Main Dishes

Coconut Curry Chicken and Veggie Bowls

Lauren Allen
November 16, 2015
180

Coconut Curry Chicken and Veggie Bowls with layers of coconut rice, roasted vegetables and a sweet curry sauce on top.

4
1 large sweet potato, peeled and chopped
1 1/2 cups raw brussels sprouts, stems removed, sliced in half
2 Tbsp olive oil
salt and pepper
1/2 cup pecans
1 pomegranate, arils removed (see tutorial)
1 avocado, peeled, pitted, and sliced
4 chicken tenders ( or 1-2 chicken breasts)
2 tsp curry powder curry powder
1 batch Coconut Jasmine Rice
For the Sweet Curry Sauce:
1/4 cup honey
1 Tbsp prepared mustard
2 Tbsp olive oil
1/4 tsp onion powder
1/4 tsp garlic powder
2 tsp water
1 1/2 tsp curry powder
1/4 tsp crushed red pepper
1/2 tsp cornstarch
salt and pepper
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...
See the full directions on my site
Nutritions

Calories
593

Sodium
108mg
4% DV

Fat
27g
42% DV

Protein
13g
27% DV

Carbs
72g
24% DV

Fiber
8g
34% DV