Paleo Yellow Rice with Vegetables
Bright, vibrant, and bursting with flavor, Paleo Yellow Rice with Vegetables is a wholesome twist on a classic dish, featuring cauliflower rice as the perfect grain-free alternative. This nutrient-packed recipe combines a medley of colorful vegetables – including carrots, zucchini, and red bell peppers – with the warm, earthy flavors of turmeric, cumin, and paprika for a golden-hued masterpiece. The dish is finished with a touch of fresh lemon juice and parsley, adding a refreshing contrast to the spices. Ready in just 35 minutes, this quick and healthy recipe is ideal as a gluten-free, low-carb side or a light paleo main dish. Packed with vegetables and aromatic seasonings, it’s a delicious way to elevate any meal with bold flavors and feel-good simplicity.
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Recipe Information
Ingredients
- 1 large cauliflower head
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 large, diced carrot
- 1 diced red bell pepper
- 1 medium, diced zucchini
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoons ground paprika
- 0.5 teaspoons sea salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons, chopped fresh parsley
- 0.5 juiced lemon
Instructions
Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower becomes rice-sized granules. Be careful not to over-process.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced yellow onion. Sauté for 2-3 minutes, or until the onion becomes translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced carrot, red bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but not mushy.
Push the vegetables to one side of the skillet and add the turmeric, ground cumin, and paprika to the empty side. Let the spices toast for 30 seconds before mixing them into the vegetables.
Add the cauliflower rice to the skillet and stir well to combine all ingredients. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender and slightly golden.
Season with sea salt and ground black pepper to taste.
Turn off the heat, squeeze fresh lemon juice over the dish, and sprinkle with chopped parsley.
Serve immediately as a side dish or a light Paleo main course.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3174 mg | 138% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 42.9 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2976 mg | 63% | |
*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.
