Paprika Roasted Vegetable Quinoa Bowl (View Print Version)

A nourishing bowl with spiced roasted vegetables, fluffy quinoa, golden chicken, fresh lemon salad, and creamy avocado slices.

# What You'll Need:

→ Vegetables

01 - 1 red bell pepper, cut into 1-inch pieces
02 - 1 yellow bell pepper, cut into 1-inch pieces
03 - 1 medium zucchini, sliced into half-moons
04 - 1 small red onion, cut into wedges
05 - 2 medium carrots, sliced
06 - 2 tablespoons olive oil
07 - 1½ teaspoons smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Quinoa

10 - 1 cup quinoa, rinsed
11 - 2 cups vegetable broth or water
12 - ½ teaspoon salt

→ Chicken

13 - 2 boneless, skinless chicken breasts
14 - 1 tablespoon olive oil
15 - 1 teaspoon smoked paprika
16 - ½ teaspoon garlic powder
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper

→ Lemon Salad

19 - 4 cups mixed salad greens such as arugula, spinach, or romaine
20 - 1 small cucumber, thinly sliced
21 - 2 tablespoons lemon juice
22 - 1 tablespoon olive oil
23 - Salt and pepper to taste

→ Bowl Finish

24 - 2 ripe avocados, sliced
25 - 2 tablespoons chopped fresh parsley, optional

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss bell peppers, zucchini, red onion, and carrots with 2 tablespoons olive oil, 1½ teaspoons smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and slightly caramelized.
04 - While vegetables roast, combine 1 cup quinoa, 2 cups vegetable broth or water, and ½ teaspoon salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
05 - Pat 2 chicken breasts dry with paper towels. Rub with 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
06 - Heat a skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and cooked through with internal temperature of 165°F. Rest for 5 minutes, then slice.
07 - In a salad bowl, toss 4 cups mixed salad greens and sliced cucumber with 2 tablespoons lemon juice, 1 tablespoon olive oil, salt, and pepper.
08 - Divide cooked quinoa among four bowls as the base. Top each with roasted vegetables, sliced chicken, a portion of lemon salad, and avocado slices. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • Everything roasts or simmers at the same time, so you're not stuck at the stove babysitting.
  • The smoked paprika gives vegetables a depth that makes them taste like they took twice as long.
  • You can swap the chicken for chickpeas or skip it entirely and still have a completely satisfying dinner.
  • It's the kind of bowl that looks impressive but comes together with pantry staples and whatever vegetables need using.
02 -
  • Rinse your quinoa under cold water before cooking or it can taste soapy and bitter from the natural coating.
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast and you'll lose the caramelization.
  • Let the chicken rest after cooking, cutting it too soon lets all the moisture escape and it'll be dry.
  • Slice the avocado last, it browns quickly once exposed to air.
03 -
  • Use a hot oven and don't stir the vegetables too often, you want them to sit long enough to develop those caramelized edges.
  • If your quinoa turns out mushy, you added too much liquid, stick to a 1 to 2 ratio and don't lift the lid while it simmers.
  • Season each component separately, the vegetables, quinoa, chicken, and salad all need their own salt or the bowl will taste flat in places.
  • Let the chicken come to room temperature for 10 minutes before cooking so it sears evenly and cooks through at the same rate.
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