Save The smell of smoked paprika hitting hot olive oil is what pulled my husband into the kitchen one Tuesday night. He stood in the doorway, arms crossed, watching me toss bright chunks of pepper and zucchini on a baking sheet. I was trying to use up vegetables before they went soft, but the paprika turned it into something that smelled like a campfire in the best way. That bowl became our weeknight reset, the kind of meal that feels like effort but doesn't actually take much.
I made this for a friend who was convinced she didn't like quinoa. She picked at it suspiciously until she took a bite with roasted carrot, avocado, and a bit of the lemon salad all in one forkful. She looked up and said, Oh, this is actually good. I didn't tell her it was quinoa until she'd finished the bowl. Sometimes context is everything.
Ingredients
- Red and yellow bell peppers: They get sweet and slightly charred in the oven, and the color makes the bowl look alive.
- Zucchini: Slice it thick or it'll turn to mush, half-moons about a quarter-inch work perfectly.
- Red onion: Wedges caramelize beautifully and add a gentle sharpness that balances the paprika.
- Carrots: They take longer to soften, so slice them thinner than the other vegetables.
- Smoked paprika: This is the backbone of the dish, it adds a smoky warmth without any heat.
- Quinoa: Rinse it well or it can taste bitter, I learned that the hard way.
- Vegetable broth: It makes the quinoa taste like it has a secret, but water works fine if that's what you have.
- Chicken breasts: Pat them dry before seasoning or the spices won't stick and the sear won't be as golden.
- Garlic powder: A little goes on the chicken for a subtle background note that doesn't compete with the paprika.
- Mixed salad greens: Arugula adds a peppery bite, spinach keeps it mild, use what you like.
- Lemon juice: Freshly squeezed makes the salad bright and cuts through the richness of the avocado.
- Avocado: Slice it just before serving so it doesn't brown, it adds creaminess that ties everything together.
- Fresh parsley: Optional, but a handful of green at the end makes it feel finished.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment so nothing sticks. It's a small step that saves you scrubbing later.
- Toss the vegetables:
- In a big bowl, mix the peppers, zucchini, onion, and carrots with olive oil, smoked paprika, salt, and pepper until every piece is coated. Spread them out in a single layer so they roast instead of steam.
- Roast until caramelized:
- Slide the pan into the oven and roast for 25 to 30 minutes, stirring halfway through. You want tender vegetables with dark, sweet edges.
- Cook the quinoa:
- While the vegetables roast, combine quinoa, broth, and salt in a saucepan and bring it to a boil. Lower the heat, cover, and let it simmer for 15 minutes, then fluff it with a fork and let it sit.
- Season the chicken:
- Pat the chicken breasts completely dry with paper towels, then rub them with olive oil, smoked paprika, garlic powder, salt, and pepper. Dry chicken sears better.
- Pan-fry until golden:
- Heat a skillet over medium-high and cook the chicken for 5 to 6 minutes per side until it's golden and the internal temperature hits 165°F. Let it rest for 5 minutes before slicing so the juices don't run out.
- Make the lemon salad:
- Toss the greens and cucumber with lemon juice, olive oil, salt, and pepper in a bowl. Keep it simple so the brightness comes through.
- Build the bowls:
- Start with a scoop of quinoa, add the roasted vegetables, lay sliced chicken on top, tuck in a handful of salad, and finish with avocado slices. Sprinkle parsley if you have it.
Save One Sunday I made a double batch and packed the components separately for lunches. My coworker saw me assembling my bowl in the break room and asked if I'd ordered it from somewhere. When I told her I made it at home, she looked genuinely surprised. That's when I realized how restaurant-like it looks, even though it's just vegetables, quinoa, and a little planning.
Making It Your Own
If you don't eat chicken, roasted chickpeas tossed in the same paprika seasoning work beautifully and add a satisfying crunch. I've also thrown in cubed sweet potato with the vegetables, it takes the same amount of time and adds a hint of sweetness that plays well with the smoky paprika. Eggplant works too, just cut it into thick rounds so it doesn't collapse. Once you understand the formula, you can swap in whatever needs using from the fridge and it'll still feel like a complete meal.
Storing and Reheating
Keep the components separate if you're meal prepping, the quinoa and roasted vegetables hold up for four days in the fridge, but the salad and avocado should be added fresh. The chicken reheats well in a skillet over low heat with a splash of water to keep it moist, microwaving tends to dry it out. If you're taking it to work, pack the lemon dressing separately and toss the greens right before eating so they don't wilt. The whole bowl comes together in less than two minutes once everything's prepped.
What to Serve Alongside
This bowl is filling on its own, but sometimes I'll set out a small dish of hummus or a few dollops of tzatziki for people to add if they want extra creaminess. Warm pita or flatbread on the side turns it into a more casual, shareable meal. If you're serving it for guests, a crisp white wine like Sauvignon Blanc or even a light beer complements the smoky vegetables without overpowering them.
- Crumbled feta or goat cheese adds a tangy, salty finish that some people love.
- Toasted sunflower or pumpkin seeds give it a nutty crunch and make it feel more substantial.
- A drizzle of tahini or a spoonful of Greek yogurt can replace the avocado if you're out or want a different kind of richness.
Save This bowl has become my answer to the question, What should I make when I want something that feels like taking care of myself. It's colorful, filling, and somehow both comforting and light at the same time.
Kitchen Q&A
- → What vegetables work best for roasting in this bowl?
Bell peppers, zucchini, red onion, and carrots roast beautifully with paprika. You can also add sweet potatoes, eggplant, or butternut squash for variation. Cut vegetables uniformly for even cooking.
- → Can I make this vegetarian?
Yes, simply omit the chicken or substitute with roasted chickpeas seasoned with paprika and garlic powder. You can also add cubed tofu or extra vegetables for protein.
- → How do I prevent quinoa from becoming mushy?
Rinse quinoa thoroughly before cooking to remove bitter coating. Use a 1:2 ratio of quinoa to liquid, simmer covered for 15 minutes, then let it sit off-heat for 5 minutes before fluffing with a fork.
- → What temperature should the chicken reach?
Cook chicken until it reaches an internal temperature of 165°F (74°C). Let it rest for 5 minutes after cooking to allow juices to redistribute, making it more tender when sliced.
- → Can I prepare components ahead?
Roast vegetables and cook quinoa up to 2 days ahead. Store separately in airtight containers. Cook chicken fresh or reheat gently. Assemble bowls just before serving for best texture and flavor.
- → What wine pairs well with this bowl?
A crisp Sauvignon Blanc complements the smoky vegetables and bright lemon flavors. Alternatively, try a dry rosé or light-bodied Pinot Noir if you prefer red wine.