This colorful vegetable jambalaya is a perfect example of how to get the most flavor out of plant-based foods. 

This recipe can work with any vegetables you have in the fridge. kick up the heat by adding different peppers and cayenne seasoning. This hearty dish is the perfect meal prep for your weekly lunch or dinner.

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield6
  • Energy200 cal
  • Cuisine
    • Creole
  • Course
    • Main Course
  • Suitable for Diet
    • Vegan
    • Vegetarian
    • Reboot Program
    • Weight Loss Program
    • Lifestyle Program


  • 1/4 cup extra-virgin olive oil
  • 1 medium sweet onion sliced
  • 2 stalks celery cut into 1/2-inch slices
  • 2 medium carrots cut into 1/2-inch slices
  • 1 medium red bell pepper sliced
  • 3 to 4 cloves garlic minced
  • 1 teaspoon hot smoked paprika
  • 1/8 teaspoon ground cayenne pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme leaves
  • 2 bay leaves
  • Kosher salt
  • freshly ground black pepper
  • 15- ounce can diced fire-roasted tomatoes
  • 1 1/4 cups cauliflower rice
  • 2 1/2 cups vegetable broth
  • 2 medium potatoes, diced
  • 8- ounces frozen cut okra
  • hot pepper sauce
  • handful chopped celery leaves or fresh parsley

Heat the olive oil  skillet over medium-high heat. Add the onion, celery, potatoes and carrots. Cook, stirring frequently, for about 6 minutes or until the onions become a bit soft. Add the red pepper and continue to cook for about 3 minutes. Add the garlic, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper. Stir to coat and add the tomatoes. Cook for 2 minutes. Add the rice. Stir to coat. Add the vegetable broth and stir.


Cover the pot, increase the heat a bit and bring to a boil. Immediately reduce the heat to a simmer. Add  the cauliflower rice & cover for 10 minutes. Add the okra just over the top of the rice and cover. Cook for an additional 10 to 15 minutes or until the okra is tender and the rice is cooked. Remove from the heat, keeping the pot covered and allow it to sit for 5 minutes before serving.


Stir and fluff the rice with a large fork. Top with your favorite hot sauce and a handful of chopped celery leaves or parsley.

Tips and Tricks:

  • Bump up your spices by adding a bit more than maybe you usually would and use a variety of spices
  • Use a variety of herbs like thyme, bay leaf and sage
  • Amount per serving
  • Calories200
  • % Daily Value*
  • Total Fat10 g12.82%
  • Saturated Fat1.5 g7.5%
  • Sodium600 mg26.09%
  • Total Carbohydrate27 g9.82%
  • Dietary Fiber5 g17.86%
  • Total Sugars7 g
  • Protein5 g10%
  • Calcium96 mg7.38%
  • Iron2 mg11.11%
  • Potassium714 mg15.19%

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