one green planet
one green planet

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]

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Cooking Time



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


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.


  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.


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