There has to be a rice bowl in your repertoire. It’s such a good way to enjoy so many different kinds of fruits and veggies. This rice bowl showcases the tastes of the tropics!

A Touch of the Tropics Rice Bowl [Vegan]

Advertisement

Serves

2

Cooking Time

10

Ingredients

For the bowl:

  • 1 sweet potato, peeled and chopped into bite-size pieces
  • 1 tablespoon extra virgin olive oil
  • 2 cups jasmine rice, cooked
  • 1 pineapple, peeled, cored, and chopped into bite-size pieces
  • 1/4 cup cashews
  • 4 tablespoons raw shelled hempseed

Sweet and Sour Sauce:

  • 1 tablespoon cornstarch
  • 1/2 cup chopped pineapple
  • 1/4 cup rice vinegar
  • 1 cup light brown sugar
  • 3 tablespoons ketchup
  • 2 teaspoons soy sauce
Advertisement

Preparation

Sweet Potato:

  1. Preheat the oven to 425ºF.
  2. Toss the sweet potato with the oil. Place on a baking sheet and roast for 30 minutes.
  3. Remove from the oven and let cool.

Sweet and Sour Sauce

  1. Whisk together cornstarch and 1 tablespoon water in a small bowl. Set aside.
  2. Add the pineapple and 1/4 cup water to a blender. Blend until the mixture is as smooth as possible.
  3. Add the pineapple mixture, rice vinegar, brown sugar, ketchup, and soy sauce to a medium saucepan. Bring to a boil over medium-high heat. Stir in the cornstarch mixture and cook until thickened, about a minute. Remove from the heat and set aside while assembling bowls.

Assembly:

  1. Place rice in the bottom of each bowl. Add rows of pineapple, cashews, hempseed, and sweet potato. Top with the sweet and sour sauce.
Advertisement
Advertisement


Advertisement