Pin There was a Tuesday last spring when I opened my fridge and found a pile of peppers that needed using, half a bag of quinoa in the cupboard, and a sudden urge to eat something that felt both clean and satisfying. I started roasting vegetables with more paprika than usual, and the smell alone made my neighbor knock on the door to ask what I was making. That bowl turned into this recipe, and it's been my go-to ever since when I want color, crunch, and something that actually fills me up without feeling heavy.
I made this for a small dinner with friends who claimed they did not like quinoa, and by the end of the night, two of them had scraped their bowls clean and asked for the recipe. One of them told me later she'd been making it every Sunday for meal prep. It is one of those dishes that surprises people because it looks complicated but comes together with very little fuss, and somehow everyone feels taken care of when they eat it.
Ingredients
- Red bell pepper: Sweetness deepens when roasted, and the paprika clings to every edge beautifully.
- Yellow bell pepper: Adds a pop of color and a slightly milder sweetness than the red.
- Zucchini: Slice it into half-moons so it roasts evenly without turning mushy.
- Red onion: Cut into wedges so they soften and caramelize at the edges without falling apart.
- Carrots: Slice them thin enough to roast through but thick enough to keep some bite.
- Olive oil: Helps the paprika coat every surface and keeps the vegetables from sticking.
- Smoked paprika: This is the star, it gives everything a warm, almost campfire-like depth.
- Salt and black pepper: Simple seasoning that lets the paprika and vegetables shine.
- Quinoa: Rinse it well or it can taste bitter, and cook it in broth for extra flavor.
- Vegetable broth or water: Broth makes the quinoa taste richer, but water works fine if that is what you have.
- Chicken breasts: Pat them dry before seasoning so they get a good golden crust in the pan.
- Garlic powder: Adds a gentle savory note to the chicken without overpowering the paprika.
- Mixed salad greens: Arugula adds a peppery bite, spinach is mild, romaine gives crunch.
- Cucumber: Slice it thin so it stays crisp and refreshing against the warm ingredients.
- Lemon juice: Brightens everything and cuts through the richness of the avocado.
- Avocado: Creamy, cooling, and essential for tying all the textures together.
- Fresh parsley: Optional but adds a fresh, herby finish that looks pretty too.
Instructions
- Prep the oven and vegetables:
- Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper. Toss the bell peppers, zucchini, red onion, and carrots in a large bowl with olive oil, smoked paprika, salt, and black pepper until every piece is coated, then spread them out in a single layer on the sheet.
- Roast until caramelized:
- Slide the vegetables into the oven and roast for 25 to 30 minutes, stirring them halfway through so they cook evenly. You want them tender with golden, slightly charred edges that smell smoky and sweet.
- Cook the quinoa:
- While the vegetables roast, combine quinoa, broth or water, and salt in a saucepan and bring it to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes, then remove from heat and fluff it with a fork.
- Season and cook the chicken:
- Pat the chicken breasts dry with paper towels, then rub them all over with olive oil, smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat, add the chicken, and cook for 5 to 6 minutes per side until golden and the internal temperature reaches 165 degrees F, then let it rest for 5 minutes before slicing.
- Toss the lemon salad:
- In a salad bowl, toss the greens and cucumber with lemon juice, olive oil, and a pinch of salt and pepper. Keep it simple so the brightness comes through.
- Build the bowls:
- Start with a generous scoop of quinoa in each bowl, then add the roasted vegetables, sliced chicken, a handful of the lemon salad, and avocado slices. Finish with a sprinkle of fresh parsley if you like.
Pin 
One evening, I packed this into containers for a friend who had just had a baby, and she texted me later saying it was the first meal in weeks that made her feel like a person again, not just a tired parent. That is when I realized this bowl is not just filling, it is the kind of food that feels like care in a dish, something you can make for yourself or someone else when life gets loud and you need something both nourishing and easy.
Making It Your Own
If you want to skip the chicken, try roasting a can of drained chickpeas tossed in the same paprika mix until they are crispy and golden. Sweet potatoes or eggplant work beautifully in the vegetable mix, especially if you cut them into similar-sized pieces so they roast at the same rate. I have also crumbled feta over the top or added toasted sunflower seeds for a salty crunch, and both were excellent.
Storing and Reheating
Store each component separately in airtight containers in the fridge for up to four days. The quinoa and roasted vegetables reheat well in the microwave or a skillet, but keep the salad and avocado fresh and add them just before eating. The chicken slices can be eaten cold or warmed gently, and honestly, cold sliced chicken on warm quinoa with crisp greens is one of my favorite ways to eat leftovers.
Pairing and Serving Ideas
This bowl is complete on its own, but it pairs beautifully with a crisp Sauvignon Blanc or even a light lager if you are in the mood for beer. If you are serving it for guests, set out small bowls of extra lemon wedges, hot sauce, and toasted seeds so everyone can customize their bowl. I have also served it family-style with everything in separate dishes, and people love building their own.
- Add a drizzle of tahini or yogurt sauce for extra creaminess.
- Try a sprinkle of za'atar or sumac for a different flavor angle.
- Serve with warm pita or flatbread on the side if you want something to scoop with.
Pin This bowl has become one of those recipes I turn to when I want to feel good about what I am eating without spending all evening in the kitchen. It is bright, balanced, and forgiving, and it always makes me feel like I have my life together, even when I definitely do not.
Recipe Questions & Answers
- → Can I make this vegetarian?
Yes, simply omit the chicken or substitute with roasted chickpeas for plant-based protein. The vegetables and quinoa provide a complete, satisfying meal.
- → What vegetables work best for roasting?
Bell peppers, zucchini, red onion, and carrots roast beautifully. You can also add sweet potatoes, eggplant, or butternut squash based on seasonality and preference.
- → How do I store leftovers?
Store components separately in airtight containers for up to 4 days. Keep the lemon salad dressed just before serving to maintain crispness. Reheat vegetables and chicken gently.
- → Can I prepare this in advance?
Roast vegetables and cook quinoa up to 2 days ahead. Slice fresh avocado and dress the lemon salad just before assembling for best texture and flavor.
- → What toppings work well?
Feta cheese, toasted pumpkin seeds, hemp hearts, or sunflower seeds add delicious crunch and flavor. A drizzle of tahini dressing also complements the smoky vegetables.