Paprika Roasted Vegetable Quinoa Bowl (Print Version)

A vibrant bowl with 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 such as arugula, spinach, or romaine
20 - 1 small cucumber, thinly sliced
21 - 2 tablespoons 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)

# How to Prepare:

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 and roast for 25-30 minutes, stirring halfway, until tender and slightly caramelized.
03 - 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 with paper towels. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper.
05 - Heat a skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Rest for 5 minutes, then slice into strips.
06 - In a salad bowl, toss mixed greens and cucumber slices with lemon juice, olive oil, salt, and pepper.
07 - Divide quinoa among four bowls as the base. Top each with roasted vegetables, sliced chicken, a portion of lemon salad, and avocado slices. Garnish with parsley if desired.

# Expert Advice:

01 -
  • It looks restaurant-quality but comes together in less than an hour, which feels like a small victory on a weeknight.
  • Every element is cooked separately, so you can control textures and flavors without anything getting steamed or soggy.
  • The smoked paprika does heavy lifting—it ties the whole bowl together without needing fancy techniques or exotic ingredients.
02 -
  • If your chicken feels even slightly dry, you've overcooked it—use a meat thermometer and pull it at exactly 165°F; carryover heat will finish cooking while it rests.
  • Don't skip rinsing the quinoa; that bitter coating is real and will make your bowl taste less bright than it should.
03 -
  • Invest in a meat thermometer and use it every time; it removes all the guessing and guarantees tender, properly cooked chicken.
  • Taste the lemon salad dressing before it hits the greens—adjust the acid and salt so it's bright enough to wake up your palate after eating warm food.
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