Keto Vegetable Paella
Bring the vibrant flavors of Spain to your table with this Keto Vegetable Paella—a low-carb twist on the classic dish that's packed with colorful, nutrient-rich vegetables and bold Mediterranean spices. This recipe swaps traditional rice for cauliflower rice, making it a keto-friendly option without skimping on taste. Featuring a medley of red and yellow bell peppers, zucchini, cherry tomatoes, and tender green beans, this one-pan wonder is infused with the smoky warmth of paprika, the golden hues of turmeric, and the delicate aroma of saffron threads. Kalamata olives and a sprinkle of fresh parsley add a savory, briny finish, while fresh lemon wedges brighten every bite. Ready in just 40 minutes, this healthy, gluten-free meal is perfect for weeknight dinners or sharing with friends. Plus, it’s a great choice for anyone looking to enjoy a delicious, low-carb Mediterranean-inspired dish!
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Recipe Information
Ingredients
- 4 cups cauliflower rice
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 cup vegetable broth (low-carb)
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoons saffron threads
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup frozen green beans, trimmed
- 0.5 cup kalamata olives, sliced
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges
Instructions
Prepare the ingredients by chopping the vegetables and measuring the spices.
Heat the olive oil in a large skillet or paella pan over medium heat.
Add the minced garlic and chopped onion. Sauté for 2-3 minutes, or until fragrant and translucent.
Stir in the red and yellow bell peppers and zucchini. Cook for 5-6 minutes, until the vegetables begin to soften.
Add the smoked paprika, turmeric, and saffron threads. Stir well to coat the vegetables in the spices.
Mix in the cauliflower rice, cherry tomatoes, and frozen green beans. Cook for 2-3 minutes, stirring occasionally to combine evenly.
Pour in the vegetable broth and season with salt and black pepper. Reduce the heat to low and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
Once the liquid has mostly absorbed, stir in the sliced kalamata olives. Remove the skillet from heat.
Garnish the paella with fresh parsley and serve with lemon wedges on the side for an extra burst of brightness.
Serve warm and enjoy your keto-friendly vegetable paella!
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 14.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1322 mg | 28% | |
*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.
