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

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 chilli, garlic, beets, mushroom and kale stuffing, then loaded it up on a tender, fluffy baked sweet potato. Topped with a lemon, parsley avocado cream for a decadent and super nutritious meal.

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

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

For The Baked Sweet Potato


  • 1 Medium to Large Sweet Potato


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

  2. Using a fork, poke your sweet potato several times, then place it on your 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


  • 1 Cup Sliced Mushrooms

  • 1/2 Cup Thinly Sliced Beets

  • 1/2 - 1 Cup Loosely Packed Kale, chopped

  • 1 Tbl Garlic Infused Coconut Oil

  • 2 tsp Chili Infused Coconut Oil

  • Salt and Cracked Black Pepper to taste


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

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

  3. Stir and 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


  • 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


  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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