Harvest Bowls with Roasted Vegetables, Coconut Rice, and Curry Chicken Recipe

I absolutely love this Harvest Bowls with Roasted Vegetables, Coconut Rice, and Curry Chicken Recipe because it’s like a complete, comforting meal all in one bowl. You get the sweetness of roasted veggies, the creaminess of coconut rice, and the bold flavors of curry chicken that come together perfectly. Honestly, it’s the kind of meal that feels both nourishing and a little fancy, without requiring hours in the kitchen.

When I first tried this recipe, I was surprised at how easy it was to prep everything at once, and still end up with those layered flavors that make each bite a little celebration. You’ll find that this dish works wonderfully for weeknight dinners or when you want to impress friends with a colorful and healthy spread. Plus, the textures from crunchy pecans and juicy pomegranate add that wow factor every time!

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Ingredients You’ll Need

This recipe brings together a vibrant mix of fresh vegetables, fragrant spices, and creamy coconut rice that all play off each other beautifully. When shopping, choose the freshest sweet potatoes and Brussels sprouts for the best flavor and look for good-quality coconut milk to give the rice a lush texture.

• Sweet Potato: Use firm, brightly colored sweet potatoes for natural sweetness and great roasting results.
• Brussels Sprouts: Choose small, tight sprouts—they roast faster and caramelize better.
• Olive Oil: A good quality oil adds richness and helps veggies roast nicely.
• Chicken Tenders or Breasts: Tenders cook faster; breasts are perfect if you prefer larger pieces.
• Salt and Black Pepper: Essential for seasoning and bringing out the flavors.
• Curry Powder: Adds warmth and a gentle spice that’s key to the chicken and sauce.
• Pecan Halves: Toast them lightly for extra crunch and nuttiness.
• Pomegranate: Fresh arils bring a juicy burst and vibrant color contrast.
• Avocado: Adds creamy texture and a mild, buttery flavor.
• Water: Needed for cooking the coconut rice perfectly.
• Unsweetened Coconut Milk: Gives the rice its signature creamy, tropical flavor.
• Light Brown Sugar: Balances the coconut richness with a touch of sweetness.
• Kosher Salt: Enhances the coconut rice and deeper flavors in the dish.
• Long-Grain White Rice (or Jasmine Rice): Fluffy rice variety that soaks up coconut flavors well.
• Honey, Yellow Mustard, Water, Cornstarch, Garlic Powder, Onion Powder, Crushed Red Pepper Flakes: For making the sweet curry sauce that ties it all together.

Variations

I love how you can make this recipe your own by swapping in different veggies or proteins. Here are some ideas based on what I’ve tried and loved myself—feel free to experiment!

• Vegetable Swap: I once tried butternut squash and carrots instead of sweet potatoes and Brussels sprouts, and it added a lovely sweetness and earthy vibe.
• Protein Options: Using chickpeas or tofu makes this recipe vegetarian-friendly and just as hearty.
• Spice Level: For more heat, add cayenne pepper to the curry sauce—I like it a little fiery for a deeper flavor.
• Grain Choices: Brown rice or quinoa are great alternatives if you want a nuttier or higher-fiber grain.

How to Make Harvest Bowls with Roasted Vegetables, Coconut Rice, and Curry Chicken Recipe

Step 1: Roast Your Vegetables to Perfection

Start by preheating your oven to 425°F. Spread your chopped sweet potatoes and halved Brussels sprouts evenly on a large baking pan. Drizzle with olive oil, sprinkle some salt and fresh pepper, then toss to coat every piece. Roast for about 18 to 30 minutes, stirring halfway, until you see tender vegetables with golden-browned edges. This roasting step is where the magic happens—the natural sugars caramelize, delivering that irresistible sweet and savory flavor.

Step 2: Cook the Creamy Coconut Rice

While your veggies roast, start the coconut rice. Combine water, coconut milk, brown sugar, and kosher salt in a saucepan and bring it to a boil. Stir in the rice, bring back to a boil, then reduce the heat to low and cover. Let it simmer gently for 20 minutes, then remove from heat and let it sit covered for another 10 minutes. Fluff it up with a fork and you’ll have rice that’s rich, slightly sweet, and perfectly tender—the perfect base for your harvest bowl.

Step 3: Whip Up the Sweet Curry Sauce

Mix honey, yellow mustard, olive oil, water, curry powder, cornstarch, garlic powder, onion powder, crushed red pepper flakes, salt, and pepper in a small saucepan. Whisk everything together well, especially to dissolve the cornstarch, then cook over medium heat until it just starts to simmer and thicken. This sauce is what brings everything together—a perfect balance of sweetness, tang, and gentle spice that ties your chicken and veggies to the rice.

Step 4: Sauté or Grill the Curry Chicken

Season your chicken tenders or breasts with salt, pepper, and a sprinkle of curry powder on all sides. Cook them over medium-high heat, either on a grill or in a skillet, for about 6-8 minutes per side, or until fully cooked through. Don’t rush this step—letting the chicken rest for a few minutes after cooking keeps it juicy and tender. You’ll get a lovely curry flavor infused into the juicy chicken that pairs beautifully with the rest of the bowl.

Step 5: Assemble Your Harvest Bowls

Now for the fun part—assembling your bowl! Start with a big spoonful of coconut rice in the bottom, add your grilled chicken on top, then pile on roasted sweet potatoes, Brussels sprouts, pecan halves, pomegranate arils for that burst of freshness, and sliced avocado for creaminess. Finish with a drizzle of the sweet curry sauce right over everything. Serve immediately and watch your family or friends dig in happily!

How to Serve Harvest Bowls with Roasted Vegetables, Coconut Rice, and Curry Chicken Recipe

Garnishes

I usually finish these bowls with fresh pomegranate arils and sliced avocado because they add a lovely pop of color and textural contrast. Sometimes I toss in a sprinkle of fresh herbs like cilantro or parsley to brighten things up. If you like a bit of zing, a squeeze of lime juice right before serving really lifts the whole dish.

Side Dishes

Pair this harvest bowl with a crisp side salad like arugula with lemon vinaigrette or even a simple cucumber salad to keep the meal fresh and balanced. I’ve also served it with warm naan or crusty bread when I want a more filling dinner.

Creative Ways to Present

For entertaining, I like to assemble these harvest bowls in clear glass jars or mini mason jars for a pretty layered look. It’s also fun to serve the components family-style on a big platter where everyone can build their own bowls. Trust me, it makes the meal feel extra special and interactive!

Make Ahead and Storage

Storing Leftovers

I keep leftover roasted veggies and chicken in airtight containers in the fridge for up to 3 days. Coconut rice also stores well but can dry out a bit, so I usually add a splash of water when reheating to bring back moisture. Pecans and pomegranate I add fresh when serving so they stay crunchy and bright.

Freezing

I’ve frozen the cooked chicken and roasted veggies separately without issues. When ready to eat, thaw overnight in the fridge and reheat gently. Coconut rice doesn’t freeze as well, so I prefer to make fresh rice or keep extra cooked on hand in the fridge.

Reheating

The best way I’ve found is to reheat the chicken and veggies together in a skillet over medium heat, adding a splash of water or broth to keep them moist. For rice, microwave with a damp paper towel covering the bowl or heat it in a pan with a little water to prevent drying. Then just assemble your bowl as usual!

FAQs

Final Thoughts

I hope you’ll enjoy making and sharing this Harvest Bowls with Roasted Vegetables, Coconut Rice, and Curry Chicken Recipe as much as I do. It’s become a go-to in my kitchen thanks to its balance of flavors, textures, and ease. Honestly, it’s one of those meals that feels special but never fussy, perfect for feeding hungry family or impressing guests. Give it a try—you might just find your new favorite comfort bowl!

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