Sheet Pan Sweet Potato Nachos

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

Sheet Pan Sweet Potato Nachos

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet Potato Nachos

Enjoy a colorful and wholesome twist on nachos with thinly sliced, roasted sweet potatoes as a crisp base, topped with savory shredded chicken, hearty black beans, melty reduced-fat cheddar, and a zesty topping of fresh salsa and creamy avocado. This vibrant dish combines textures and flavors that satisfy your nacho cravings while keeping things nutritious and balanced.

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NUTRITION

500kcal
Protein
39.4g
Fat
17g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

3 ounces shredded Chicken Breast (~85g)

1/2 cup cooked Black Beans (~130g)

1/4 cup shredded Reduced-Fat Cheddar Cheese (~28g)

1/4 medium Avocado (~50g)

1/4 cup Salsa (~60g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and thinly slice the sweet potato into round chips. Arrange them on a lightly greased sheet pan in a single layer.

  • 3

    Roast the sweet potato slices in the oven for 20-25 minutes until they begin to crisp, flipping halfway through for even cooking.

  • 4

    While the sweet potatoes roast, warm the shredded chicken breast and black beans in a small saucepan or microwave until heated through.

  • 5

    Once the sweet potato chips are ready, remove from the oven and evenly distribute the warmed chicken and black beans over the top.

  • 6

    Sprinkle the shredded reduced-fat cheddar cheese evenly over the dish and return the sheet pan to the oven for an additional 3-5 minutes to let the cheese melt.

  • 7

    Remove from the oven and top with dollops of salsa. Garnish with slices or chunks of avocado.

  • 8

    Serve immediately and enjoy your nutritious twist on nachos!

Sheet Pan Sweet Potato Nachos

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

Sheet Pan Sweet Potato Nachos

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet Potato Nachos

Enjoy a colorful and wholesome twist on nachos with thinly sliced, roasted sweet potatoes as a crisp base, topped with savory shredded chicken, hearty black beans, melty reduced-fat cheddar, and a zesty topping of fresh salsa and creamy avocado. This vibrant dish combines textures and flavors that satisfy your nacho cravings while keeping things nutritious and balanced.

NUTRITION

500kcal
Protein
39.4g
Fat
17g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

3 ounces shredded Chicken Breast (~85g)

1/2 cup cooked Black Beans (~130g)

1/4 cup shredded Reduced-Fat Cheddar Cheese (~28g)

1/4 medium Avocado (~50g)

1/4 cup Salsa (~60g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and thinly slice the sweet potato into round chips. Arrange them on a lightly greased sheet pan in a single layer.

  • 3

    Roast the sweet potato slices in the oven for 20-25 minutes until they begin to crisp, flipping halfway through for even cooking.

  • 4

    While the sweet potatoes roast, warm the shredded chicken breast and black beans in a small saucepan or microwave until heated through.

  • 5

    Once the sweet potato chips are ready, remove from the oven and evenly distribute the warmed chicken and black beans over the top.

  • 6

    Sprinkle the shredded reduced-fat cheddar cheese evenly over the dish and return the sheet pan to the oven for an additional 3-5 minutes to let the cheese melt.

  • 7

    Remove from the oven and top with dollops of salsa. Garnish with slices or chunks of avocado.

  • 8

    Serve immediately and enjoy your nutritious twist on nachos!