A TOUCH OF THE TROPICS RICE BOWL
SERVES 2 BOWLS
FOR THE BOWL
1 sweet potato, peeled and chopped into bite-size pieces
1 tbsp extra virgin olive oil
2 cups jasmine rice, cooked
1 pineapple, peeled, cored, and chopped into bite-size pieces
1⁄4 cup cashews
4 tbsp raw shelled hempseed
FOR THE SWEET AND SOUR SAUCE
1 tbsp cornstarch
1⁄2 cup chopped pineapple
1⁄4 cup rice vinegar
1⁄3 cup light brown sugar
3 tbsp ketchup
2 tsp soy sauce
NUTRITIONAL VALUES
Calories: 1153kcal
Fat: 23.2g (3.6g S.Fat)
Carbs: 207.6g
Protein: 23g
Sugar: 41.3g
Sodium: 581mg
METHOD
SWEET POTATO:
Preheat the oven to 425oF (190°C, or gas mark 5).
Combine the sweet potato and the oil in a mixing bowl. Put on a baking sheet and bake for 30 minutes.
Remove from the oven and set aside to cool.
SWEET AND SOUR SAUCE: In a small mixing bowl, combine cornstarch and 1 tablespoon water. Place aside.
In a blender, combine the pineapple and 14 cup water. Blend the mixture until it is as smooth as possible.
In a medium saucepan, combine the pineapple mixture, rice vinegar, brown sugar, ketchup, and soy sauce. Bring the water to a boil over medium-high heat. Cook for about a minute, stirring constantly, until the cornstarch mixture thickens. Remove from the heat and set aside to cool while you assemble the bowls.
ASSEMBLY: Fill the bottom of each bowl with rice. Rows of pineapple, cashews, hempseed, and sweet potato should be added. Serve with the sweet and sour sauce on top.
Combine the sweet potato and the oil in a mixing bowl. Put on a baking sheet and bake for 30 minutes.
Remove from the oven and set aside to cool.
SWEET AND SOUR SAUCE: In a small mixing bowl, combine cornstarch and 1 tablespoon water. Place aside.
In a blender, combine the pineapple and 14 cup water. Blend the mixture until it is as smooth as possible.
In a medium saucepan, combine the pineapple mixture, rice vinegar, brown sugar, ketchup, and soy sauce. Bring the water to a boil over medium-high heat. Cook for about a minute, stirring constantly, until the cornstarch mixture thickens. Remove from the heat and set aside to cool while you assemble the bowls.
ASSEMBLY: Fill the bottom of each bowl with rice. Rows of pineapple, cashews, hempseed, and sweet potato should be added. Serve with the sweet and sour sauce on top.
