Vegetable Paella

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
70%
Vegetable Paella
80 min.
6
313kcal

Suggestions


Discover the vibrant flavors of our Vegetable Paella, a delightful dish that brings the essence of Mediterranean cuisine right to your table. This recipe is not only a feast for the eyes with its colorful array of fresh vegetables, but it also caters to a variety of dietary preferences, making it a perfect choice for everyone. Whether you're vegetarian, vegan, gluten-free, or simply looking for a healthy meal, this paella checks all the boxes.

With a health score of 70, this dish is packed with nutrients while remaining low in calories, making it an excellent option for lunch or dinner. Each serving contains just 313 kcal, allowing you to indulge without the guilt. The combination of asparagus, broccoli, bell peppers, and zucchini provides a rich source of vitamins and minerals, while the addition of garbanzo beans adds a satisfying protein boost.

What sets this Vegetable Paella apart is its aromatic saffron or turmeric, which infuses the dish with a warm, earthy flavor that transports you to sunny Spain. The cooking process is straightforward, taking only 80 minutes from start to finish, making it an ideal choice for both weeknight dinners and special occasions. Gather your loved ones and enjoy a hearty, wholesome meal that celebrates the beauty of plant-based cooking!

Ingredients

  • 0.8 cup rice long-grain white uncooked
  • cups water 
  • lb asparagus cut into 2-inch pieces
  • cups broccoli florets fresh
  • teaspoons canola oil 
  • cup bell pepper red chopped
  • 1.3 cups zucchini chopped
  • 0.5 cup onion chopped
  • 0.5 teaspoon salt 
  • 0.5 teaspoon turmeric 
  • 1.5 cups tomatoes seeded chopped
  • 30 oz garbanzo beans rinsed drained canned
  • 10 oz peas sweet frozen thawed drained

Equipment

  • frying pan
  • sauce pan

Directions

  1. Cook rice in water as directed on package; set aside and keep warm.
  2. In 2-quart saucepan, heat 1 inch water to boiling.
  3. Add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain.
  4. In 10-inch skillet, heat oil over medium-high heat.
  5. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.
  6. Stir in remaining ingredients.

Nutrition Facts

Calories313kcal
Protein18.55%
Fat13.64%
Carbs67.81%

Properties

Glycemic Index
54.48
Glycemic Load
20.22
Inflammation Score
-10
Nutrition Score
32.698260970738%

Flavonoids

Naringenin
0.25mg
Luteolin
0.52mg
Isorhamnetin
4.98mg
Kaempferol
4.74mg
Myricetin
0.08mg
Quercetin
15.2mg

Nutrients percent of daily need

Calories:313.27kcal
15.66%
Fat:4.96g
7.63%
Saturated Fat:0.6g
3.76%
Carbohydrates:55.47g
18.49%
Net Carbohydrates:41.98g
15.27%
Sugar:8.14g
9.05%
Cholesterol:0mg
0%
Sodium:617.36mg
26.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.18g
30.35%
Vitamin C:106.4mg
128.98%
Manganese:1.97mg
98.33%
Vitamin K:95.9µg
91.33%
Vitamin B6:1.1mg
54.99%
Fiber:13.49g
53.96%
Vitamin A:2377.47IU
47.55%
Folate:161.78µg
40.45%
Phosphorus:289.89mg
28.99%
Copper:0.57mg
28.75%
Iron:4.97mg
27.64%
Potassium:874.31mg
24.98%
Vitamin B1:0.37mg
24.86%
Magnesium:93.96mg
23.49%
Vitamin B2:0.31mg
18.31%
Zinc:2.66mg
17.71%
Vitamin B3:3.18mg
15.88%
Selenium:10.2µg
14.58%
Vitamin E:2.16mg
14.41%
Vitamin B5:1.36mg
13.56%
Calcium:122.88mg
12.29%