Paprika Roasted Vegetable Quinoa Bowl

Experience a burst of color and nutrition with this Paprika Roasted Vegetable Quinoa Bowl. This modern fusion dish combines the warmth of smoked paprika with fresh, vibrant ingredients for a satisfying meal that fits perfectly into a healthy, gluten-free lifestyle. Whether you are looking for a wholesome dinner or a nutrient-dense lunch, this bowl offers a balanced mix of proteins, healthy fats, and complex carbohydrates.

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The secret to this dish lies in the layering of textures. From the tender, caramelized carrots and zucchini to the creamy richness of sliced avocado, every bite offers something new. The lemon-dressed salad provides a bright acidity that cuts through the savory spices of the chicken and roasted vegetables, creating a harmonious and refreshing finish.

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 rinsed quinoa, 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 greens, 1 small cucumber (sliced), 2 tbsp lemon juice, 1 tbsp olive oil, salt and pepper to taste
• Bowl Finish: 2 ripe avocados (sliced), 2 tbsp fresh parsley (optional)

Instructions

Step 1: Prep

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

Step 2: Season Veggies

In a large bowl, toss the bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper. Spread them evenly on the baking sheet.

Step 3: Roast

Roast the vegetables for 25–30 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 4: Cook Quinoa

Combine quinoa, broth, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.

Step 5: Season Chicken

Pat the chicken breasts dry and rub them thoroughly with olive oil, smoked paprika, garlic powder, salt, and pepper.

Step 6: Cook Chicken

Heat a skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden and the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice into strips.

Step 7: Toss Salad

In a separate bowl, toss the mixed greens and cucumber with lemon juice, olive oil, salt, and pepper.

Step 8: Assemble

Build the bowls by starting with a base of quinoa, then adding the roasted vegetables, sliced chicken, lemon salad, and avocado slices. Garnish with parsley if desired.

Zusatztipps für die Zubereitung

Using a chef's knife and a sturdy cutting board will make prepping the various vegetables much faster. For the juiciest results, ensure you do not skip the 5-minute resting period for the chicken; this allows the juices to redistribute before slicing. If you are using vegetable broth for the quinoa, check the label to ensure it is gluten-free if you have dietary restrictions.

Varianten und Anpassungen

This recipe is highly adaptable. To create a vegetarian version, simply omit the chicken or replace it with a tin of rinsed, roasted chickpeas seasoned with the same spice blend. You can also experiment with other seasonal vegetables like sweet potatoes or eggplant in the roasting mix to add different flavor profiles and textures.

Serviervorschläge

For an extra layer of flavor, consider topping your bowl with crumbled feta cheese or a handful of toasted pumpkin seeds for added crunch. This vibrant meal pairs beautifully with a crisp, chilled glass of Sauvignon Blanc, which complements the citrus notes of the lemon salad and the smokiness of the paprika.

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This Paprika Roasted Vegetable Quinoa Bowl is a testament to how simple ingredients can come together to create a dish that is both beautiful and deeply satisfying. Enjoy the balance of warm roasted flavors and cool, crisp garnishes in every nourishing bite.

Recipe Questions & Answers

→ Can I make this vegetarian?

Yes, simply omit the chicken or substitute with roasted chickpeas, extra vegetables, or crispy tofu. The bowl remains satisfying and protein-rich with the quinoa base.

→ How long do leftovers keep?

Store components separately in airtight containers for up to 4 days. Keep the avocado separate and add fresh before serving to prevent browning.

→ What vegetables work best for roasting?

Bell peppers, zucchini, red onion, and carrots roast beautifully. You can also add sweet potatoes, eggplant, or Brussels sprouts based on seasonality.

→ Can I prep this in advance?

Absolutely. Roast vegetables, cook quinoa, and slice chicken up to 3 days ahead. Assemble bowls fresh with lemon salad and avocado when ready to serve.

→ What's the best way to reheat?

Warm the vegetables and chicken gently in a 350°F oven or skillet. Quinoa can be microwaved with a splash of water to restore fluffiness. Serve with fresh toppings.

→ Can I use other grains?

Brown rice, farro, or bulgur work well as quinoa alternatives. Adjust cooking time accordingly and ensure grains are fluffy before assembling bowls.