Paleo Jollof Rice

Dive into the rich, bold flavors of West Africa with a healthy twist in this Paleo Jollof Rice! This vibrant dish swaps traditional rice for low-carb cauliflower rice, making it a perfect choice for paleo, gluten-free, and grain-free diets. Infused with a fragrant blend of spices like paprika, thyme, and a touch of cayenne, and simmered in a luscious tomato-based sauce with fresh vegetables, every bite bursts with warmth and comfort. Coconut oil adds a subtle tropical richness, while the blend of fresh garlic, ginger, and scallions elevates the aroma to irresistible heights. Ready in under an hour, this wholesome, veggie-packed meal is perfect for weeknight dinners or meal prepping. Serve it as a satisfying main course or pair it with your favorite protein for an authentic, nutrient-packed feast!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces medium cauliflower heads
• 2 tablespoons coconut oil
• 1 piece medium onion, finely chopped
• 1 piece red bell pepper, chopped
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes
• 2 pieces garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 cup chicken broth
• 1 teaspoon paprika
• 0.5 teaspoon ground cayenne pepper
• 0.5 teaspoon white pepper
• 1 teaspoon thyme
• 1 piece bay leaf
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 piece carrot, peeled and diced
• 2 pieces scallions, chopped

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and cut the cauliflower into chunks. Place the cauliflower chunks into a food processor and pulse until it resembles rice. Set aside.

Step 2

In a large skillet or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 3

Add the chopped red bell pepper to the skillet and cook for an additional 2 minutes until it begins to soften.

Step 4

Stir in the tomato paste, crushed tomatoes, minced garlic, and grated ginger, cooking for another 2 minutes until fragrant.

Step 5

Pour in the chicken broth and add the paprika, cayenne pepper, white pepper, thyme, bay leaf, sea salt, and black pepper. Stir well to combine.

Step 6

Reduce the heat to low and let the mixture simmer for about 10 minutes to allow the flavors to meld together.

Step 7

Add the prepared cauliflower rice to the skillet and stir to coat the 'rice' with the tomato mixture.

Step 8

Add the green beans and diced carrot, ensuring they are evenly distributed throughout the dish.

Step 9

Cover the skillet and cook for an additional 8-10 minutes, or until the vegetables are tender and the cauliflower rice is cooked to your liking.

Step 10

Remove the bay leaf, adjust the seasoning if necessary, and garnish with chopped scallions before serving.

Nutrition Facts

Serving size	(2260.8g)

Amount per serving	% Daily Value*
Calories	853.9

Total Fat 33.6g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3344.6mg	0%
Total Carbohydrate 124.8g	0%
Dietary Fiber 46.0g	0%
Total Sugars 56.3g
Protein 37.8g	0%

Vitamin D 0IU	0%
Calcium 469.5mg	0%
Iron 13.8mg	0%
Potassium 4673.4mg	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: 31.7%

Protein: 15.9%

Carbs: 52.4%