Paprika Roasted Vegetable Quinoa Bowl

A friend texted me a photo of her lunch bowl one Tuesday afternoon, and I couldn't stop thinking about it for days. The colors alone—bright reds and yellows from roasted peppers, creamy green avocado, nutty quinoa—made me want to recreate it immediately. What started as a simple recreation became something I make whenever I need to feel like I'm nourishing myself properly, without the fuss of complicated techniques. The paprika does something magical to the vegetables, turning them sweet and caramelized at the edges while keeping them crisp inside. Now it's become my go-to when I want something that tastes impressive but doesn't demand much from me.

I made this for my sister when she was staying with me during a hectic week, and watching her come back for seconds told me everything I needed to know. She's the kind of person who picks apart most dishes, but she ate this almost without speaking, which felt like the highest compliment. That bowl sitting on our kitchen counter with its careful layers felt like an act of care, and I realized food doesn't have to be complicated to feel thoughtful.

Ingredients

• Red and yellow bell peppers: These are your color and brightness—don't skip them for something cheaper because their sweetness really does develop in the oven.
• Smoked paprika: This is the secret ingredient that makes people ask what your seasoning is; use the real stuff, not the regular kind.
• Quinoa: Rinse it thoroughly under cold water first, or it'll taste slightly bitter and you'll wonder why you bothered.
• Chicken breasts: Pat them dry before seasoning so they get a proper golden crust instead of steaming in their own moisture.
• Zucchini and carrots: Cut them roughly the same size so everything roasts evenly and nothing turns to mush while waiting for the rest.
• Mixed salad greens: Keep them separate from the warm components until the very end, or they'll wilt into sad little leaves.
• Avocado: Add this right before eating so it stays creamy and doesn't turn that weird brownish color.
• Lemon juice and olive oil: These two are what make the greens sing—don't be shy with either one.

Instructions

Prep and heat your oven:

Line a baking sheet with parchment paper and preheat to 425°F—this matters because the heat needs to be there waiting when your vegetables are ready. You want that oven hot enough to caramelize the edges without burning them.

Toss the vegetables:

Cut everything into roughly 1-inch pieces so nothing finishes cooking before anything else does. Toss them generously with olive oil, smoked paprika, salt, and pepper until every piece is coated.

Roast with intention:

Spread them in an even layer and roast for 25-30 minutes, stirring halfway through so the bottom doesn't scorch. You're looking for edges that are slightly darkened and crispy, with the inside still tender.

Start the quinoa:

While vegetables roast, rinse your quinoa under cold water, then combine with broth and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and let it simmer for 15 minutes without peeking.

Cook the chicken:

Pat your chicken breasts dry and rub them with a mixture of olive oil, smoked paprika, garlic powder, salt, and pepper. Heat your skillet over medium-high heat and cook for 5-6 minutes per side until the internal temperature reaches 165°F, then let it rest for a few minutes before slicing.

Build your salad:

Slice your cucumber thin and toss it with mixed greens, lemon juice, olive oil, salt, and pepper. Keep this separate from everything warm or it'll become limp.

Assemble with care:

In a bowl, layer your quinoa as the base, top with roasted vegetables, then sliced chicken, a handful of the lemon salad, and creamy avocado slices. Finish with parsley if you're feeling fancy.

Save

My neighbor smelled the paprika roasting through our shared wall and knocked on my door asking what I was making, and we ended up eating this together and talking for two hours. Food that brings people to your door without an invitation feels like the best kind of cooking.

Why the Paprika Makes All the Difference

The first time I made this without smoked paprika, I used regular paprika and wondered why everything tasted so flat. Smoked paprika has a deeper, almost sultry quality that makes ordinary vegetables taste like they've been cooked over a fire pit. It's one of those ingredients that costs almost the same as the regular version but changes everything about how a dish feels. Once you taste it, you'll start adding it to roasted vegetables all the time.

Timing is Everything

The beauty of this bowl is that everything comes together in roughly the same amount of time, which means you're not starting components hours apart and wondering how to keep them warm. Start your oven and vegetables first, begin the quinoa about five minutes later, and your chicken goes in when the vegetables are halfway done. By the time your chicken finishes resting, everything else is ready and nothing is cold.

Make It Yours

Once you understand the basic structure, you can swap almost anything into this bowl depending on what's in your kitchen or what you're craving. Sweet potatoes get creamy when roasted and add an almost earthy sweetness, while eggplant becomes luxurious and rich. Think of this as a template rather than a rigid recipe—the smoked paprika and lemon keep everything tasting cohesive no matter what you change.

• For vegetarian bowls, roast chickpeas with the same paprika seasoning and they'll get crispy and golden.
• Feta cheese or toasted seeds scattered on top add texture and make this feel like a completely different meal.
• A drizzle of tahini or a dollop of Greek yogurt mixed with lemon turns this into something even more satisfying.

Save

This bowl somehow makes eating well feel like something you want to do rather than something you should do, and that's when you know you've found something worth making again. Build it once and you'll find yourself making it constantly.

Recipe FAQs

→ Can I make this bowl vegetarian?

Absolutely. Simply omit the chicken and substitute with roasted chickpeas, extra vegetables, or even pan-fried tofu seasoned with the same paprika and garlic blend. The bowl remains just as satisfying and protein-rich.

→ What other vegetables work well for roasting?

Sweet potatoes, eggplant, butternut squash, and Brussels sprouts all roast beautifully with paprika. Cut them into similar-sized pieces to ensure even cooking. Root vegetables may need a few extra minutes in the oven.

→ How do I store leftovers?

Store each component separately in airtight containers. Roasted vegetables and chicken keep well for 3-4 days. Quinoa lasts up to 5 days refrigerated. Assemble bowls fresh and add avocado just before serving to prevent browning.

→ Can I prepare ingredients ahead?

Yes. Wash and chop vegetables up to 24 hours in advance. The quinoa can be cooked and stored. Chicken can be seasoned the night before for deeper flavor. Simply roast and cook when ready to assemble.

→ What wine pairs with this bowl?

A crisp Sauvignon Blanc complements the smoky paprika and fresh lemon elements beautifully. For red wine lovers, a light Pinot Noir works well without overpowering the vegetables. The dish also pairs nicely with a dry rosé.