Paprika Roasted Vegetable Quinoa Bowl (Printer Friendly)

Nourishing bowl with spiced roasted vegetables, quinoa, chicken, and fresh avocado

# What You Need:

→ Vegetables

01 - 1 red bell pepper, cut into 1-inch pieces
02 - 1 yellow bell pepper, cut into 1-inch pieces
03 - 1 medium zucchini, sliced into half-moons
04 - 1 small red onion, cut into wedges
05 - 2 medium carrots, sliced
06 - 2 tablespoons olive oil
07 - 1½ teaspoons smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Quinoa

10 - 1 cup quinoa, rinsed
11 - 2 cups vegetable broth or water
12 - ½ teaspoon salt

→ Chicken

13 - 2 boneless, skinless chicken breasts
14 - 1 tablespoon olive oil
15 - 1 teaspoon smoked paprika
16 - ½ teaspoon garlic powder
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper

→ Lemon Salad

19 - 4 cups mixed salad greens such as arugula, spinach, or romaine
20 - 1 small cucumber, thinly sliced
21 - 2 tablespoons fresh lemon juice
22 - 1 tablespoon olive oil
23 - Salt and black pepper to taste

→ Bowl Finish

24 - 2 ripe avocados, sliced
25 - 2 tablespoons fresh parsley, chopped (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper. Toss until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized.
04 - Combine quinoa, vegetable broth or water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
05 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, smoked paprika, garlic powder, salt, and black pepper.
06 - Heat a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a cutting board and rest for 5 minutes, then slice.
07 - In a salad bowl, toss mixed greens and cucumber slices with fresh lemon juice, olive oil, salt, and black pepper until well combined.
08 - Divide cooked quinoa among four bowls as the base. Layer with roasted vegetables, sliced chicken, a portion of lemon salad, and avocado slices. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It comes together faster than you'd expect: Everything cooks simultaneously if you time it right, which feels like a small kitchen victory.
  • The flavor balance surprises people: Smoky paprika, bright lemon, creamy avocado, and tender chicken actually make sense together in ways that feel both comforting and exciting.
  • You can eat it with your eyes closed and still feel healthy: Not in a punishing way, just genuinely nourishing without the diet-food monotony.
02 -
  • Temperature control is everything with chicken: Medium-high heat creates a golden crust; anything lower and you'll get a rubbery exterior before the inside cooks through.
  • Don't assemble bowls until everything is ready: I learned this the hard way by plating vegetables while quinoa still cooked, and the whole thing got lukewarm and sad.
  • Avocado truly does belong at the end: It oxidizes and turns brownish if you add it too early, which isn't dangerous but looks disappointing.
03 -
  • Make extra roasted vegetables: They're incredible the next day on toast, in a salad, or straight from the fridge when you're hungry and tired.
  • Cook quinoa the night before if you're meal prepping: It actually tastes better chilled and reheats gently in a pan with a tiny splash of water.
  • Slice chicken while it's still warm but rested: This keeps it tender and lets the juices redistribute instead of running everywhere.
Go Back