Paprika Roasted Vegetable Quinoa (Printable)

A nourishing bowl with paprika-roasted vegetables, quinoa, pan-fried chicken, lemon salad, and avocado slices.

# Required Ingredients:

→ 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 - 1 1/2 teaspoons smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Quinoa

10 - 1 cup quinoa, rinsed
11 - 2 cups vegetable broth or water
12 - 1/2 teaspoon salt

→ Chicken

13 - 2 boneless, skinless chicken breasts
14 - 1 tablespoon olive oil
15 - 1 teaspoon smoked paprika
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Lemon Salad

19 - 4 cups mixed salad greens (arugula, spinach, or 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 chopped fresh parsley (optional)

# Preparation 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. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until tender and slightly caramelized.
04 - Combine quinoa, broth or water, and salt in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
05 - Pat chicken breasts dry. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper.
06 - Heat a skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until golden and internal temperature reaches 165°F. Rest for 5 minutes, then slice.
07 - In a salad bowl, toss mixed greens and cucumber with lemon juice, olive oil, salt, and pepper.
08 - Layer quinoa as the base, top with roasted vegetables, sliced chicken, lemon salad, and avocado slices. Garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • Everything cooks on different timelines but comes together in under an hour, which means you can actually make this on a Tuesday without losing your mind.
  • The paprika gives you that restaurant-quality depth without requiring you to master any fancy techniques or exotic ingredients.
  • It's naturally gluten-free and flexible enough that vegetarians, chicken lovers, and people with random preferences can all eat the same meal.
02 -
  • Don't stir the vegetables constantly while they roast or they'll steam instead of caramelize—stirring just once at the halfway point gives you those golden, crispy edges that make them taste restaurant-quality.
  • Let your cooked chicken rest for 5 minutes before slicing or it'll release all its juices onto your cutting board instead of staying moist and tender in the bowl.
  • Slice the avocado right before assembling or it'll brown and look sad and oxidized, which defeats the whole point of having something creamy and luxurious in the bowl.
03 -
  • If you're making this for people with different dietary preferences, prepare all components separately and let everyone assemble their own bowl, which takes pressure off you and makes everyone happy.
  • A squeeze of lime juice instead of lemon creates a different but equally delicious brightness, and gently warming the lime juice first makes it taste more complex.
  • Keep your avocado at room temperature if you can so it's perfectly soft and creamy when you slice it, and keep the pit in the half you're not using to slow down browning.
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