Paprika Roasted Vegetable Quinoa Bowl (Printable Version)

Vibrant bowl with roasted vegetables, quinoa, chicken, lemon salad, and creamy avocado.

# Ingredient List:

→ 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
20 - 1 small cucumber, thinly sliced
21 - 2 tablespoons fresh lemon juice
22 - 1 tablespoon olive oil
23 - Salt and pepper to taste

→ Bowl Finish

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

# How-To Steps:

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

# Expert Advice:

01 -
  • It comes together in under an hour with most of the work happening while you're tending to other things.
  • The textures are genuinely interesting—crispy roasted edges, fluffy quinoa, tender chicken, creamy avocado all in one bowl.
  • You can swap almost anything out and it still tastes like itself, which means it adapts to what's in your fridge.
02 -
  • Don't overcrowd the baking sheet or your vegetables will steam instead of roast, and you'll lose those caramelized, golden edges that make everything taste better.
  • The paprika is doing heavy lifting here—it's what ties every component together, so don't skip it or use regular paprika as a substitute.
03 -
  • Buy pre-cut vegetables if you're short on time—the paprika seasoning and roasting will make them taste homemade regardless.
  • A squeeze of fresh lemon juice over the entire assembled bowl at the very end brightens everything and ties it all together in a way that feels almost too simple to matter but absolutely does.
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