1 batch Coconut Jasmine Rice
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
For the Sweet Curry Sauce:
1/4 cup honey
1 Tbsp prepared mustard
2 Tbsp olive oil
1/4 tsp each onion powder and 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 until the vegetables are tender and starting to brown, about 18-30 minutes. Cook the rice while the vegetables are roasting (see recipe on the blog)
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.
Assemble bowls: Add a big spoonful of rice to the bowl. Top with grilled chicken, roasted potatoes and brussels sprouts, pecans, pomegranate arils, and sliced avocado. Drizzle a small spoonful of sauce over the top. Serve warm.

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