Pin it There's something about a bowl that feels like you're doing yourself a favor—no single element stealing the show, just four or five things that make sense together. I built this paprika roasted vegetable quinoa bowl on a Tuesday when I had chicken that needed using and a ridiculous amount of bell peppers from the farmers market. What started as practical meal prep turned into something I genuinely looked forward to eating, the kind of dish that tastes like care without demanding hours of attention.
I made this for my sister's first week back after a big move, when she was tired and her kitchen was still packed in boxes. She sat at my counter while the vegetables caramelized, and we talked about nothing important—just the smell of roasted peppers filling the kitchen, how the paprika made everything smell like possibility. She asked for the recipe before she even tasted it, just from the aroma alone.
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Ingredients
- Red and yellow bell peppers: The stars of the roasted vegetable side—their natural sweetness intensifies when roasted, creating little caramelized edges that anchor the whole bowl.
- Zucchini and carrots: These add substance and a gentle earthiness that keeps the bowl grounded instead of feeling too light or scattered.
- Red onion: Wedges of it become soft and almost jammy after roasting, adding subtle depth and a hint of sweetness.
- Smoked paprika: Don't skip this or swap it for regular paprika—the smokiness changes everything, giving the vegetables a flavor that feels almost charred and complex.
- Quinoa: Rinse it first to remove any bitterness, then cook it in broth instead of water if you can; it makes a real difference in flavor.
- Chicken breasts: Pat them completely dry before seasoning so they brown properly and stay juicy inside, not rubbery.
- Mixed greens and fresh lemon juice: The acidity cuts through the richness of the avocado and the warmth of the roasted vegetables, keeping everything in balance.
- Ripe avocado: Add this just before serving so it stays creamy and doesn't turn that sad gray-green color.
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Instructions
- Set your stage:
- Preheat the oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup is actually pleasant. This small step saves you frustrated scrubbing later.
- Season the vegetables:
- Toss your chopped peppers, zucchini, onion, and carrots with olive oil and the paprika mixture, making sure every piece gets coated so they brown evenly. You want some color variation—some edges darker than others—which means flavor complexity.
- Roast with intention:
- Spread everything on the sheet and roast for 25 to 30 minutes, stirring halfway through so they caramelize on multiple sides. The kitchen will smell incredible by minute 15; resist the urge to keep opening the oven.
- Cook the quinoa:
- While vegetables roast, bring quinoa and broth to a boil in a saucepan, then reduce heat, cover, and let it simmer quietly for 15 minutes. When it's done, fluff it with a fork—don't stir it aggressively or it gets mushy.
- Prepare the chicken:
- Pat your chicken breasts completely dry with paper towels, then rub them with oil and the paprika-garlic mixture so they develop a golden crust. This dryness is the secret to meat that doesn't steam itself.
- Pan-sear with confidence:
- Heat a skillet over medium-high heat and cook the chicken 5 to 6 minutes per side until the internal temperature hits 165°F. Let it rest for 5 minutes after cooking so the juices redistribute instead of running all over your plate.
- Build the salad:
- Toss your greens and cucumber with fresh lemon juice, olive oil, salt, and pepper—keep this separate until assembly so it doesn't wilt everything else.
- Assemble with intention:
- Layer each bowl with quinoa as the base, then roasted vegetables, sliced chicken, a generous handful of the lemon salad, and fresh avocado slices. The order matters because it keeps everything from getting soggy and makes each bite balanced.
Pin it My neighbor borrowed this recipe and came back a week later saying she'd made it three times and was thinking about it when she should've been working. That's when I knew this wasn't just a bowl I liked—it was the kind of meal that sticks around in people's minds because it actually tastes good, without apology or pretension.
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Why This Bowl Works
The beauty of this dish is that it doesn't rely on any single ingredient to carry the weight. The roasted vegetables bring sweetness and depth, the quinoa provides substance and a gentle nuttiness, the chicken gives you protein without heaviness, and the lemon salad and avocado bring freshness and richness. It's a study in balance, each component thoughtful about what the others need.
Timing and Flexibility
One of the best things about this bowl is that everything comes together around the same 30-minute window—nothing sits around getting cold or soggy while you wait for something else to finish. You could prep your ingredients the night before and just assemble when you get home, or make extra quinoa and roasted vegetables for lunch bowls later in the week. This is genuinely a weeknight meal that doesn't feel rushed.
Ways to Make It Your Own
I've made this bowl about two dozen times now, and it's never exactly the same twice. Sometimes I add feta cheese and pomegranate seeds, sometimes I roast sweet potatoes instead of regular carrots, sometimes I toast pine nuts for crunch. The paprika-roasted vegetable base is solid enough to build on without losing its identity, which is the mark of a truly useful recipe.
- Try adding roasted chickpeas instead of chicken for a vegetarian version that's just as filling and protein-rich.
- Toss in some toasted seeds—pumpkin or sunflower—for crunch and a subtle earthiness.
- A squeeze of fresh lime juice over the whole bowl at the end adds brightness that transforms everything.
Pin it This bowl has become one of those recipes I make without thinking, the kind you return to because it's dependable and genuinely delicious. It's proof that simple, honest cooking—roasted vegetables, grains, lean protein, fresh greens—doesn't need to be complicated to feel like something special.
Recipe FAQs
- → Can I make this vegetarian?
Yes. Simply omit the chicken or substitute with roasted chickpeas for plant-based protein. The vegetables and quinoa provide plenty of substance.
- → How long do leftovers keep?
Store components separately in airtight containers. Vegetables and quinoa last 4-5 days. Chicken stays fresh for 3-4 days. Avocado is best added fresh before serving.
- → What vegetables work best for roasting?
Bell peppers, zucchini, red onion, and carrots are ideal. You can also add sweet potatoes, eggplant, or Brussels sprouts. Cut pieces uniformly for even cooking.
- → Can I prepare this ahead?
Absolutely. Roast vegetables, cook quinoa, and prepare chicken up to 3 days ahead. Assemble bowls fresh with lemon salad and avocado when ready to serve.
- → What wine pairs well?
A crisp Sauvignon Blanc complements the smoky paprika and bright lemon flavors. For red wine lovers, a light Pinot Noir works nicely without overpowering the dish.
