Preheat oven to 200ºC.
Chop sweet potato into small cubes and place in a small baking dish.
Drizzle over coconut oil and garlic powder, mix to coat well.
Roast sweet potato for 15-20 minutes or until tender and crispy, turning potatoes halfway through cooking.
Meanwhile, add the Cocobella Straight Up coconut water to a pan and bring to the boil.
Add the rice and cook on high for 10 minutes or until cooked through, stirring occasionally.
Drain and place in a large mixing bowl.
Place the cashews and coconut into a small fry pan and cook over medium heat until toasted and golden.
Add cashew and coconut mixture to rice and mix until well combined, fluffing the rice with a fork as you go.
Stir through roasted sweet potato and parsley.
Serve and enjoy!