Name: Harvest Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: . Vegetables; 1 large sweet potato (peeled and chopped); 1 1/2 cups Brussels sprouts (halved); . Chicken; 8 pieces chicken tenders (or 2-3 chicken breasts); . Seasonings; 2 tablespoons olive oil; to taste salt (and freshly ground black pepper); 2 teaspoons curry powder; . Toppings; 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; to taste salt (and freshly ground black pepper)

Welcome to the delicious world of Harvest Bowls! This vibrant dish combines roasted veggies, succulent chicken, and a creamy coconut rice base, all topped with a delightful sweet curry sauce. Trust me, you’ll love how all these flavors come together!

Tips for Success

Roasting the sweet potatoes and Brussels sprouts until golden is key for that perfect caramelized flavor. And don't skip the sweet curry sauce — it ties everything together beautifully!

Why You'll Love It

This meal is not only colorful and satisfying, but it's also packed with nutrients. Plus, it’s perfect for meal prep!

Ingredients

Instructions

Roast Veggies:
Step 1

- Roast Vegetables: 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:
Step 2

- Cook 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:
Step 3

- Prepare 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:
Step 4

- 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:
Step 5

- Assemble the 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.

Nutrition

Calories: 600, Fat: 25g, Carbs: 70g, Protein: 30g

Cooking techniques

Roasting, simmering, sautéing, and assembling.

Variations or substitutions

Feel free to substitute quinoa for rice, or use different seasonal vegetables like zucchini or carrots. For a vegetarian option, replace chicken with chickpeas or tofu!

Storage tips

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Notes

This dish is both gluten-free and can be made dairy-free, depending on your choice of rice and toppings!