Tropical Rice Bowls

A vegan and gluten free tropical rice bowl with coconut-lime rice, spiced sweet potatoes, curried plantains, black pepper pineapple and guacamole.

For the Coconut-Lime Rice:
1 (14 ounce) can light coconut milk
1/4 cup water
1/8 tsp. salt
1 tablespoon extra-virgin olive oil
1 cup basmati or jasmine rice
Zest and juice of 1 lime

For the Plantains:
1 plantain, green to light yellow in color
1 tablespoon extra-virgin olive oil
1 tsp. agave nectar (you could also use maple syrup)
1/4 tsp. curry powder

For the Sweet Potatoes:
1 medium sweet potato, peeled and cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cumin
1/4 tsp. chili powder

For the Pineapple:
1 1/4 cups fresh pineapple, peeled and cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
1/2 tsp. black pepper

For the Guacamole:
1 avocado
Juice of half a lime
1/4 tsp. salt
1 tablespoons fresh cilantro, roughly chopped

The Extras:
Roasted cashews
Fresh cilantro
Lime wedges

View the full recipe at Floating Kitchen →