A Touch of the Tropics Rice Bowl

A Touch of the Tropics Rice Bowl Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 10 minutes



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

¼ cup cashews

4 tablespoons raw shelled hempseed

Sweet and Sour Sauce

1 tablespoon cornstarch

½ cup chopped pineapple

¼ cup rice vinegar

⅓ cup light brown sugar

3 tablespoons ketchup

2 teaspoons soy sauce


1Sweet Potato

2Preheat the oven to 425ºF.

3Toss the sweet potato with the oil. Place on a baking sheet and roast for 30 minutes.

4Remove from the oven and let cool.

5Sweet and Sour Sauce

6Whisk together cornstarch and 1 tablespoon water in a small bowl. Set aside.

7Add the pineapple and ¼ cup water to a blender. Blend until the mixture is as smooth as possible.

8Add 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.


10Place 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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