5.0 from 156 votes
Harvest Bowls
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6
Calories: 832 kcal
Course:
Main Course
Cuisine:
Indian , American
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
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.
Cup of Yum
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
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
% 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.