Paleo Koshari
Savor the hearty flavors of Middle Eastern cuisine with a health-conscious twist in this Paleo Koshari recipe! This reinvented version of Egypt's beloved street food replaces traditional rice and pasta with nutrient-packed zucchini noodles (zoodles) and cauliflower rice, making it entirely grain-free and paleo-friendly. Smoky cumin and paprika bring bold spices to a rich, tangy tomato and lentil sauce, while caramelized onions add a sweet touch that perfectly complements the dish’s layered texture. Quick to prepare in just 45 minutes, this vibrant, low-carb koshari is ideal for meal prep or an impressive dinner centerpiece. Topped with fresh parsley for brightness, it’s a wholesome, satisfying dish that delivers big on taste without compromising healthy goals. Perfect for paleo enthusiasts, gluten-free eaters, and anyone craving a comforting yet nutritious meal!
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Recipe Information
Ingredients
- 2 cups zucchini noodles (zoodles)
- 2 cups cauliflower rice
- 1 cup cooked lentils
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 medium onion, thinly sliced
- 2 cloves garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 cup canned tomatoes, crushed
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced onion and cook until they are caramelized and crispy, about 10 minutes. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant.
Stir in the cumin and paprika, then add the cauliflower rice. Cook for about 5 minutes until the cauliflower is tender. Transfer to a separate bowl and set aside.
In the skillet, pour the crushed tomatoes and chicken broth. Stir in the red wine vinegar, salt, and black pepper. Bring to a simmer and allow the sauce to thicken for 8-10 minutes.
Add the cooked lentils to the tomato sauce and stir to combine. Let it simmer for another 5 minutes.
In another pot, bring some water to a boil and add the zoodles. Cook for 2-3 minutes or until slightly tender, then drain well.
To assemble the Paleo Koshari, layer the zoodles on the serving plates, top with cauliflower rice, then the lentil and tomato sauce.
Garnish each serving with caramelized onions and a sprinkle of fresh parsley before serving. Enjoy your hearty and nutritious Paleo Koshari!
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 27.3 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2631 mg | 56% | |
*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.
