Low Carb Vegetable Paella
Experience the vibrant flavors of Spain with this Low Carb Vegetable Paella, a colorful twist on the classic dish that’s perfect for healthy eaters and keto enthusiasts. Instead of traditional rice, this recipe uses cauliflower rice, making it a light, low-carb alternative packed with nutrients. Simmered in fragrant smoked paprika and turmeric, the dish features a rainbow of fresh vegetables, including zucchini, bell peppers, and artichoke hearts, complemented by sweet green peas and tangy diced tomatoes. A splash of lemon and a sprinkle of fresh parsley add a zesty, fresh finish to every bite. Quick to prepare in under 40 minutes, this satisfying one-pan meal is ideal for weeknight dinners or as a vibrant centerpiece for any gathering. With its healthy ingredients and bold Mediterranean flavors, this veggie-packed paella will become a new favorite in your kitchen.
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Recipe Information
Ingredients
- 4 cups cauliflower rice
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 medium, halved lengthwise and sliced zucchini
- 3 minced garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 cup canned diced tomatoes
- 1 cup vegetable broth
- 1 cup frozen green peas
- 1 cup, roughly chopped artichoke hearts (canned or jarred)
- 1 cut into wedges for serving lemon
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet or paella pan over medium heat.
Add the diced onion, red bell pepper, and yellow bell pepper to the pan. Sauté for 5-7 minutes until softened.
Stir in the zucchini and garlic, cooking for an additional 2 minutes until fragrant.
Sprinkle the smoked paprika and ground turmeric over the vegetables and stir to coat evenly.
Add the diced tomatoes and vegetable broth to the skillet. Bring to a gentle simmer and let cook for 5 minutes, allowing the flavors to meld.
Stir in the cauliflower rice, ensuring it is evenly mixed with the vegetable mixture. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and most of the liquid is absorbed.
Add the frozen green peas and chopped artichoke hearts to the pan. Stir to distribute and cook for another 2-3 minutes until heated through.
Season the paella with salt and black pepper to taste, and sprinkle with freshly chopped parsley.
Remove from heat and let the paella rest for a couple of minutes before serving.
Serve with lemon wedges on the side for a fresh burst of citrus.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4835 mg | 210% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 58.2 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4156 mg | 88% | |
*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.
