Tiki-Style Coconut Pineapple Rice Bowl with Roasted Sweet Potato

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant vegan rice bowl featuring coconut-infused rice, roasted sweet potato, and fresh pineapple chunks for a tropical flair. This vegan recipe, 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.

Prep: 10 min Cook: 35 min Serves 4 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

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.