Coconut Curry Chicken and Veggie Bowls made with coconut rice, roasted autumn vegetables and a delicious sweet curry sauce.

A white bowl filled with coconut rice topped with pomegranates, avocado, curry chicken, pecans, butternut squash, and roasted brussels sprouts.

Any Chipotle fans out there? I love their burrito/rice bowls so much. I could eat some sort of rice bowl like that every single night. But since it;s not in the budget, I like to experiment with my own rice bowls at home.

I knew that I wanted to share a autumn veggie bowl this time, since I love winter vegetables so much. These Coconut Curry Chicken and Veggie Bowls are AMAZING! They turned out even better than I had planned in my head.

A Coconut rice rice bowl topped with roasted butternut squash and brussels sprouts as well as pecans, avocado, and pomegranate.

I love, love, love the coconut rice at the bottom.  Then I lightly seasoned the chicken with some curry powder and grilled it. Topped it with roasted brussels sprouts and sweet potatoes and some chopped avocado, pomegranates and pecans.

The sauce drizzled on top is a really simple sweet curry sauce. This is one of those meals that I was applauding with every single bite. It’s absolutely delicious!

A white bowl filled with veggies, chicken, and coconut rice.

I love to mix up flavors, veggies and sauces.

CONSIDER TRYING SOME OF MY OTHER FAVORITE “BOWL” RECIPES:

 

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Recipe

Coconut Curry Chicken and Veggie Bowls| Tastes Better From Scratch
Prep 15 mins
Cook 35 mins
Total 50 mins
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Ingredients
 
 

For the Coconut Jasmine 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 salt
  • 2 cups white or jasmine rice

For the vegetables:

  • 1 large sweet potato peeled and chopped
  • 1 1/2 cups Brussels sprouts , raw, stems removed, sliced in half
  • 2 Tablespoons olive oil
  • salt and freshly ground black pepper
  • 1/2 cup pecans
  • 1 pomegranate
  • 1 avocado , peeled, pitted, and sliced
  • 4 chicken tenders or 1-2 chicken breasts
  • 2 teaspoons curry powder

For the Sweet Curry Sauce:

  • 1/4 cup honey
  • 1 Tablespoon prepared mustard
  • 2 Tablespoons olive oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 teaspoons water
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cornstarch
  • salt and freshly ground black pepper

Instructions
 

  • 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.

For the coconut rice:

  • Cook the coconut rice while the vegetables are roasting 
  • Make the coconut rice by adding the 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, before fluffing with a fork.

For the Sauce:

  • Make the sauce by combining all ingredients in a small saucepan. Whisk well to combine (and especially to dissolve the cornstarch).
  • Cook over medium heat until simmering and thickened. Remove from heat.

For the Chicken

  • Season chicken with salt and pepper and a little curry powder on all sides. 
  • Saute or grill on medium high heat, flipping once, until cooked on both sides. Remove to a plate to rest.

To Assemble:

  • Add a big spoonful of rice to the bowl. Top with grilled chicken, roasted potatoes and brussels sprouts, pecans, pomegranate arils, and sliced avocado. Drizzle a small spoonful of sauce over the top. Serve warm.

Notes

Variations:
  • Rice: Any rice would work including white, brown, sushi rice, or jasmine rice.
  • Vegetables: You can substitute a variety of vegetables including carrots, butternut squash, zucchini, etc.

Nutrition

Calories: 697kcalCarbohydrates: 81gProtein: 16gFat: 36gSaturated Fat: 15gCholesterol: 21mgSodium: 483mgPotassium: 770mgFiber: 8gSugar: 22gVitamin A: 275IUVitamin C: 29mgCalcium: 59mgIron: 2.9mg

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Nutrition Facts
Harvest Bowls
Amount per Serving
Calories
697
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
15
g
75
%
Cholesterol
 
21
mg
7
%
Sodium
 
483
mg
20
%
Potassium
 
770
mg
22
%
Carbohydrates
 
81
g
27
%
Fiber
 
8
g
32
%
Sugar
 
22
g
24
%
Protein
 
16
g
32
%
Vitamin A
 
275
IU
6
%
Vitamin C
 
29
mg
35
%
Calcium
 
59
mg
6
%
Iron
 
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

Coconut Curry Chicken and Veggie Bowls - made with coconut rice, roasted autumn vegetables and a sweet curry sauce. | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I don’t typically comment on recipes but I felt I needed to for his one. Especially when I saw there was only 1 comment. I was wary of making this because my husband isn’t too keen on coconut and curry lol. But I tried it anyway (substituting asparagus for the brussel sprouts) and it is now on my regular rotation. It is super easy to make and healthier than a lot of other dishes I have been making. AND THAT SAUCE! Any chance you can find a way to make this a salad with that sauce as the dressing? I would make it every day!

    1. Thank you so much Samantha, I’m so happy you liked it! I agree, the sauce alone is worth making 🙂

  2. 5 stars
    I began making this when I found your recipe on FB at least a year ago. I love it!!!! I make it for the family. I ask them to make it for me on my birtoday, Mother’s Day, etc. We make substitutions if we don’t have all the ingredients on hand, but it always comes out delicious! Thanks for sharing!

  3. 5 stars
    This recipe is one of our all-time FAVORITES. I never would have thought to put these things all in one bowl but it comes together beautifully. One of the best! Thank you so much for sharing!

  4. 5 stars
    This is one of my favorite of your bowl recipes. I was skeptical of a sauce with these ingredients tasting like curry, but was pleasantly surprised.