Paprika Roasted Vegetable Quinoa

My neighbor knocked on my door one Tuesday evening with a container of roasted vegetables still steaming from her oven, asking if I wanted to help her figure out what to do with them. We ended up building these bowls together on her kitchen counter, layering quinoa, paprika-kissed vegetables, and sliced chicken into a medley that somehow felt both effortless and complete. That night taught me that the best meals come together when you stop overthinking and just start building with what makes you happy on your plate.

I made this for my coworkers during a potluck, and watching everyone customize their own bowls felt like I'd unlocked some secret kitchen magic. One person piled on extra avocado, another went light on the greens, and somehow everyone walked away talking about how a simple bowl of vegetables could taste this good and feel this nourishing.

Ingredients

• Red and yellow bell peppers: They hold their shape through roasting and bring natural sweetness that doesn't need extra coaxing.
• Zucchini: Slice these into half-moons so they cook evenly without turning into mush, and they'll have just enough give when the edges turn golden.
• Red onion: Cut into wedges rather than dice so the layers stay intact and you get those caramelized edges.
• Carrots: Slice them thin enough to cook through in 25 minutes but thick enough to stay tender rather than disintegrate.
• Smoked paprika: This is the backbone of the whole dish—use quality smoked paprika and don't skimp, as it creates depth that regular paprika simply cannot match.
• Quinoa: Rinsing it removes the bitter coating, which makes a genuine difference in how clean and pleasant it tastes.
• Chicken breasts: Pat them completely dry before seasoning so they develop a golden crust rather than steaming themselves into pale submission.
• Mixed salad greens: Keep them separate until assembly so they don't wilt from the warm bowl components.
• Lemon juice and olive oil: The acidity cuts through the richness and keeps the whole bowl from feeling heavy.
• Avocado: Add this last so it doesn't oxidize, and slice it just before serving for that buttery texture.

Instructions

Get your oven ready and prep the vegetables:

Heat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. Toss your cut vegetables with olive oil, smoked paprika, salt, and pepper until every piece has a light coating of spice.

Roast until caramelized:

Spread the vegetables in a single layer and roast for 25 to 30 minutes, stirring halfway through. You want the edges to catch some color and the vegetables to feel tender when you pierce them with a fork.

Start the quinoa while vegetables roast:

Combine rinsed quinoa, broth, and salt in a saucepan, bring it to a boil, then cover and reduce to a simmer for 15 minutes. When the time is up, remove it from heat and let it sit covered for a minute, then fluff it with a fork so each grain stays separate.

Season and cook the chicken:

Pat your chicken breasts dry with paper towels, then rub them with olive oil and a mixture of smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

Dress the fresh salad:

Toss your mixed greens and sliced cucumber with lemon juice, olive oil, salt, and pepper just before serving so everything stays crisp and bright.

Assemble your bowls:

Start each bowl with a base of fluffy quinoa, then arrange the roasted vegetables, sliced chicken, a handful of lemon salad, and fresh avocado slices on top. Garnish with parsley if you have it, and serve while the vegetables are still warm.

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The moment that clinches this bowl for me happens when you take that first bite with all the components at once—warm and cool, soft and crisp, earthy and bright. It's the kind of meal that tastes indulgent but leaves you feeling genuinely good, not weighed down.

Why the Paprika Makes the Difference

Regular paprika is mild and slightly sweet, but smoked paprika brings something deeper—a hint of char and woodsmoke that transforms ordinary roasted vegetables into something memorable. I learned this the hard way when I made the dish once with generic paprika and couldn't figure out why it tasted flat until my sister pointed out the difference. Now I keep smoked paprika stocked like it's an essential spice, because in this bowl, it absolutely is.

Customization Without Losing the Plot

The structure of this bowl is forgiving enough that you can rearrange it based on what's in your kitchen or what you're craving that day. I've made it with sweet potatoes instead of regular carrots, swapped arugula for spinach, and even added crispy chickpeas when I was out of chicken. The paprika-roasted base keeps everything anchored, so there's room to play without the whole thing falling apart.

Timing and Make-Ahead Strategy

The vegetables and quinoa can be made several hours ahead and reheated gently, which means this goes from weekend meal prep staple to weeknight dinner with minimal effort. The only thing you want fresh is the chicken and the salad, since they need their texture intact and the avocado needs to stay from oxidizing.

• Make the quinoa and roasted vegetables in advance, store them separately in the refrigerator, and warm the vegetables for 5 minutes in a 350°F oven before assembly.
• Cook your chicken fresh the day you're serving, or slice it cold if you prefer—it works beautifully either way.
• Always slice your avocado last and squeeze a tiny bit of lemon juice over it to keep it from browning.

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This bowl has become my answer to the question of what to make when I want something that feels nourishing without being complicated. Serve it warm, serve it at room temperature, customize it however you like—it's a meal that adapts to your day.

Recipe Questions & Answers

→ Can I make this vegetarian?

Yes, simply omit the chicken or substitute with roasted chickpeas. The bowl remains just as satisfying and protein-rich.

→ How long do leftovers keep?

Store components separately in airtight containers for up to 4 days. Keep avocado slices fresh with a squeeze of lemon juice.

→ What vegetables work best?

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

→ Can I use other grains?

Absolutely. Brown rice, farro, or couscous make excellent substitutions for quinoa with similar cooking times.

→ What makes the vegetables flavorful?

The combination of smoked paprika, olive oil, and high-heat roasting creates tender, slightly caramelized vegetables with rich depth.