Coconut Curry Chicken and Veggie Bowls made with coconut rice, roasted autumn vegetables and a delicious sweet curry sauce.
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.
Cook the coconut rice while the vegetables are roasting
Make the coconut rice by adding the 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, before fluffing with a fork.
Make the sauce by combining all ingredients in a small saucepan. Whisk well to combine (and especially to dissolve the cornstarch).
Cook over medium heat until simmering and thickened. Remove from heat.
Season chicken with salt and pepper and a little curry powder on all sides.
Saute or grill on medium high heat, flipping once, until cooked on both sides. Remove to a plate to rest.
Add a big spoonful of rice to the bowl. Top with grilled chicken, roasted potatoes and brussels sprouts, pecans, pomegranate arils, and sliced avocado. (Here’s a great tutorial to remove pomegranate seeds.) Drizzle a small spoonful of sauce over the top. Serve warm.
recipe from https://tastesbetterfromscratch.com/coconut-curry-chicken-and-veggie-bowls/