BBQ Shredded Beef Sweet Potato Nachos
These pulled beef nachos aren’t just delicious—they’re a balanced, hormone-friendly meal that your body will thank you for. Tender chuck roll beef provides high-quality protein, while sweet potatoes add complex carbs that support stable blood sugar and are especially beneficial during the luteal phase of your cycle. We’re using Primal Kitchen BBQ sauce, made with minimal, clean ingredients and naturally sweetened with date paste, so you get bold flavor without the sugar spike. Top it off with creamy avocado for healthy fats, fresh veggies, and a touch of cheese, and you’ve got a meal that’s perfectly balanced: protein, complex carbs, and healthy fats. Nachos that satisfy your cravings and support your hormones—yes, please!
Ingredients
-
For the beef:
- 1 lb chuck roll, cut into chunks
- ½ cup Primal Kitchen BBQ sauce (plus more to finish)
- ¼ cup beef broth or water
- ½ red onion, chopped
- 1 garlic clove, smashed
- Pinch of salt & pepper For the nachos:
- 3 sweet potatoes, sliced thin (mandolin for crispy or ½-inch slices for robust nachos)
- Avocado oil, for tossing
- Salt & pepper, to taste
- Cheese of choice (dairy or vegan pepper jack or cheddar)
- Black beans
- Sliced jalapeño
- Cubed avocado
- Chopped red onion
- Chopped tomato
- Leftover Instant Pot juice, for drizzling
Instructions
- Add onion, garlic, beef broth, and ½ cup BBQ sauce to the Instant Pot and stir.
- Add beef chunks and coat evenly in the sauce.
- Pressure cook on High for 45 minutes. Allow natural release for 10 minutes, then quick release.
- Shred beef and stir in 2–3 Tbsp more BBQ sauce.
- For nachos: Toss sweet potato slices in avocado oil, salt, and pepper, then line evenly on a baking sheet (slotted).
- Layer sweet potato nachos with shredded beef, beans, and cheese. Broil for 5 minutes, checking to prevent burning.
- Top with avocado, jalapeño, pico de gallo, red onion, tomato, and drizzle with leftover Instant Pot juice. Serve immediately.