USAI made this bowl with some doubt about the cinnamon in the turkey. Most recipes put it only in the sweet potato, but a few cooks add a pinch to the meat too. Tried it — and it is that barely-there warmth that makes the dish feel genuinely autumnal.
Put the Brussels sprouts cut-side down directly on the hot bare metal pan, not on parchment. Direct contact with the pan is what gives caramelisation. Parchment insulates and you get steam instead.
Fall Veggie Hot Honey Bowl
By Sergei Martynov
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 caramelise at the edges and become nutty and faintly sweet.
What you'll need
Ingredients
- 500 g
See recipes with sweet potatoessweet potatoes
i - 300 g
See recipes with brussels sproutsBrussels sprouts
i - 500 g
See recipes with lean ground turkeylean ground turkey
i - 200 g
See recipes with cottage cheesecottage cheese
i - 2 piece
See recipes with avocadosavocados
i - 2 tbsp
See recipes with olive oilolive oil
i - 1 tsp
See recipes with dried sagedried sage
i - 1 tsp
See recipes with dried thymedried thyme
i - 0.5 tsp
See recipes with smoked paprikasmoked paprika
i - 0.25 tsp
See recipes with cinnamoncinnamon
i - 1 tsp
See recipes with garlic powdergarlic powder
i - 1 tsp
- 2 tbsp
See recipes with maple syrupmaple syrup
i - 1 tbsp
See recipes with dijon mustardDijon mustard
i - 1 tbsp
See recipes with apple cider vinegarapple cider vinegar
i - 1 tbsp
See recipes with hot honeyhot honey (optional drizzle)
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How to make it
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Season the cottage cheese with a pinch of salt and black pepper.
- 6
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. Add a small drizzle of hot honey on top if using.
Frequently Asked Questions
Why are Brussels sprouts good in the fall veggie bowl — how to make them taste good?
Brussels sprouts roasted at high heat caramelise 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.
How to make maple Dijon sauce — is it better than hot honey?
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.
What warm spices go in the turkey for a fall veggie bowl?
Sage, thyme, a pinch of cinnamon, smoked paprika. These echo caramelised autumn vegetables and make the turkey taste cosier.
Can you substitute broccoli for Brussels sprouts?
Yes, broccoli works well. Cut into small florets and roast for 20 minutes instead of 25-30. Cauliflower is another good option.
How to meal prep the fall veggie bowl?
Roasted vegetables and turkey keep 4-5 days in the fridge. Air fryer 190°C for 2-3 minutes restores caramelised 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.