Save This Paprika Roasted Vegetable Quinoa Bowl is a vibrant, nourishing masterpiece that brings together earthy grains, smoky roasted vegetables, and lean protein. It is a colorful celebration of textures, featuring golden pan-fried chicken and creamy avocado, balanced perfectly by a crisp lemon salad that adds a refreshing brightness to every bite.
Save Preparing this bowl is an engaging process that fills your kitchen with the warm, smoky aroma of roasted peppers and paprika. Whether you are looking for a satisfying weeknight dinner or a wholesome weekend lunch, this modern fusion dish delivers both health and flavor in equal measure.
Ingredients
- Vegetables: 1 red bell pepper (cut into 1-inch pieces), 1 yellow bell pepper (cut into 1-inch pieces), 1 medium zucchini (sliced into half-moons), 1 small red onion (cut into 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 (e.g., arugula, spinach, romaine), 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 bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper. Spread evenly on the prepared baking sheet.
- Step 3
- Roast vegetables for 25–30 minutes, stirring halfway, until tender and slightly caramelized.
- Step 4
- 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.
- Step 5
- Meanwhile, pat chicken breasts dry. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Step 6
- 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.
- Step 7
- In a salad bowl, toss greens and cucumber with lemon juice, olive oil, salt, and pepper.
- Step 8
- Assemble bowls: 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
To ensure the best texture, always rinse your quinoa thoroughly before cooking to remove any bitterness. When roasting the vegetables, make sure they are spread in a single layer to ensure they caramelize properly rather than steaming.
Varianten und Anpassungen
For a vegetarian version, simply omit the chicken or substitute it with roasted chickpeas seasoned with paprika. You can also customize the vegetable mix by adding sweet potatoes or eggplant depending on the season.
Serviervorschläge
Enhance the bowl with a sprinkle of feta cheese or toasted seeds for added crunch. This dish pairs exceptionally well with a crisp, chilled glass of Sauvignon Blanc.
Save Enjoy this Paprika Roasted Vegetable Quinoa Bowl as a complete, satisfying meal. Its combination of warm roasted elements and fresh salad greens makes it a versatile choice for any time of year.
Recipe Questions & Answers
- → Can I make this vegetarian?
Yes, simply omit the chicken or substitute with roasted chickpeas, extra vegetables, or fried eggs for protein.
- → How long do leftovers keep?
Store components separately in airtight containers. Vegetables and quinoa last 4-5 days, chicken 3-4 days. Avocado is best added fresh before serving.
- → What vegetables work best for roasting?
Bell peppers, zucchini, red onion, and carrots caramelize beautifully. You can also add sweet potatoes, eggplant, or Brussels sprouts based on preference.
- → Can I prepare this ahead?
Absolutely. Roast vegetables, cook quinoa, and slice chicken up to 3 days ahead. Assemble bowls fresh and add avocado just before eating.
- → What toppings add extra flavor?
Feta cheese, toasted pumpkin seeds, sunflower seeds, or a drizzle of tahini dressing complement the smoky paprika flavors beautifully.
- → Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free. Always check labels to ensure your brand is certified gluten-free if you have celiac disease or severe sensitivity.