Save My neighbor knocked on my door one Thursday evening holding a bowl that smelled like honey and heat. She'd just come back from a meal prep workshop and insisted I try what she called her new weeknight obsession. One bite and I understood why she made extra. The sweetness hit first, then the kick, then this satisfying crunch that made me forget I was eating something technically good for me.
I made this for my sister after her half marathon and she ate two bowls without saying a word. When she finally looked up, she just pointed at the dressing and asked if I'd bottled it yet. Now every time she visits, she texts ahead to make sure there's quinoa in the pantry. It's become our unspoken tradition.
Ingredients
- Boneless, skinless chicken breasts or thighs (500 g): Thighs stay juicier and handle the spice rub better, but breasts work if you don't overcook them.
- Olive oil (for chicken and vegetables): This helps the spices stick and creates those crispy golden edges on the sweet potatoes.
- Smoked paprika (1 tsp): Adds a campfire warmth without any actual heat, balancing the sweetness beautifully.
- Garlic powder and onion powder (1/2 tsp each): The backbone of the chicken seasoning, giving it depth without needing fresh aromatics.
- Sweet potatoes (2 medium, about 500 g): They caramelize in the oven and bring natural sweetness that plays off the hot honey.
- Quinoa (200 g, rinsed): Rinsing removes the bitter coating and ensures fluffy, nutty grains every time.
- Red cabbage (200 g, shredded): Provides crunch and a pop of color, plus it softens just enough in the vinegar.
- Carrot (1 medium, julienned): Adds sweetness and textural contrast to the slaw.
- Apple cider vinegar (for slaw and dressing): Tangy and slightly fruity, it ties the whole bowl together.
- Honey (3 tbsp for dressing, 1 tsp for slaw): The star of the dressing, balancing heat and creating that sticky glaze.
- Dijon mustard (2 tbsp): Sharp and creamy, it emulsifies the dressing and adds complexity.
- Hot sauce (1 tbsp): Adjust this to your courage level, I use Sriracha for consistent heat.
Instructions
- Get the oven going:
- Preheat to 220°C (425°F) so it's screaming hot and ready to caramelize those sweet potatoes. This high heat is what gives them those crispy edges.
- Roast the sweet potatoes:
- Toss the 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, until they're golden and tender with caramelized spots.
- Cook the quinoa:
- Bring water and salt to a boil, add rinsed quinoa, then lower the heat and cover. Let it simmer for 15 minutes, then remove from heat and let it steam for 5 more minutes before fluffing with a fork.
- Season the chicken:
- Toss the chicken pieces in a bowl with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until every piece is coated. The oil helps the spices cling and promotes browning.
- Sear the chicken:
- Heat a large skillet over medium high heat and add the seasoned chicken. Cook for 6 to 8 minutes, stirring occasionally, until the pieces are golden on the outside and cooked through.
- Make the slaw:
- Combine shredded 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 flavors.
- Whisk the 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.
- Build your bowls:
- Divide the quinoa among four bowls, then top with roasted sweet potatoes, seasoned chicken, and the tangy slaw. Drizzle generously with the hot honey mustard dressing and serve right away.
Save The first time I packed this for lunch, a coworker asked if I'd ordered takeout because it looked too good to be homemade. I didn't tell her how easy it actually was. Sometimes it's nice to let people think you're more skilled in the kitchen than you really are, and this bowl does that work for you.
Making It Your Own
Swap the chicken for crispy tofu if you want to go vegetarian, just press it well and toss it in the same spice mix. I've also used leftover rotisserie chicken when I'm too tired to cook from scratch. For extra crunch, throw toasted pumpkin seeds or sliced almonds on top right before serving.
Storage and Reheating
These bowls keep beautifully in the fridge for up to three days if you store the components separately. Keep the dressing in a small jar and the slaw in its own container so nothing gets soggy. When you're ready to eat, reheat the quinoa, chicken, and sweet potatoes together, then top with cold slaw and fresh dressing.
Adjusting the Heat
If you're cooking for someone who thinks ketchup is spicy, cut the hot sauce in half or leave it out entirely and just use extra honey. On the other hand, if you like to feel the burn, add a pinch of cayenne to the chicken rub and double the hot sauce in the dressing. The beauty of this recipe is that the sweetness always balances whatever heat you bring.
- Taste the dressing before you drizzle it so you can adjust the spice level to your audience.
- Add sliced avocado or fresh cilantro on top for cooling contrast and extra freshness.
- If your sweet potatoes aren't caramelizing, your oven might not be hot enough, so give it extra time to preheat.
Save This bowl has carried me through busy weeks and lazy Sundays with equal grace. It's proof that eating well doesn't have to mean sacrificing flavor or spending hours in the kitchen.
Cooking Questions
- → Can I make this bowl ahead of time?
Yes, you can prepare components up to 3 days ahead. Store the chicken, sweet potatoes, quinoa, and slaw separately in airtight containers. Keep the dressing in a small jar. Assemble bowls just before serving to maintain textures and prevent sogginess.
- → What protein alternatives work well?
Try seasoned tofu cubes, tempeh, or pan-seared shrimp. For a different meat option, sliced steak or pork tenderloin would pair nicely with the hot honey flavors. Adjust cooking times accordingly for your chosen protein.
- → How can I adjust the spice level?
Reduce or omit the hot sauce in the dressing for a milder version. For more heat, increase hot sauce or add cayenne to the chicken seasoning. You could also use a spicier hot sauce like habanero or add red pepper flakes to the slaw.
- → Can I use other grains instead of quinoa?
Absolutely. Brown rice, farro, or bulgur work well as substitutes. Cauliflower rice offers a low-carb alternative. Cook your chosen grain according to package instructions and season with salt before assembling.
- → What vegetables can I add or substitute?
Roasted Brussels sprouts, bell peppers, or butternut squash complement the flavors. Add fresh spinach or arugula for greens. The slaw could include radishes, jicama, or apple slices for extra crunch and sweetness.
- → Is the dressing make-ahead friendly?
The hot honey mustard dressing keeps well in the refrigerator for up to 2 weeks. Store it in a sealed jar and give it a good shake or whisk before using, as separation may occur. It also works great as a marinade or dip.