Delicious Harvest Bowls made with coconut rice, roasted autumn vegetables, and a homemade sweet curry sauce. They are as delicious as they are healthy!
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.
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).
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!
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.
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.
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.
More Popular “Bowl” Recipes:
- Poke Bowl
- Buddha Bowl
- Caribbean Jerk Chicken Bowls
- Spring Roll Bowls
- Fajita Bowls
- Hawaiian Bowls
- Sweetfire Chipotle Chicken Bowls
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Recipe
Harvest Bowls
Ingredients
- 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:
- 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 EACH garlic powder, onion powder, crushed red pepper flakes
- salt and freshly ground black pepper , to taste
Instructions
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.Â
- 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.
Notes
Nutrition
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I originally shared this recipe November 2015. Updated October 2021 with new photos, and doubled the sauce.
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
I’m so glad o hear that Analisa!! Thanks for coming back to comment.
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!
This was fabulous! I really enjoyed how flavorful it was, it will definitely be on repeat. Thank you!
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!
This bowl is amazing! We loved it.
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!
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.
This meal was perfect. So great! 10/10 will make again.
amazingly delicious, even my 4 year old and 1 year old loved it!
This is FANTASTIC!!! My husband said “You can make this all the time!”
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!
I’m so so happy to hear you love it as much as I do! Thanks so much for commenting and following! XOXO
Tasty, bit somehow my sauce didn’t turn out, ..it seperated : (
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!
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!
Thank you so much Samantha, I’m so happy you liked it! I agree, the sauce alone is worth making 🙂
We made these tonight and my husband said “this is my favorite meal I have ever had.”