Paprika Roasted Vegetable Quinoa Bowl (Printable)

A vibrant nourishing bowl with paprika-roasted vegetables, fluffy quinoa, golden chicken, lemon salad, and creamy 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 pepper to taste

→ Bowl Finish

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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. 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.
02 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and slightly caramelized.
03 - While vegetables roast, 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.
04 - Pat chicken breasts dry. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and add chicken.
05 - Cook chicken 5 to 6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Rest for 5 minutes, then slice.
06 - In a salad bowl, toss mixed greens and cucumber with lemon juice, olive oil, salt, and pepper.
07 - Start with a base of quinoa, add roasted vegetables, sliced chicken, a handful of lemon salad, and avocado slices. Garnish with parsley if desired.

# Expert Advice:

01 -
  • Everything cooks at once or in parallel, so you're not stuck in the kitchen for hours wondering what went wrong.
  • It's naturally gluten-free and feels elegant enough to serve to people without making them feel like they're eating "healthy food."
  • The smoked paprika transforms ordinary roasted vegetables into something that tastes like you know what you're doing.
  • Packed with protein and fiber, it actually keeps you satisfied, not just full for twenty minutes.
02 -
  • If you don't pat your chicken dry, it will steam instead of sear, and you'll end up with pale, rubbery chicken instead of golden, tender slices.
  • Rinsing quinoa is not optional—I learned this the hard way when a batch tasted oddly bitter, and someone wisely told me I'd skipped this step.
  • Avocado oxidizes fast, so slice it just before assembling or keep it in a separate container with a bit of lemon juice to stay bright green.
03 -
  • Room temperature or chilled components work beautifully here—you don't need everything hot, which means you can make pieces ahead and assemble when ready.
  • If you're meal-prepping, store the components separately and assemble just before eating so the lemon salad stays crisp and the avocado doesn't brown.
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