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Sweet Potato Nourish Bowl with Mango Rice & Almond Butter Dressing

Updated: Apr 2, 2020

Serves: 4

Ready in: 45 minutes


  • 1 large head of broccoli, cut into florets

  • 2 medium sweet potatoes, diced into small cubes

  • 2 cloves of garlic, minced

  • 2 tbsp coconut oil

  • 1 cup lite coconut milk

  • 1 cup water

  • 1 cup brown rice

  • 1 large mango, diced

  • 1/4 cup almond butter

  • 3-4 tbsp fresh orange juice

  • 2 tsp pure maple syrup

  • 1/2 tsp apple cider vinegar

  • Extra virgin olive oil

  • Salt


Step 1. Make the coconut and mango rice

Place a medium pot over medium high heat and add coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to infuse the coconut oil flavour. After 5 minutes add water and coconut milk and bring mixture to a boil. Once boiling, reduce heat and simmer for 40 minutes or until liquid is completely absorbed. Remove from heat, stir with a fork to fluff the rice, then re-cover and let stand for an additional 10 minutes. Once done, stir though mango pieces and season with salt to taste.

Step 2. Roast the vegetables

While the rice is cooking, preheat oven to 220°C . Line a large baking tray with baking paper/foil or grease with olive oil. Place broccoli florets, sweet potato cubes and minced garlic on baking tray. Drizzle with olive oil and toss to combine. Bake for 20-30 minutes or until sweet potatoes are tender, stirring veggies halfway through.

Step 3. Make the dressing

While the veggies roast: make the dressing by whisking together almond butter, orange juice, maple syrup, apple cider vinegar and sesame oil. Adjust to taste.

Step 4. Assemble

Add about 3/4 cup of rice to each bowl/container then top with roasted veggies (distribute evenly) and about 1 1/2 tablespoons of the almond dressing


Refrigerate in a sealed container for 4-5 days

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