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 slices topped with tender, smoky pulled pork, fresh salsa, zesty lime juice, and a sprinkle of cilantro for brightness. A satisfying blend of textures and flavors that’s both nourishing and delicious.

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NUTRITION

377kcal
Protein
31.7g
Fat
12.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (≈130g)

4 ounces Smoky Pulled Pork (≈113g)

2 tablespoons Tomato Salsa (≈30g)

1 tablespoon Lime Juice (≈15g)

1 tablespoon Fresh Cilantro (≈2g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash and thinly slice the sweet potato into rounds or chips. Spread the slices in a single layer on the baking sheet.

  • 3

    Spray lightly with olive oil (optional) and season with a pinch of salt and pepper if desired. Bake for 20-25 minutes until the edges are crispy.

  • 4

    While the sweet potato chips bake, gently reheat the pulled pork in a skillet over medium heat until warmed through.

  • 5

    Assemble the 'nachos' by layering the crispy sweet potato chips on a plate, then topping with the warm, smoky pulled pork.

  • 6

    Drizzle the tomato salsa and lime juice evenly over the top, and garnish with fresh cilantro.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.

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 slices topped with tender, smoky pulled pork, fresh salsa, zesty lime juice, and a sprinkle of cilantro for brightness. A satisfying blend of textures and flavors that’s both nourishing and delicious.

NUTRITION

377kcal
Protein
31.7g
Fat
12.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (≈130g)

4 ounces Smoky Pulled Pork (≈113g)

2 tablespoons Tomato Salsa (≈30g)

1 tablespoon Lime Juice (≈15g)

1 tablespoon Fresh Cilantro (≈2g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash and thinly slice the sweet potato into rounds or chips. Spread the slices in a single layer on the baking sheet.

  • 3

    Spray lightly with olive oil (optional) and season with a pinch of salt and pepper if desired. Bake for 20-25 minutes until the edges are crispy.

  • 4

    While the sweet potato chips bake, gently reheat the pulled pork in a skillet over medium heat until warmed through.

  • 5

    Assemble the 'nachos' by layering the crispy sweet potato chips on a plate, then topping with the warm, smoky pulled pork.

  • 6

    Drizzle the tomato salsa and lime juice evenly over the top, and garnish with fresh cilantro.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.