40+ Delicious Sunday Paleo Japanese Recipes to Delight Your Taste

Sundays are a special time for both relaxation and indulgence—a day when you can take a break from your weekly routine and treat yourself and your loved ones to something exceptional.

When it comes to meal planning, finding recipes that align with your dietary choices while still delivering exciting and satisfying flavors can be a challenge.

Enter Paleo Japanese recipes: dishes that blend the nutritional benefits of the Paleo diet with the bold and varied flavors of traditional Japanese cuisine.

Whether you’re looking to enjoy a hearty main course, light and refreshing salads, or wholesome side dishes, this collection of 40+ Sunday Paleo Japanese recipes will inspire your next culinary adventure.

These recipes are crafted to be gluten-free, refined-sugar-free, and loaded with nutrient-dense ingredients, ensuring that you can enjoy a delicious, health-conscious meal that doesn’t compromise on taste.

Explore the wide range of recipes from succulent main courses featuring marinated fish and tender meats to fresh, crunchy salads and hearty vegetable stir-fries.

Each dish is designed to showcase the versatility of Paleo ingredients while embracing the delicious simplicity and elegance that Japanese food is known for.

40+ Delicious Sunday Paleo Japanese Recipes to Delight Your Taste

With these 40+ Sunday Paleo Japanese recipes at your fingertips, you’ll have a treasure trove of flavorful, wholesome meal options ready for your weekend.

The perfect blend of taste, nutrition, and creativity, these dishes can turn any Sunday into a delightful experience.

Whether you’re cooking for yourself or entertaining guests, these recipes will not only meet your dietary preferences but will also impress with their authentic and satisfying flavors.

Take a step into the world of Paleo Japanese cooking and make your next Sunday meal one to remember.

Paleo Chicken Teriyaki

A classic Japanese dish turned paleo-friendly by using clean, natural ingredients without the processed sugars and soy found in traditional recipes. This Paleo Chicken Teriyaki is tender, flavorful, and infused with a perfect balance of sweetness and umami. Ideal for a Sunday meal, it pairs beautifully with a side of steamed vegetables or cauliflower rice.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp coconut aminos (substitute for soy sauce)
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp olive oil for cooking
• 1 tsp arrowroot starch (optional, for thickening)
• Sesame seeds and chopped green onions for garnish

Instructions:

1. In a bowl, mix the coconut aminos, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic. Stir until the honey is dissolved to make the teriyaki sauce.
2. Heat olive oil in a large pan over medium-high heat. Add the chicken strips and sauté until golden brown on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Pour the prepared teriyaki sauce into the pan, stirring to deglaze the pan and bring it to a gentle simmer. If a thicker sauce is desired, mix the arrowroot starch with a little water and slowly add to the sauce, stirring constantly until thickened.
4. Return the cooked chicken to the pan, tossing it in the sauce until evenly coated.
5. Serve over steamed cauliflower rice or alongside sautéed vegetables. Garnish with sesame seeds and chopped green onions.

This Paleo Chicken Teriyaki brings the authentic taste of Japanese cuisine to your Sunday table without any compromise on health. The combination of sweet and tangy flavors makes it a family favorite, while the use of coconut aminos ensures that it adheres to a paleo diet. It’s simple to prepare, yet so satisfying that it will become a regular feature in your weekend rotation.

Paleo Miso Soup with Seaweed and Tofu

A comforting, warm bowl of miso soup is perfect for any Sunday brunch. This paleo-friendly version swaps out traditional miso paste, which may contain soy, for a simple homemade broth that highlights the earthy flavors of seaweed and the subtle richness of paleo-friendly ingredients.

Ingredients:

• 4 cups homemade bone broth or vegetable broth
• 1 tbsp coconut aminos
• 2 tbsp grated fresh ginger
• 1/2 cup sliced shiitake mushrooms
• 1 cup chopped kale or spinach
• 1/2 cup diced firm tofu (optional for a more substantial meal)
• 1 tbsp apple cider vinegar
• 1 sheet of nori, cut into small strips
• 1 tbsp sesame oil
• Salt to taste
• Green onions for garnish

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the grated ginger and sauté for 1-2 minutes until aromatic.
2. Pour in the bone or vegetable broth and bring it to a gentle simmer. Add the coconut aminos and apple cider vinegar for added depth of flavor.
3. Add the shiitake mushrooms and let them cook for about 3-4 minutes. Then, add the chopped kale or spinach and tofu (if using). Allow the soup to simmer for another 2 minutes to blend the flavors.
4. Add the nori strips and stir gently to incorporate.
5. Season with salt to taste and garnish with green onions before serving.

This Paleo Miso Soup with Seaweed and Tofu is a nutritious, satisfying dish that captures the essence of traditional Japanese flavors while remaining paleo-compliant. The simplicity of the broth combined with nutrient-rich greens and the umami of mushrooms and seaweed makes this soup not only delicious but also perfect for boosting energy and promoting wellness on a Sunday. The addition of tofu is optional but provides a lovely texture and added protein.

Paleo Sushi Bowls

For sushi lovers looking for a paleo twist, sushi bowls are a perfect alternative. These bowls are packed with fresh, high-quality ingredients, allowing you to enjoy the flavors of Japanese cuisine without the rice. It’s an easy-to-prepare dish ideal for a weekend meal, with customization options for varied flavors and textures.

Ingredients:

• 2 cups cauliflower rice, lightly seasoned with a splash of rice vinegar and a pinch of salt
• 1/2 lb sashimi-grade salmon or tuna, sliced into thin pieces
• 1 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/2 cup shredded carrots
• 1/2 cup edamame (optional)
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• Pickled ginger (optional)
• Seaweed salad for garnish
• Wasabi (optional)

Instructions:

1. Prepare the cauliflower rice by lightly seasoning it with rice vinegar and salt. Set aside.
2. In a bowl, arrange a portion of seasoned cauliflower rice as the base.
3. Lay the sliced sashimi-grade fish, avocado, cucumber, and carrots over the rice in an aesthetically pleasing manner.
4. Add the edamame, if using, and a small dollop of seaweed salad on the side.
5. Drizzle coconut aminos and sesame oil over the top. Add a side of pickled ginger and wasabi, if desired.
6. Serve immediately and enjoy the fresh, vibrant flavors.

Paleo Sushi Bowls bring the flavors of sushi into a bowl, replacing traditional rice with cauliflower rice for a healthier twist. This dish offers endless customization possibilities with your choice of fresh toppings and protein sources. Whether enjoyed as a quick, nourishing lunch or a relaxing Sunday dinner, these bowls will satisfy your cravings and provide a nutrient-dense, delicious meal.

Paleo Teriyaki Salmon

This Paleo Teriyaki Salmon recipe is a simple, nutritious, and flavorful dish that fits perfectly into a Sunday dinner plan. Using fresh, high-quality salmon and a homemade, paleo-approved teriyaki sauce, it delivers the umami-rich taste that Japanese cuisine is known for without compromising on health.

Ingredients:

• 2 salmon fillets, skin-on
• 2 tbsp coconut aminos
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar or apple cider vinegar
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp olive oil or avocado oil
• 1 tbsp sesame seeds for garnish
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
2. Mix the coconut aminos, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger in a bowl to create the teriyaki sauce.
3. Place the salmon fillets on the baking sheet and brush both sides with the teriyaki sauce.
4. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
5. Drizzle any remaining teriyaki sauce over the salmon after cooking and sprinkle sesame seeds on top. Garnish with fresh cilantro if desired.
6. Serve alongside steamed broccoli or a fresh green salad.

This Paleo Teriyaki Salmon is the perfect way to enjoy the traditional flavors of Japanese teriyaki with a healthy, paleo-friendly twist. The combination of sweet and savory flavors enhances the natural richness of the salmon, making it a satisfying main course for any Sunday. It’s simple to prepare and pairs well with a variety of fresh, steamed, or sautéed vegetables for a complete meal.

Paleo Japanese Cucumber Salad

A refreshing and light side dish that adds a crisp and tangy flavor to your Sunday meal, this Paleo Japanese Cucumber Salad is inspired by the traditional Japanese sunomono but adapted to fit a paleo diet. It’s perfect for pairing with grilled meats or fish.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/4 cup rice vinegar or apple cider vinegar
• 1 tbsp coconut aminos
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tbsp sesame seeds, lightly toasted
• 2 green onions, chopped
• Sea salt to taste

Instructions:

1. Place the sliced cucumbers in a bowl and sprinkle lightly with sea salt. Let them sit for about 10 minutes to draw out excess water, then pat them dry with a paper towel.
2. In a small bowl, mix the rice vinegar, coconut aminos, honey (or maple syrup), sesame oil, and grated ginger to create the dressing.
3. Add the cucumber slices to a large mixing bowl and pour the dressing over them. Toss well to coat.
4. Sprinkle with sesame seeds and chopped green onions before serving.
5. Chill in the refrigerator for at least 15 minutes to let the flavors meld.

This Paleo Japanese Cucumber Salad is an ideal side dish for your Sunday spread, offering a delightful mix of tangy and slightly sweet flavors. The refreshing crunch of cucumber paired with the umami of the dressing and the nutty sesame seeds creates a balanced, palate-cleansing dish that complements a variety of main courses, especially grilled or baked fish.

Paleo Beef Yakitori Skewers

These Paleo Beef Yakitori Skewers are perfect for a Sunday gathering or casual meal. Packed with flavor and easy to make, they’re a great way to enjoy the taste of Japanese street food while maintaining paleo standards.

Ingredients:

• 1 lb flank steak or sirloin, cut into bite-sized cubes
• 2 tbsp coconut aminos
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar or apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil
• Bamboo skewers, soaked in water for 30 minutes
• Green onions, cut into 1-inch pieces (optional for skewers)
• Sesame seeds for garnish

Instructions:

1. In a bowl, whisk together the coconut aminos, honey (or maple syrup), rice vinegar, minced garlic, grated ginger, and sesame oil to create the marinade.
2. Add the beef cubes to the marinade and let them marinate in the refrigerator for 30-60 minutes.
3. Preheat the grill or a grill pan over medium-high heat. Thread the marinated beef and green onions onto the bamboo skewers.
4. Grill the skewers for 2-3 minutes per side or until the beef is cooked to your desired doneness.
5. Remove from the grill and sprinkle with sesame seeds before serving.

Paleo Beef Yakitori Skewers are a perfect Sunday meal for those looking for a hearty, protein-rich dish with a touch of Japanese flair. The combination of the sweet and savory marinade enhances the natural flavors of the beef, making each bite tender and flavorful. These skewers are versatile and can be paired with a side of steamed vegetables or a crisp salad for a complete meal.

Paleo Japanese Beef and Vegetable Stir-Fry

This Paleo Japanese Beef and Vegetable Stir-Fry is a quick and delicious way to enjoy a healthy Sunday meal with the bold flavors of Japanese cuisine. Packed with nutrient-rich vegetables and tender beef, it’s an easy-to-make dish that comes together in just a few minutes.

Ingredients:

• 1 lb thinly sliced flank steak or sirloin
• 2 tbsp coconut aminos
• 1 tbsp honey or maple syrup
• 2 tbsp rice vinegar or apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp avocado oil or sesame oil
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 zucchini, thinly sliced
• 1 cup broccoli florets
• Green onions for garnish
• Sesame seeds for garnish (optional)

Instructions:

1. In a bowl, mix the coconut aminos, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger to create the stir-fry sauce.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 2-3 minutes until browned and cooked to your desired doneness. Remove the beef from the pan and set aside.
3. Add the bell pepper, carrot, zucchini, and broccoli to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Return the beef to the pan and pour the stir-fry sauce over the top. Stir everything together and cook for another 1-2 minutes to coat the beef and vegetables evenly.
5. Serve hot, garnished with green onions and sesame seeds if desired.

This Paleo Japanese Beef and Vegetable Stir-Fry is perfect for a Sunday dinner that’s both satisfying and nourishing. The combination of lean beef and colorful vegetables creates a well-balanced meal with a medley of flavors. The simple, savory sauce ties everything together, making it a dish that will appeal to everyone at the table. This recipe is quick enough for a weekday but flavorful enough for a special weekend meal.

Paleo Japanese Sweet Potato and Chicken Stew

A hearty, comforting dish, this Paleo Japanese Sweet Potato and Chicken Stew is perfect for a cozy Sunday meal. The natural sweetness of the sweet potatoes pairs beautifully with the savory flavors of the chicken and the warming spices in the broth. It’s nourishing, satisfying, and full of umami.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and cut into chunks
• 1 tbsp coconut aminos
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 4 cups chicken broth (or bone broth)
• 2 tbsp avocado oil
• 1 cup chopped kale or spinach
• 1 tsp sesame oil
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Heat the avocado oil in a large pot over medium-high heat. Add the chicken pieces and sauté until lightly browned, about 3-4 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the garlic, ginger, and sweet potato chunks. Sauté for 2 minutes, then pour in the chicken broth, coconut aminos, honey (or maple syrup), and rice vinegar.
3. Bring the stew to a boil, then reduce the heat and let it simmer for 15-20 minutes until the sweet potatoes are tender.
4. Add the cooked chicken back into the pot and stir in the kale or spinach. Simmer for another 2-3 minutes until the greens are wilted.
5. Drizzle the sesame oil over the stew and season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions.

The Paleo Japanese Sweet Potato and Chicken Stew is a rich, soul-warming dish that will keep you cozy throughout the day. The blend of sweet and savory flavors, along with the hearty texture of the chicken and sweet potatoes, makes this stew an ideal choice for a Sunday meal. The addition of leafy greens adds a pop of color and extra nutrients, making this dish not only delicious but balanced as well.

Paleo Japanese Cauliflower Fried Rice

This Paleo Japanese Cauliflower Fried Rice is a delicious and healthy twist on the classic fried rice dish. Packed with colorful vegetables and high-quality protein, this dish is light yet filling. It’s perfect for a Sunday lunch or a lighter dinner option that satisfies without weighing you down.

Ingredients:

• 1 head of cauliflower, riced (or 2 cups pre-packaged cauliflower rice)
• 2 eggs, lightly beaten
• 1/2 cup diced chicken breast or shrimp (optional)
• 1 cup frozen peas and carrots mix
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1/2 cup green onions, sliced
• Sea salt and black pepper to taste
• Sesame seeds for garnish

Instructions:

1. Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the diced chicken or shrimp (if using) and cook for 3-4 minutes until fully cooked. Remove from the pan and set aside.
3. Add the remaining sesame oil to the pan and pour in the cauliflower rice. Stir-fry for 3-4 minutes until it starts to soften.
4. Push the cauliflower rice to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked and mix with the rice.
5. Add the frozen peas and carrots, cooked chicken or shrimp, and coconut aminos. Stir-fry for 2-3 more minutes until everything is evenly combined and heated through.
6. Season with sea salt and black pepper to taste and garnish with green onions and sesame seeds before serving.

This Paleo Japanese Cauliflower Fried Rice is an excellent alternative for those looking to enjoy the flavors of traditional fried rice while sticking to paleo guidelines. The blend of vegetables, protein, and the umami-rich coconut aminos makes this dish a tasty and balanced choice for a Sunday meal. Whether you enjoy it on its own or as a side dish, it’s sure to become a staple in your paleo cooking repertoire.

Paleo Miso-Style Soup with Seaweed and Tofu

This Paleo Miso-Style Soup with Seaweed and Tofu captures the essence of traditional Japanese miso soup but is made with paleo-friendly ingredients. This light and nourishing soup is perfect for a Sunday starter or a refreshing addition to any meal.

Ingredients:

• 4 cups chicken broth or vegetable broth
• 1 tbsp coconut aminos
• 1 tbsp tahini (to create a miso-like taste)
• 1 tbsp apple cider vinegar
• 1 sheet of nori, cut into small pieces
• 1/2 cup cubed firm tofu (optional for paleo-compliance)
• 1/4 cup sliced green onions
• 1 tbsp grated ginger
• 1 clove garlic, minced
• 1/2 cup sliced shiitake mushrooms
• 1/4 cup fresh spinach or baby kale

Instructions:

1. In a medium pot, heat the chicken or vegetable broth over medium heat. Add the coconut aminos, tahini, apple cider vinegar, grated ginger, and minced garlic. Stir to combine.
2. Add the sliced shiitake mushrooms and let them simmer for 3-4 minutes until tender.
3. Add the cubed tofu (if using) and nori pieces to the pot. Simmer for an additional 2 minutes to heat through.
4. Stir in the spinach or baby kale and cook for 1 more minute until the greens are wilted.
5. Ladle the soup into bowls and garnish with sliced green onions.

This Paleo Miso-Style Soup with Seaweed and Tofu is a comforting and nutrient-rich way to start your Sunday meal. The combination of warm broth, earthy mushrooms, and delicate flavors of the nori and spinach creates a bowl that is both satisfying and revitalizing. The use of tahini instead of traditional miso paste provides a unique twist while staying true to the light and savory nature of Japanese cuisine. This soup can be enjoyed as an appetizer or as part of a main course.

Paleo Japanese Chicken Katsu (with Almond Flour Crust)

This Paleo Japanese Chicken Katsu is a healthier take on the classic breaded and fried chicken dish. With a crispy almond flour crust and a savory, tangy dipping sauce, it makes for a perfect main course for a Sunday dinner or lunch.

Ingredients:

• 2 boneless, skinless chicken breasts, pounded thin
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2 eggs, beaten
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup avocado oil for frying
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1/2 tsp grated ginger

Instructions:

1. Season the chicken breasts with sea salt and black pepper.
2. Set up a breading station with one plate of almond flour, one of coconut flour, and one with the beaten eggs.
3. Dredge each chicken breast in the coconut flour, dip it in the egg mixture, and then coat it with the almond flour.
4. Heat the avocado oil in a skillet over medium-high heat. Fry the breaded chicken for 3-4 minutes per side or until golden brown and cooked through. Remove and place on a paper towel to drain.
5. In a small saucepan, combine the coconut aminos, apple cider vinegar, honey (or maple syrup), and grated ginger. Simmer for 2-3 minutes to create the dipping sauce.
6. Slice the chicken into strips and serve with the dipping sauce on the side.

Paleo Japanese Chicken Katsu is a flavorful and satisfying dish that combines the crispy texture of the breaded chicken with the rich and tangy dipping sauce. The almond flour crust gives it a delightful crunch while keeping it paleo-friendly. This dish makes for a perfect Sunday meal that’s both comforting and nutritious, with a touch of traditional Japanese comfort food. Serve it with a side of steamed broccoli or a fresh salad for a well-rounded, delicious meal.

Paleo Japanese Sweet Potato Sushi Rolls

These Paleo Japanese Sweet Potato Sushi Rolls are a creative take on traditional sushi that’s both healthy and easy to make at home. With sweet potato, cucumber, and avocado, this dish provides a satisfying mix of flavors and textures.

Ingredients:

• 1 large sweet potato, peeled and cut into thin strips
• 1 avocado, sliced thinly
• 1 cucumber, julienned
• 1 cup cauliflower rice, seasoned with 1 tbsp rice vinegar and 1 tsp honey
• 4 sheets of nori (seaweed)
• 1 tbsp coconut aminos (for dipping)
• 1 tbsp sesame seeds
• Pickled ginger and wasabi for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the sweet potato strips on a baking sheet lined with parchment paper and roast for 15-20 minutes or until tender. Let them cool.
2. Lay a sheet of nori, shiny side down, on a bamboo sushi mat or parchment paper.
3. Spread an even layer of cauliflower rice over the nori, leaving a small border at the top edge. Sprinkle sesame seeds evenly over the rice.
4. Place the sweet potato strips, avocado slices, and cucumber strips along the center of the rice.
5. Carefully roll the nori from the bottom using the bamboo mat, applying gentle pressure to form a tight roll. Seal the edge with a bit of water.
6. Slice the roll into 6-8 pieces and serve with a small dish of coconut aminos for dipping.

Paleo Japanese Sweet Potato Sushi Rolls are a refreshing and healthful alternative to traditional sushi. The combination of roasted sweet potato, creamy avocado, and crunchy cucumber creates a satisfying texture and flavor profile that’s perfect for a Sunday lunch or light dinner. The cauliflower rice offers a low-carb base that stays true to paleo guidelines, making these rolls a delicious and creative option that can be enjoyed by anyone looking to add a unique twist to their meal plan.

Paleo Teriyaki Salmon with Steamed Broccoli

This Paleo Teriyaki Salmon with Steamed Broccoli is an easy, nourishing, and full-flavored dish that’s perfect for a Sunday dinner. With a homemade teriyaki glaze that’s free from refined sugars and gluten, this dish stays true to paleo principles while delivering a taste of classic Japanese cuisine.

Ingredients:

• 2 salmon fillets
• 1/4 cup coconut aminos
• 2 tbsp honey or maple syrup
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp apple cider vinegar
• 1 tbsp sesame oil
• Salt and black pepper to taste
• 2 cups broccoli florets
• 1 tbsp sesame seeds for garnish
• 2 green onions, sliced for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon fillets on it. Season with salt and black pepper.
2. In a small saucepan, combine the coconut aminos, honey (or maple syrup), grated ginger, minced garlic, apple cider vinegar, and sesame oil. Bring to a simmer over medium heat and let cook for 3-4 minutes until it slightly thickens.
3. Brush the teriyaki glaze over the salmon fillets and bake in the oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon bakes, steam the broccoli florets for 4-5 minutes until tender-crisp.
5. Plate the salmon with steamed broccoli on the side. Drizzle any remaining teriyaki glaze over the salmon and sprinkle with sesame seeds and sliced green onions.

This Paleo Teriyaki Salmon with Steamed Broccoli is a healthy, nutrient-packed meal that brings the flavors of Japan to your Sunday dining. The salmon, rich in omega-3 fatty acids, pairs beautifully with the savory-sweet teriyaki glaze and is complemented by the fresh crunch of broccoli. The dish is quick to make and can be served with a side of cauliflower rice or a simple salad for a complete, balanced paleo meal.

Paleo Japanese Beef and Vegetable Stir-Fry

This Paleo Japanese Beef and Vegetable Stir-Fry is a quick and colorful dish that’s perfect for a satisfying Sunday lunch or dinner. Packed with tender beef, crisp vegetables, and a hint of ginger and garlic, this dish is rich in flavor and easy to prepare.

Ingredients:

• 1 lb thinly sliced beef sirloin or flank steak
• 1 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil or avocado oil
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 1/2 cup sliced carrots
• 1/2 cup sliced mushrooms
• 1 tbsp grated ginger
• 1 clove garlic, minced
• 2 green onions, sliced
• Sea salt and black pepper to taste
• Sesame seeds for garnish

Instructions:

1. In a large skillet or wok, heat 1 tbsp of oil over medium-high heat. Add the sliced beef and cook for 2-3 minutes or until browned. Remove from the skillet and set aside.
2. Add the remaining oil to the skillet and sauté the garlic and grated ginger for 1 minute until fragrant.
3. Add the bell pepper, snap peas, carrots, and mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Return the beef to the skillet and add the coconut aminos, apple cider vinegar, and green onions. Cook for another 2 minutes, allowing the flavors to meld.
5. Season with salt and black pepper to taste and garnish with sesame seeds before serving.

This Paleo Japanese Beef and Vegetable Stir-Fry is an ideal Sunday meal that combines lean protein with nutrient-dense vegetables. The coconut aminos and apple cider vinegar add a subtle umami and tang that perfectly enhances the flavors of the dish without using soy or refined sugars. It’s quick to prepare, making it perfect for busy weekends while providing a delicious and balanced meal.

Paleo Japanese Cucumber Salad (Sunomono)

This Paleo Japanese Cucumber Salad, known as Sunomono, is a light and refreshing side dish that pairs well with main courses or can be enjoyed as a snack. It’s simple, crisp, and perfectly balanced with sweet, tangy, and umami flavors.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 tbsp sea salt
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp honey or maple syrup
• 1/2 tbsp coconut aminos
• 1 tsp sesame oil
• 1/2 tbsp sesame seeds
• 2 radishes, thinly sliced (optional)
• 1 tbsp chopped fresh cilantro (optional)

Instructions:

1. Place the thinly sliced cucumbers in a bowl and sprinkle with sea salt. Toss to coat and let sit for 10 minutes to draw out excess moisture. Pat the cucumbers dry with a paper towel.
2. In a separate bowl, whisk together the rice vinegar (or apple cider vinegar), honey (or maple syrup), coconut aminos, and sesame oil.
3. Add the cucumbers to the dressing and toss well to combine. If using radishes, add them to the mix.
4. Sprinkle sesame seeds on top and garnish with fresh cilantro if desired. Let the salad sit for 5 minutes to marinate before serving.

This Paleo Japanese Cucumber Salad (Sunomono) is an easy, light dish that’s perfect for adding a touch of freshness to your Sunday meal. The tangy and subtly sweet dressing enhances the crispness of the cucumbers, while the sesame oil and seeds provide an earthy depth. It’s a great side dish that complements grilled meats, stir-fries, or can simply be enjoyed on its own for a refreshing snack.

Note: More recipes​ are coming soon!