Description
This wholesome Harvest Bowl recipe combines roasted sweet potatoes and Brussels sprouts with succulent chicken, creamy avocado, crunchy pecans, and vibrant pomegranate seeds served over fragrant coconut rice. A sweet curry sauce ties all the flavors together for a nourishing and colorful meal perfect for a healthy lunch or dinner.
Ingredients
Scale
Vegetables & Protein
- 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, to taste
- 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 garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
Instructions
- Roast Veggies: Preheat your oven to 425°F (220°C). Spread the chopped sweet potato and halved Brussels sprouts evenly on a large baking pan. Drizzle with olive oil, season with salt and freshly ground black pepper, and toss to coat. Roast in the oven until the vegetables are tender and starting to brown, about 18 to 30 minutes.
- Prepare Coconut Rice: While the vegetables are roasting, combine water, coconut milk, light brown sugar, and kosher salt in a large saucepan. Bring this mixture to a boil, then stir in the rice. Return to a boil, reduce the heat to low, cover, and cook for 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff the rice with a fork before serving.
- Make 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. Cook over medium heat, stirring constantly, until the sauce reaches a simmer and just begins to thicken. Remove from heat and set aside.
- Cook Chicken: Season the chicken tenders or breasts with salt, pepper, and curry powder on all sides. Cook the chicken by sautéing in a skillet over medium-high heat or grilling, flipping once, until cooked through and golden on both sides, about 6-8 minutes depending on thickness. Remove the chicken to a plate and let it rest for a few minutes.
- Assemble Harvest Bowls: In each serving bowl, add a generous spoonful of coconut rice. Top with slices of cooked chicken, roasted sweet potatoes, Brussels sprouts, pecan halves, pomegranate arils, and avocado slices. Drizzle with the prepared sweet curry sauce. Serve immediately for a warm, flavorful meal.
Notes
- You can substitute any rice you prefer, including rice pilaf, brown rice, sushi rice, jasmine, or white rice.
- For the vegetables, feel free to use what you have on hand such as butternut squash, carrots, green beans, zucchini, or broccoli.
Nutrition
- Serving Size: 1 bowl
- Calories: 832
- Sugar: 37g
- Sodium: 541mg
- Fat: 41g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0.003g
- Carbohydrates: 105g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 21mg
