Save My cutting board was a mess of red and yellow bell pepper scraps when my neighbor knocked, asking what smelled so good. I hadn't even put the vegetables in the oven yet, just tossed them with smoked paprika and olive oil. That earthy, sweet smokiness was already filling the kitchen. She ended up staying for dinner, and this bowl became her weekly request.
I made this the night before a long work trip and packed the components separately in glass containers. On my first evening in the hotel, I assembled a bowl using the microwave and a plastic fork. It tasted like home, even under fluorescent lights. That trip taught me how a good grain bowl travels better than almost anything else.
Ingredients
- Red bell pepper: Roasting brings out its natural sugars and the paprika amplifies that sweetness without making it cloying.
- Yellow bell pepper: Slightly milder than red, it adds visual contrast and a mellow flavor that balances the spice.
- Zucchini: Slice it into half-moons so the edges get crispy and golden in the oven, adding texture to every bite.
- Red onion: Cut into wedges so they soften and caramelize, their sharpness mellowing into something almost jammy.
- Carrots: Slice them thin enough to roast through but thick enough to hold their shape and add a subtle earthiness.
- Olive oil: Use a fruity one if you have it, the vegetables soak it up and carry that flavor throughout the bowl.
- Smoked paprika: This is the soul of the dish, adding warmth and depth without heat or heaviness.
- Quinoa: Rinse it well or it can taste bitter, the grains should be fluffy and separate, not musty.
- Vegetable broth: Cooking quinoa in broth instead of water gives it a savory backbone that plain water just cannot match.
- Chicken breasts: Pat them completely dry before seasoning or they will steam instead of sear, and you will miss that golden crust.
- Garlic powder: It clings to the chicken better than fresh garlic and creates an even, toasty flavor when pan-fried.
- Mixed salad greens: Use whatever looks freshest, the lemon dressing works with anything from peppery arugula to buttery romaine.
- Lemon juice: Freshly squeezed is worth it here, it brightens the entire bowl and cuts through the richness of avocado.
- Avocado: Slice it just before serving so it stays green and creamy, it is the cooling contrast everything else leans into.
Instructions
- Prep the oven and vegetables:
- Preheat your oven to 425°F and line a baking sheet with parchment so nothing sticks. Toss all your chopped vegetables with olive oil, smoked paprika, salt, and pepper until every piece is coated, then spread them in a single layer so they roast instead of steam.
- Roast until caramelized:
- Slide the pan into the oven and set a timer for 25 minutes, giving them a stir halfway through. You are looking for tender vegetables with crispy, golden edges and that sweet roasted aroma filling your kitchen.
- Cook the quinoa:
- While the vegetables roast, bring quinoa, broth, and salt to a boil in a saucepan, then lower the heat and cover. Let it simmer undisturbed for 15 minutes, then fluff it with a fork and let it breathe.
- Season and sear the chicken:
- Pat the chicken dry with paper towels, then rub it all over with olive oil, smoked paprika, garlic powder, salt, and pepper. Heat a skillet until it is very hot, add the chicken, and resist the urge to move it, let it sear undisturbed for 5 to 6 minutes per side until golden and cooked through.
- Rest and slice:
- Move the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Slice it against the grain into strips that are easy to eat with a fork.
- Dress the salad:
- Toss your greens and cucumber with lemon juice, olive oil, salt, and pepper in a bowl. Taste it and adjust, the dressing should be bright and just coat the leaves.
- Assemble the bowls:
- Start with a generous scoop of quinoa, pile on the roasted vegetables, lay the sliced chicken on top, add a handful of dressed greens, and finish with avocado slices. Sprinkle parsley over everything if you have it, or just dig in.
Save One Sunday, I made a double batch and invited friends over to build their own bowls. Everyone customized theirs, adding feta, skipping chicken, piling on extra avocado. Watching people mix and match reminded me that the best recipes are the ones you can make your own. It stopped being my recipe that day and became something we all shared.
Make It Your Own
I have swapped the chicken for roasted chickpeas on busy weeknights, tossing them with the same paprika and olive oil as the vegetables. They get crispy and addictive, and the bowl stays just as satisfying. Sweet potatoes or cubed eggplant also roast beautifully with the peppers and zucchini, adding sweetness or a silky texture. If you love cheese, crumbled feta or shaved Parmesan on top adds a salty punch that plays perfectly with the lemon.
Storing and Reheating
I store each component separately in the fridge, quinoa and roasted vegetables keep for up to four days, chicken for three. The salad and avocado I prep fresh each time, but everything else reheats well in the microwave or a skillet. Assembled bowls do not hold up, the greens wilt and the avocado browns, so keep things separate until you are ready to eat.
Serving Suggestions
This bowl is a full meal on its own, but sometimes I serve it with warm pita or a slice of crusty bread for scooping. A crisp Sauvignon Blanc or a light beer complements the smokiness without overpowering the vegetables. For a crowd, I set out all the components buffet-style and let everyone build their own bowl, it turns dinner into an easy, interactive event.
- Top with toasted sunflower or pumpkin seeds for extra crunch and richness.
- Drizzle tahini or a yogurt-based sauce over the top if you want more creaminess.
- Serve it warm in winter or at room temperature in summer, it works beautifully either way.
Save This bowl has become my answer to the question of what to make when I want something wholesome, colorful, and satisfying without spending hours in the kitchen. It never gets old because it never has to be exactly the same twice.
Recipe FAQ
- → Can I make this bowl vegetarian?
Absolutely. Omit the chicken or substitute with roasted chickpeas, extra vegetables, or pan-fried tofu for a protein-rich vegetarian version.
- → How long do leftovers keep?
Store components separately in airtight containers for up to 4 days. Keep the lemon salad dressed just before serving to maintain crispness.
- → What vegetables work best for roasting?
Bell peppers, zucchini, red onion, and carrots are excellent choices. You can also add sweet potatoes, eggplant, or Brussels sprouts depending on seasonality.
- → Can I use regular paprika instead of smoked?
Yes, though you'll lose the smoky depth. Consider adding a pinch of cumin or chipotle powder to compensate for the missing smokiness.
- → Is this bowl gluten-free?
Yes, when prepared as directed with certified gluten-free quinoa and broth. Always verify labels on packaged ingredients to ensure no cross-contamination.