Save It This Paprika Roasted Vegetable Quinoa Bowl is a vibrant, nourishing dish that brings together smoky flavors and fresh textures. Featuring tender paprika-roasted vegetables, fluffy quinoa, and golden pan-fried chicken, it's a balanced meal topped with a crisp lemon salad and creamy avocado. Perfect for anyone seeking a wholesome, gluten-free lunch or dinner that doesn't compromise on taste.
Save It The beauty of this bowl lies in its versatility and ease of preparation. By roasting the vegetables and cooking the quinoa simultaneously, you can have a restaurant-quality meal on the table in under an hour. It's a great way to use up seasonal vegetables and can be easily adapted for meal prep.
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
For the best texture, ensure your vegetables are cut into uniform sizes so they roast evenly. If you prefer a crispier chicken, make sure the skillet is hot before adding the breasts, and avoid moving them too much during the first few minutes of cooking.
Varianten und Anpassungen
This recipe is easily modified. For a vegetarian version, omit the chicken and add roasted chickpeas or tofu. You can also swap the vegetables for sweet potatoes or eggplant, and top with feta cheese or toasted seeds for extra crunch.
Serviervorschläge
This well-rounded meal is best served warm. It pairs wonderfully with a crisp Sauvignon Blanc, which complements the bright lemon salad and the smoky notes of the paprika-roasted ingredients.
Save It Whether you're looking for a post-workout meal or a fresh family dinner, this Paprika Roasted Vegetable Quinoa Bowl is sure to become a staple in your kitchen. It's easy, healthy, and incredibly satisfying.
Recipe FAQs
- → Can I make this vegetarian?
Omit the chicken entirely or substitute with roasted chickpeas, extra vegetables, or pan-fried tofu. The bowl remains satisfying with the quinoa and roasted vegetables as the main components.
- → How long do leftovers keep?
Store components separately in airtight containers for up to 4 days. Keep the lemon salad dressed just before 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 ideal for their flavor and cooking time. You can also add sweet potatoes, eggplant, or Brussels sprouts—just adjust roasting time accordingly for denser vegetables.
- → Can I prepare this ahead?
Roast vegetables and cook quinoa up to 2 days in advance. Store separately. Slice the chicken and prepare the lemon salad just before serving for the best texture and flavor.
- → What protein alternatives work well?
Beyond chicken, try shrimp, salmon, or steak strips. For plant-based options, roasted chickpeas, marinated tofu, or tempeh add protein while complementing the roasted flavors.
- → How do I prevent soggy quinoa?
Rinse quinoa thoroughly before cooking to remove bitter coating. Use the proper 1:2 liquid ratio and let it rest covered for 5 minutes after cooking before fluffing with a fork.