When you want a healthy, flavour-packed meal that’s naturally gluten free, this Paprika Chicken & Roasted Vegetable Quinoa Bowl is a total winner! It’s one of those wonderfully balanced dishes that ticks all the boxes: protein and fibre-packed, loaded with roasted veggie goodness and absolutely delicious to eat.
This lovely bowlful can even be made ahead if needed, then either enjoyed cold as a meal on-the-go or reheated at work for lunch. It’s also great for meal prep – I often make a big batch to enjoy throughout the week, stored in a tupperware in the fridge. So, whether you’re prepping for vibrant, healthy lunches or want a nutritious midweek meal, this bowl is a fantastic go-to.
I absolutely love meals that come together easily, and this one is a breeze. The chicken is coated in a smokey blend of paprika, garlic, and herbs then pan-fried, giving it a beautiful golden, slightly crispy finish. While the pepper, courgette, red onion, aubergine and cherry tomatoes are roasted in the oven with rose harissa and spices, until soft and jammy, then mixed through protein-rich quinoa. Add a handful of green leaves and a drizzle of fresh lemon juice to finish for a burst of zingy freshness, tying everything together beautifully.
Is There a Vegetarian Option for This Bowl?
For a vegetarian twist, simply swap the chicken for pan-fried halloumi or crumbled feta. To make the halloumi, simply sprinkle with a little oregano and olive oil then pan-fry until golden. Its salty flavour beautifully with the roasted veggies and quinoa.
Prefer feta? Just crumble it over the bowl for a creamy, tangy finish that complements the rose harissa veggie seasoning. Whichever you choose, you’ll still have a hearty, protein-packed meal that’s just as satisfying!
Where To Buy Quinoa
Quinoa is naturally gluten free, however many varieties have a may contain warning, so do always check the label. I currently buy mine from Waitrose – both the regular quinoa and the tricolore quinoa did not have a may contain warning when I last purchased.
Quinoa is a nutrient-rich seed (although often mistakenly called a grain) that’s packed with protein, fibre and essential amino acids, making it a fantastic choice for a balanced meal. It has a light, fluffy texture with a subtle nuttiness that pairs beautifully with bold flavors. It’s incredibly versatile and absorbs seasonings well, making it the perfect base for dishes like this Paprika Chicken & Roasted Vegetable Quinoa Bowl.
Gluten Free Paprika Chicken & Roasted Vegetable Quinoa Bowl Recipe
This recipe makes enough for four portions – so either feed 4 people in one sitting or use it for meal prep. You can also half the recipe if you only want to make a couple of portions.
Ping me a message on social media if you have any questions (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.
If you enjoy this quinoa bowl, please leave a review on the recipe card below, thank you!
Laura x
Paprika Chicken & Roasted Vegetable Quinoa Bowl (GF)
Jammy oven roasted vegetables meld with quinoa for a delicious and nutritious base in this bowl. Topped with pan fried chicken breast, seasoned with paprika, garlic and herbs, then finished with lemony salad and avocado, this is a protein-packed meal to enjoy at home or on-the-go. Great for meal prep too.
Ingredients
For the chicken:
- 4 chicken breasts
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 1 tsp garlic granules
For the roasted vegetable quinoa:
- 2 courgettes
- 1 aubergine
- 1 red bell pepper
- 1 large red onion
- 300g baby plum tomatoes
- 2 tbsp olive oil
- 1 tbsp rose harissa
- 1 tsp smoked paprika
- 2 tsp balsamic vinegar
- 120g quinoa
- A quarter of a chicken stock cube (or 100ml chicken stock)
To finish
- 1 avocado
- A bag of baby salad leaves (watercress, rocket and spinach is a good choice)
- 1 lemon
Instructions
The chicken and roasted vegetable quinoa for this bowl can be made in advance if needed, making them fab for meal prep. Simply cook per the below instructions and then store in the fridge in tupperware containers for up to 4 days.
- Preheat the oven to 200C (fan), as we'll start by roasting the veggies. Wash the veggies then peel the onion, cut the tops off the aubergine and courgettes, and remove the stalk and seeds from the pepper. Then cut all the veggies (except the tomatoes) into bite-sized chunks.
- Add the chopped veggies and the baby tomatoes to a large roasting tray. Drizzle over 2 tbsp olive oil and mix to combine and coat. Then place the tray in the oven for 30 minutes.
- While they are roasting, get your quinoa on to cook according to the packet instructions, adding the quarter stock cube (or chicken stock) into the cooking water. This will give your quinoa base a little flavour boost. Once cooked, set aside to fully drain in a sieve.
- Back to our veggies - take the tray out of the oven and add the rose harissa, smoked paprika and balsamic vinegar. Gently squash the tomatoes with a spatula to release any juices, then mix everything together well. Turn the oven down to 180C (fan) and cook for a final 15 minutes.
- Now for the chicken - add the chicken breasts to a bowl, along with the olive oil, smoked paprika, garlic granules, dried oregano, a generous pinch of salt and a good grinding of black pepper. Mix until the chicken is well coated. Then cook in a frying pan for about 10 minutes over a medium heat, turning every couple of minutes, until the chicken is nicely seared on the outside and cooked through. Now set aside on a chopping board to rest (really important for nice juicy chicken) for a few minutes while you finish the rest of the bowl.
- Once the veggies are cooked, remove from the oven and add the cooked quinoa to the tray. Mix well to stir the jammy veggies through the fluffy quinoa. Then split the quinoa equally between four bowls (or any you aren't eating now can be popped in a tupperware, then placed in the fridge once cooled).
- Add some salad leaves to the bowls, squeeze over some lemon juice and add sliced avocado.
- Your chicken will be nicely rested and juicy now, so slice it up and add to the top of your bowls - enjoy!
I hope you enjoy this gluten free quinoa bowl! For more delicious meals check out the lunch and dinner section of my website or try one of these recipes:
Enjoy! x
