Whole30 Vegetable Paella
Take your taste buds on a Mediterranean journey with this vibrant and healthy Whole30 Vegetable Paella. Packed with an abundance of fresh veggies like zucchini, carrots, and red bell pepper, and paired with nutrient-rich cauliflower rice, this dish is a perfect balance of flavor and wellness. Seasoned with smoked and sweet paprika, ground turmeric, and a splash of vegetable stock, it offers robust, aromatic layers that elevate every bite. Cherry tomatoes, defrosted peas, and briny kalamata olives add delightful textures and bursts of flavor, while a garnish of fresh parsley and a squeeze of lemon bring brightness to the dish. Ready in just 40 minutes, this Whole30-compliant recipe is a gluten-free, vegan-friendly delight that's perfect for a family dinner or meal prep.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 4 cups cauliflower rice
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1.5 cups vegetable stock
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas, defrosted
- 0.5 cup kalamata olives, sliced
- 0.25 cup fresh parsley, chopped
- 1 whole lemon wedges
Instructions
Heat the olive oil in a large skillet or paella pan over medium heat.
Add the diced onion, red bell pepper, zucchini, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the cauliflower rice to the skillet and stir well to combine with the vegetables.
Sprinkle the smoked paprika, ground turmeric, sweet paprika, sea salt, and black pepper over the mixture. Stir thoroughly to ensure the cauliflower rice and vegetables are evenly coated with the spices.
Pour in the vegetable stock and gently stir to distribute. Let the mixture simmer uncovered for 10-12 minutes, allowing the stock to absorb and the flavors to meld together.
Fold in the cherry tomatoes, peas, and sliced kalamata olives. Cook for another 3-4 minutes until the peas are warmed through and the tomatoes are slightly softened.
Sprinkle the chopped fresh parsley over the paella before serving.
Serve hot with lemon wedges on the side for squeezing over each portion.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 53.3 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4538 mg | 97% | |
*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.
