Paleo Jollof Rice
Looking for a healthier twist on a West African classic? This Paleo Jollof Rice recipe transforms the vibrant flavors of traditional Jollof into a low-carb, gluten-free delight by swapping out rice for nutrient-rich cauliflower rice. Sautéed with aromatic spices like thyme, paprika, and cayenne, and simmered in a rich tomato base with ginger, garlic, and a hint of coconut oil, this dish is bursting with bold taste and irresistible fragrance. Packed with colorful veggies like green beans, carrots, and red bell peppers, it’s as wholesome as it is hearty. Perfect as a paleo-friendly dinner or meal prep option, this one-pan dish is easy to make and ready in under an hour. Garnish with fresh scallions for a delightful and nourishing meal your whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces medium cauliflower heads
- 2 tablespoons coconut oil
- 1 piece medium onion, finely chopped
- 1 piece red bell pepper, chopped
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 2 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 cup chicken broth
- 1 teaspoon paprika
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon white pepper
- 1 teaspoon thyme
- 1 piece bay leaf
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 piece carrot, peeled and diced
- 2 pieces scallions, chopped
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and cut the cauliflower into chunks. Place the cauliflower chunks into a food processor and pulse until it resembles rice. Set aside.
In a large skillet or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the chopped red bell pepper to the skillet and cook for an additional 2 minutes until it begins to soften.
Stir in the tomato paste, crushed tomatoes, minced garlic, and grated ginger, cooking for another 2 minutes until fragrant.
Pour in the chicken broth and add the paprika, cayenne pepper, white pepper, thyme, bay leaf, sea salt, and black pepper. Stir well to combine.
Reduce the heat to low and let the mixture simmer for about 10 minutes to allow the flavors to meld together.
Add the prepared cauliflower rice to the skillet and stir to coat the 'rice' with the tomato mixture.
Add the green beans and diced carrot, ensuring they are evenly distributed throughout the dish.
Cover the skillet and cook for an additional 8-10 minutes, or until the vegetables are tender and the cauliflower rice is cooked to your liking.
Remove the bay leaf, adjust the seasoning if necessary, and garnish with chopped scallions before serving.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3345 mg | 145% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 56.3 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4673 mg | 99% | |
*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.
