Curry Chicken Rice Bowls are so full of flavor and perfect for meal prepping! These rice bowls start with coconut rice which is topped with curry marinated chicken breasts, roasted sweet potatoes and cauliflower, garbanzo beans, and topped with a curry yogurt sauce.
Rice bowls are such a great family dinner option. Everyone can choose the toppings they like and create their own dinner creation! 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 but these Curry Chicken Rice Bowls are definitely a favorite!
I made these back in 2014 for the first time, when I started seeing other bloggers making fun versions of dinner bowls (like Greek Chicken Orzo Bowl and Quinoa Chicken Bowls with Mango Salsa!), so 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 Curry Chicken Rice Bowls with Curry Yogurt Sauce. There is some serious nom nom nom going on in these bowls.
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.
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 a Curry Chicken Rice Bowl. Believe me, they will be so worth all of the (super duper easy peasy simple) steps!