Paprika Roasted Vegetable Quinoa Bowl

Bring a burst of color and nutrition to your dinner table with this Paprika Roasted Vegetable Quinoa Bowl. This modern fusion dish combines the smoky warmth of oven-caramelized vegetables with fluffy quinoa and golden, pan-fried chicken, all brightened by a crisp lemon-dressed salad and creamy avocado.

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The key to this bowl's success lies in the balance of flavors. Smoked paprika provides a rich, earthy base for the roasted carrots and peppers, while the simple lemon and cucumber salad provides a refreshing counterpoint that keeps the palate excited.

Ingredients

• Vegetables: 1 red bell pepper (1-inch pieces), 1 yellow bell pepper (1-inch pieces), 1 medium zucchini (half-moons), 1 small red onion (wedges), 2 medium carrots (sliced), 2 tbsp olive oil, 1 ½ tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper
• Quinoa: 1 cup quinoa (rinsed), 2 cups vegetable broth or water, ½ tsp salt
• Chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper
• Lemon Salad: 4 cups mixed salad greens, 1 small cucumber (thinly sliced), 2 tbsp lemon juice, 1 tbsp olive oil, salt and pepper to taste
• Bowl Finish: 2 ripe avocados (sliced), 2 tbsp chopped fresh parsley (optional)

Instructions

Step 1

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

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.

Step 3

Roast vegetables for 25–30 minutes, stirring halfway, until tender and slightly caramelized.

Step 4

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.

Step 5

Meanwhile, pat chicken breasts dry. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper.

Step 6

Heat a skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and cooked through (internal temp: 165°F/74°C). Rest for 5 minutes, then slice.

Step 7

In a salad bowl, toss greens and cucumber with lemon juice, olive oil, salt, and pepper.

Step 8

Assemble bowls: Start with a base of quinoa, add roasted vegetables, sliced chicken, a handful of lemon salad, and avocado slices. Garnish with parsley if desired.

Zusatztipps für die Zubereitung

For the best results, ensure the oven is fully preheated to 425°F before roasting the vegetables to achieve that perfect caramelization. When cooking the chicken, use a meat thermometer to ensure an internal temperature of 165°F (74°C), which guarantees the meat remains juicy and safe to eat.

Varianten und Anpassungen

For a vegetarian version, simply omit the chicken or substitute it with roasted chickpeas seasoned with smoked paprika. You can also vary the vegetable mix by adding sweet potatoes or eggplant, which both pair excellently with the smoky paprika profile.

Serviervorschläge

Add a sprinkle of feta cheese or toasted seeds as a final topping for extra crunch and tang. This nourishing bowl pairs beautifully with a crisp, chilled glass of Sauvignon Blanc.

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Enjoy this wholesome and vibrant bowl as a satisfying lunch or a stress-free dinner. Its blend of textures and colors makes it as beautiful to look at as it is delicious to eat.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the chicken or replace it with roasted chickpeas, pan-fried tofu, or additional vegetables. The bowl remains satisfying and protein-rich with quinoa and avocado.

→ How long do leftovers keep?

Store components separately in airtight containers for up to 4 days. Keep avocado fresh with a squeeze of lemon juice. Reheat vegetables and chicken gently, then assemble fresh bowls.

→ What vegetables work best for roasting?

Bell peppers, zucchini, red onion, and carrots roast beautifully. You can also add sweet potatoes, eggplant, Brussels sprouts, or cauliflower. Cut vegetables uniformly for even cooking.

→ Can I prepare this ahead?

Roast vegetables and cook quinoa up to 3 days ahead. Slice chicken just before serving. Keep lemon salad dressed separately to maintain crispness until ready to eat.

→ What toppings can I add?

Feta cheese, toasted pumpkin seeds, hemp hearts, or sunflower seeds add great texture. A drizzle of tahini dressing or hot sauce complements the smoky paprika flavors beautifully.

→ Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free and packed with complete protein. Always rinse quinoa thoroughly before cooking to remove any bitter coating and ensure the best flavor.