Harvest Bowls Recipe

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.