Cozy fall flavors with a hint of sweet curry!
Meet our Harvest Bowl, inspired by @tastesbetterfromscratch. This recipe combines the best fall flavors with a unique twist—curry! If you’re new to curry, this dish is the perfect starting point.
This dish incorporates four easy recipes: you can pick and choose which part of this bowl you’d like to make or make it all and put it together for a hearty, healthy, and satisfying meal.
We had never tried coconut rice before, but it is so easy to make and compliments this dish perfectly.
Harvest Bowl
Ingredients
- 4 sweet potatoes, peeled and diced, about 3 cups
- 3 cups of small Brussels sprouts or larger ones, halved
- 2 tbsp olive oil
- Sea salt and pepper
- 2 cups water
- 1½ cups canned unsweetened coconut milk (about one 13.5 oz. can)
- 1 tsp salt
- 1 cups white or jasmine rice
- 1 chicken breasts, sliced in half lengthwise
- salt and freshly ground pepper
- 2 tsp curry powder
- 1 tsp cornstarch dissolved in 4 teaspoons water
- ½ cup honey
- 2 tbsp honey mustard
- ¼ cup olive oil
- 3 tsp curry powder
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes
- salt and freshly ground pepper to taste
- ½ cup seedless red grapes, halved
Instructions
- Preheat the oven to 400 degrees F. Spread chopped sweet potato and halved Brussels sprouts over a parchment-lined large baking pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast until the vegetables are tender and starting to brown, about 20-30 minutes.
- Add water, coconut milk, and salt to a large saucepan. Bring to a boil, then stir in rice. Cover and reduce heat to low, cook for 20 minutes. Remove from heat and let stand for 10 minutes. Remove lid and fluff rice with a fork.
- In a small saucepan, add all sauce ingredients and whisk well to combine. For best results, make sure cornstarch is fully dissolved in the water; this is also known as a slurry. Cook over medium heat until simmering, and the sauce begins to thicken. Remove from heat.
- Add a desired amount of coconut rice to a bowl, surround the rice with roasted vegetables, and top with sautéed chicken. Spoon a little sweet curry sauce on the chicken pieces and top with the desired amount of halved grapes. Serve immediately.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
All photos by Lorianne DeVita