Crispy Pulled Pork Sweet Potato Nachos with Fresh Avocado Crema

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

Crispy Pulled Pork Sweet Potato Nachos with Fresh Avocado Crema

YOUR SOLIN GENERATED RECIPE

Crispy Pulled Pork Sweet Potato Nachos with Fresh Avocado Crema

A vibrant twist on nachos featuring tender, crispy pulled pork atop baked sweet potato rounds, all drizzled with a silky, zesty avocado crema. Each bite is a harmonious blend of savory, sweetness, and a hint of lime, making it the perfect balanced, nutrient-rich meal.

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NUTRITION

419kcal
Protein
35.9g
Fat
18.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Pulled Pork

½ medium Sweet Potato

¼ piece Avocado

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

1 tsp Cumin

1 tsp Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the sweet potato into rounds to serve as the nacho base. Arrange the slices on a baking sheet lined with parchment paper and lightly spray with oil.

  • 3

    Sprinkle the sweet potato rounds with a pinch of cumin, paprika, and a dash of salt. Bake for about 20-25 minutes until they are cooked through and slightly crispy.

  • 4

    While the sweet potatoes are baking, warm up the pulled pork in a skillet over medium heat until heated thoroughly and slightly crispy on the edges.

  • 5

    Prepare the avocado crema by blending together the quarter avocado, nonfat Greek yogurt, lime juice, fresh cilantro, and a pinch of salt until smooth.

  • 6

    Once the sweet potato rounds are ready, arrange them on a plate. Top with the warm pulled pork and drizzle liberally with the avocado crema.

  • 7

    Garnish with a sprinkle of extra cilantro if desired and serve immediately.

Crispy Pulled Pork Sweet Potato Nachos with Fresh Avocado Crema

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

Crispy Pulled Pork Sweet Potato Nachos with Fresh Avocado Crema

YOUR SOLIN GENERATED RECIPE

Crispy Pulled Pork Sweet Potato Nachos with Fresh Avocado Crema

A vibrant twist on nachos featuring tender, crispy pulled pork atop baked sweet potato rounds, all drizzled with a silky, zesty avocado crema. Each bite is a harmonious blend of savory, sweetness, and a hint of lime, making it the perfect balanced, nutrient-rich meal.

NUTRITION

419kcal
Protein
35.9g
Fat
18.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Pulled Pork

½ medium Sweet Potato

¼ piece Avocado

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

1 tsp Cumin

1 tsp Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the sweet potato into rounds to serve as the nacho base. Arrange the slices on a baking sheet lined with parchment paper and lightly spray with oil.

  • 3

    Sprinkle the sweet potato rounds with a pinch of cumin, paprika, and a dash of salt. Bake for about 20-25 minutes until they are cooked through and slightly crispy.

  • 4

    While the sweet potatoes are baking, warm up the pulled pork in a skillet over medium heat until heated thoroughly and slightly crispy on the edges.

  • 5

    Prepare the avocado crema by blending together the quarter avocado, nonfat Greek yogurt, lime juice, fresh cilantro, and a pinch of salt until smooth.

  • 6

    Once the sweet potato rounds are ready, arrange them on a plate. Top with the warm pulled pork and drizzle liberally with the avocado crema.

  • 7

    Garnish with a sprinkle of extra cilantro if desired and serve immediately.