Whole30 Rice with Beans and Vegetables
Discover a vibrant twist on a classic dish with this Whole30 Rice with Beans and Vegetables recipe, featuring cauliflower rice as the star ingredient! Perfectly suited for your Whole30 goals, this grain-free and bean-free alternative swaps traditional rice for nutrient-packed cauliflower, finely pulsed to mimic the texture of rice. Sautéed with a medley of colorful vegetables like red and green bell peppers, zucchini, carrots, and onions, this dish is bursting with freshness and seasoned to perfection with garlic, paprika, lime juice, and a sprinkle of fresh cilantro. It's quick to prepare—ready in just 35 minutes—and makes a wholesome, flavorful side or light lunch that’s full of plant-based goodness. Whether you're meal prepping or serving it up fresh, this recipe delivers a vibrant, health-conscious spin on everyday rice and vegetables that’s sure to satisfy!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow onion
- 1 large Carrot
- 1 medium Zucchini
- 3 Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.25 cup Fresh cilantro
- 1 Lime
Instructions
Begin by removing the leaves and core from the cauliflower. Chop it into florets.
Place the cauliflower florets in a food processor and pulse until they reach the size of rice grains. Alternatively, you can grate the cauliflower using a box grater.
Dice the red and green bell peppers, yellow onion, and carrot into small, even pieces.
Cut the zucchini into half moons.
Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes, or until the onion becomes translucent.
Add the diced bell peppers, carrot, and zucchini to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.
Create a space in the center of the skillet and add the remaining tablespoon of olive oil.
Add the cauliflower rice to the skillet. Stir to combine all ingredients.
Season the mixture with salt, black pepper, and paprika. Stir well.
Cook for an additional 5 minutes, or until the cauliflower rice is tender and has absorbed the flavors.
Remove from heat. Finely chop the fresh cilantro and juice the lime.
Stir in the chopped cilantro and lime juice.
Serve warm and enjoy your Whole30 cauliflower rice with vegetables!
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5502 mg | 239% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 46.5 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3994 mg | 85% | |
*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.
