Hot Honey Bowl (Printer-Friendly Layout)
Bright honey-mustard sauce with juicy chicken, roasted sweet potatoes, and crunchy slaw together in a bowl.
# Ingredients You'll Need:
→ Chicken
01 -
1.25 g black pepper
02 -
2.5 g lemon pepper
03 -
2.5 g onion powder
04 -
5 g garlic powder
05 -
2.5 g smoked paprika
06 -
5 g Italian seasoning
07 -
5 g salt
08 -
5 g chili powder
09 -
15 ml olive oil
10 -
450 g skinless chicken thighs, no bones
→ Sweet Potatoes
11 -
10–20 g cornstarch
12 -
Black pepper, as much as you like
13 -
Salt to taste
14 -
30 ml avocado oil
15 -
450 g sweet potatoes
→ Quinoa
16 -
2.5 g salt
17 -
480 ml chicken broth
18 -
170 g quinoa
19 -
7 g garlic, chopped fine
20 -
15 g plain butter
→ Coleslaw
21 -
13 g honey or white sugar
22 -
1.25 g black pepper
23 -
30 ml apple cider vinegar
24 -
2.5 g salt (add as much as you like)
25 -
15 ml yellow mustard
26 -
120 ml mayonnaise
27 -
110 g carrots, shredded
28 -
225 g red cabbage, sliced thin
→ Hot Honey Mustard Dressing
29 -
2.5 g salt
30 -
5 g crushed red pepper flakes
31 -
45 ml apple cider vinegar
32 -
60 ml Dijon or yellow mustard
33 -
80 ml olive oil or avocado oil
34 -
60 ml honey
→ Onion Crisps
35 -
Vegetable oil, for frying
36 -
Salt to your liking
37 -
60 g regular flour
38 -
120 ml buttermilk
39 -
1/2 large yellow onion, sliced thinly
# Step-by-Step Instructions:
01 -
Build each bowl starting with a bed of quinoa. Top with sliced chicken, roasted sweet potato cubes, a good pile of slaw, crispy onions, and a hearty pour of hot honey mustard sauce. Eat right away.
02 -
Let onion slices soak in buttermilk for 15 minutes. While they soak, heat oil for frying until it hits about 180°C. Coat your onions in some flour mixed with salt then fry them in bunches until they’re golden and crunchy, usually 2–3 minutes. Pull them out and place on some paper towel to drain extra oil.
03 -
Mix shredded carrots, red cabbage, salt, pepper, honey (or sugar), apple cider vinegar, yellow mustard, and mayo in a big bowl. Stir well until the veggies are all covered. Pop it in the fridge till you’re ready for it.
04 -
Melt the butter in a pan on medium. Toss in garlic, let it cook until it smells great. Add quinoa, toast it for a bit, then pour in broth and salt. Let it boil, drop the heat, and put a lid on. Simmer gently for about 15 minutes. Take it off the heat and keep it covered for another five. Fluff with a fork when ready.
05 -
Chop your sweet potatoes into bite-sized chunks after peeling. Toss them in a bowl with cornstarch, avocado oil, some salt, and black pepper. Spread them on a pan with baking paper and bake in a hot oven at 200°C for 25–30 minutes. Flip them halfway in so they get crispy on all sides.
06 -
Preheat your oven to 200°C. Mix chicken thighs with olive oil and all the spices until everything’s nicely covered. Put them on a tray with parchment and bake for 25 to 30 minutes, or until cooked through. Let them rest a bit before slicing.
07 -
Add honey, whichever oil you’re using, mustard, apple cider vinegar, red pepper flakes, and salt into a blender. Blend till it looks creamy and smooth. Keep nearby so you can drizzle it just before serving.
# Extra Tips and Tricks:
01 -
If you’re making the onions, don’t fry too many at once or they won’t crisp up
02 -
You can cook quinoa ahead — just reheat right before piling into the bowls