Paprika Roasted Vegetable Quinoa Bowl

There's something about a bowl that feels like permission to eat with your hands, to mix things however you want, to make it entirely your own. I discovered this paprika roasted vegetable quinoa bowl on a Tuesday when I had three different vegetables about to go bad and a craving for something that felt both nourishing and adventurous. The smoked paprika became the thread connecting everything—earthy, warm, slightly smoky—and suddenly a simple weeknight dinner turned into something I found myself making again and again.

I made this for a friend who'd just moved into a new place with a proper oven for the first time in years, and watching her face when she pulled out those caramelized vegetables—so golden and fragrant—reminded me why cooking for people matters. She ate two bowls that night and asked for the recipe before dessert. That's when I knew it was a keeper.

Ingredients

• Red and yellow bell peppers: These sweeten slightly when roasted and add both color and natural sweetness; cut them large enough that they don't disappear into the pan.
• Zucchini: Half-moons prevent them from turning mushy, and they develop the best caramelized edges when you don't crowd the baking sheet.
• Red onion: Wedges hold together during roasting and become almost candy-like when caramelized.
• Carrots: Slice them thin enough to cook through in the same time as everything else, about ¼ inch.
• Smoked paprika: This is the soul of the dish—use the real stuff, not the sweet paprika, and measure generously; it's what makes people ask what that delicious spice is.
• Quinoa: Rinsing it removes the bitter coating and prevents that unpleasant sandy feeling; use a fine mesh strainer.
• Chicken breasts: Pat them completely dry before seasoning so they brown properly instead of steaming.
• Lemon salad greens: Keep them separate from the hot components and dress them just before serving so they stay crisp.
• Avocado: Slice it at the very end or it will oxidize and turn brown; add it right onto the warm bowl so it gets slightly soft at the edges.

Instructions

Get your oven ready and prep your vegetables:

Set the oven to 425°F and line a baking sheet with parchment paper. Cut all your vegetables into roughly the same size—this isn't just about looks, it's about timing.

Season and roast the vegetables:

Toss everything with olive oil, smoked paprika, salt, and pepper, spreading it in a single layer. Roast for 25 to 30 minutes, stirring halfway through, until the edges are deeply browned and caramelized.

Cook the quinoa while vegetables roast:

Combine rinsed quinoa, broth, and salt in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes, then remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Prepare and sear the chicken:

Pat chicken breasts dry and rub all over with oil, paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and cook for 5 to 6 minutes per side until golden brown and cooked through (165°F internally), then let rest for 5 minutes before slicing.

Make the bright lemon salad:

Toss mixed greens and cucumber with fresh lemon juice, olive oil, salt, and pepper. Keep this separate until you're ready to assemble.

Build your bowls:

Start with a base of fluffy quinoa, add the warm roasted vegetables, lay sliced chicken on top, pile on a handful of crisp lemon salad, and crown it with avocado slices and a sprinkle of parsley if you have it.

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This bowl became my go-to when I wanted to feel like I was taking care of myself but didn't want to spend the evening in the kitchen. There's something grounding about layering warm and cool, soft and crisp, all in one place.

Why This Bowl Works Every Time

The magic isn't in any single ingredient—it's in the balance of temperature and texture. The warm roasted vegetables and quinoa soften the cool, crisp salad and avocado. The paprika spice runs through the vegetables and chicken, creating a flavor thread that connects everything. When you take a spoonful of all the components together, it feels intentional, like you planned something delicious rather than throwing together leftovers.

Making It Your Own

I've made this bowl a dozen different ways and it's never failed me. Some weeks I use sweet potato instead of regular carrots, other times I roast chickpeas instead of cooking chicken because I'm in a vegetarian mood. Once I added eggplant just because it was on sale, and it became my favorite version yet. The structure is flexible enough to handle whatever substitutions make sense for your kitchen.

Timing and Serving

The beauty of this bowl is that it comes together in roughly 55 minutes, with most of that time being hands-off roasting and simmering. I usually start the vegetables and quinoa at the same time, then cook the chicken once those are underway. By the time everything is ready, you're assembling rather than scrambling, which makes the whole process feel calmer than it actually is.

• Assemble the bowls right before eating so the warm vegetables don't wilt the greens and the avocado stays bright green.
• If you're meal prepping, store the components separately and assemble fresh each time, or your salad will get soggy by day three.
• This feeds four generously or makes great leftovers if you eat alone, though the salad doesn't keep as well as the roasted vegetables and quinoa.

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This is the kind of bowl you make when you want to feel nourished and satisfied without overthinking dinner. It's become a weeknight anchor in my kitchen, reliable and endlessly adaptable.

Recipe Q&A

→ Can I make this vegetarian?

Simply omit the chicken or substitute with roasted chickpeas, extra vegetables, or pan-fried tofu for a complete plant-based version.

→ How long do leftovers keep?

Store components separately in airtight containers for up to 4 days. Reheat vegetables and chicken gently, then assemble with fresh salad just before serving.

→ 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 depending on the season.

→ Can I prepare components ahead?

Yes! Roast vegetables and cook quinoa up to 2 days ahead. Slice chicken and chop salad fresh for the best texture and flavor.

→ What protein alternatives work well?

Try chickpeas, white beans, tempeh, or salmon. Each pairs nicely with the smoky paprika vegetables and bright lemon salad.