Save The smell of paprika hitting hot oil is what I think of every time I open my spice drawer now. I made this bowl on a Sunday when I had leftover vegetables I needed to use and a craving for something that felt like a real meal but didn't need a lot of fussing. The harissa was a last-minute addition, something a friend had left in my fridge after a dinner party. It turned the whole bowl into something I actually looked forward to eating again the next day.
I brought this to a potluck once, packed in a big glass dish with the harissa on the side. Someone asked if I meal-prepped professionally. I didn't, but I liked that it looked like I had my life together. The chicken stayed juicy even after sitting out, and the quinoa didn't turn mushy. People kept coming back for seconds, which is the only compliment that really matters at a potluck.
Ingredients
- Boneless, skinless chicken breasts: I use these because they cook fast and slice cleanly, but thighs work too if you want more flavor and forgiveness with timing.
- Smoked paprika: This is what gives the chicken that deep, almost grilled flavor without needing a grill.
- Dried oregano and thyme: I keep these in my cabinet year-round because they add earthy warmth without tasting like pizza seasoning.
- Garlic clove, minced: Fresh garlic makes the oil smell incredible when you coat the chicken.
- Zucchini, red and yellow bell peppers, red onion: I dice these into similar-sized pieces so they roast evenly and get those caramelized edges.
- Quinoa: I rinse it under cold water first to get rid of the bitter coating, something I learned after making chalky quinoa one too many times.
- Vegetable broth: This adds more flavor than water, and I always have a carton open in the fridge.
- Rose harissa paste: It has a floral, smoky heat that feels more complex than regular hot sauce.
- Greek yogurt: I add this to cool down the harissa and make the bowl feel a little more complete.
- Fresh parsley and lemon wedges: The parsley brightens everything, and the lemon cuts through the richness when you squeeze it over the top.
Instructions
- Get the oven ready:
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper so nothing sticks. This temperature is hot enough to caramelize the vegetables without drying them out.
- Toss the vegetables:
- In a large bowl, mix the zucchini, bell peppers, and red onion with olive oil, rosemary, salt, and pepper until everything is coated. Spread them out in a single layer on the baking sheet so they roast instead of steam.
- Roast until golden:
- Slide the vegetables into the oven and roast for 25 to 30 minutes, stirring them halfway through so they brown evenly. You want the edges to get a little charred and crispy.
- Season the chicken:
- While the vegetables roast, mix olive oil, smoked paprika, oregano, thyme, garlic, salt, and pepper in a medium bowl. Add the chicken breasts and turn them until they are coated all over.
- Sear the chicken:
- Heat a large skillet over medium-high heat and add the chicken breasts. Sear them for 4 to 5 minutes per side until the outside is golden and the internal temperature hits 165 degrees. Let them rest for 5 minutes, then slice them into strips.
- Cook the quinoa:
- Combine quinoa, vegetable broth, and salt in a saucepan and bring it to a boil. Lower the heat, cover, and simmer for 15 minutes, then remove from heat and let it sit covered for another 5 minutes. Fluff it with a fork before serving.
- Build the bowls:
- Divide the quinoa between four bowls and top each one with roasted vegetables and sliced chicken. Drizzle rose harissa over everything, add a dollop of Greek yogurt if you like, and sprinkle fresh parsley on top. Serve with lemon wedges on the side.
Save I made this bowl for my sister when she was between jobs and staying on my couch. She was stressed and barely eating, so I figured something colorful and filling might help. She ate two bowls that night and asked if I could teach her how to make it. We cooked it together the next week, and she still texts me photos when she makes it now. It became her comfort food, which made it mine too.
What to Do with Leftovers
I store everything separately in the fridge because the quinoa gets soggy if you mix it all together. The chicken stays good for three days, and I usually reheat it in a skillet with a tiny bit of oil to crisp it up again. The vegetables are great cold in a wrap or tossed into scrambled eggs the next morning. The quinoa reheats best with a splash of broth or water to loosen it up.
Swaps That Work
I have used chicken thighs instead of breasts when I want something richer and harder to overcook. Tofu works if you press it well and sear it the same way you would the chicken. If you cannot find rose harissa, regular harissa or even a good chili paste with a squeeze of lemon does the job. I have also swapped the quinoa for farro or brown rice when I am out, and it still tastes like the same bowl.
Finishing Touches That Matter
The lemon wedges are not optional in my mind, because a squeeze of fresh lemon over the top wakes up all the flavors. I sometimes add crumbled feta or sliced avocado if I have them around, and toasted pine nuts or almonds add a nice crunch. A drizzle of good olive oil at the very end makes the bowl feel a little fancier, even though it only takes a second.
- Use a mix of colorful vegetables for a bowl that looks as good as it tastes.
- Taste the quinoa before serving and add a pinch of salt if it needs it.
- Warm your serving bowls in the oven for a minute so the food stays hot longer.
Save This bowl has become my answer to the question of what to make when I want something that feels healthy but does not taste like a punishment. It is the kind of meal that makes you feel good after eating it, not weighed down or still hungry an hour later.
Kitchen Guide
- → What makes this dish gluten-free?
Quinoa naturally contains no gluten, and all other ingredients including vegetables, chicken, and spices are gluten-free. Always verify your rose harissa and broth labels to ensure no gluten-containing additives.
- → Can I prepare components ahead?
Roast vegetables and cook quinoa up to 2 days ahead. Store separately in airtight containers. Slice and reheat chicken gently when ready to assemble for best texture.
- → How spicy is rose harissa?
Rose harissa delivers mild to moderate heat with floral notes from rose petals. If sensitive, start with 1 tablespoon and adjust to taste. Regular harissa provides more intense spice.
- → What protein substitutions work well?
Chicken thighs stay juicy longer if preferred. For plant-based versions, use extra-firm tofu or chickpeas, adjusting cooking time accordingly. Both absorb paprika rub beautifully.
- → Which vegetables roast best for this bowl?
Zucchini, bell peppers, and red onion caramelize nicely. Swap in sweet potato, carrots, or Brussels sprouts for seasonal variety. Cut pieces uniformly for even roasting.
- → Can I cook the chicken differently?
Bake seasoned chicken at 425°F for 20-25 minutes instead of searing. Use a meat thermometer to ensure 165°F internal temperature. Let rest 5 minutes before slicing.