Keto Vegetable Paella

Dive into the vibrant flavors of Mediterranean cuisine with this Keto Vegetable Paella, a delicious low-carb twist on the classic Spanish dish. Packed with nutrient-rich vegetables like zucchini, bell peppers, green beans, and cherry tomatoes, this recipe swaps traditional rice for cauliflower rice, making it both keto-friendly and gluten-free. Infused with fragrant spices like smoked paprika, turmeric, and saffron threads, every bite offers a burst of warm, smoky, and earthy flavors. The addition of kalamata olives and a fresh parsley garnish adds a savory, briny touch that perfectly balances the dish. Ready in just 40 minutes, this one-pan meal is a wholesome, easy-to-make option that’s perfect for weeknight dinners or as a stunning centerpiece for any occasion. Serve it with lemon wedges for a zesty finish and enjoy a taste of Spain that fits your low-carb lifestyle!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups cauliflower rice
• 2 tablespoons olive oil
• 3 cloves garlic cloves, minced
• 1 medium onion, finely chopped
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1 medium zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 cup vegetable broth (low-carb)
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 0.5 teaspoons saffron threads
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 cup frozen green beans, trimmed
• 0.5 cup kalamata olives, sliced
• 2 tablespoons fresh parsley, chopped
• 4 pieces lemon wedges

Directions

Step 1

Prepare the ingredients by chopping the vegetables and measuring the spices.

Step 2

Heat the olive oil in a large skillet or paella pan over medium heat.

Step 3

Add the minced garlic and chopped onion. Sauté for 2-3 minutes, or until fragrant and translucent.

Step 4

Stir in the red and yellow bell peppers and zucchini. Cook for 5-6 minutes, until the vegetables begin to soften.

Step 5

Add the smoked paprika, turmeric, and saffron threads. Stir well to coat the vegetables in the spices.

Step 6

Mix in the cauliflower rice, cherry tomatoes, and frozen green beans. Cook for 2-3 minutes, stirring occasionally to combine evenly.

Step 7

Pour in the vegetable broth and season with salt and black pepper. Reduce the heat to low and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.

Step 8

Once the liquid has mostly absorbed, stir in the sliced kalamata olives. Remove the skillet from heat.

Step 9

Garnish the paella with fresh parsley and serve with lemon wedges on the side for an extra burst of brightness.

Step 10

Serve warm and enjoy your keto-friendly vegetable paella!

Nutrition Facts

Serving size	(1859.8g)

Amount per serving	% Daily Value*
Calories	937.0

Total Fat 54.9g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3777.7mg	0%
Total Carbohydrate 102.9g	0%
Dietary Fiber 37.7g	0%
Total Sugars 43.9g
Protein 25.2g	0%

Vitamin D 0IU	0%
Calcium 427.2mg	0%
Iron 13.8mg	0%
Potassium 3495.5mg	0%

*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.

Source of Calories

Fat: 49.1%

Protein: 10.0%

Carbs: 40.9%