High Protein Vegetable Paella

Elevate your plant-based meals with this High Protein Vegetable Paella, a vibrant and hearty twist on the classic Spanish dish. Packed with nutrient-dense ingredients like chickpeas, lentils, and short-grain brown rice, this recipe combines traditional paella flavors with a protein-rich upgrade, perfect for vegan or vegetarian diets. Seasoned with smoky paprika, turmeric, and cumin, and loaded with colorful veggies like red bell peppers, zucchini, and green peas, this dish is both satisfying and wholesome. The secret to its authentic texture? Letting the rice gently simmer undisturbed for a flavorful, slightly crispy bottom layer. Garnished with fresh parsley and zesty lemon wedges, this one-pan wonder is perfect for a nutritious weeknight dinner or entertaining guests. Serve it warm, and watch it impress every palate at the table!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely diced
• 4 cloves Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Ground cumin
• 1.5 cups Short-grain brown rice
• 3.5 cups Vegetable broth
• 0.5 cup Crushed tomatoes
• 1 cup Frozen green peas
• 1.5 cups Cooked chickpeas (or canned, drained and rinsed)
• 1 cup Lentils, cooked (or canned, drained and rinsed)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large Lemon, sliced into wedges, for garnish
• 2 tablespoons Fresh parsley, chopped, for garnish

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until soft and translucent.

Step 3

Stir in the minced garlic, red bell pepper, and zucchini, cooking for another 4-5 minutes until the vegetables start to soften.

Step 4

Sprinkle the smoked paprika, ground turmeric, and ground cumin over the vegetables, stirring well to coat evenly with the spices.

Step 5

Add the short-grain brown rice and stir to coat the grains in the spiced mixture for 1-2 minutes.

Step 6

Pour in the vegetable broth and crushed tomatoes, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer.

Step 7

Cover the pan and cook for 30 minutes, or until the rice is tender and most of the liquid is absorbed. Avoid stirring to achieve a traditional paella texture.

Step 8

Once the rice is cooked, scatter the green peas, cooked chickpeas, and lentils on top of the paella. Cover and cook for another 5 minutes to warm the legumes.

Step 9

Season the paella with salt and black pepper to taste.

Step 10

Remove the pan from heat and let the paella rest for 5 minutes before serving.

Step 11

Garnish with fresh parsley and lemon wedges. Serve warm and enjoy!

Nutrition Facts

Serving size	2535.6 grams (2535.6g)

Amount per serving	% Daily Value*
Calories	2010

Total Fat 49.80g	64%
Saturated Fat 7.90g	40%
Polyunsaturated Fat 5.20g
Cholesterol 0mg	0%
Sodium 4874mg	212%
Total Carbohydrate 322.90g	117%
Dietary Fiber 77.60g	277%
Total Sugars 62.50g
Protein 86.00g	172%

Vitamin D 0IU	0%
Calcium 518mg	40%
Iron 29mg	162%
Potassium 5332mg	113%

*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: 21.5%

Protein: 16.5%

Carbs: 62.0%