Apparently dinner bowls are all the rage right now. I’ve been stuffing my face with Chipotle’s veggie burrito bowls for years now so this is great news to me. A dinner bowl has all of the components of a perfect meal: protein, veggies, rice, and usually some sort of sauce or salsa. Honestly, I’ve also been making different variations of dinner bowls on my own, but never really went off any sort of recipe. My go-to is quinoa, sauteed sweet potatoes, kale, and Sriracha all topped with a runny egg.
Since I’ve been seeing other bloggers making fun versions of dinner bowls (like Greek Chicken Orzo Bowl and Quinoa Chicken Bowls with Mango Salsa!) I decided to take a shot at it and do something a little different from my norm. Since I had a big craving for Indian food, I created these Indian Curry Chicken Bowls with Curry Yogurt Sauce. There is some serious nom nom nom going on in these bowls.
While the delicious factor is a solid 10/10, I have to be honest – there are quite a few steps that you will need to take to make this dish. They’re not difficult or complicated steps, but there are steps. Let’s break it down and talk about what we can do to make this easier for ya.
First, the chicken. You can definitely make the marinade the day before you plan to eat these and can even marinate the chicken breasts overnight. In fact, you’ll have more flavorful chicken if you do it this way. You’ll also have less dishes after dinner. Then all you need to do is throw them (or, nicely place them) in the oven during the last 10-15 minutes of the veggies roasting. Easy, yes?
Then there’s the veggies. They are no more than simple roasted sweet potatoes and cauliflower with some curry powder and to jazz things up a bit. Nothing you haven’t done before. This step is a breeze.
Since veggies take awhile (like, 40 minutes) to roast, this gives you puh-lenty of time to make the coconut rice. Speaking of the coconut rice, holy crap I don’t know if I can eat normal rice again. It’s incredible! Slightly sweet but not overly so and WOW! The coconut flavor. I loved everything about it. But coconut rice is really just rice with some coconut milk and coconut oil (which is optional) cooked like normal rice. Nothing fancy, I promise.
Curry Yogurt Sauce
To top things off (literally), there’s the curry yogurt sauce which is absolutely not optional. It’s as simple as mixing up yogurt, lime juice, curry powder, and salt in a little bowl and it really pulls all of the ingredients of the rice bowl together. Plus, this is that “sauce” that all dinner bowls must have. You can also make this the day before to cut down on steps and dishes the night of dinner.
And that’s it! Besides putting it all together with the chickpeas (opening a can) and cilantro (a little chop chop), you’ve got yourself an Indian chicken dinner bowl. Believe me, they will be so worth all of the (super duper easy peasy simple) steps!
for the chicken:
- 2 tbsp oil
- 1 tbsp dijon mustard
- 2 tbsp honey
- 1 tbsp curry powder
- 1/4 tsp cayenne pepper more if you like spice
- 1/2 tsp salt
- 2 cloves garlic minced
- 1 tbsp water
- 4 chicken breasts
for the veggies:
- 1 large sweet potato diced
- 1 head of cauliflower chopped
- 2-3 tbsp olive oil
- salt & pepper to taste
- 1 tsp curry powder
for the coconut rice:
- 1 tsp coconut oil or canola oil
- 2 cups jasmine rice
- 1 3/4 cup water
- 1 14 oz can light coconut milk
- 1/2 tsp salt
for the curry yogurt sauce:
- 8 oz plain Greek yogurt
- 1 tsp curry powder
- 1/4 tsp garlic powder
- juice of 1 lime
- 1/4 tsp salt
- 1/2 cup fresh cilantro chopped
- 1 14 oz can garbanzo beans, rinsed
For the chicken:
- Combine all marinade ingredients in small bowl, and pour over chicken, coating all sides.
- Let marinate for at least 1 hour, up to overnight, in the refrigerator.
- Preheat oven to 400 degrees F.
- Line 2 baking sheets with aluminum foil and set aside.
For the veggies:
- Toss sweet potato and cauliflower in olive oil, salt and pepper, and curry powder.
- Spread among two prepared baking sheets and roast in preheated oven for 40 minutes, tossing and rotating pans after 25 minutes.
- During last 15 minutes, place chicken on baking sheet and bake until cooked through, about 10-15 minutes depending on the thickness of your chicken breasts.
For the rice:
- While the veggies are roasting, make the rice.
- Add coconut oil to medium pan over medium-high heat.
- Then add rice, water, coconut milk, and salt.
- Bring to a boil then reduce heat to low and cover with lid.
- Let simmer for 15-20 minutes, stirring often, until rice has absorbed most of the liquid.
- Once done, remove from heat and keep covered until ready to serve.
To make the yogurt sauce:
- Combine all ingredients for curry yogurt sauce in small bowl and whisk well.
- Can be made up to 2 days in advance.
- Place coconut rice on bottom of bowl and top with chicken (I diced mine), roasted veggies, garbanzo beans, cilantro, and drizzle with curry yogurt sauce.