Paprika Roasted Vegetable Quinoa Bowl (Printer View)

Vibrant bowl with paprika-roasted vegetables, quinoa, chicken, lemon salad, and avocado.

# What you'll 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 (arugula, spinach, 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)

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss 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 slightly 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 mixed greens and cucumber with lemon juice, olive oil, salt, and pepper.
08 - Layer quinoa as base, add roasted vegetables, sliced chicken, a handful of lemon salad, and avocado slices. Garnish with parsley if desired.

# Expert Advice:

01 -
  • Everything roasts on one sheet while the quinoa simmers, so you are not chained to the stove.
  • The smoked paprika does all the heavy lifting, turning simple vegetables into something you will actually crave.
  • It is flexible enough to pack for lunch or serve to guests who pretend they eat healthy all the time.
  • You get protein, greens, and comfort all in one bowl without feeling like you are on a diet.
02 -
  • Do not overcrowd the baking sheet or the vegetables will steam and turn limp instead of caramelizing.
  • Let the chicken rest after cooking, slicing it too soon sends all the juices running onto the cutting board instead of staying inside.
  • Rinse the quinoa under cold water before cooking or it will taste soapy and bitter.
  • Dress the salad right before serving so the greens stay crisp and do not wilt into sad little rags.
03 -
  • Use two baking sheets if your vegetables are crowded, they need space to breathe and caramelize properly.
  • Season the chicken aggressively, the crust is where all the flavor lives and it needs to be bold.
  • Make extra quinoa and roasted vegetables, they are perfect for quick lunches all week long.
  • If your avocado is not ripe, wrap it in a paper bag with a banana overnight and it will soften right up.
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