Paprika Roasted Vegetable Quinoa Bowl

This Paprika Roasted Vegetable Quinoa Bowl is a vibrant, nourishing meal that perfectly balances smoky flavors with fresh ingredients. Featuring fluffy quinoa, golden pan-fried chicken, and a medley of oven-roasted vegetables, it is a wholesome dish that satisfies both the palate and nutritional needs.

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Perfect for a healthy weeknight dinner or meal-prepping for the week ahead, this bowl is versatile and easy to customize. The creaminess of the avocado and the zing of the lemon dressing make every bite feel light yet fulfilling.

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 the bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper. Spread the mixture evenly on the prepared baking sheet.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Zusatztipps für die Zubereitung

To ensure the best results, use a large baking sheet so the vegetables have enough space to roast rather than steam. A medium saucepan with a tight-fitting lid is essential for perfectly fluffy quinoa, and a large skillet will help achieve that golden crust on the chicken breasts.

Varianten und Anpassungen

For a vegetarian version of this bowl, simply omit the chicken or replace it with roasted chickpeas for added protein. You can also experiment with the vegetable mix by adding sweet potatoes or eggplant. For an extra layer of flavor, try topping the bowl with crumbled feta cheese or toasted seeds.

Serviervorschläge

This colorful bowl is a complete meal on its own, but it pairs exceptionally well with a crisp glass of Sauvignon Blanc. Serve it warm for a cozy dinner or chilled for a refreshing lunch option. Always double-check labels if you are adding processed broth or cheese to ensure the dish remains gluten-free.

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With its bold colors and balanced nutrients, the Paprika Roasted Vegetable Quinoa Bowl is as pleasing to the eye as it is to the appetite. It’s a testament to how simple whole ingredients can be transformed into a spectacular meal with just a few pantry staples.

Recipe Questions & Answers

→ Can I make this vegetarian?

Yes, simply omit the chicken or replace it with roasted chickpeas. The bowl remains satisfying with quinoa, roasted vegetables, and avocado providing plenty of protein and substance.

→ How do I store leftovers?

Store components separately in airtight containers for up to 4 days. Keep the lemon salad undressed until serving to maintain crispness. Reheat vegetables and chicken gently, then assemble fresh bowls.

→ What vegetables work best for roasting?

Bell peppers, zucchini, red onion, and carrots are excellent choices. You can also add sweet potatoes, eggplant, or Brussels sprouts. Cut vegetables evenly for consistent roasting.

→ Can I use other grains instead of quinoa?

Absolutely. Brown rice, farro, or couscous work well as alternatives. Adjust cooking time according to grain package directions. Quinoa cooks quickly, making it ideal for weeknight preparation.

→ What's the best way to season the chicken?

The combination of smoked paprika, garlic powder, salt, and pepper creates a savory, slightly smoky crust. Let the chicken rest after cooking to redistribute juices before slicing for maximum tenderness.

→ How can I add more flavor to the roasted vegetables?

Toss vegetables with olive oil and smoked paprika before roasting for depth. Stir halfway through cooking to ensure even caramelization. The high heat creates natural sweetness and crispy edges.