Tiki-Style Coconut Pineapple Rice Bowl with Roasted Sweet Potato
A vibrant vegan rice bowl featuring coconut-infused rice, roasted sweet potato, and fresh pineapple chunks for a tropical flair. This vegan-inspired vegan (vegan) ready in about 45 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 280 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.
Ingredients
- 1 cup long grain jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 tsp salt
- 1 large (about 12 oz), peeled and diced into 1/2-inch cubes sweet potato
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground smoked paprika
- 3/4 cup, diced fresh pineapple
- 2 tbsp chopped fresh cilantro
- 4, for serving lime wedges
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 large diced sweet potato with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 25-30 minutes, tossing halfway, until tender and edges are caramelized.
- Step 2: Meanwhile, rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 1 cup coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil over medium-high heat.
- Step 3: Reduce heat to low, cover tightly, and simmer rice for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
- Step 4: Fluff rice with a fork and stir in 3/4 cup fresh diced pineapple and 2 tbsp chopped fresh cilantro for bright flavor.
- Step 5: Divide coconut pineapple rice into four bowls. Top each with an equal portion of roasted sweet potato. Serve with 1 lime wedge per bowl to squeeze over before eating.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Style Coconut Pineapple Rice Bowl with Roasted Sweet Potato take to make?
Total time is about 45 minutes (10 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 Tiki-Style Coconut Pineapple Rice Bowl with Roasted Sweet Potato?
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 Tiki-Style Coconut Pineapple Rice Bowl with Roasted Sweet Potato?
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 Tiki-Style Coconut Pineapple Rice Bowl with Roasted Sweet Potato 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 Tiki-Style Coconut Pineapple Rice Bowl with Roasted Sweet Potato vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
