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Sweet Curry Chicken and Roasted Vegetable Harvest Bowls Recipe

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4 from 13 reviews

Harvest Bowls are a vibrant, nourishing meal packed with roasted sweet potatoes and Brussels sprouts, fragrant coconut rice, seasoned grilled chicken, and a sweet curry sauce. Topped with crunchy pecans, juicy pomegranate arils, and creamy avocado, this dish offers a delightful blend of textures and flavors perfect for a wholesome lunch or dinner.

Ingredients

Roasted Vegetables

  • 1 large sweet potato, peeled and chopped
  • 1 1/2 cups Brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Chicken

  • 8 chicken tenders (or 2-3 chicken breasts)
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons curry powder

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

Toppings

  • 1/2 cup pecan halves
  • 1 pomegranate, seeded
  • 1 avocado, peeled, pitted, and sliced

Instructions

  1. Roast Veggies: Preheat your oven to 425°F (220°C). Spread the chopped sweet potatoes and halved Brussels sprouts evenly over a large baking pan. Drizzle the vegetables with olive oil, season lightly with salt and pepper, and toss to coat well. Roast in the oven for about 18 to 30 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even cooking.
  2. Cook Coconut Rice: While the vegetables roast, prepare the rice. In a large saucepan, combine 2 cups of water, coconut milk, light brown sugar, and kosher salt. Bring the mixture to a boil over medium-high heat. Stir in the rice, then return to a boil. Reduce heat to low, cover the saucepan, and simmer for 20 minutes. Once done, remove from heat but keep covered for an additional 10 minutes. Then uncover and fluff the rice gently with a fork to separate the grains.
  3. Prepare 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 until the cornstarch is fully dissolved. Heat the mixture over medium heat, stirring continuously until it begins to simmer and slightly thicken. Remove from heat and set aside for drizzling.
  4. Cook Chicken: Season the chicken tenders or breasts with salt, pepper, and a sprinkle of curry powder on all sides. Cook the chicken by either sautéing in a skillet or grilling over medium-high heat, turning once, until fully cooked through and nicely browned on both sides. Transfer to a plate and let the chicken rest briefly before slicing if needed.
  5. Assemble Harvest Bowls: To serve, place a generous scoop of coconut rice as the base in each bowl. Add slices or pieces of the grilled chicken on top. Arrange spoonfuls of roasted sweet potatoes, Brussels sprouts, pecan halves, pomegranate seeds, and avocado slices around the chicken. Finally, drizzle a small amount of the sweet curry sauce over each bowl for a flavorful finish. Serve immediately and enjoy the array of fresh and sweet-savory flavors.

Notes

  • You can substitute chicken breasts or thighs for the chicken tenders based on preference.
  • For extra crunch, toast the pecans lightly before adding them to the bowls.
  • If pomegranate is unavailable, dried cranberries or seeds from a fresh pomegranate aril mix can be used for a touch of sweetness.
  • Leftover roasted vegetables and rice make excellent meal prep components for the week.
  • Adjust the crushed red pepper flakes in the sauce according to your preferred spice level.

Find it online: https://dishcooks.com/sweet-curry-chicken-and-roasted-vegetable-harvest-bowls-recipe/