Harvest Bowls
User Reviews
5.0
156 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
50 mins
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Servings
6
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Calories
832 kcal
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Course
Main Course
Harvest Bowls
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This Harvest Bowl recipe has coconut rice with roasted vegetables, tender chicken, and an easy sweet curry sauce on top. It's healthy, delicious, and my favorite Fall meal!
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Ingredients
- 1 large sweet potato , peeled and chopped
- 1 1/2 cups Brussels sprouts , halved
- 2 Tablespoons olive oil
- 8 chicken tenders or 2-3 chicken breasts
- Salt and freshly ground black pepper
- 2 teaspoons curry powder
- 1/2 cup pecan halves
- 1 pomegranate
- 1 avocado , peeled, pitted, and sliced
Coconut Rice:
- 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 EACH garlic powder, onion powder, crushed red pepper flakes
- Salt and freshly ground black pepper , to taste
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Instructions
- Roast Veggies: Preheat oven to 425 degrees F. Spread out chopped sweet potato and halved Brussels sprouts over a large baking pan. Drizzle with olive oil and season with a little salt and pepper and toss to coat. Roast until the vegetables are tender and starting to brown, about 18-30 minutes.
- Coconut Rice: Cook the coconut rice while the vegetables are roasting. Add water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes. Remove lid and fluff rice with a fork.
- Sweet Curry Sauce: Add all sauce ingredients to a small saucepan. Whisk well to combine, particularly to dissolve the cornstarch. Cook over medium heat until simmering and just begins to thicken. Remove from heat.
- Cook Chicken: Season chicken with salt and pepper and a little curry powder on all sides. Sauté or grill over medium-high heat, flipping once, until cooked on both sides. Remove to a plate to rest.
- Assemble Harvest Bowls: Add a big spoonful of coconut rice to a bowl. Top with grilled chicken and a spoonful each of sweet potatoes, Brussels sprouts, pecans, pomegranate arils, and sliced avocado. Drizzle a small spoonful of sauce over the top. Serve immediately.
Notes
- Rice: You can substitute any rice including rice pilaf, brown rice, sushi rice, jasmine, or white rice.
- Vegetables: Use what you have on hand including butternut squash, carrots, green beans, zucchini, or broccoli.
Nutrition Information
Show Details
Calories
832kcal
(42%)
Carbohydrates
105g
(35%)
Protein
17g
(34%)
Fat
41g
(63%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
0.003g
Cholesterol
21mg
(7%)
Sodium
541mg
(23%)
Potassium
991mg
(28%)
Fiber
10g
(40%)
Sugar
37g
(74%)
Vitamin A
8289IU
(166%)
Vitamin C
31mg
(34%)
Calcium
86mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 832 kcal
% Daily Value*
| Calories | 832kcal | 42% |
| Carbohydrates | 105g | 35% |
| Protein | 17g | 34% |
| Fat | 41g | 63% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 21mg | 7% |
| Sodium | 541mg | 23% |
| Potassium | 991mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 37g | 74% |
| Vitamin A | 8289IU | 166% |
| Vitamin C | 31mg | 34% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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