Description
This Harvest Bowl recipe combines roasted sweet potatoes and Brussels sprouts with flavorful grilled chicken and creamy coconut rice. Topped with pecans, pomegranate arils, and avocado slices, all drizzled with a sweet curry sauce, this bowl packs a variety of textures and seasonal flavors perfect for a wholesome and satisfying meal.
Ingredients
Vegetables & Protein
- 1 large sweet potato, peeled and chopped
- 1 1/2 cups Brussels sprouts, halved
- 8 chicken tenders (or 2-3 chicken breasts)
- Salt and freshly ground black pepper, to taste
- 2 teaspoons curry powder (divided)
- 1/2 cup pecan halves
- 1 pomegranate
- 1 avocado, peeled, pitted, and sliced
Rice & Liquid Ingredients
- 2 cups water
- 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz. can)
- 2 teaspoons light brown sugar, packed
- 1 teaspoon kosher salt
- 2 cups long-grain white rice (or jasmine rice)
Sweet Curry Sauce
- 1/2 cup honey
- 2 tablespoons yellow mustard
- 1/4 cup olive oil
- 4 teaspoons water
- 3 teaspoons curry powder
- 1 teaspoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
Oils
- 2 tablespoons olive oil (for roasting vegetables)
Instructions
- Roast Veggies: Preheat your oven to 425°F. Arrange the chopped sweet potatoes and halved Brussels sprouts in a single layer on a large baking pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for about 18-30 minutes until the vegetables are tender and begin to brown, enhancing their natural sweetness and flavor.
- Coconut Rice: While the veggies roast, prepare the coconut rice. In a large saucepan, combine water, coconut milk, light brown sugar, and kosher salt. Bring the mixture to a boil. Stir in the rice, return to a boil, then reduce the heat to low. Cover and cook for 20 minutes, then remove from heat. Let the rice stand, covered, for 10 minutes to finish cooking. Fluff with a fork before serving to ensure a perfect texture.
- Sweet Curry Sauce: In a small saucepan, whisk together honey, yellow mustard, olive oil, water, curry powder, cornstarch, garlic powder, onion powder, crushed red pepper flakes, salt, and pepper. Stir well to dissolve the cornstarch completely. Cook over medium heat until the sauce just begins to simmer and thickens slightly. Remove from heat to prevent over-thickening.
- Cook Chicken: Season chicken tenders with salt, freshly ground pepper, and a little curry powder on all sides. Heat a skillet or grill over medium-high heat. Cook the chicken, turning once, until fully cooked through and nicely browned on each side, about 4-6 minutes per side depending on thickness. Remove from heat and let rest briefly to keep juices locked in.
- Assemble Harvest Bowls: To serve, place a generous scoop of coconut rice at the base of each bowl. Top with sliced grilled chicken, a spoonful each of roasted sweet potatoes and Brussels sprouts, pecan halves, fresh pomegranate arils, and avocado slices. Drizzle with the sweet curry sauce to finish. Serve immediately to enjoy the mix of warm and fresh flavors.
Notes
- Roasting times may vary depending on your oven; check vegetables for tenderness and caramelization.
- If you prefer, chicken breasts can be used instead of tenders, just adjust cooking time accordingly.
- This bowl is easily customizable with seasonal vegetables or nuts of your choice.
- For a spicier sauce, increase the crushed red pepper flakes to taste.
- Leftover sauce keeps well refrigerated for up to 3 days and can be reheated gently before serving.
