Chilli Garlic Beets & Mushroom Stuffed Sweet Potato - Vegan Heart Healthy Recipes

Updated: May 12

A Heart Healthy Recipe- Packed with flavour and nutrient dense ingredients!

Kale, sweet potatoes, beets, avocado and coconut oil are considered superfoods that can promote heart health.

For a quick, tasty and wholesome dinner, I cooked up a falvourful beet stuffing, then loaded it up on a tender, fluffy baked sweet potato. Topped with lemon, parsley avocado cream for a decadent and super nutritious meal.

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Chilli, Garlic and Lemon Infused Coconut Oils are a staple in my pantry for quickly adding flavour to my dishes.


See below for the recipe and step-by-step cooking video.


For The Baked Sweet Potato


Ingredients


  • 1 Medium to Large Sweet Potato


Method

  1. Preheat your oven to 425°F and line a small baking dish with foil.

  2. Poke the sweet potatos with a fork, several times then place them onto the baking dish.

  3. Pop in the oven and bake for approximately 40 minutes until soft and tender. You can test if it's ready by piercing with a fork.


Chilli Garlic Beets & Mushroom Stuffing


Ingredients


  • 1 Cup Sliced Mushrooms

  • 1/2 Cup Thinly Sliced Beets

  • 1/2 - 1 Cup Loosely Packed chopped Kale

  • 1 Tbl Garlic Infused Coconut Oil

  • 2 tsp Chili Infused Coconut Oil

  • Salt and Cracked Black Pepper to taste


Method

  1. Heat your pan on medium heat, then coat with garlic and chilli infused coconut oils.

  2. Add the sliced beets and mushrooms, stir and saute for approximately 2 minutes, then stir in chopped kale.

  3. Cook until the beets are tender for approximately 5 minutes.

  4. Remove from heat and season with salt and cracked black pepper.


Lemon Parsley Avocado Cream


Ingredients


  • 1/2 Cup Avocado

  • 2 tsp Fresh Parsley, chopped

  • 1 Tbl Coconut Milk

  • 1 - 2 tsp Lemon Infused Coconut Oil

  • 2 tsp Garlic Infused Coconut Oil

  • Salt to taste


Method

  1. Add all of the ingredients to a mixing bowl and whisk together until well combined, smooth and creamy.


To assemble:

  1. Slice your baked sweet potato in half, gently fluff with a fork then, load it up with your chilli garlic beets and mushroom stuffing.

  2. Top with a dollop of lemon parsley avocado cream, drizzle with chilli infused coconut oil, and sprinkle with nutritional yeast. Garnish with micro greens and serve!



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