There’s something special about a meal that feels like a warm, colorful embrace.
This Harvest Bowl is exactly that—a celebration of autumn’s best flavors, all tucked neatly into one delightful dish.
Why You’ll Make This Again
It’s the kind of recipe that becomes a fast favorite, the one you daydream about when leaves start to fall.
Each component, from the fragrant coconut rice to the sweet and savory curry sauce, just works together beautifully.
Ingredients Needed for the Recipe
Let’s gather everything. This list looks long, but a lot of it is pantry staples, trust me.
- Sweet Potato & Brussels Sprouts: Our hearty, roasted vegetable base that gets wonderfully caramelized.
- Olive Oil, Salt, Pepper: For simply seasoning those veggies to perfection.
- Chicken Tenders or Breasts: The lean, protein-packed centerpiece that soaks up all the spices.
- Curry Powder: Adds a warm, earthy depth to both the chicken and the magical sauce.
- Pecan Halves: They bring a crucial, buttery crunch to every bite.
- Pomegranate & Avocado: For pops of juicy sweetness and creamy, cool contrast.
- For the Coconut Rice: Water, unsweetened coconut milk, a touch of brown sugar, salt, and long-grain white rice.
- For the Sweet Curry Sauce: Honey, yellow mustard, olive oil, water, more curry powder, cornstarch, garlic powder, onion powder, and red pepper flakes.
How to make Harvest Bowls?
The process is all about multitasking. Get ready for your kitchen to smell incredible.
Step 1 – Roast the Vegetables
Heat your oven to 425°F. Toss the chopped sweet potato and halved Brussels sprouts with oil, salt, and pepper on a big pan.
Roast them until they’re tender and have those delicious, browned edges, about 18 to 30 minutes.
Step 2 – Start the Coconut Rice
While the veggies roast, combine water, coconut milk, sugar, and salt in a saucepan and bring it to a boil.
Stir in the rice, let it return to a boil, then cover and simmer on low for 20 minutes. Let it stand, covered, for 10 more minutes before fluffing.
Step 3 – Whisk Together the Sauce
This sauce is a game-changer. Add all the sauce ingredients to a small saucepan.
Whisk it really well, then cook over medium heat until it simmers and thickens slightly. Take it off the heat—it will continue to thicken.
Step 4 – Cook the Chicken
Season your chicken generously with salt, pepper, and that curry powder.
Cook it in a skillet or on a grill over medium-high heat, flipping just once, until it’s cooked through and nicely marked.
Step 5 – Assemble Your Masterpiece
This is the fun part. Scoop fluffy coconut rice into bowls.
Top with sliced chicken, the roasted veggies, pecans, pomegranate arils, and avocado slices. Drizzle that gorgeous sauce over everything.
Ingredient Swaps and Tweaks
Don’t let a missing ingredient stop you. This bowl is wonderfully adaptable.
- Rice: The coconut rice is fantastic, but brown rice, jasmine, or even plain white rice work perfectly here.
- Vegetables: Swap in what you have or love. Cubed butternut squash, carrots, or even broccoli florets roast up beautifully.
- Protein: Leftover shredded roast chicken or turkey is a fantastic shortcut. For a vegetarian version, crispy chickpeas are a great substitute.
- Sauce: If you’re in a real pinch, a mix of honey and a good-quality yellow mustard with a dash of curry powder makes a quick, tasty stand-in.
Tips
A few little secrets from my kitchen to yours can make all the difference.
- Cut your sweet potato and Brussels sprouts into similar-sized pieces. This ensures they all finish roasting at the same time.
- Let the cooked coconut rice stand with the lid on for the full 10 minutes. This steams it to perfect, separate grains.
- Don’t move the chicken around too much while it cooks. Let it get a good sear before you flip it for the best texture.
- Prepare the pomegranate and slice the avocado just before serving. This keeps everything looking fresh and vibrant.
- Set everything out buffet-style. Let everyone build their own bowl just how they like it—it’s half the fun.
Storing Your Leftovers
You might have leftovers, and you’ll be glad you do. They make a stellar next-day lunch.
Store all the components separately in airtight containers in the fridge for up to 3 days.
Reheat the rice, chicken, and veggies gently. Keep the sauce, nuts, pomegranate, and avocado fresh and cool to add after reheating.
The avocado is best added fresh, so if you’re prepping ahead, leave it out and slice it when you’re ready to serve.
Harvest Bowls Recipe
Description
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! All the fall flavor you crave—Brussels sprouts, sweet potatoes, pomegranate, and creamy avocado—comes together in one satisfying bowl.
ingredients
Roasted Vegetables & Chicken
Toppings
Coconut Rice
Sweet Curry Sauce
Instructions
-
Roast Veggies
Preheat oven to 425°F (220°C). Spread out chopped sweet potato and halved Brussels sprouts over a large baking pan. Drizzle with 2 Tbsp olive oil and season with salt and pepper. Toss to coat. Roast until tender and lightly browned, about 18–30 minutes. -
Coconut Rice
While vegetables roast, prepare coconut rice. In a saucepan, combine water, coconut milk, brown sugar, and salt. Bring to a boil. Stir in rice, return to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork. -
Sweet Curry Sauce
In a small saucepan, whisk together honey, mustard, olive oil, water, curry powder, cornstarch, garlic powder, onion powder, red pepper flakes, and salt/pepper. Bring to a simmer over medium heat, stirring constantly until thickened (1–2 minutes). Remove from heat. -
Cook Chicken
Season chicken with salt, pepper, and 2 tsp curry powder. Grill or sauté over medium-high heat, flipping once, until cooked through (internal temp 165°F). Let rest 5 minutes, then slice if using breasts. -
Assemble Harvest Bowls
Divide coconut rice among 6 bowls. Top with roasted veggies, sliced chicken, pecans, pomegranate arils, and avocado. Drizzle with sweet curry sauce. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 498kcal
- % Daily Value *
- Total Fat 24gg37%
- Saturated Fat 6gg30%
- Trans Fat 0gg
- Cholesterol 65mgmg22%
- Sodium 390mgmg17%
- Potassium 820mgmg24%
- Total Carbohydrate 48gg16%
- Dietary Fiber 7gg29%
- Sugars 22gg
- Protein 26gg52%
- Calcium 60 mg
- Iron 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Rice Substitutes: Use brown rice, quinoa, jasmine, or rice pilaf based on preference or dietary needs.
- Veggie Swaps: Roast butternut squash, carrots, broccoli, or zucchini instead of or in addition to the listed veggies.
- Make Ahead: Roast veggies and cook rice 1–2 days in advance. Store separately in airtight containers.
- Gluten-Free: This recipe is naturally gluten-free if using certified GF ingredients (especially curry powder and mustard).
