USA · Meat Dishes

Fall Veggie Hot Honey Bowl

40 min4 servings495 kcal

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.

Fall Veggie Hot Honey Bowl

Ingredients

  • sweet potatoes500 g
  • Brussels sprouts300 g
  • lean ground turkey500 g
  • cottage cheese200 g
  • avocados2 piece
  • olive oil2 tbsp
  • dried sage1 tsp
  • dried thyme1 tsp
  • smoked paprika0.5 tsp
  • cinnamon0.25 tsp
  • garlic powder1 tsp
  • salt1 tsp
  • maple syrup2 tbsp
  • Dijon mustard1 tbsp
  • apple cider vinegar1 tbsp
  • hot honey1 tbsp

Method

  1. 1Preheat 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. 2Spread 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. 3While 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. 4Make 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. 5Season the cottage cheese with a pinch of salt and black pepper.
  6. 6Assemble: 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.