How to Make Hot Honey Bowl

Prepare Grain Foundation

Cook grains in flavorful broth for a nutritious base.

Roast Components for Depth

Transform vegetables and protein with high-heat roasting.

Create Signature Hot Honey

Blend sweet honey with heat elements for distinctive sauce.

Layer for Visual Appeal

Assemble components strategically for flavor and presentation.

Baking Tips

Make a double batch of hot honey and store in the refrigerator for up to 2 weeks - it's delicious on everything from pizza to ice cream.

For meal prep, keep the components separate and assemble just before eating. The hot honey can be reheated gently in the microwave.

Customize with seasonal vegetables - butternut squash, bell peppers, and cauliflower all work beautifully in this recipe.

For extra protein, add a soft-boiled egg on top of each bowl.

The hot honey intensity can be adjusted by changing the ratio of honey to hot sauce or by adding more red pepper flakes.

Hot Honey Bowl

Name: Hot Honey Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion, Modern
Ingredients: 1 cup quinoa or farro; 2 cups vegetable or chicken broth; 1 lb sweet potatoes, peeled and cubed; 1 medium red onion, sliced into wedges; 2 cups Brussels sprouts, halved; 2 tablespoons olive oil; 1 teaspoon salt, divided; 1/2 teaspoon black pepper; 1 teaspoon paprika; 2 chicken breasts or 1 block (14 oz) extra-firm tofu, cubed; 2 cups kale, stems removed and roughly chopped; 1 avocado, sliced; 1/4 cup pumpkin seeds or sunflower seeds; 1/4 cup crumbled feta cheese (optional); For the hot honey sauce:; 1/3 cup honey; 1-2 tablespoons hot sauce (adjust to taste); 1 tablespoon apple cider vinegar; 1 clove garlic, minced; 1/4 teaspoon red pepper flakes

A satisfying and balanced bowl featuring a perfect blend of sweet and spicy flavors. Crisp roasted vegetables, protein-rich grains, and a drizzle of homemade hot honey create a nourishing meal that's as beautiful as it is delicious.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

1 cup quinoa or farro

2 cups vegetable or chicken broth

1 lb sweet potatoes, peeled and cubed

1 medium red onion, sliced into wedges

2 cups Brussels sprouts, halved

2 tablespoons olive oil

1 teaspoon salt, divided

1/2 teaspoon black pepper

1 teaspoon paprika

2 chicken breasts or 1 block (14 oz) extra-firm tofu, cubed

2 cups kale, stems removed and roughly chopped

1 avocado, sliced

1/4 cup pumpkin seeds or sunflower seeds

1/4 cup crumbled feta cheese (optional)

For the hot honey sauce:

1/3 cup honey

1-2 tablespoons hot sauce (adjust to taste)

1 tablespoon apple cider vinegar

1 clove garlic, minced

1/4 teaspoon red pepper flakes

Instructions

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

Cook quinoa or farro according to package directions, substituting broth for water for added flavor. When done, fluff with a fork and set aside.

In a large bowl, toss sweet potatoes, red onion, and Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and paprika.

Spread vegetables on one of the prepared baking sheets in a single layer. Roast for 20-25 minutes, stirring halfway through, until golden and tender.

Meanwhile, season chicken breasts or tofu with remaining 1/2 teaspoon salt and a drizzle of olive oil. Place on the second baking sheet.

For chicken: Bake for 18-22 minutes until internal temperature reaches 165°F. For tofu: Bake for 25 minutes, flipping halfway through, until golden and crispy.

While everything is cooking, make the hot honey sauce. In a small saucepan, combine honey, hot sauce, apple cider vinegar, minced garlic, and red pepper flakes.

Heat the sauce mixture over low heat for 2-3 minutes, stirring occasionally, until everything is well combined and slightly thickened. Remove from heat.

In a small pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add chopped kale and sauté for 1-2 minutes until slightly wilted but still bright green.

To assemble the bowls: Divide the cooked grain among four bowls. Top each with roasted vegetables, sliced chicken or tofu, and sautéed kale.

Add sliced avocado and sprinkle with seeds and optional feta cheese.

Drizzle each bowl with hot honey sauce just before serving.

Hot Honey Bowl

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Hot Honey Bowl

Hot Honey Bowl

Ingredients

Instructions