes per side until nicely browned.

  • 3

    Slice the seared pork thinly and then gently shred it using two forks to create a pulled pork texture.

  • 4

    Prepare the pico de gallo by combining finely chopped tomatoes, onion, cilantro, and a squeeze of lime juice in a small bowl.

  • 5

    Once the sweet potato is done, let it cool slightly and slice it into thick rounds. Using each round as a base, layer with shredded pork, a spoonful of black beans, avocado slices, a drizzle of Greek yogurt, and top with the pico de gallo.

  • 6

    Serve the nacho stack immediately while warm and enjoy the blend of textures and flavors.