Harvest Bowls with Curry Roasted Vegetables, Coconut Rice, and Grilled Chicken Recipe

I absolutely love sharing this Harvest Bowls with Curry Roasted Vegetables, Coconut Rice, and Grilled Chicken Recipe because it’s such a wonderful symphony of flavors and textures. The warm curry-spiced veggies paired with creamy avocado, crunchy pecans, and the sweet pop of pomegranate make every bite feel like a celebration. You’ll find that this bowl not only tastes amazing but looks stunning on your plate—perfect for a cozy weeknight dinner or even when you want to impress guests with something healthy and vibrant.

When I first tried this recipe, I was blown away by how easily the ingredients come together to create something so satisfying and nourishing. The coconut rice adds a lovely fragrant base that complements the savory chicken and slightly sweet, spicy roasted vegetables beautifully. If you’re searching for a wholesome bowl recipe that’s both comforting and packed with nutrients, you really should give this Harvest Bowls with Curry Roasted Vegetables, Coconut Rice, and Grilled Chicken Recipe a try—I promise it’ll become a regular in your meal rotation.

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Ingredients You’ll Need

Each ingredient here plays an important role to build the layers of flavor in this Harvest Bowls with Curry Roasted Vegetables, Coconut Rice, and Grilled Chicken Recipe. Trust me, sourcing fresh veggies and good-quality coconut milk makes a huge difference in the final taste.

• Sweet Potato: Look for firm, unblemished sweet potatoes for the best roasting results.
• Brussels Sprouts: Fresh, bright green sprouts with tightly packed leaves roast up beautifully.
• Olive Oil: Use extra virgin for flavor, especially in the sauce and roasting veggies.
• Chicken Tenders or Breasts: Tenders cook quickly, but breasts work well too if sliced thin.
• Curry Powder: Choose a blend you love—the spice profile really defines the dish.
• Pecan Halves: Toast lightly for added crunch and nuttiness.
• Pomegranate: Fresh arils bring a juicy, tart pop that contrasts beautifully.
• Avocado: Ripe but firm, so they don’t get mushy when sliced.
• Coconut Milk: Unsweetened canned coconut milk adds creamy richness to the rice.
• Brown Sugar: Balances the coconut’s natural flavor with a touch of sweetness.
• White or Jasmine Rice: Choose long-grain for fluffy rice that doesn’t clump.
• Honey, Mustard, and Spices for Sauce: These simple pantry staples come together to create the perfect sweet curry sauce topping.

Variations

This Harvest Bowls with Curry Roasted Vegetables, Coconut Rice, and Grilled Chicken Recipe is super flexible—I like to switch things up depending on the season or what’s in my fridge. Feel free to make it your own and experiment with flavors!

• Vegetable Swap: I once used butternut squash and green beans instead, and it was fantastic—gives you a different texture and sweetness.
• Protein Options: Grilled tofu or chickpeas work great if you want a vegetarian version.
• Rice Alternatives: Brown rice or quinoa adds a bit more fiber and a nuttier taste if you like.
• Spice Level: Add a pinch more crushed red pepper flakes to the sauce to kick up the heat.

How to Make Harvest Bowls with Curry Roasted Vegetables, Coconut Rice, and Grilled Chicken Recipe

Step 1: Roast those veggies until golden and tender

Preheat your oven to 425°F. Spread your chopped sweet potatoes and halved Brussels sprouts on a baking sheet. Drizzle with olive oil, sprinkle lightly with salt, pepper, and a teaspoon of curry powder, then toss well to coat every piece. Roast for about 18 to 30 minutes, checking halfway to toss so they cook evenly and develop those lovely browned edges you’ll love. Keep an eye on them—you want them tender inside with a bit of crisp on the outside.

Step 2: Cook fragrant coconut rice while veggies roast

In a saucepan, combine 2 cups water, 1.5 cups unsweetened coconut milk, brown sugar, and salt. Bring it to a boil, then stir in your rice, and reduce heat to low to simmer covered for 20 minutes. Let it rest off the heat for 10 more minutes before fluffing with a fork. The coconut milk infusion makes this rice unforgettably creamy and slightly sweet—my favorite side to tie the whole bowl together.

Step 3: Whip up the sweet curry sauce

Mix together honey, yellow mustard, olive oil, water, curry powder, cornstarch, garlic powder, onion powder, crushed red pepper flakes, salt, and pepper in a small saucepan. Whisk well to dissolve the cornstarch completely, then heat over medium until it just starts to bubble and thicken—about 3 to 5 minutes. Watch this closely to avoid burning; this sauce is what really elevates the bowl with its balance of sweet, tangy, and spicy flavors.

Step 4: Grill or sauté chicken with a curry kick

Season your chicken tenders or breasts with salt, pepper, and a light dusting of curry powder. Cook over medium-high heat on a grill pan or skillet, flipping once, until the chicken is fully cooked and nicely browned—usually around 4-6 minutes per side depending on thickness. Let it rest for a few minutes before slicing; this keeps the meat juicy and tender.

Step 5: Assemble your harvest bowls and enjoy!

Start with a generous helping of coconut rice at the base of each bowl. Add grilled chicken slices on top followed by roasted sweet potatoes and Brussels sprouts. Scatter toasted pecans for crunch, sprinkle vibrant pomegranate arils for that juicy burst, and don’t forget creamy avocado slices for richness. Drizzle the warm sweet curry sauce over everything right before serving. Grab a fork and get ready for a flavor-packed bite every time.

How to Serve Harvest Bowls with Curry Roasted Vegetables, Coconut Rice, and Grilled Chicken Recipe

Garnishes

I love topping these bowls with extra pomegranate seeds for that jewel-like pop and toasted pecans for crunch. A squeeze of fresh lime or a sprinkle of chopped fresh cilantro adds a refreshing brightness that cuts through the rich curry flavors. Sometimes I even add a dollop of plain Greek yogurt if I want a cooling contrast.

Side Dishes

This bowl is quite hearty on its own, but I’ve paired it with simple sides like a crisp green salad or roasted cauliflower tossed lightly with lemon and olive oil. If you want to keep it light, steamed snap peas or a cucumber salad add a lovely fresh crunch without overwhelming the dish.

Creative Ways to Present

For special gatherings, I like to serve the bowls in small mason jars or wide glasses so everyone can see the layers of rice, veggies, and chicken. Drizzling the sauce artistically on top before serving adds a little flair, and finishing with edible flowers creates a beautiful, restaurant-worthy presentation. It’s great when you want to turn meal prep into something festive and a bit playful.

Make Ahead and Storage

Storing Leftovers

I store leftover components separately in airtight containers—roasted veggies in one, chicken in another, and rice in a third. This keeps textures and flavors fresh longer. When it’s time to eat again, I reassemble the bowls to keep the avocado fresh and prevent sogginess.

Freezing

I freeze the roasted vegetables and cooked chicken well, but I usually skip freezing the rice and fresh elements like avocado or pomegranate since they don’t hold up well. When you’re ready to serve, thaw overnight in the fridge and reheat gently.

Reheating

The best way to reheat leftovers is gently on the stovetop or in the oven to prevent drying out, especially the chicken. Microwave works in a pinch, but covering the bowl and adding a sprinkle of water helps keep the rice moist.

FAQs

Final Thoughts

This Harvest Bowls with Curry Roasted Vegetables, Coconut Rice, and Grilled Chicken Recipe has become one of my go-to meals when I want something nourishing yet exciting. I love how each element shines and balances the others perfectly. Give it a try—you’ll enjoy the ease of preparation and the burst of flavors that make every bite memorable. Trust me, once you dig in, this bowl will be a favorite for both weeknight dinners and special occasions alike.

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