Whole30 Yellow Rice with Beans
Transform your mealtime with this vibrant and wholesome Whole30 Yellow Rice with Beans, a flavorful and nutrient-packed twist on a classic dish! Made with golden-hued cauliflower rice infused with turmeric, cumin, and paprika, this recipe is a low-carb, grain-free delight that’s perfect for those following a Whole30 or Paleo lifestyle. Roasted baby bella mushrooms, seasoned to perfection with coconut aminos and coriander, take the place of traditional beans, adding a hearty, umami-rich punch. A zesty drizzle of lime juice and a sprinkle of fresh cilantro and green onions bring it all together for a refreshing, aromatic finish. Ready in just 35 minutes, this easy and satisfying dish makes an excellent side or a light main course that’s as nourishing as it is delicious. Perfect for weeknight dinners or meal prep, it’s a savory, allergen-friendly comfort food that’s sure to please!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons ground cumin
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 2 cups baby bella mushrooms
- 1 tablespoon coconut aminos
- 0.5 teaspoons ground coriander
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro
- 2 green onions
Instructions
Cut the cauliflower into florets and pulse them in a food processor until they resemble rice. Alternatively, use pre-riced cauliflower from the store.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 3-4 minutes.
Sprinkle the turmeric, garlic powder, onion powder, ground cumin, paprika, salt, and black pepper over the cauliflower. Stir until thoroughly combined and the rice takes on a vibrant yellow color. Cook for another 5-7 minutes, stirring occasionally. Set the yellow cauliflower rice aside.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Chop the baby bella mushrooms into small, bean-sized pieces. Toss them with 1 tablespoon of olive oil, coconut aminos, ground coriander, and a pinch of salt and pepper.
Spread the mushrooms evenly on the prepared baking sheet and roast in the oven for 12-15 minutes, flipping halfway through, until the mushrooms are browned and slightly crisp on the edges.
To assemble, mix the roasted mushrooms into the yellow cauliflower rice. Drizzle with lime juice and garnish with freshly chopped cilantro and green onions.
Serve warm and enjoy as a nutritious Whole30-compliant meal or side dish.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 28.4 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 270 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4628 mg | 98% | |
*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.
