Save This Paprika Roasted Vegetable Quinoa Bowl is a vibrant and nourishing meal that combines perfectly caramelized vegetables, fluffy quinoa, and golden pan-fried chicken. It is finished with a crisp lemon salad and creamy avocado for a balanced, modern fusion dish that is as beautiful as it is delicious.
Save Perfect for a healthy lunch or a satisfying dinner, this recipe brings together wholesome textures and zesty flavors, ensuring every bite is packed with energy and nutrition.
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 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 even roasting, use a large baking sheet and avoid overcrowding the vegetables. Utilizing a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C) will ensure it remains juicy and safe to eat.
Varianten und Anpassungen
For a vegetarian-friendly bowl, simply omit the chicken or replace it with protein-rich roasted chickpeas. You can also customize the vegetable mix by adding sweet potatoes or eggplant based on seasonal availability.
Serviervorschläge
Enhance the flavor profile by topping the bowl with crumbled feta cheese or toasted seeds for extra crunch. This meal pairs exceptionally well with a crisp glass of Sauvignon Blanc.
Save Enjoy this wholesome, colorful bowl as a perfect way to bring vibrant nutrition and smoky, pan-fried goodness to your table.
Recipe FAQs
- → Can I make this vegetarian?
Yes, simply omit the chicken or replace it with roasted chickpeas, extra vegetables, or your favorite plant-based protein.
- → How long do leftovers last?
Store components separately in airtight containers for up to 4 days. Keep avocado separate and add fresh before serving to prevent browning.
- → What other vegetables work well?
Sweet potatoes, eggplant, Brussels sprouts, or butternut squash all roast beautifully with the paprika seasoning.
- → Can I cook the quinoa in advance?
Absolutely. Cooked quinoa keeps well in the refrigerator for 3-4 days. Reheat gently or serve cold in the bowl.
- → What toppings can I add?
Feta cheese, toasted pumpkin seeds, hemp hearts, or a drizzle of tahini dressing all make excellent additions.