Sweet Green Inspired Bowl

This vibrant Hot Honey Chicken Bowl has become my go-to meal prep recipe whenever I need something both nourishing and exciting. It perfectly balances sweet, spicy, and savory flavors while offering a variety of textures that keep every bite interesting.

I first created this Sweetgreen copycat when I was craving their famous bowl but didn't want to spend $15 on takeout. My family was skeptical at first but now requests this colorful meal at least twice a month. The combination of spicy honey drizzled over juicy chicken and sweet potatoes creates magic that's hard to resist.

• Boneless skinless chicken thighs deliver juicy flavor and stay tender even when reheated
• Sweet potatoes offer natural sweetness and become beautifully caramelized when roasted with cornstarch
• Red cabbage provides vibrant color and satisfying crunch in the coleslaw
• Quinoa creates a fluffy nutritious base that absorbs all the delicious flavors
• Yellow onions transform into addictively crispy toppings when fried in buttermilk batter
• Honey forms the sweet foundation of the signature dressing
• Red pepper flakes add customizable heat that balances the sweetness perfectly
• Apple cider vinegar brings necessary acidity to both the dressing and coleslaw

How To Make Hot Honey Chicken Bowl

Prepare Hot Honey Mustard Vinaigrette

Combine honey avocado oil mustard apple cider vinegar red pepper flakes and salt in a blender. Blend until completely smooth and emulsified. The dressing should have a pourable consistency with visible flecks of red pepper throughout. Set aside to allow flavors to develop while preparing other components.

Make The Coleslaw

Shred red cabbage into thin strips and combine with shredded carrots in a large bowl. In a separate bowl whisk together mayonnaise mustard salt apple cider vinegar black pepper and sugar until completely smooth. Pour dressing over vegetables and toss thoroughly to coat every piece. Allow to rest in refrigerator for at least 15 minutes which softens the cabbage slightly while maintaining crunch.

Roast Sweet Potatoes

Peel and dice sweet potatoes into uniform cubes approximately half inch size for even cooking. Toss with avocado oil salt pepper and the secret ingredient cornstarch which creates an extra crispy exterior. Spread in a single layer on baking sheet giving each piece room to breathe. Roast in preheated oven for 30 to 40 minutes flipping halfway through until edges are caramelized and centers are tender.

Cook Quinoa To Perfection

Melt butter in a pot and sauté minced garlic until fragrant but not browned about one minute. Add quinoa and stir to toast slightly in the butter which enhances its nutty flavor. Pour in chicken broth and salt then bring to a boil. Reduce heat cover and simmer for 15 to 20 minutes until tiny spirals separate from seeds. Remove from heat and let stand covered for 10 additional minutes to finish steaming. Fluff gently with fork to separate grains.

Season And Cook Chicken

Mix all spices thoroughly with olive oil in a bowl to create a paste. Add chicken thighs and massage mixture into meat ensuring even coverage. Heat a skillet over medium heat with a light drizzle of oil. Place seasoned chicken in hot pan and cook undisturbed for 6 to 8 minutes until deeply golden. Flip and cook other side until internal temperature reaches 165°F. Rest chicken for 5 minutes before slicing to keep juices inside. Cut into bite sized pieces against the grain.

Fry Crispy Onions

Slice yellow onion into very thin rings or half moons. Soak in buttermilk for at least 5 minutes which helps tenderize and adds tanginess. Season flour with salt in a shallow dish. Remove onions from buttermilk allowing excess to drip off then dredge in seasoned flour. Heat oil to 350°F in a skillet. Fry in small batches until golden brown about 2 minutes per batch. Drain on paper towels and season immediately with a pinch of salt.

Assemble Your Bowl

Start with a foundation of fluffy quinoa spread across the bottom of each bowl. Arrange sweet potatoes chicken and coleslaw in separate sections creating a colorful palette. Drizzle hot honey mustard generously over the chicken and sweet potatoes allowing it to pool slightly at the bottom. Crown your creation with crispy onions just before serving to maintain their crunch. Enjoy immediately while components are at their optimal temperatures.

The hot honey mustard dressing is what truly elevates this bowl from good to unforgettable. I once made this for a potluck dinner and had three different friends ask for the recipe before the night was over. The slight kick from the red pepper flakes balanced with sweet honey creates an addictive flavor that keeps you coming back for one more bite.

Perfect Flavor Balance

The key to this bowl's success lies in the contrast between sweet spicy tangy and savory elements. The honey mustard dressing provides sweetness with heat the chicken delivers savory depth the sweet potatoes add earthy sweetness and the coleslaw brings necessary acidity and crunch. This balance of flavors and textures creates a truly satisfying meal experience that hits all the pleasure centers in your brain.

Make Ahead Options

This bowl works wonderfully as a meal prep option with a few adjustments. Prepare all components except the crispy onions and store separately in airtight containers. Keep the dressing in a small jar on the side. When ready to eat reheat the quinoa chicken and sweet potatoes separately in the microwave for 1 to 2 minutes. Add the cold coleslaw fresh dressing and make a new batch of crispy onions if possible or use store bought fried onions as a time saving alternative. The flavors actually develop and improve after a day in the refrigerator.

Ingredient Substitutions

If you prefer leaner protein boneless skinless chicken breast works well just reduce cooking time to avoid drying out. Cauliflower rice can replace quinoa for a lower carb option just sauté with the same seasonings. For a vegetarian version substitute the chicken with crispy chickpeas or cubed firm tofu marinated in the same spice blend. Sweet potatoes can be swapped for butternut squash or regular potatoes depending on your preference. The dressing can be made with maple syrup instead of honey for a different flavor profile or to make it vegan.

Recipe FAQs

→ Can I meal prep this hot honey chicken bowl?

Yes! Cook the chicken, sweet potatoes, and quinoa ahead of time and store them separately in the refrigerator. Prepare the coleslaw and dressing in advance too. When ready to eat, reheat the components (except coleslaw) and assemble. For best results, fry the onions just before serving to maintain crispness.

→ What can I substitute for buttermilk in the crispy onions?

Make your own buttermilk substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of regular milk and letting it sit for 5-10 minutes. Alternatively, you could use plain yogurt thinned with a little milk for coating the onions.

→ How spicy is the hot honey mustard dressing?

The dressing has a moderate heat level from the red pepper flakes. For a milder version, reduce the amount to 1/2 teaspoon or omit completely. For extra heat, increase to 1 1/2 teaspoons or add a dash of your favorite hot sauce.

→ Can I make this bowl vegetarian?

Absolutely! Replace the chicken with roasted chickpeas, tofu, or tempeh seasoned with the same spice blend. Substitute vegetable broth for the chicken broth when cooking the quinoa. All other components are already vegetarian-friendly.

→ What makes the sweet potatoes crispy?

The cornstarch coating is the secret to crispy sweet potatoes. It creates a thin layer that crisps up during roasting. Make sure to spread the potatoes in a single layer on the baking sheet with space between pieces to allow moisture to escape rather than steam the potatoes.

→ How can I make this bowl gluten-free?

The bowl is mostly gluten-free already. Simply replace the all-purpose flour for the crispy onions with a gluten-free flour blend or cornstarch. Also verify that your chicken broth and other packaged ingredients are certified gluten-free.