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Copycat sweetgreen hot honey chicken bowl with golden quinoa, cabbage slaw, roasted sweet potato and hot honey chicken.

Sweetgreen Hot Honey Chicken Bowl (Copycat)

5 from 3 votes
This copycat Sweetgreen hot honey chicken bowl has golden quinoa, roasted sweet potatoes, a simple cabbage slaw, crispy shallots, and a hot honey mustard sauce that doubles as the chicken marinade and the drizzle. 44g protein, 610 calories, and ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings : 4 servings

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Equipment

Ingredients

Hot Honey Mustard Sauce
  • 3 tbsp dijon mustard
  • 3 tbsp whole grain mustard
  • 3 tbsp hot honey, or 3 tbsp regular honey + 1 tsp crushed red pepper flakes
  • 2 cloves garlic, grated
  • 1 tsp smoked paprika
  • ½ tsp salt
Chicken
  • 1½ lbs boneless skinless chicken thighs
Golden Quinoa
  • 1 cup quinoa, rinsed
  • 2 cups water or bone broth
  • ½ tsp turmeric
  • ½ tsp salt, reduce to ¼ tsp if using broth
Roasted Sweet Potatoes
  • 1½ lbs sweet potatoes, about 2 medium, peeled and cut into 3/4-inch cubes
  • ½ tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cumin
  • ½ tsp salt
Cabbage Slaw
  • 2 cups shredded cabbage, mix of green and red
  • 2 tbsp lime juice
  • ½ tsp salt
Crispy Shallots (optional)
  • 3 shallots, thinly sliced into rings
  • ¼ cup olive oil or neutral oil
  • pinch of salt
US Customary - Metric
Start Cooking

Instructions
 

  1. Cook the sweet potatoes
    Toss 1½ lbs sweet potatoes (cubed) with ½ tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cumin, and ½ tsp salt.
    Oven: Preheat to 425 degrees F. Spread in a single layer on a lined baking sheet and roast for 25 to 30 minutes, flipping once halfway through, until golden and crispy on the edges.
    Air fryer: Preheat to 400 degrees F. Cook for 15 to 18 minutes, shaking the basket halfway through, until golden and crispy.
    Seasoned roasted sweet potato cubes in an air fryer basket
  2. Make the hot honey mustard sauce
    Whisk together 3 tbsp dijon mustard, 3 tbsp whole grain mustard, 3 tbsp hot honey (regular honey + crushed red pepper flakes), 2 cloves garlic (grated), 1 tsp smoked paprika, and ½ tsp salt.
    Hot honey mustard sauce with whole grain mustard whisked in a bowl
  3. Marinate the chicken
    Set half the sauce aside in a small bowl. That's your drizzle sauce. Toss 1½ lbs boneless skinless chicken thighs in the remaining sauce until fully coated.
    Chicken thighs marinating in hot honey mustard sauce with tongs
  4. Start the quinoa
    Add 1 cup quinoa (rinsed), 2 cups water or bone broth, ½ tsp turmeric, and ½ tsp salt to a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
    Golden turmeric quinoa in a saucepan with a red spoon
  5. Cook the chicken
    Oven: Place the coated chicken thighs on a lined baking sheet. Bake at 425 degrees F for 20 to 25 minutes, flipping once halfway through, until the internal temperature reaches 165 degrees F and the outside is caramelized.
    Air fryer: Preheat to 400 degrees F. Place chicken thighs in the basket in a single layer and cook for 18 to 20 minutes, flipping once halfway through, until the internal temperature reaches 165 degrees F and the outside is caramelized.
    Let rest for 5 minutes, then dice (if desired).
    Caramelized hot honey chicken thighs in an air fryer basket
  6. Make the slaw
    Toss 2 cups shredded cabbage with the 2 tbsp lime juice and ½ tsp salt. Set aside.
    Red and green cabbage slaw tossed with lime juice and tongs
  7. Make the crispy shallots (optional)
    Add 3 shallots (thinly sliced) and ¼ cup olive oil or neutral oil to a cold skillet. Turn heat to medium-low and let them fry slowly, stirring occasionally, for 8 to 10 minutes until golden. They go from golden to burnt fast, so watch them closely toward the end. Transfer to a paper towel with a slotted spoon and sprinkle with salt. They crisp up more as they cool.
    You can also skip this step or use store bought crispy shallots or onions.
    Crispy fried shallots draining on a paper towel
  8. Assemble the bowls
    Scoop golden quinoa into bowls and top with hot honey chicken, roasted sweet potatoes, and cabbage slaw. Drizzle with the reserved hot honey mustard sauce and top with crispy shallots or store-bought crispy fried onions.
    Sweetgreen copycat chicken bowl with hot honey mustard sauce on the side

Nutrition

Calories: 610kcalCarbohydrates: 82gProtein: 44gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 162mgSodium: 1684mgPotassium: 1444mgFiber: 11gSugar: 23gVitamin A: 27401IUVitamin C: 21mgCalcium: 136mgIron: 6mg

Notes

  • No hot honey? No problem. Regular honey works. Just add crushed red pepper flakes to the sauce and you get the same sweet-heat thing going on.
  • Bone broth quinoa. If you cook the quinoa in bone broth instead of water, it tastes like a completely different grain. Richer, more savory, and you're getting extra protein and collagen without doing any extra work.
  • Storage. Store everything separately in airtight containers in the fridge for up to 4 days. The sauce goes in a small jar and keeps for up to a week. To reheat, I like warming the chicken and sweet potatoes in the air fryer at 350 degrees F for 3 to 4 minutes so they crisp back up. Microwave works too. The slaw and sauce are best cold.