A Touch of the Tropics Rice Bowl

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]

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

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.

https://www.onegreenplanet.org/vegan-recipe/a-touch-of-the-tropics-rice-bowl-vegan/