Looking for something healthy but with flavor? Look no further than this Harvest Bowl recipe.
The nifty trick with harvest bowls is you can customize them to any cravings or fridge ingredients you already have. Just start with a nice base of rice and add protein, veggies, and some fruit, and you are good to go. But Lauren Allen, cookbook author and Tastes Better From Scratch food blogger, has done the hard part for you by creating this hearty and mouth-watering Harvest Bowl recipe.
Harvest Bowl
Servings: 6
Total Time: 50 minutes
Ingredients:
1 large sweet potato, peeled and chopped
1½ 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
½ cup pecans
1 pomegranate
1 avocado, peeled, pitted, and sliced
Coconut Rice:
2 cups water
1½ 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:
½ cup honey
2 Tablespoons yellow mustard
¼ cup olive oil
4 teaspoons water
3 teaspoons curry powder
1 teaspoon cornstarch
½ teaspoon EACH garlic powder, onion powder, crushed red pepper flakes
salt and freshly ground black pepper, to taste
Instructions:
1.) 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.
2.) 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.
3.) 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.
4.) 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.
5.) 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.
Photography and recipe: courtesy Tastes Better From Scratch, Lauren Allen
