High Protein Vegetable Paella
Elevate your weeknight dinner routine with this flavorful and nutritious High Protein Vegetable Paella! Packed with vibrant veggies like zucchini, red bell pepper, and green peas, along with protein-rich chickpeas and lentils, this plant-based twist on the traditional Spanish dish is as wholesome as it is satisfying. Seasoned with warm, smoky spices like paprika, turmeric, and cumin, every bite delivers bold, aromatic flavors. Made using short-grain brown rice simmered to perfection in vegetable broth and crushed tomatoes, the dish achieves an irresistible paella texture without the hassle. This one-pan wonder is easy to prepare in under an hour and beautifully garnished with fresh parsley and zesty lemon wedges for a colorful finish. Perfect for meal prep or a healthy family dinner, this high-protein recipe is a must-try for anyone seeking a filling, vegan-friendly meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 4 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cumin
- 1.5 cups Short-grain brown rice
- 3.5 cups Vegetable broth
- 0.5 cup Crushed tomatoes
- 1 cup Frozen green peas
- 1.5 cups Cooked chickpeas (or canned, drained and rinsed)
- 1 cup Lentils, cooked (or canned, drained and rinsed)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Lemon, sliced into wedges, for garnish
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil over medium heat in a large, wide skillet or paella pan.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, red bell pepper, and zucchini, cooking for another 4-5 minutes until the vegetables start to soften.
Sprinkle the smoked paprika, ground turmeric, and ground cumin over the vegetables, stirring well to coat evenly with the spices.
Add the short-grain brown rice and stir to coat the grains in the spiced mixture for 1-2 minutes.
Pour in the vegetable broth and crushed tomatoes, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Cover the pan and cook for 30 minutes, or until the rice is tender and most of the liquid is absorbed. Avoid stirring to achieve a traditional paella texture.
Once the rice is cooked, scatter the green peas, cooked chickpeas, and lentils on top of the paella. Cover and cook for another 5 minutes to warm the legumes.
Season the paella with salt and black pepper to taste.
Remove the pan from heat and let the paella rest for 5 minutes before serving.
Garnish with fresh parsley and lemon wedges. Serve warm and enjoy!
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4874 mg | 212% | |
| Total Carbohydrate | 322.9 g | 117% | |
| Dietary Fiber | 77.6 g | 277% | |
| Total Sugars | 62.5 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 5332 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
