Save There's something about a bowl that just works on a Tuesday afternoon when you need to feel like you're taking care of yourself. I'd been standing in my kitchen staring at a bag of quinoa and some sad-looking chicken breasts when my coworker mentioned how she'd been obsessed with hot honey lately. That sparked something—what if I combined all the textures I actually wanted in one place? The sweet, the spicy, the crisp, the creamy? That bowl became my new default, the one I keep coming back to because it tastes intentional without feeling like a chore.
I made this for friends on a Saturday when someone mentioned they'd been eating the same sad desk salad for weeks. Watching them take that first bite and immediately reach for seconds told me something was working. One friend asked for the dressing recipe specifically, which honestly felt like the highest compliment. Now whenever I host, someone asks if I'm making the hot honey bowl, and I secretly love how excited people get about what's essentially organized vegetables and chicken.
Ingredients
- Boneless, skinless chicken breasts or thighs (500 g): Thighs stay juicier if you have the option, but either works; the key is cutting them into consistent bite-sized pieces so they cook evenly.
- Smoked paprika, garlic powder, onion powder (1 tsp, 1/2 tsp, 1/2 tsp): These three together create a savory depth that makes the chicken taste like you actually seasoned it carefully.
- Sweet potatoes (2 medium, about 500 g): The natural sweetness balances the spicy dressing perfectly and caramelizes beautifully when roasted.
- Quinoa (200 g): Rinse it first or it tastes slightly bitter; this matters more than you'd think.
- Red cabbage (200 g shredded): The raw crunch is non-negotiable here; it's what makes each bite feel fresh and alive.
- Dijon mustard and hot sauce (2 tbsp and 1 tbsp): The combination of tangy mustard with heat creates complexity that a basic vinaigrette never could.
- Honey (3 tbsp for dressing, 1 tsp for slaw): Good honey matters slightly more here because it's a flavor anchor; cheap honey tastes like nothing.
- Apple cider vinegar (1.5 tbsp for dressing, 2 tbsp for slaw): The acidity is what keeps everything tasting bright instead of heavy.
Instructions
- Roast the sweet potatoes first:
- Heat your oven to 220°C (425°F), toss diced sweet potatoes with olive oil, salt, and pepper, spread them on a baking sheet in a single layer, and roast for 20–25 minutes while turning them halfway through. You'll know they're done when the edges are caramelized and the centers feel tender when you poke them with a fork.
- Cook the quinoa while potatoes roast:
- Bring salted water to a boil, add rinsed quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes without peeking. Once the time's up, take it off the heat and let it sit covered for 5 more minutes, then fluff it with a fork so each grain stays separate and fluffy instead of clumpy.
- Season and sear the chicken:
- In a bowl, toss your bite-sized chicken pieces with olive oil and all the spices until every piece is coated. Heat a large skillet over medium-high heat until it's hot enough that a drop of water sizzles immediately, then add the chicken and cook for 6–8 minutes, stirring occasionally, until the outside is golden and the inside is cooked through with no pink remaining.
- Make the slaw come alive:
- Combine shredded cabbage, julienned carrot, apple cider vinegar, olive oil, honey, salt, and pepper in a bowl and toss everything together. Let it sit for at least 10 minutes, and the cabbage will soften slightly while the flavors marry, making it taste way less raw and sharp than if you served it immediately.
- Whisk the hot honey mustard dressing:
- In a small bowl, combine honey, Dijon mustard, hot sauce, apple cider vinegar, and olive oil, then whisk until smooth and emulsified. Taste it and adjust the salt, pepper, or heat level until it tastes like something you'd want to pour over everything forever.
- Assemble your bowl:
- Divide the fluffed quinoa among four bowls as your base, then arrange the roasted sweet potatoes, seared chicken, and red cabbage slaw on top in whatever pattern feels right to you. Drizzle generously with the hot honey mustard dressing and serve immediately while everything is still warm and the textures are at their best.
Save There was a moment when my partner took a bowl to the couch on a stressed evening and came back asking for the recipe to share with their entire team at work. It hit me then that food like this—nourishing, beautiful, actually exciting—changes something small but real about how you move through your day. A bowl shouldn't feel like a obligation, and this one never does.
Why Temperature and Timing Matter Here
This bowl only works if the components are timed right so the warm chicken and sweet potatoes meet the cool, crisp slaw at the same moment. If you let everything cool down first, it tastes sad and disconnected; if the slaw is hot, it loses its essential crunch. I learned this the hard way by getting lazy and prepping everything an hour early, then reheating it all together. The bowl felt limp and confused. Now I time it so the chicken comes off the heat just as I'm finishing the dressing, and everything comes together warm but not steaming, which somehow tastes better.
The Dressing Does Most of the Work
Honestly, the individual components here are pretty straightforward—roasted vegetables, cooked grain, plain chicken. The dressing is where all the magic lives, and it's worth understanding why it works so well. The honey provides sweetness and body, the mustard gives tang and structure, the hot sauce adds heat and depth, and the vinegar keeps everything bright instead of heavy. Together they're greater than the sum of their parts, and once you taste this combination, you'll start using it on salads, roasted vegetables, even scrambled eggs. It's one of those dressings that becomes part of your regular cooking rotation.
Customization Without Losing the Plot
This bowl template is flexible enough to shift with what you have on hand or what you're craving, which is partly why I keep making it. Sometimes I add avocado slices, sometimes I swap the red cabbage for roasted broccoli if that's what needs using up, and once I added toasted pumpkin seeds on top because they were sitting there and the crunch was incredible. The structure stays the same—warm protein and carbs, fresh crunch, that dressing—but the details can change. You could use tofu or chickpeas instead of chicken, try quinoa alternatives like millet or farro, or roast different vegetables entirely, and it would still feel like the same dish.
- Roasted broccoli or Brussels sprouts work beautifully in place of sweet potatoes if you want something less sweet.
- A handful of toasted nuts or seeds on top adds texture and makes it feel more substantial.
- Fresh herbs like cilantro or parsley scattered over the top brighten everything up at the last moment.
Save This bowl has become my answer to what to make when I want something that feels nourishing without feeling like punishment. It's the kind of meal that tastes like you're taking care of yourself, which honestly matters more than it should.
Recipe FAQs
- → Can I make the components ahead of time?
Yes! Roast sweet potatoes and cook quinoa up to 3 days in advance. Store in airtight containers in the refrigerator. The chicken can be cooked 1-2 days ahead and reheated before serving. Assemble bowls fresh with dressing just before eating.
- → What can I use instead of quinoa?
Brown rice, farro, or couscous work beautifully as alternatives. For a grain-free option, try cauliflower rice or serve over mixed greens. Adjust cooking time according to your chosen grain.
- → Is the hot honey mustard dressing very spicy?
The dressing has moderate heat from hot sauce but sweetness from honey balances it well. Start with 1 tablespoon hot sauce for mild flavor, or increase to 2 tablespoons if you prefer more kick. Sriracha adds a garlic-rich warmth.
- → Can I grill the chicken instead of pan-cooking?
Absolutely! Thread seasoned chicken pieces onto skewers or use a grill basket. Grill over medium-high heat for 6-8 minutes until charred and cooked through. The smoky grill flavor complements the sweet potato and honey mustard beautifully.
- → How do I store leftovers?
Keep components separate in airtight containers for up to 4 days. Store dressing separately to maintain texture. Reheat chicken and sweet potatoes in a 350°F oven or skillet. Serve cold or at room temperature for quick lunches.
- → Can I use different vegetables for the slaw?
Feel free to customize! Try shredded Brussels sprouts, kale, or broccoli stems. Add sliced bell peppers, radishes, or jicama for extra crunch. Keep the vinegar-based dressing to maintain the tangy contrast.