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Harvest Bowl

Ingredients

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
  • 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 

Instructions

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.
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