Paprika Roasted Vegetable Quinoa Bowl

This Paprika Roasted Vegetable Quinoa Bowl is a vibrant, nourishing dish that brings together the smoky warmth of roasted peppers and zucchini with the lightness of fluffy quinoa. Topped with golden pan-fried chicken and a zesty lemon salad, it is a complete, gluten-free meal that is as visually stunning as it is delicious.

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The beauty of this bowl lies in the contrast of textures—from the tender, caramelized vegetables to the crisp cucumber and leafy greens. It’s a modern fusion recipe that perfectly balances comfort and freshness in every bite.

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: Prep

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

Step 2: Season Vegetables

In a large bowl, toss the bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper until well coated.

Step 3: Roast

Spread the vegetables evenly on the baking sheet and roast for 25–30 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 4: Cook Quinoa

Combine rinsed quinoa, broth (or water), and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.

Step 5: Season Chicken

Pat the chicken breasts dry and rub them thoroughly with olive oil, smoked paprika, garlic powder, salt, and pepper.

Step 6: Sear Chicken

Heat a skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.

Step 7: Prepare Salad

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

Step 8: Assemble

Build the bowls by starting with a base of quinoa, then adding the roasted vegetables, sliced chicken, lemon salad, and avocado. Garnish with parsley if using.

Zusatztipps für die Zubereitung

To achieve the perfect sear on the chicken, ensure the skillet is hot before adding the meat. Using a meat thermometer is the best way to avoid overcooking. For the vegetables, do not crowd the baking sheet; if they are too close together, they will steam rather than roast and caramelize.

Varianten und Anpassungen

This recipe is highly adaptable. For a vegetarian or vegan version, simply omit the chicken or replace it with roasted chickpeas or firm tofu. You can also swap the vegetables for seasonal favorites like sweet potatoes, eggplant, or broccoli depending on what you have on hand.

Serviervorschläge

Each serving provides approximately 520 calories, 33g of protein, and 46g of carbohydrates. For an extra flavor boost, try topping the bowl with crumbled feta cheese or toasted sunflower seeds. This dish pairs excellently with a crisp, chilled Sauvignon Blanc.

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Whether you are serving this for a family dinner or preparing healthy lunches for the week, the Paprika Roasted Vegetable Quinoa Bowl is a satisfying and flavorful choice that proves healthy eating never has to be boring.

Recipe Help & Answers

→ Can I make this vegetarian?

Yes, simply omit the chicken or substitute with roasted chickpeas, extra vegetables, or pan-fried tofu. The bowl remains filling and protein-rich with the quinoa base.

→ How long do leftovers keep?

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

→ What vegetables work best for roasting?

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

→ Can I prepare components ahead?

Absolutely. Roast vegetables and cook quinoa up to 2 days ahead. Store the lemon salad dressed just before serving to keep it crisp. Chicken tastes best freshly cooked or reheated.

→ What can I use instead of quinoa?

Farro, brown rice, or couscous make excellent alternatives. For a grain-free option, try cauliflower rice or serve over mixed greens as a hearty salad.