Harvest Bowl
Roasted Vegetables- 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
Coconut Rice- 2 cups water
- 1½ cups canned unsweetened coconut milk (about one 13.5 oz. can)
- 1 tsp salt
- 1 cups white or jasmine rice
Sauteed Chicken - 1 chicken breasts, sliced in half lengthwise
- salt and freshly ground pepper
- 2 tsp curry powder
Sweet Curry Sauce- 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
Garnish- ½ cup seedless red grapes, halved
To begin, start by roasting the vegetables: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.
While the vegetables are roasting, make the Coconut Rice: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.
While the rice is cooking, make the Sweet Curry Sauce: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.
For serving: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.