Paprika Roasted Vegetable Quinoa Bowl

The Paprika Roasted Vegetable Quinoa Bowl is a vibrant and nourishing meal that brings together smoky flavors and fresh textures. This gluten-free dish is as beautiful to look at as it is delicious to eat, featuring golden pan-fried chicken and a rainbow of caramelized vegetables.

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This modern fusion dish is perfect for a medium-difficulty weeknight dinner or a meal-prep lunch. The contrast between the warm roasted ingredients and the crisp, cool salad greens makes every bite refreshing and satisfying.

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 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, 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).

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Instructions

Step 1: Prep and Roast

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper. Spread evenly and roast for 25–30 minutes, stirring halfway, until tender.

Step 2: Cook the Quinoa

While vegetables roast, 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 3: Sear the Chicken

Pat chicken dry and rub with olive oil, smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and cook chicken for 5–6 minutes per side until the internal temperature reaches 165°F (74°C). Rest for 5 minutes before slicing.

Step 4: Toss the Salad

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

Step 5: Assemble

Build the bowls by layering a base of fluffy quinoa, followed by the roasted vegetables, sliced chicken, lemon salad, and avocado slices. Garnish with fresh parsley if desired.

Zusatztipps für die Zubereitung

To ensure the vegetables caramelize properly, avoid overcrowding the baking sheet; use a second sheet if necessary. Using a medium saucepan with a tight-fitting lid will help the quinoa steam perfectly.

Varianten und Anpassungen

For a vegetarian version, simply omit the chicken or substitute it with roasted chickpeas. You can also vary the vegetable mix by trying sweet potatoes or eggplant in place of the zucchini and carrots.

Serviervorschläge

Enhance the bowl with optional toppings like feta cheese or toasted seeds for added texture. This dish pairs exceptionally well with a crisp Sauvignon Blanc to complement the lemon and paprika notes.

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With its combination of warm roasted flavors and bright, lemony greens, this Paprika Roasted Vegetable Quinoa Bowl is a versatile dish that brings wholesome, modern fusion cooking straight to your dinner table.

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Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the chicken or substitute with roasted chickpeas, extra vegetables, or pan-seared tofu for a complete plant-based version.

→ What vegetables work best for roasting?

Bell peppers, zucchini, red onion, and carrots are ideal, but you can also add sweet potatoes, eggplant, or Brussels sprouts depending on the season.

→ How do I store leftovers?

Store components separately in airtight containers for up to 4 days. Keep the avocado sliced and tossed with lemon juice to prevent browning.

→ Can I prepare elements ahead?

Absolutely. Roast vegetables and cook quinoa up to 3 days in advance. Fresh chicken is best cooked the day of serving for optimal texture.

→ What other toppings work well?

Feta cheese, toasted pumpkin seeds, pickled red onions, or a drizzle of tahini dressing all complement the flavors beautifully.

→ Is this gluten-free?

Yes, when prepared with certified gluten-free quinoa and vegetable broth, this bowl is naturally gluten-free.