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 crispy, baked sweet potato rounds topped with smoky pulled pork, hearty black beans, a sprinkle of creamy avocado, and a refreshing drizzle of nonfat Greek yogurt. This dish brings a balance of textures and vibrant, robust flavors that make it a satisfying meal for any time of day.

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NUTRITION

446kcal
Protein
31.2g
Fat
13g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

3 ounces Pulled Pork (85g)

1/4 cup Black Beans (60g)

1/8 medium Avocado (30g)

2 tablespoons Nonfat Greek Yogurt (30g)

1 Lime wedge

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PREPARATION

  • 1

    Preheat the oven to 425°F. Slice the sweet potato into thin rounds and place them on a baking sheet lined with parchment paper.

  • 2

    Drizzle a small amount of olive oil (optional) and season with a pinch of salt and your favorite spices. Bake for 20-25 minutes until the edges turn crispy.

  • 3

    While the sweet potato chips are baking, gently warm the pulled pork in a small pot over low heat. If desired, add a pinch of smoked paprika for extra smokiness.

  • 4

    Rinse and drain the black beans, then warm them slightly if preferred.

  • 5

    Arrange the crispy sweet potato rounds on a plate, layer the warm pulled pork evenly on top, and scatter the black beans over.

  • 6

    Top with small dollops of nonfat Greek yogurt and sprinkle diced avocado.

  • 7

    Squeeze a fresh lime wedge over the top to brighten the flavors, and serve immediately.

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 crispy, baked sweet potato rounds topped with smoky pulled pork, hearty black beans, a sprinkle of creamy avocado, and a refreshing drizzle of nonfat Greek yogurt. This dish brings a balance of textures and vibrant, robust flavors that make it a satisfying meal for any time of day.

NUTRITION

446kcal
Protein
31.2g
Fat
13g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

3 ounces Pulled Pork (85g)

1/4 cup Black Beans (60g)

1/8 medium Avocado (30g)

2 tablespoons Nonfat Greek Yogurt (30g)

1 Lime wedge

PREPARATION

  • 1

    Preheat the oven to 425°F. Slice the sweet potato into thin rounds and place them on a baking sheet lined with parchment paper.

  • 2

    Drizzle a small amount of olive oil (optional) and season with a pinch of salt and your favorite spices. Bake for 20-25 minutes until the edges turn crispy.

  • 3

    While the sweet potato chips are baking, gently warm the pulled pork in a small pot over low heat. If desired, add a pinch of smoked paprika for extra smokiness.

  • 4

    Rinse and drain the black beans, then warm them slightly if preferred.

  • 5

    Arrange the crispy sweet potato rounds on a plate, layer the warm pulled pork evenly on top, and scatter the black beans over.

  • 6

    Top with small dollops of nonfat Greek yogurt and sprinkle diced avocado.

  • 7

    Squeeze a fresh lime wedge over the top to brighten the flavors, and serve immediately.