Whole30 Savory Rice with Meat and Vegetables
Transform your weeknight dinners with this Whole30 Savory Rice with Meat and Vegetables—a healthy, satisfying meal bursting with flavor. This recipe swaps traditional rice for nutrient-rich cauliflower rice, making it gluten-free, grain-free, and perfect for Whole30 and paleo diets. Tender ground beef (or turkey) is paired with a medley of vibrant vegetables like bell pepper, carrot, and onion, then seasoned with garlic, paprika, and coconut aminos for a savory, umami-packed dish. Ready in just 45 minutes, it's a quick and hearty one-skillet meal that’s ideal for busy evenings. Garnished with fresh parsley and green onions, this wholesome recipe will please the whole family while keeping you on track with your Whole30 goals.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 pound lean ground beef (or turkey)
- 1 medium, chopped onion
- 1 medium, chopped bell pepper
- 2 large, diced carrot
- 3 minced garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons coconut aminos
- 2 sliced for garnish green onions
- 0.25 cup, chopped fresh parsley
Instructions
Remove the leaves and core from the cauliflower. Chop it into smaller pieces and place them into a food processor. Pulse until you achieve a rice-like consistency. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef (or turkey) and cook until browned, about 7-10 minutes, breaking it up with a spatula as it cooks. Once cooked, remove the meat from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion, bell pepper, and carrot. Sauté the vegetables for about 5 minutes until they are softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Return the cooked meat to the skillet and stir in with the vegetables. Season the mixture with salt, black pepper, and paprika.
Increase the heat to medium-high and add the cauliflower rice to the skillet. Stir well to combine all the ingredients.
Add the coconut aminos and continue to cook, stirring often, for 5-7 more minutes, until the cauliflower rice is tender and has absorbed the flavors.
Once done, taste and adjust seasoning if necessary.
Garnish with sliced green onions and chopped fresh parsley before serving.
Serve hot and enjoy this nutritious Whole30 compliant meal.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 40.6 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4781 mg | 102% | |
*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.
