Save My skillet was smoking when I realized I'd forgotten to start the quinoa. That first attempt at making this bowl taught me more about timing than any cookbook ever could. The sweet potatoes were perfect, the chicken was golden, but I stood there hungry for another fifteen minutes waiting for the grain to cook. Now I know better. This bowl has become my weeknight reset, the kind of meal that looks impressive but forgives small chaos in the kitchen.
I made this for a friend who swore she hated meal prep bowls. She ate two servings and texted me the next morning asking for the dressing recipe. There's something about the contrast here, the sweet against the heat, the soft quinoa against the crisp cabbage, that turns skeptics into believers. It's proof that healthy doesn't have to mean bland or boring.
Ingredients
- Boneless, skinless chicken breasts or thighs (500 g): Thighs stay juicier and forgive overcooking better than breasts, but either works beautifully here.
- Olive oil (for chicken, sweet potatoes, slaw, and dressing): Don't skimp on this, it carries the spices and helps everything caramelize properly.
- Smoked paprika (1 tsp): This is what gives the chicken that campfire depth without any actual smoke or grill.
- Garlic powder (1/2 tsp): Easier than fresh garlic for even coating, and it won't burn in the hot skillet.
- Onion powder (1/2 tsp): Adds savory backbone without the sharpness of raw onion.
- Sweet potatoes (2 medium, about 500 g): Cut them evenly so they roast at the same rate, nobody wants half-raw, half-burnt cubes.
- Quinoa (200 g or 1 cup, rinsed): Rinsing removes the bitter coating and makes all the difference in taste.
- Water (480 ml or 2 cups): Measure it right and you'll get fluffy quinoa every time.
- Red cabbage (200 g or 2 cups, shredded): The vinegar softens it just enough while keeping that satisfying crunch.
- Carrot (1 medium, julienned): Adds sweetness and color, plus it soaks up the slaw dressing beautifully.
- Apple cider vinegar (for slaw and dressing): Bright and tangy, it balances the sweetness of the honey perfectly.
- Honey (for slaw and dressing, about 4 tbsp total): Use real honey, not the fake squeeze bottle stuff, it makes a noticeable difference.
- Dijon mustard (2 tbsp): The sharp, complex flavor is what makes the dressing sing.
- Hot sauce (1 tbsp, like Sriracha): Start with less if you're cautious, you can always add more heat but you can't take it back.
Instructions
- Get the oven ready:
- Preheat your oven to 220°C (425°F) so it's fully hot when the sweet potatoes go in. This high heat is what creates those caramelized 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 them halfway through so every side gets crispy and golden.
- Cook the quinoa:
- Bring water and salt to a boil in a saucepan, add the rinsed quinoa, then reduce the heat to low and cover. Let it simmer undisturbed for 15 minutes, then remove from heat and let it steam, still covered, for 5 more minutes before fluffing with a fork.
- Season the chicken:
- In a bowl, toss the chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until every piece is coated. Don't be shy with the spices.
- Cook 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 with no pink inside.
- Make the slaw:
- Combine shredded cabbage, julienned carrot, apple cider vinegar, olive oil, honey, salt, and pepper in a bowl. Toss it well and let it sit for at least 10 minutes so the cabbage softens just a bit 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 it and adjust the heat or sweetness to your liking.
- Assemble the bowls:
- Divide the fluffy quinoa among four bowls, then top each with roasted sweet potatoes, cooked chicken, and a generous pile of slaw. Drizzle the hot honey mustard dressing over everything and serve immediately while it's still warm.
Save The first time I brought this to a potluck, three people asked if I'd ordered it from a restaurant. It wasn't fancy plating or secret techniques, just good timing and a willingness to let bold flavors do their thing. That's when I realized this bowl had earned a permanent spot in my rotation.
How to Store and Reheat
Store each component separately in airtight containers in the fridge for up to four days. The quinoa and chicken reheat beautifully in the microwave, and the sweet potatoes crisp back up nicely in a hot skillet. Keep the slaw and dressing separate until you're ready to eat, the cabbage stays crunchier that way and the dressing won't water down. I actually prefer the slaw on day two when it's had time to marinate.
Variations and Swaps
Swap the chicken for firm tofu or chickpeas if you want to keep it plant based, just toss them in the same spice blend and roast or pan fry until crispy. You can use brown rice or farro instead of quinoa, though you'll need to adjust the cooking time. If you can't find red cabbage, green works fine, it just won't have that gorgeous purple color. For a milder version, cut the hot sauce in half or skip it entirely and lean into the sweetness of the honey.
Serving Suggestions
This bowl is a full meal on its own, but it loves a little extra texture on top. I've added toasted pumpkin seeds, sliced almonds, and even crispy fried shallots when I'm feeling fancy. Fresh herbs like cilantro or parsley brighten everything up, and a few slices of creamy avocado turn it into something almost indulgent.
- Top with toasted seeds or nuts for extra crunch and healthy fats.
- Add sliced avocado or a squeeze of lime for creamy, citrusy freshness.
- Serve with a side of warm pita or naan if you want to stretch it for more people.
Save This bowl has carried me through busy weeks and lazy Sundays, and it never feels like a compromise. Make it once and you'll understand why it's become my go to when I need something nourishing, satisfying, and just a little bit exciting.
Kitchen Guide
- → Can I make this bowl ahead of time?
Yes, prepare components up to 3 days ahead. Store quinoa, chicken, sweet potatoes, and slaw separately. Add dressing just before serving to maintain crunch and freshness.
- → What can I substitute for quinoa?
Brown rice, farro, or couscol work beautifully as grain alternatives. Adjust cooking time accordingly. For grain-free options, use cauliflower rice or roasted chickpeas.
- → How do I adjust the spice level?
Reduce hot sauce in the dressing for milder flavor, or add cayenne to chicken seasoning for extra heat. The sweetness from honey balances the spice beautifully.
- → Can I use chicken thighs instead of breasts?
Absolutely. Thighs stay juicier during cooking and add rich flavor. Cook until internal temperature reaches 165°F for safe consumption.
- → Is this meal prep friendly?
Perfect for meal prep. Portion components into separate containers for up to 4 days. Reheat chicken and sweet potatoes, serve quinoa and slaw cold or at room temperature.