Autumn Chicken and Veggie Bowls with Coconut Rice and Sweet Curry Sauce

INGREDIENTS

2 cups

water

1 1/2 cups

canned unsweetened coconut milk ((about one 13.5 oz. can))

2 tsp

packed light brown sugar

1 tsp

salt

2 cups

white or jasmine rice

large sweet potato (peeled and chopped)

1 1/2 cups

brussels sprouts (raw, stems removed, sliced in half)

2 tbsp

olive oil

salt and pepper

1/2 cup

pecans

pomegranate

avocado (peeled, pitted, and sliced)

chicken tenders (or 1-2 chicken breasts)

2 tsp

curry powder

1/4

cup honey

tablespoon prepared mustard

2 tbsp

olive oil

1/4 tsp

onion powder

1/4 tsp

garlic powder

teaspoons water

1 1/2 tsp

curry powder

1/4 tsp

crushed red pepper

1/2 tsp

cornstarch

salt and pepper