Save The first time I tossed hot honey over savory chicken, I was standing in my kitchen on a Tuesday night, too tired to follow a complicated recipe but craving something that felt special. I drizzled store-bought hot sauce into honey with a spoonful of mustard, and suddenly dinner wasn't boring anymore. That bowl became my weeknight reset, the kind of meal that looks impressive but comes together while you're half-listening to a podcast. Now, every time I build these bowls, I remember how good it feels to eat something bright and nourishing without spending hours over the stove.
I made this bowl for a friend who claimed she didn't like quinoa, and she scraped her bowl clean. She kept asking what made the chicken so flavorful, and I realized it wasn't one thing but the way the smoky spice mingled with the sweet potatoes and that punchy dressing. We sat on my back porch with our bowls, and she admitted she'd been eating the same three meals on repeat for months. Sometimes all it takes is a little heat and honey to break the dinner rut.
Ingredients
- Boneless, skinless chicken breasts or thighs (500 g): Thighs stay juicier and more forgiving if you get distracted, but breasts work beautifully if you don't overcook them.
- Olive oil (for chicken and vegetables): A good quality oil makes a difference in how the spices bloom and the vegetables caramelize.
- Smoked paprika (1 tsp): This is the secret warmth in the chicken, the kind of flavor people notice but can't quite name.
- Garlic powder and onion powder (1/2 tsp each): These add savory depth without the hassle of mincing fresh aromatics on a weeknight.
- Sweet potatoes (2 medium, about 500 g): Choose firm, unblemished ones and dice them evenly so they roast at the same rate.
- Quinoa (200 g, rinsed): Rinsing removes the bitter coating and makes it fluffier, a step I skipped once and regretted.
- Red cabbage (200 g, shredded): The color is stunning, and the crunch balances all the tender components perfectly.
- Carrot (1 medium, julienned): Adds sweetness and a bit more texture to the slaw.
- Apple cider vinegar (for slaw and dressing): The tanginess cuts through the richness and brightens every bite.
- Honey (3 tbsp for dressing, 1 tsp for slaw): Use raw honey if you have it, the floral notes are worth it.
- Dijon mustard (2 tbsp): The sharpness here is essential, it keeps the dressing from being cloying.
- Hot sauce (1 tbsp, adjust to taste): I like Sriracha for its garlic undertone, but any favorite hot sauce works.
Instructions
- Roast the Sweet Potatoes:
- Preheat your oven to 220°C (425°F). Toss diced sweet potatoes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until the edges are golden and caramelized.
- Cook the Quinoa:
- Bring 480 ml of water and half a teaspoon of salt to a boil in a saucepan. Add rinsed quinoa, reduce heat to low, cover, and let it simmer gently for 15 minutes, then remove from heat and let it steam, covered, for 5 more minutes before fluffing with a fork.
- Season and Cook the Chicken:
- In a bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Heat a large skillet over medium high heat and cook the chicken for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through.
- Make the Slaw:
- Combine shredded red cabbage, julienned carrot, apple cider vinegar, olive oil, honey, salt, and pepper in a bowl. Toss well and let it sit for at least 10 minutes so the cabbage softens and absorbs the tangy dressing.
- Whisk the Hot Honey Mustard Dressing:
- In a small bowl, whisk together honey, Dijon mustard, hot sauce, apple cider vinegar, olive oil, salt, and pepper until smooth and emulsified. Taste and adjust the heat or sweetness to your liking.
- Assemble the Bowls:
- Divide the fluffy quinoa among four bowls. Top each with roasted sweet potatoes, seasoned chicken, and a generous heap of red cabbage slaw, then drizzle the hot honey mustard dressing over everything and serve immediately.
Save One Saturday, I brought these bowls to a potluck, and they disappeared before the pasta salad even got touched. A neighbor asked for the recipe, and I realized I'd been making it by feel for so long I had to write it down for the first time. It's the kind of dish that makes you look like you have your life together, even when you're winging it. That's the magic of a good bowl: it holds everything you need and still leaves room for a little improvisation.
How to Prep Ahead
I've learned that meal prep doesn't have to mean eating the same sad lunch five days in a row. Cook the quinoa and roast the sweet potatoes up to three days ahead, store them separately in airtight containers in the fridge. The slaw actually gets better after sitting for a few hours, so make it in the morning and let it marinate. Season and cook the chicken fresh, or if you must prep it, slightly undercook it and reheat gently so it doesn't dry out. Keep the dressing in a small jar and shake it before drizzling.
Serving Suggestions
These bowls are endlessly adaptable, which is why they never get boring. I've added sliced avocado when I have a ripe one sitting on the counter, or scattered toasted pumpkin seeds for extra crunch. Fresh cilantro or parsley brightens everything up, and a squeeze of lime right before eating adds another layer of zing. Sometimes I'll serve it with a dollop of Greek yogurt on the side if I want something creamy to balance the heat. Trust your cravings and build the bowl around what sounds good that day.
Storage and Reheating
Store all the components separately if you're planning to eat leftovers over a few days. The quinoa and sweet potatoes reheat beautifully in the microwave or a skillet with a splash of water. Keep the slaw and dressing cold and fresh, they lose their punch if heated. Assemble each bowl fresh so the textures stay distinct and satisfying.
- Refrigerate leftovers in airtight containers for up to four days.
- Reheat only the chicken, quinoa, and sweet potatoes, leave the slaw and dressing cold.
- If the quinoa dries out, sprinkle a little water over it before reheating to restore fluffiness.
Save This bowl has become my answer to the question of what to make when I want to feel good about dinner without overthinking it. I hope it becomes that for you too.
Kitchen Guide
- → Can I make the components ahead?
Yes, you can roast the sweet potatoes, cook the quinoa, and prepare the slaw up to 2 days ahead. Store them separately in airtight containers. The chicken and dressing are best made fresh, but you can marinate the chicken up to 24 hours before cooking.
- → What other proteins work well?
Shrimp, tofu cubes, or even chickpeas make excellent substitutions. Adjust cooking times accordingly—shrimp needs just 3-4 minutes per side, while tofu benefits from pressing and 15-20 minutes of pan-frying for golden edges.
- → How can I adjust the spice level?
Start with half the hot sauce in the dressing if you prefer mild heat. You can always add more. For the chicken, reduce smoked paprika to 1/2 teaspoon and add a pinch of sweet paprika instead for flavor without warmth.
- → What can I use instead of quinoa?
Brown rice, farro, or cauliflower rice all work beautifully. Follow package instructions for cooking times. Brown rice will need about 45 minutes, while cauliflower rice takes just 5-7 minutes in a skillet.
- → Is this freezer-friendly?
The roasted sweet potatoes, cooked chicken, and quinoa freeze well for up to 3 months. Thaw overnight and reheat gently. The slaw and dressing are best enjoyed fresh within 3-4 days for optimal texture and flavor.