Lean 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.

Lean Pulled Pork with Crispy Sweet Potato Nachos

YOUR SOLIN GENERATED RECIPE

Lean Pulled Pork with Crispy Sweet Potato Nachos

Savor the harmony of tender, lean pulled pork paired with crispy baked sweet potato nachos, accented by a creamy, tangy Greek yogurt and avocado drizzle. Each bite brings a delightful contrast of soft pork and crunch, making this dish as satisfying as it is nutritious.

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NUTRITION

496kcal
Protein
38g
Fat
24.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Pork Shoulder

1 small Sweet Potato

0.5 tbsp Olive Oil

1/4 Avocado

2 tbsp Non-Fat Greek Yogurt

Spices (Chili Powder, Cumin, Paprika, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the sweet potato into rounds or wedges. Toss with olive oil and a pinch of salt, then spread them in a single layer on a baking sheet.

  • 3

    Bake the sweet potato slices for about 20-25 minutes until they become crispy, turning once halfway through.

  • 4

    Meanwhile, gently reheat the lean pulled pork in a skillet over medium heat. Season with chili powder, cumin, paprika, salt, and pepper to taste if needed.

  • 5

    Once the sweet potato chips are crispy, transfer them to a serving plate to act as your 'nacho' base.

  • 6

    Top the crispy chips with the warm pulled pork.

  • 7

    In a small bowl, mix the diced avocado with the Greek yogurt and a little salt, then drizzle this creamy topping over the pork and chips.

  • 8

    Serve immediately and enjoy the blend of savory pork and crunchy, zesty sweet potato nachos.

Lean 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.

Lean Pulled Pork with Crispy Sweet Potato Nachos

YOUR SOLIN GENERATED RECIPE

Lean Pulled Pork with Crispy Sweet Potato Nachos

Savor the harmony of tender, lean pulled pork paired with crispy baked sweet potato nachos, accented by a creamy, tangy Greek yogurt and avocado drizzle. Each bite brings a delightful contrast of soft pork and crunch, making this dish as satisfying as it is nutritious.

NUTRITION

496kcal
Protein
38g
Fat
24.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Pork Shoulder

1 small Sweet Potato

0.5 tbsp Olive Oil

1/4 Avocado

2 tbsp Non-Fat Greek Yogurt

Spices (Chili Powder, Cumin, Paprika, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the sweet potato into rounds or wedges. Toss with olive oil and a pinch of salt, then spread them in a single layer on a baking sheet.

  • 3

    Bake the sweet potato slices for about 20-25 minutes until they become crispy, turning once halfway through.

  • 4

    Meanwhile, gently reheat the lean pulled pork in a skillet over medium heat. Season with chili powder, cumin, paprika, salt, and pepper to taste if needed.

  • 5

    Once the sweet potato chips are crispy, transfer them to a serving plate to act as your 'nacho' base.

  • 6

    Top the crispy chips with the warm pulled pork.

  • 7

    In a small bowl, mix the diced avocado with the Greek yogurt and a little salt, then drizzle this creamy topping over the pork and chips.

  • 8

    Serve immediately and enjoy the blend of savory pork and crunchy, zesty sweet potato nachos.