Slow-Cooked Pulled Pork with Crispy Sweet Potato Nachos

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

Slow-Cooked Pulled Pork with Crispy Sweet Potato Nachos

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pulled Pork with Crispy Sweet Potato Nachos

Enjoy a satisfying fusion of tender, slow-cooked pulled pork paired with baked, crispy sweet potato rounds. This dish features layers of seasoned pork, hearty black beans, a tangy salsa drizzle, and a dollop of non-fat Greek yogurt, creating an enticing crunch and a burst of fresh flavors perfect for any meal.

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NUTRITION

368kcal
Protein
31.4g
Fat
7.6g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Pork Shoulder (Pulled Pork)

1 small Sweet Potato

1/4 cup Canned Black Beans

2 tbsp Non-Fat Greek Yogurt

2 tbsp Salsa

1/2 medium Jalapeño Pepper (sliced)

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat the oven to 425°F. Slice the sweet potato into round chips about 1/4 inch thick. Lightly spray with olive oil (optional, or use a minimal amount to keep calories low), season with a pinch of salt and pepper, and arrange them on a baking sheet.

  • 2

    Bake the sweet potato rounds for 20-25 minutes until they are crisp and slightly browned at the edges.

  • 3

    Meanwhile, gently reheat the pre-cooked pulled pork in a saucepan over low heat. If desired, add a sprinkling of your favorite spices such as cumin or smoked paprika for extra flavor.

  • 4

    In a small bowl, mix the black beans with a dash of lime juice and the sliced jalapeño if heat is desired.

  • 5

    To assemble, layer the crispy sweet potato rounds on a serving plate. Top the rounds with a generous portion of warm pulled pork, then spoon over the seasoned black beans.

  • 6

    Drizzle salsa over the top and finish with a dollop of non-fat Greek yogurt. Garnish with fresh cilantro leaves and an extra squeeze of lime juice.

  • 7

    Serve immediately and enjoy your balanced, nutrient-forward dish.

Slow-Cooked Pulled Pork with Crispy Sweet Potato Nachos

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

Slow-Cooked Pulled Pork with Crispy Sweet Potato Nachos

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pulled Pork with Crispy Sweet Potato Nachos

Enjoy a satisfying fusion of tender, slow-cooked pulled pork paired with baked, crispy sweet potato rounds. This dish features layers of seasoned pork, hearty black beans, a tangy salsa drizzle, and a dollop of non-fat Greek yogurt, creating an enticing crunch and a burst of fresh flavors perfect for any meal.

NUTRITION

368kcal
Protein
31.4g
Fat
7.6g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Pork Shoulder (Pulled Pork)

1 small Sweet Potato

1/4 cup Canned Black Beans

2 tbsp Non-Fat Greek Yogurt

2 tbsp Salsa

1/2 medium Jalapeño Pepper (sliced)

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat the oven to 425°F. Slice the sweet potato into round chips about 1/4 inch thick. Lightly spray with olive oil (optional, or use a minimal amount to keep calories low), season with a pinch of salt and pepper, and arrange them on a baking sheet.

  • 2

    Bake the sweet potato rounds for 20-25 minutes until they are crisp and slightly browned at the edges.

  • 3

    Meanwhile, gently reheat the pre-cooked pulled pork in a saucepan over low heat. If desired, add a sprinkling of your favorite spices such as cumin or smoked paprika for extra flavor.

  • 4

    In a small bowl, mix the black beans with a dash of lime juice and the sliced jalapeño if heat is desired.

  • 5

    To assemble, layer the crispy sweet potato rounds on a serving plate. Top the rounds with a generous portion of warm pulled pork, then spoon over the seasoned black beans.

  • 6

    Drizzle salsa over the top and finish with a dollop of non-fat Greek yogurt. Garnish with fresh cilantro leaves and an extra squeeze of lime juice.

  • 7

    Serve immediately and enjoy your balanced, nutrient-forward dish.