Paprika Roasted Vegetable Quinoa Bowl (Print Version)

Vibrant bowl with paprika-roasted vegetables, fluffy quinoa, golden chicken, crisp lemon salad, and creamy avocado.

# Ingredient List:

→ 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 (arugula, spinach, or romaine)
20 - 1 small cucumber, thinly sliced
21 - 2 tablespoons fresh lemon juice
22 - 1 tablespoon olive oil
23 - Salt and pepper to taste

→ Bowl Finish

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

# Steps:

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. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Combine quinoa, broth or water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
05 - Pat chicken breasts dry. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper.
06 - Heat a skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and cooked through (internal temperature 165°F). Rest for 5 minutes, then slice.
07 - In a salad bowl, toss greens and cucumber with lemon juice, olive oil, salt, and pepper.
08 - Layer quinoa as base, top with roasted vegetables, sliced chicken, lemon salad, and avocado slices. Garnish with fresh parsley if desired.

# Helpful Hints:

01 -
  • Every component can be prepped ahead and assembled in minutes when hunger strikes.
  • The smoked paprika ties everything together with a warm, subtle sweetness that feels both comforting and exciting.
  • It looks like something from a cafe menu but costs a fraction and tastes better.
  • You can swap, skip, or double any element and it still works beautifully.
02 -
  • If your vegetables are crowded on the pan, they will steam and turn mushy instead of caramelizing, use two pans if needed.
  • Rinsing quinoa removes the natural coating that can taste soapy or bitter, do not skip this step.
  • Chicken continues cooking as it rests, so pulling it off the heat right at 165°F ensures it stays juicy.
  • Dress the salad just before serving or it wilts into sad, limp greens.
03 -
  • Use a very hot skillet for the chicken so you get a deep golden crust without overcooking the inside.
  • Taste your quinoa after cooking, if it is bitter you did not rinse it enough, but a squeeze of lemon can rescue it.
  • Prep the vegetables the night before so all you have to do is toss and roast when you get home.
  • If your avocado is not ripe, leave it out, a hard avocado ruins the bowl more than no avocado at all.
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