Hey there! How are you?
As you may have noticed I’ve been pretty much ‘monomealing’ rice and veggies lately. Or at least for dinner, night after night I’ve been craving some kind of rice dish with lots of veggies (and sriracha!). And I also think they make a good, quick and nourishing vegan meal. However, I’ve tried to cook different combinations with different sauces to get a little variety and to prevent getting tired of rice (because rice is a staple and to be honest I’d be lost without it!).
Made with sweet pineapple and spicy sauce, this sweet and sour sticky rice is another great thai-flavoured dish. I’m excited to share the easy-breezy recipe especially when the cooking takes only 30 minutes. Hope you love it!
Here are the instructions, happy cooking!
Sweet and Sour Pineapple Sticky Rice
(makes 3-4 servings)
1 medium-sized sweet potato, diced
2 cups fresh pineapple, diced
kernels of one corn cob
1 red bell pepper, sliced
1 tbsp extra virgin olive oil
2 tbsp coconut sugar
2 tbsp ketchup
1 tbsp tamari soy sauce
2 tbsp apple cider vinegar
juice of half a lemon
+ optional 1 tbsp sriracha sauce
2 cups cooked brown rice
Start by heating the olive oil to medium heat. Add the diced sweet potato and cook over medium heat for about ten minutes, stirring occasionally. Add the pineapple, red bell pepper and corn kernels, stir well to combine and keep cooking for additional 10-15 minutes.
Add the coconut sugar, ketchup, tamari soy sauce, apple cider vinegar and lemon juice, stir well to combine. Let simmer covered for about five minutes. Add the brown rice and stir well combine. Serve with some fresh lime and ENJOY!
Thank you for stopping by, have a beautiful day! 🙂
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