This Harvest Bowl recipe has coconut rice with roasted vegetables, tender chicken, and an easy sweet curry sauce on top. It’s healthy, delicious, and my favorite Fall meal!
I have so many great “bowl” recipes! Try Egg Roll in a Bowl, Tahini Chicken Bowls, Hot Honey Salmon Bowls, or Hawaiian Bowls!
All the fall flavor you crave, in the form of a Harvest Bowl.
If I had to pick one meal to eat on repeat this time if year, it’s this chicken harvest bowl recipe. It has my favorite combo of Brussels sprouts, sweet potatoes, and pomegranate and I love the added flavor from coconut rice. Everyone can assemble their own bowl, customizing it to their liking. I can’t wait for you to try it!
How to make Harvest Bowls:
Roasted Veggies: Chop sweet potato and cut Brussels sprouts in half. Place on a large baking sheet and drizzle with olive oil, salt, and pepper. Cook for 18-30 minutes, until tender. Coconut Rice: Combine coconut milk, water, sugar, and salt in a large saucepan then bring to a boil. Stir in rice, bring to boil, then turn to low and cover then cook for 20 minutes. Let coconut rice stand for 10 minutes then take off lid and fluff with a fork.
Sweet Curry Sauce: Combine sauce ingredients in a saucepan and cook over medium heat, while stirring until thickened. Remove from heat.
Cook Chicken: Season chicken on all sides with salt, pepper, and curry powder. Grill or sauté on medium high heat until cooked through, only flipping once. Remove to plate.
Assemble Harvest Bowls: Add rice to serving bowls and top with grilled chicken, Brussels sprouts, sweet potatoes, pecans, pomegranate seeds, and sliced avocado. Spoon sauce on top.
Recipe Variations:
- Rice: You can substitute any rice including rice pilaf, brown rice, sushi rice, jasmine, basmati, or white rice for this Fall harvest bowl.
- Vegetables: Feel free to roast any vegetables on hand including butternut squash, carrots, zucchini, and broccoli.
More Chicken Recipes:
- Chicken and Wild Rice Soup
- Easy Roast Chicken
- Garlic Chicken
- Grilled Chicken Sandwich
- Honey Mustard Chicken
- Chicken Shawarma Bowl
- Slow Cooker Chicken Tacos
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Harvest Bowls
Ingredients
- 1 large sweet potato , peeled and chopped
- 1 1/2 cups Brussels sprouts , halved
- 2 Tablespoons olive oil
- 8 chicken tenders or 2-3 chicken breasts
- salt and freshly ground black pepper
- 2 teaspoons curry powder
- 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 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. 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 sweet potatoes, Brussels sprouts, pecans, pomegranate arils, and sliced avocado. Drizzle a small spoonful of sauce over the top. Serve immediately.
Video
Notes
Nutrition
I originally shared this recipe November 2015. Updated October 2021 and October 2024.