Paleo Yellow Rice with Beans

Experience the vibrant flavors of this Paleo Yellow Rice with Beans, a grain-free twist on a classic side dish! Instead of traditional rice, this recipe uses riced cauliflower for a low-carb, nutrient-packed base, perfectly seasoned with turmeric, cumin, and paprika for a bold golden hue. Sweet potatoes, green plantains, and diced carrots add hearty texture and subtle sweetness, while a splash of coconut aminos and a squeeze of lime juice bring a savory, tangy balance. This paleo-friendly dish is not only gluten-free and vegan-adaptable but also comes together in just 35 minutes, making it a quick and wholesome addition to any meal. Serve it as a flavorful side or enjoy it as a light main course topped with your favorite protein.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 3 tablespoons olive oil
• 1 small, finely diced onion
• 3 minced garlic cloves
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 0.5 teaspoon paprika
• 1 medium, finely diced carrot
• 0.5 cup, diced cooked green plantain
• 1 tablespoon coconut aminos
• 0.5 cup, cubed cooked sweet potatoes
• 0.5 cup chicken or vegetable broth
• 2 tablespoons, chopped fresh cilantro
• 1 tablespoon lime juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cut the cauliflower into florets and pulse in a food processor to create 'rice' granules, being careful not to over-process. Set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes.

Step 3

Stir in the minced garlic, turmeric, cumin, and paprika. Cook for 1 minute until fragrant.

Step 4

Add the diced carrot and sauté for 3 minutes until slightly softened.

Step 5

Add the cauliflower rice to the skillet and stir to coat with the spices. Cook for 5 minutes, stirring occasionally.

Step 6

Stir in the diced plantain, sweet potato cubes, and coconut aminos. Pour in the chicken or vegetable broth, and stir well.

Step 7

Reduce the heat to low and cover the skillet. Cook for an additional 5 minutes, or until the cauliflower rice is tender and the liquids are absorbed.

Step 8

Season with salt and black pepper to taste.

Step 9

Remove the skillet from heat and stir in the chopped cilantro and lime juice.

Step 10

Serve warm as a side dish or light main course. Enjoy!

Nutrition Facts

Serving size	(1092.3g)

Amount per serving	% Daily Value*
Calories	879.5

Total Fat 45.1g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2684.9mg	0%
Total Carbohydrate 114.4g	0%
Dietary Fiber 21.2g	0%
Total Sugars 43.0g
Protein 16.9g	0%

Vitamin D 0IU	0%
Calcium 247.4mg	0%
Iron 7.8mg	0%
Potassium 2997.0mg	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: 43.6%

Protein: 7.3%

Carbs: 49.1%