Paleo Vegetable Paella
Experience a vibrant twist on a classic dish with this Paleo Vegetable Paella, an easy, wholesome recipe packed with bold flavors and nutrient-rich ingredients. Perfect for clean eating enthusiasts, this one-pan wonder swaps traditional rice for cauliflower rice, creating a lighter, grain-free option that’s still comforting and satisfying. Loaded with a medley of colorful veggies, like bell peppers, zucchini, tomatoes, and peas, and seasoned with smoky paprika, earthy turmeric, and a hint of cayenne for a subtle kick, this dish truly bursts with Mediterranean-inspired flavor. The addition of vegetable stock ensures every bite is infused with robust taste, while fresh parsley and zesty lemon wedges elevate the dish to a bright and refreshing finish. Ready in under 40 minutes and wonderfully simple to prepare, this recipe is ideal for weeknight dinners or impressing guests with a healthy, delicious meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 large bell pepper (red, yellow, or orange), sliced
- 3 cloves garlic cloves, minced
- 4 cups cauliflower rice
- 1 medium zucchini, diced
- 1 large tomato, diced
- 1 cup vegetable stock
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup frozen peas
- 0.25 cup fresh parsley, chopped
- 4 pieces lemon wedges
Instructions
Heat a large skillet or paella pan over medium heat and add the olive oil.
Once the oil is hot, add the chopped onion and sliced bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cauliflower rice, diced zucchini, and diced tomato to the pan. Mix well to combine.
Pour in the vegetable stock, then season with smoked paprika, turmeric, cayenne pepper, salt, and black pepper. Stir to evenly distribute the spices.
Reduce the heat to medium-low and allow the mixture to cook for 10-12 minutes, stirring occasionally, until the liquid has evaporated and the cauliflower rice is tender.
Stir in the frozen peas, cooking for another 2-3 minutes until they are heated through.
Sprinkle the dish with fresh parsley just before serving.
Serve hot with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1963 mg | 85% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 40.5 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3691 mg | 79% | |
*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.
