Paprika Roasted Vegetable Quinoa Bowl (Printable)

Vibrant bowl with roasted vegetables, fluffy quinoa, crispy chicken, fresh lemon salad, and creamy avocado slices.

# What You'll Need:

→ 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 (arugula, spinach, romaine)
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 fresh chopped parsley, optional

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper. Toss until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until tender and slightly caramelized.
04 - While vegetables roast, combine quinoa, vegetable 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 black pepper.
06 - Heat a skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Rest for 5 minutes, then slice into strips.
07 - In a salad bowl, combine mixed greens and sliced cucumber. Dress with lemon juice, olive oil, salt, and pepper, and toss gently.
08 - Divide cooked quinoa evenly among four bowls as the base. Top each with roasted vegetables, sliced chicken, a portion of lemon salad, and avocado slices. Garnish with fresh parsley if desired.

# Top Tips:

01 -
  • Everything comes together in under an hour, yet it tastes like you've been planning this meal all week.
  • The paprika does the heavy lifting—it's the one spice that somehow makes roasted vegetables taste sophisticated instead of plain.
  • You can prep this for meal prep, leave it in the fridge, and it somehow tastes even better the next day.
  • It's naturally gluten-free and works whether you eat chicken or skip it entirely.
02 -
  • Don't skip rinsing the quinoa—it makes a noticeable difference in the final texture and taste.
  • If your chicken breasts are thick, pound them to an even thickness before seasoning so they cook through without drying out.
03 -
  • Cut your vegetables to roughly the same size so they all finish roasting at the exact same time—uneven pieces mean some burn while others stay firm.
  • Let your chicken rest for a few minutes after cooking before slicing; it keeps the meat juicy instead of losing all its moisture when you cut into it.
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