Paprika Roasted Vegetable Quinoa Bowl (Printable view)

Vibrant bowl with paprika-roasted vegetables, fluffy quinoa, golden chicken, crisp 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 - 1.5 teaspoons smoked paprika
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper

→ Quinoa

10 - 1 cup quinoa, rinsed
11 - 2 cups vegetable broth or water
12 - 0.5 teaspoon salt

→ Chicken

13 - 2 boneless, skinless chicken breasts
14 - 1 tablespoon olive oil
15 - 1 teaspoon smoked paprika
16 - 0.5 teaspoon garlic powder
17 - 0.5 teaspoon salt
18 - 0.25 teaspoon black pepper

→ Lemon Salad

19 - 4 cups mixed salad greens such as arugula, spinach, and romaine
20 - 1 small cucumber, thinly sliced
21 - 2 tablespoons fresh lemon juice
22 - 1 tablespoon olive oil
23 - Salt and black pepper to taste

→ Bowl Finish

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

# How To Make:

01 - Preheat oven to 425 degrees Fahrenheit. 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 across the prepared baking sheet.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized at the edges.
04 - While vegetables roast, combine rinsed quinoa, vegetable broth or water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
05 - Pat chicken breasts dry with paper towels. Rub both sides with olive oil, smoked paprika, garlic powder, salt, and black pepper.
06 - Heat a skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden brown and cooked through with internal temperature reaching 165 degrees Fahrenheit. Transfer to a plate and rest for 5 minutes, then slice into strips.
07 - In a salad bowl, combine mixed greens and cucumber slices. Dress with fresh lemon juice, olive oil, salt, and black pepper, then toss gently to combine.
08 - Create each bowl by layering quinoa as the base, followed by roasted vegetables, sliced chicken, a portion of lemon salad, and avocado slices. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, with most components cooking simultaneously so you're not stuck at the stove forever.
  • Every bite has different textures and flavors—crispy edges, tender greens, creamy avocado—so it never feels monotonous.
  • The smoked paprika isn't loud; it just quietly makes everything taste like you know what you're doing.
02 -
  • If your chicken is too thick, it'll cook unevenly on the outside while staying cold inside—pound it to a consistent half-inch thickness or it'll betray you.
  • Don't assemble the bowls more than a few minutes before eating or the warm quinoa will wilt your salad greens into submission.
03 -
  • Don't skip rinsing the quinoa—that bitter coating is subtle enough that you won't realize it's there until you taste the difference in a properly rinsed batch.
  • If you're cooking for a crowd, roast double the vegetables because they keep in the fridge for three days and suddenly you have lunch sorted for the week.
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