Paleo Yellow Rice with Beans
Transform your dinner table with the vibrant and healthy Paleo Yellow Rice with Beans recipe! This grain-free twist on a classic dish uses cauliflower as the base, pulsed into fluffy "rice" granules and infused with bold flavors like turmeric, cumin, and paprika for a brilliant golden color and aromatic spice profile. Enhanced with nutrient-packed additions like diced green plantain, sweet potato, and carrot, and simmered to perfection in coconut aminos and broth, this recipe is hearty, wholesome, and irresistibly delicious. Garnished with fresh cilantro and a bright splash of lime juice, it's a naturally gluten-free, Whole30-friendly option that works beautifully as a side dish or a light main meal. Perfect for a weeknight dinner or meal prep, this recipe is ready in just 35 minutes, making it a nutritious and flavorful go-to for busy schedules!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 3 tablespoons olive oil
- 1 small, finely diced onion
- 3 minced garlic cloves
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 medium, finely diced carrot
- 0.5 cup, diced cooked green plantain
- 1 tablespoon coconut aminos
- 0.5 cup, cubed cooked sweet potatoes
- 0.5 cup chicken or vegetable broth
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the cauliflower into florets and pulse in a food processor to create 'rice' granules, being careful not to over-process. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
Stir in the minced garlic, turmeric, cumin, and paprika. Cook for 1 minute until fragrant.
Add the diced carrot and sauté for 3 minutes until slightly softened.
Add the cauliflower rice to the skillet and stir to coat with the spices. Cook for 5 minutes, stirring occasionally.
Stir in the diced plantain, sweet potato cubes, and coconut aminos. Pour in the chicken or vegetable broth, and stir well.
Reduce the heat to low and cover the skillet. Cook for an additional 5 minutes, or until the cauliflower rice is tender and the liquids are absorbed.
Season with salt and black pepper to taste.
Remove the skillet from heat and stir in the chopped cilantro and lime juice.
Serve warm as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 43.0 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2997 mg | 64% | |
*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.
