Whole30 Vegetable Paella

Elevate your meal prep with this vibrant and satisfying Whole30 Vegetable Paella—a wholesome twist on the Spanish classic, packed with nutrient-rich vegetables and bold Mediterranean flavors. This grain-free recipe swaps traditional rice for low-carb cauliflower rice, making it perfect for Whole30, paleo, or gluten-free diets. A medley of sautéed onions, bell peppers, zucchini, and carrots forms the flavorful base, while smoked paprika, turmeric, and sweet paprika infuse the dish with warm, aromatic spices. Juicy cherry tomatoes, sweet peas, and briny kalamata olives add bursts of color and texture, while a sprinkle of fresh parsley and a squeeze of lemon brighten every bite. Ready in just 40 minutes, this one-pan dish is as easy as it is delicious, making it an ideal weeknight dinner that's full of wholesome, plant-based goodness.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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

Step 2

Add the diced onion, red bell pepper, zucchini, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 3

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 4

Add the cauliflower rice to the skillet and stir well to combine with the vegetables.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Sprinkle the chopped fresh parsley over the paella before serving.

Step 9

Serve hot with lemon wedges on the side for squeezing over each portion.

Nutrition Facts

Serving size	(2029.5g)

Amount per serving	% Daily Value*
Calories	1177.3

Total Fat 58.9g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 4155.7mg	0%
Total Carbohydrate 141.9g	0%
Dietary Fiber 50.6g	0%
Total Sugars 53.3g
Protein 38.0g	0%

Vitamin D 0IU	0%
Calcium 586.7mg	0%
Iron 19.6mg	0%
Potassium 4538.5mg	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: 42.4%

Protein: 12.2%

Carbs: 45.4%