Save This Paprika Roasted Vegetable Quinoa Bowl is a vibrant, nourishing meal that brings together smoky paprika-roasted vegetables, fluffy quinoa, and golden pan-fried chicken. Topped with a crisp lemon salad and creamy avocado, it offers a perfect balance of textures and bold flavors in every bite.
Pin it With a total time of 55 minutes, this medium-difficulty main dish is an excellent way to elevate your weeknight cooking routine while staying focused on fresh, whole ingredients.
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
- 1. Oven Preparation
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2. Season Vegetables
- 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.
- 3. Roast
- Roast vegetables for 25–30 minutes, stirring halfway, until tender and slightly caramelized.
- 4. Cook Quinoa
- 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.
- 5. Prep Chicken
- Pat chicken breasts dry. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper.
- 6. Pan-Fry Chicken
- 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.
- 7. Prepare Salad
- In a salad bowl, toss greens and cucumber with lemon juice, olive oil, salt, and pepper.
- 8. Assemble
- 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 juiciest chicken, ensure you let it rest for a full 5 minutes before slicing. If you prefer a more flavorful base, always use vegetable broth rather than water to cook your quinoa, and don't forget to fluff it with a fork immediately after the resting period.
Varianten und Anpassungen
To create a vegetarian version of this bowl, simply omit the chicken or replace it with roasted chickpeas. You can also experiment with the vegetable mix by adding sweet potatoes or eggplant into the roasting tray.
Serviervorschläge
Elevate the bowl further by adding a sprinkle of feta cheese or toasted seeds for extra texture. This dish pairs exceptionally well with a crisp Sauvignon Blanc to complement the zesty lemon salad.
Pin it Whether enjoyed immediately or prepared for a healthy lunch throughout the week, this Paprika Roasted Vegetable Quinoa Bowl is a satisfying and wholesome choice for any meal.
Frequently Asked Questions
- → Can I make this vegetarian?
Absolutely. Simply omit the chicken or replace it with roasted chickpeas, pan-seared tofu, or extra vegetables like sweet potato or eggplant. The bowl remains hearty and satisfying.
- → How long does this keep for meal prep?
Components store well for 3-4 days when kept separate. Keep the quinoa, roasted vegetables, and chicken in airtight containers. Add the lemon salad just before serving to maintain crispness. Avocado slices are best added fresh.
- → What vegetables work best for roasting?
Bell peppers, zucchini, red onion, and carrots create a colorful mix. You can also include sweet potato wedges, cauliflower florets, eggplant cubes, or Brussels sprouts. Choose vegetables that roast at similar rates for even cooking.
- → Can I use different grains?
Yes, brown rice, farro, bulgur, or couscous work beautifully. Adjust cooking liquid and time according to package directions. For lighter options, try cauliflower rice or serve over mixed greens.
- → What protein alternatives can I use?
Beyond chicken, try steak strips, shrimp, salmon fillets, or pork tenderloin. Plant-based options include tempeh, chickpeas, white beans, or lentils. Season with the same paprika-garlic blend for consistent flavor.
- → How do I prevent soggy roasted vegetables?
Don't overcrowd the baking sheet—use two sheets if needed. Cut vegetables uniformly for even cooking. Roast at high heat (425°F) and avoid stirring too frequently, which releases moisture and prevents caramelization.