Fall Veggie Hot Honey Bowl
Roasted sweet potato and Brussels sprouts, ground turkey with warm autumn spices, cottage cheese, avocado, and a maple Dijon drizzle — or hot honey if you want to keep it simple. The Brussels sprouts are the key: roasted cut-side down at high heat, they caramelize at the edges and become nutty and faintly sweet.
Ingredients
- 500 gsweet potatoes
- 300 gBrussels sprouts
- 500 glean ground turkey
- 200 gcottage cheese
- 2 pieceavocados
- 2 tbspolive oil
- 1 tspdried sage
- 1 tspdried thyme
- 0.5 tspsmoked paprika
- 0.25 tspcinnamon
- 1 tspgarlic powder
- 1 tspsalt
- 2 tbspmaple syrup
- 1 tbspDijon mustard
- 1 tbspapple cider vinegar
- 1 tbsphot honey
Method
- Preheat the oven to 220°C (425°F). Peel and cube the sweet potatoes into 2 cm pieces. Trim the Brussels sprouts and halve them. Toss the sweet potatoes with 1 tablespoon olive oil, half the garlic powder, salt, and a pinch of cinnamon. Toss the Brussels sprouts separately with the remaining oil and salt.
- Spread the sweet potatoes on one half of a large lined baking sheet. Place the Brussels sprouts cut-side down directly on the metal (no parchment under them if possible). Roast for 25 to 30 minutes, flipping the sweet potatoes once halfway but leaving the Brussels untouched until the last 5 minutes.
- While the vegetables roast, cook the turkey. Heat a skillet over medium-high heat with a little oil. Add the turkey and break it up as it cooks. After 3 minutes, add the sage, thyme, smoked paprika, remaining garlic powder, and the cinnamon. Cook another 4 to 5 minutes until cooked through.
- Make the maple Dijon sauce: whisk together the maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt. Taste — it should be tangy, slightly sweet, and a little sharp.
- Season the cottage cheese with a pinch of salt and black pepper.
- Assemble: divide the roasted vegetables between four bowls, add a portion of turkey. Add a generous scoop of cottage cheese and half an avocado. Drizzle the maple Dijon sauce over everything. Finish by splitting the tablespoon of hot honey between the bowls in a thin stream over the sweet potatoes and sprouts — its heat against the sweet maple sauce is what the bowl is named for.
FAQ
Brussels sprouts roasted at high heat caramelize at the edges and become nutty and faintly sweet. Halve them, place cut-side down directly on the metal without parchment, and do not move them until the last few minutes.
Maple syrup plus Dijon mustard plus apple cider vinegar, roughly 2:1:1. It adds acidity, depth and is less sweet than hot honey alone.
Sage, thyme, a pinch of cinnamon, smoked paprika. These echo caramelized autumn vegetables and make the turkey taste cosier.
Yes, broccoli works well. Cut into small florets and roast for 20 minutes instead of 25-30. Cauliflower is another good option.
Roasted vegetables and turkey keep 4-5 days in the fridge. Air fryer 190°C for 2-3 minutes restores caramelized edges. Maple Dijon sauce keeps a week. Avocado and cottage cheese always fresh.
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Comments (1)
Salt the sweet potatoes at least 30 minutes before cooking fall veggie hot honey bowl, or right before — never in between. Salt draws moisture to the surface; given 30+ minutes it reabsorbs. At 10 minutes, it's just sitting there making things wet.