Healthy Hot Honey Chicken Bowls (Sweetgreen Copycat) Recipe
This Healthy Hot Honey Chicken Bowl is a vibrant Sweetgreen copycat recipe featuring tender roasted chicken thighs, crispy sweet potatoes, fluffy quinoa, and a refreshing purple cabbage coleslaw. Tossed in a flavorful hot honey mustard sauce, this bowl balances sweet, spicy, and tangy flavors with wholesome ingredients—perfect for a nutritious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken Marinade & Roasting
- 1.5 lb boneless, skinless chicken thighs (or chicken breast), cut into cubes
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp dried thyme
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp kosher salt
- ¼ tsp cayenne pepper
- 2 Tbsp extra virgin olive oil
Sweet Potatoes
- 1 lb sweet potatoes, cubed (about 2 medium potatoes, 3–4 cups)
- 1 Tbsp extra virgin olive oil
- 1 tsp cornstarch
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp black pepper
Purple Cabbage Coleslaw
- 3 cups shredded purple cabbage
- 1.5 cups shredded carrots (~2 large carrots)
- ½ cup plain Greek yogurt
- 1 Tbsp olive oil mayonnaise (or your favorite mayo)
- 1 Tbsp apple cider vinegar
- 1 Tbsp hot honey (or regular honey)
- ½ Tbsp Dijon mustard
- 2 Tbsp lime juice (about 1 small lime)
- ½ tsp garlic powder
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
Hot Honey Mustard Sauce
- 2 Tbsp Dijon mustard
- 1 Tbsp hot honey
- 2 Tbsp apple cider vinegar (or lemon juice)
- ½ tsp red pepper flakes (adjust for spice preference)
- ¼ tsp kosher salt
- Dash of black pepper
- ¼ cup extra virgin olive oil
Quinoa
- 1 cup dry quinoa
Instructions
- Prep the chicken & sweet potatoes: Preheat your oven to 425℉ (220°C). Line a baking sheet with parchment paper and lightly spray with cooking spray. Cut the chicken and sweet potatoes into bite-sized cubes. In a mixing bowl, combine the chicken cubes with garlic powder, smoked paprika, chili powder, dried thyme, onion powder, dried oregano, black pepper, kosher salt, cayenne pepper, and 2 tablespoons of extra virgin olive oil. Toss well until the chicken is evenly coated with the marinade.
- Season and roast sweet potatoes & chicken: Spread the sweet potato cubes on one half of the baking sheet in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle with cornstarch, smoked paprika, garlic powder, kosher salt, and black pepper; toss to coat. On the other half of the sheet, spread the marinated chicken evenly. Roast everything together in the preheated oven for 25-30 minutes, or until the chicken turns golden brown and reaches an internal temperature of 165℉ (75°C), and the sweet potatoes are tender and slightly crisp.
- Cook the quinoa: While the chicken and sweet potatoes roast, rinse 1 cup of dry quinoa under cold water. Cook the quinoa according to package instructions—usually simmering in water until fluffy and tender. Set aside when done.
- Prepare the purple cabbage coleslaw: Shred the purple cabbage and carrots and place into a large mixing bowl. In a separate smaller bowl, whisk together the Greek yogurt, olive oil mayonnaise, apple cider vinegar, hot honey, Dijon mustard, lime juice, garlic powder, kosher salt, and black pepper until smooth. Pour this dressing over the shredded cabbage and carrots and mix thoroughly to combine. Adjust seasoning to taste.
- Make the hot honey mustard sauce: In a mason jar or small bowl, whisk together Dijon mustard, hot honey, apple cider vinegar, red pepper flakes, kosher salt, black pepper, and extra virgin olive oil until emulsified. This sauce will add a tangy, sweet, and spicy kick to your bowls.
- Assemble the bowls: Divide the cooked quinoa into serving bowls. Top each with a generous portion of the cabbage coleslaw, roasted sweet potatoes, and golden chicken pieces. Drizzle the hot honey mustard sauce over everything. Serve immediately for a balanced, nutritious meal full of vibrant colors and flavors.
Notes
- You can substitute chicken breasts if preferred, but thighs retain more moisture and flavor.
- Adjust the amount of cayenne pepper and red pepper flakes to control the spiciness level.
- Use hot honey for the authentic flavor or regular honey if you prefer less heat.
- Roast the chicken and sweet potatoes on separate sheets if your pan is small to avoid overcrowding and ensure even cooking.
- Quinoa can be cooked in vegetable or chicken broth instead of water for added flavor.
- Leftover sauce can be stored in the refrigerator for up to one week.
- For a vegan version, substitute chicken with tofu or tempeh, and use dairy-free yogurt and mayo alternatives.
Keywords: hot honey chicken bowl, healthy chicken bowl, Sweetgreen copycat, roasted sweet potatoes, quinoa bowl, purple cabbage coleslaw, hot honey sauce
