Spiced Pineapple and Coconut Rice Bowl with Roasted Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian rice bowl combining sweet roasted sweet potatoes with fragrant coconut rice and a punch of tropical pineapple spices. This caribbean-inspired vegetarian ready in about 50 minutes pairs long grain jasmine rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 15 min Cook: 35 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes (1-inch pieces) with 2 tbsp olive oil, 1 tsp ground allspice, and 1/2 tsp ground cinnamon until evenly coated. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized at edges.
  2. Step 2: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed.
  3. Step 3: Remove rice from heat and let it steam covered for 10 minutes. Fluff with a fork and gently fold in 1/2 cup pineapple chunks and 1/4 cup chopped green onions.
  4. Step 4: To serve, divide the coconut pineapple rice among 4 bowls, top evenly with the roasted spiced sweet potatoes, and sprinkle with 2 tbsp toasted shredded coconut. Garnish with fresh lime wedges for squeezing over the bowl.

Frequently asked questions

How long does Spiced Pineapple and Coconut Rice Bowl with Roasted Sweet Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Pineapple and Coconut Rice Bowl with Roasted Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain jasmine rice from drying out.

Can I substitute ingredients in Spiced Pineapple and Coconut Rice Bowl with Roasted Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Pineapple and Coconut Rice Bowl with Roasted Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Pineapple and Coconut Rice Bowl with Roasted Sweet Potatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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