Paprika Roasted Vegetable Quinoa Bowl

This Paprika Roasted Vegetable Quinoa Bowl is a vibrant, nourishing main dish featuring smoky roasted vegetables, fluffy quinoa, and golden pan-fried chicken. Prepared in just 55 minutes, this Gluten-Free meal is packed with 33g of protein and 520 calories per serving, making it a perfectly balanced modern fusion bowl for any occasion.

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The combination of zesty lemon, creamy avocado, and tender chicken creates a satisfying meal that is as visually stunning as it is delicious. Whether you are meal prepping for the week or serving a fresh dinner, this bowl delivers a wholesome and flavorful experience.

Ingredients

• Vegetables: 1 red bell pepper (cut into 1-inch pieces), 1 yellow bell pepper (cut into 1-inch pieces), 1 medium zucchini (sliced into half-moons), 1 small red onion (cut into 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 (e.g., arugula, spinach, romaine), 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).

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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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

To ensure the chicken is juicy and tender, always let it rest for at least 5 minutes after cooking before slicing. Using a meat thermometer to reach an internal temperature of 165°F (74°C) prevents overcooking.

Varianten und Anpassungen

For a vegetarian version, omit the chicken or substitute it with roasted chickpeas. You can also experiment with the vegetable mix by adding sweet potatoes or eggplant for different flavors and textures.

Serviervorschläge

Finish your bowl with a sprinkle of feta cheese or toasted seeds for extra crunch. This dish pairs beautifully with a crisp, chilled Sauvignon Blanc.

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With its balance of warm and cold elements, this Paprika Roasted Vegetable Quinoa Bowl is a wholesome addition to your recipe collection that doesn't compromise on flavor.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Recipe Questions

→ Can I make this vegetarian?

Absolutely. Simply omit the chicken or replace with roasted chickpeas, extra vegetables, or crispy tofu for plant-based protein.

→ How long does this keep for meal prep?

Components stay fresh for 4-5 days when stored separately in airtight containers. Assemble bowls just before eating for best texture.

→ 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 season.

→ Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free and safe for those with celiac disease or gluten sensitivity. Always check packaging to ensure no cross-contamination.

→ Can I grill the chicken instead?

Certainly. Grill over medium-high heat for 6-7 minutes per side. The smoky flavor complements the roasted vegetables perfectly.