Sweet Potato Coconut Rice Bowl

This is a really sweet, tasty dish, but my husband and I agree that it’s more of a side dish; it just wasn’t hearty enough for a main dish.  The flavor and texture are excellent, though, so don’t count it out!  Our youngest daughter really liked it.

The recipe is from the Family Kitchen.

Sweet Potato Coconut Rice Bowl
Recipe type: Quick One-Pot Dinner
  • 1 sweet potato, large (baked, peeled, cubed)
  • 1 cup brown Basmati rice (uncooked)
  • 2 cups white Basmati rice (uncooked)
  • 3 cups vegetable broth
  • 3 cups water
  • ½ tsp salt
  • 1 tsp garlic powder
  • 1½ tsp ginger powder
  • ⅛ tsp cayenne
  • ¼ tsp pepper
  • 1 bay leaf
  • 1 large sweet onion, chopped
  • ½ cup maple syrup
  • ½ cup coconut milk (full fat)
  • ½ cup raisins (black or golden)
  • 1 cup shredded unsweetened coconut (I used a very fine shred)
  • 1 cup cashews (optional)
  1. Saute onion in large pot.
  2. Add in the rice, water, veggie broth, salt, spices and bay leaf.
  3. Bring mixture to a boil. Cover with lid and reduce heat to low. Simmer for an additional 15 minutes.
  4. When done, stir in the maple syrup, coconut milk, raisins, shredded coconut, and cashews, if using.  Mix thoroughly.
  5. Gently fold in cubed sweet potatoes so they don't get squashed.

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