Delicious Harvest Bowls made with coconut rice, roasted autumn vegetables, and a homemade sweet curry sauce. They are as delicious as they are healthy!

Harvest Bowls served over coconut rice, in a bowl, and topped with chicken and veggies.

This recipe for Harvest Bowls is one of my all-time favorite creations, and one I could eat every single week! It’s packed with so many ingredients I love, from the sweet potatoes and Brussels sprouts, to the pecans and pomegranate, and especially my fabulous coconut rice. It’s simple to make and to customize with toppings you like or produce you need to use up from your fridge.

How to make Harvest Bowls:

Roast chopped sweet potato and halved Brussels sprouts on a large baking pan with a little olive oil, salt, and pepper for 18-30 minutes, until tender.

Chopped sweet potato and Brussels sprouts roasted on a sheet pan.

Make coconut rice by adding water, coconut milk, sugar, and salt to a large saucepan. Bring to boil, then stir in rice. Return to boil, reduce heat to low, cover, and cook for 20 minutes. Let stand 10 minutes before removing lid and fluffing with fork. (Or make Instant Pot Coconut Rice).

Cooked coconut rice in a saucepan.

Make sauce by combining sauce ingredients in a small saucepan. Whisk well and cook over medium heat until simmering and thickened. Remove from heat. If you like things extra saucy, double the sauce!

Two process photos for making curry sauce to go over Harvest Bowls.

Season chicken with salt, pepper, and a little curry powder on all sides. Sauté or grill on medium high heat, flipping once, until cooked on through (165 degrees F). Rest on plate.

Seasoned chicken tenders cooking in a cast iron skillet.

Assemble Harvest Bowls by adding a big spoonful of rice to the bowl. Top with grilled chicken, roasted sweet potatoes and Brussels sprouts, pecans, pomegranate arils, and sliced avocado. Drizzle a spoonful of sauce over the top. Serve warm.

Assembled harvest bowls with rice, veggies, chicken, nuts and sauce, ready to eat.

Recipe 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, broccoli, etc.

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Harvest Bowls served over coconut rice, in a bowl, and topped with chicken and veggies.
Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Save Recipe


  • 1 large sweet potato , peeled and chopped
  • 1 1/2 cups Brussels sprouts , halved
  • 2 Tablespoons olive oil
  • 4 chicken tenders or 1-2 chicken breasts
  • salt and freshly ground black pepper
  • 2 teaspoons curry powder
  • 1/2 cup pecans
  • 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 salt
  • 2 cups white or jasmine rice

Sweet Curry Sauce:


Roast Veggies:

  • 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:

  • 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:

  • 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:

  • 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:

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


Rice: Any rice would work including white, basmati or sushi rice. For brown rice, cook for 45 minutes, instead of 20.
Vegetables: Feel free to substitute a variety of vegetables including carrots, butternut squash, zucchini, broccoli, green beans, etc.


Calories: 832kcalCarbohydrates: 105gProtein: 17gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.003gCholesterol: 21mgSodium: 541mgPotassium: 991mgFiber: 10gSugar: 37gVitamin A: 8289IUVitamin C: 31mgCalcium: 86mgIron: 4mg

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I originally shared this recipe November 2015. Updated October 2021 with new photos, and doubled the sauce.

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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.

4.98 from 47 votes (30 ratings without comment)

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  1. This is a delicious bowl recipe. I’ll make it again! Maybe it will come together faster the next time I make it. Twenty five ingredients means that for me, this was not a 30 minute recipe.

  2. 5 stars
    Looks beautiful and tastes delicious! Made these bowls for meal prep this week and I’m so glad I did! The only change I made was to cut the amount of coconut rice I cooked in half. Delish! Thank you for a winner!

  3. 5 stars
    This was delicious! I didn’t have pomegranate, so I used blueberries and strawberries instead. I also used light coconut milk as there’s a lot of fat in the recipe already (avocado, nuts, sauce). My only comment is that there was a LOT of rice, maybe out of proportion with the rest of the ingredients. Yummy!

  4. 5 stars
    So good! I didn’t add red pepper flakes. Added yellow squash. First time making it takes longer than this because of all the prep, so give yourself extra time. Everyone loved it.

  5. 5 stars
    This is going in the rotation! At first it seemed like a lot of moving parts, but each step came together quick. I like that you can change the vegatables to change it up. I can also see using this curry rice sauce for different applications.

    1. Hi there! Thanks for your comment! 😊 While our Harvest Bowls might be higher in carbs and calories than some other recipes, they’re packed with nutrient-rich veggies, lean protein, and healthy fats. We believe that enjoying a balanced and varied diet is key to overall health. If you’re looking for a lower-carb or lower-calorie option, feel free to adjust the ingredients or portions to suit your needs. We hope you find a recipe that’s perfect for you! Happy cooking!

  6. 5 stars
    Literally one of my favorite things to eat ever! These are SO GOOD! I make them all the time. The flavors are incredible.

  7. This is a treat dinner if I have ever had one!!!!
    I am sending the link to my brother who has a honey business (Smiley Honey) and my sister who has hives. It’s a great way to feature honey and is absolutely delicious for a Fall/Winter meal!!

  8. 5 stars
    So delicious! This recipe initially intrigued me and I was actually blown away by how good it was! Different textures and flavors combine to make an explosion of goodness in your mouth. I am strictly not a hippy or diet obsessed person. I enjoy food of all varieties and I like my chocolate sweets. I thought this was an excellent dish that was not difficult to make, and one I’ve definitely added to my list of staples

  9. 5 stars
    I have made several of your recipes, and have loved all of them, but this one is especially delicious! I’ve made it many times and we love it so much!

  10. 5 stars
    I made this tonight. It was a hit! Everyone enjoyed it. It was fun to make too. This will definitely be in addition to our meal rotation. Thanks!

  11. 5 stars
    This was amazing! We have made 20+ new meals in the last month and this was the best. It is a explosion of different flavors. We had to go to three stores for the pomegranates, but don’t skip them. There are a lot of components, but it was fairly easy to pull together. Make this!

  12. 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.

  13. 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!

      1. That happened to me, too! I loved the flavor, but I kept reheating the sauce to try to get it to come back together.

  14. 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!

  15. 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 🙂