50+ Delicious Sunday Paleo Side Dish Recipes to Elevate Your Meal

Sundays are often a time for gathering with family, enjoying hearty meals, and taking a break from the week’s hustle.

Whether you’re preparing a full Sunday feast or just looking to complement a main dish, side dishes play a crucial role in creating a well-rounded meal.

If you follow a paleo lifestyle, finding the perfect sides that align with your dietary preferences can sometimes be challenging.

But worry not – we’ve curated an incredible list of 50+ Sunday paleo side dish recipes to make your meal planning a breeze.

From vibrant salads and roasted vegetables to creative grain-free options, these recipes are designed to satisfy your palate and complement any main course, all while staying true to paleo principles.

They feature nutrient-rich, whole ingredients that will not only enhance your main dishes but also add variety and flavor to your table.

Whether you’re looking for something light and refreshing or hearty and comforting, this collection has something for everyone.

Let’s dive in and explore these mouthwatering side dishes perfect for your next Sunday gathering!

50+ Delicious Sunday Paleo Side Dish Recipes to Elevate Your Meal

With 50+ paleo side dish recipes at your fingertips, your Sunday meals will never be the same.

These dishes are versatile, flavorful, and designed to pair seamlessly with your main courses, making your dining experience both satisfying and nourishing.

Embracing a paleo lifestyle doesn’t mean sacrificing variety or flavor – it means choosing dishes that are wholesome, vibrant, and full of natural goodness.

So, the next time you’re planning your Sunday meal, choose one or a few of these recipes and create a dining experience that is healthy, delicious, and full of joy.

Let your Sundays be filled with the comfort of home-cooked meals that cater to your lifestyle, and enjoy the compliments from friends and family who will undoubtedly be impressed by your culinary spread.

Garlic Herb Cauliflower Rice

This garlic herb cauliflower rice is a versatile side dish that pairs well with various main courses, providing a satisfying, low-carb alternative to traditional rice. It’s packed with flavor and takes only a few minutes to prepare. Perfect for a paleo diet, this dish is as nutritious as it is delicious.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil or avocado oil
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh parsley, chopped
• Salt and pepper to taste
• Optional: lemon wedges for serving

Instructions:

1. Place the cauliflower florets in a food processor and pulse until the texture resembles rice grains.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the cauliflower rice to the skillet and sauté for 5-7 minutes, stirring frequently, until the rice is tender but still slightly firm.
4. Stir in the thyme and parsley, and season with salt and pepper to taste.
5. Serve warm, with a squeeze of lemon if desired, as a perfect complement to grilled meats or seafood.

This simple yet flavorful side dish is a great way to introduce more vegetables into your meal while enjoying the familiar texture of rice. The herbs and garlic infuse the cauliflower with a rich, aromatic taste that is sure to please both paleo and non-paleo eaters alike.

Sweet Potato and Kale Hash

This sweet potato and kale hash is an excellent side dish full of hearty flavors and nutritional benefits. It’s perfect for those looking to enjoy a satisfying, filling dish that complements a range of main courses.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil or coconut oil
• 1 red bell pepper, diced
• 1 small onion, chopped
• 3 cups kale, stems removed and chopped
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for about 8-10 minutes, or until they begin to soften.
2. Add the bell pepper and onion to the skillet, and cook for another 3-4 minutes until the vegetables are tender.
3. Stir in the kale and continue to cook for another 2-3 minutes until wilted.
4. Sprinkle in the paprika, cumin, salt, and pepper, and mix well.
5. Serve hot as a vibrant, nutritious side that adds a touch of sweetness and earthiness to your Sunday meal.

This sweet potato and kale hash is not only paleo-friendly but also brimming with vitamins and antioxidants. The slightly sweet and spicy flavors make it a standout side dish that balances any main course beautifully. It’s filling enough to keep you satisfied and pairs wonderfully with grilled meats or fish.

Balsamic Glazed Brussels Sprouts and Mushrooms

A delicious combination of Brussels sprouts and mushrooms, this side dish is drizzled with a tangy balsamic glaze that elevates the earthy flavors. It’s a simple yet elegant addition to any Sunday dinner table.

Ingredients:

• 1 lb Brussels sprouts, halved
• 8 oz mushrooms, sliced
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey (optional, for a touch of sweetness)
• Salt and black pepper to taste
• Fresh thyme leaves for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the halved Brussels sprouts and sliced mushrooms with olive oil, salt, and black pepper until evenly coated.
3. Spread the vegetables out on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, stirring halfway through, until golden brown and tender.
4. While the vegetables roast, in a small saucepan over medium-low heat, combine the balsamic vinegar and honey (if using). Simmer for 3-4 minutes, stirring frequently, until the glaze thickens slightly.
5. Once the vegetables are ready, drizzle the balsamic glaze over them and toss to coat evenly. Sprinkle with fresh thyme leaves before serving.

The balsamic glaze brings a perfect balance of acidity and sweetness, enhancing the natural flavors of the Brussels sprouts and mushrooms. This dish is both nutritious and full of rich, savory flavors, making it a show-stopping side that pairs well with a variety of proteins.

Lemon Garlic Asparagus

Lemon garlic asparagus is a simple yet flavorful side dish that brightens up any meal. It’s quick to make, packed with vitamins, and adds a fresh, citrusy flavor to your Sunday spread. This dish is light but satisfying, perfect for anyone following a paleo diet.

Ingredients:

• 1 lb asparagus, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt and pepper to taste
• Optional: grated lemon zest for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, toss the trimmed asparagus with olive oil, minced garlic, lemon zest, salt, and pepper until evenly coated.
3. Spread the asparagus out on a baking sheet lined with parchment paper.
4. Roast in the oven for 12-15 minutes, or until the asparagus is tender and slightly crispy at the edges.
5. Remove from the oven, squeeze fresh lemon juice over the asparagus, and garnish with additional lemon zest if desired.

The combination of garlic and lemon provides a bright and aromatic taste that makes this side dish a refreshing complement to heavier main courses. This simple recipe is perfect for adding a pop of color and flavor to your meal while sticking to a paleo-friendly diet.

Spicy Roasted Carrots with Thyme

These spicy roasted carrots bring a touch of warmth and heat to your plate with their subtle blend of spices. Enhanced with thyme, this side dish is both earthy and full of flavor, making it an excellent addition to your Sunday meal.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrot sticks with olive oil, smoked paprika, cayenne pepper, fresh thyme, salt, and black pepper until evenly coated.
3. Spread the seasoned carrots out on a baking sheet in a single layer.
4. Roast in the oven for 20-25 minutes, stirring once or twice, until the carrots are tender and slightly caramelized.
5. Serve hot, garnished with additional fresh thyme if desired.

The combination of smoked paprika and cayenne adds a delightful kick to the natural sweetness of the carrots. This dish is a beautiful, colorful addition to your Sunday spread, pairing well with roasted meats, fish, or even a hearty salad. The thyme provides an aromatic touch that balances the spice and enhances the overall flavor profile.

Zucchini and Tomato Sauté

Zucchini and tomato sauté is a classic and quick side dish that bursts with the flavors of summer. This paleo-friendly recipe uses minimal ingredients to create a vibrant dish that pairs perfectly with any protein or as part of a lighter Sunday meal.

Ingredients:

• 2 medium zucchini, sliced into half-moons
• 2 large tomatoes, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the zucchini slices and cook for 4-5 minutes, stirring occasionally, until they begin to soften.
3. Add the diced tomatoes and oregano to the skillet, and cook for an additional 2-3 minutes until the zucchini is tender and the tomatoes are slightly broken down.
4. Season with salt and black pepper to taste and remove from heat.
5. Serve warm, garnished with fresh basil leaves.

This zucchini and tomato sauté is a flavorful and refreshing side dish that complements grilled or roasted proteins beautifully. The tomatoes provide a burst of juiciness while the zucchini adds a tender texture, creating a balance that’s perfect for a light and satisfying paleo side. Fresh basil adds a final touch of herbal brightness, making this dish a summer favorite that can be enjoyed year-round.

Herb Roasted Broccoli and Garlic

Herb roasted broccoli and garlic is a simple, nutrient-dense side dish that pairs beautifully with any main course. This dish offers a crispy texture with a savory blend of flavors, making it a perfect addition to your Sunday dinner table.

Ingredients:

• 1 lb broccoli florets
• 3 tablespoons olive oil
• 4 cloves garlic, sliced thinly
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh lemon juice for serving

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the broccoli florets and sliced garlic with olive oil, oregano, red pepper flakes (if using), salt, and black pepper until well-coated.
3. Spread the mixture out on a baking sheet in an even layer.
4. Roast in the oven for 15-20 minutes, stirring halfway through, until the broccoli is golden brown and crispy on the edges.
5. Remove from the oven and drizzle with a touch of fresh lemon juice before serving.

The combination of garlic and herbs adds depth to the natural bitterness of the broccoli, while the roasted garlic imparts a sweet, mellow flavor. This dish is easy to prepare and brings a touch of elegance to any meal, pairing well with grilled fish, roasted chicken, or steak.

Crispy Sweet Potato Fries with Rosemary

These crispy sweet potato fries, infused with rosemary and a hint of sea salt, make a delightful side dish that is both comforting and paleo-friendly. The rosemary adds an earthy flavor, enhancing the natural sweetness of the potatoes.

Ingredients:

• 2 large sweet potatoes, peeled and cut into thin fries
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon garlic powder
• Salt to taste
• Fresh rosemary for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the sweet potato fries with olive oil, crushed rosemary, garlic powder, and salt until evenly coated.
3. Spread the fries out in a single layer on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, flipping halfway through, until the fries are golden and crispy.
5. Serve immediately, garnished with fresh rosemary if desired.

These crispy sweet potato fries are a perfect blend of sweet and savory flavors, making them a great alternative to traditional potato fries. The hint of rosemary adds a fragrant touch, elevating the dish to a sophisticated side that pairs well with burgers, grilled chicken, or even a simple salad.

Sautéed Spinach with Pine Nuts and Lemon

Sautéed spinach with pine nuts and lemon is a quick and easy paleo side dish that adds a nutrient-rich, flavorful touch to any meal. The combination of earthy spinach, the crunch of pine nuts, and the tangy brightness of lemon makes this dish both balanced and satisfying.

Ingredients:

• 4 cups fresh spinach, washed and trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the spinach to the skillet and cook for 2-3 minutes, stirring constantly, until the spinach is wilted and tender.
3. Stir in the toasted pine nuts and lemon juice, then season with salt and black pepper to taste.
4. Serve warm as a side dish that adds a touch of elegance to your plate.

This sautéed spinach with pine nuts and lemon is simple, quick, and packed with nutrients. The pine nuts provide a satisfying crunch while the lemon adds a refreshing zing that brightens the flavors. Perfect for pairing with any grilled or roasted main course, this dish is a go-to for adding a touch of sophistication to your Sunday meal.

Garlic and Herb Cauliflower Rice

Garlic and herb cauliflower rice is a healthy, low-carb alternative that’s packed with flavor. With its subtle garlic undertones and fresh herbs, it makes a perfect paleo side dish that complements a variety of main courses. This dish is not only easy to make but is also gluten-free and rich in nutrients.

Ingredients:

• 1 medium head of cauliflower, riced (or use pre-packaged cauliflower rice)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
2. Add the riced cauliflower to the skillet and sauté for 5-7 minutes, stirring frequently, until the cauliflower is tender and lightly golden.
3. Stir in the chopped parsley and dried thyme, and season with salt and black pepper to taste.
4. Serve with a wedge of lemon for a touch of brightness.

The garlic and herbs infuse the cauliflower rice with a savory and aromatic flavor, making it a satisfying side that can stand alone or enhance dishes like grilled chicken, shrimp, or a hearty paleo stew. This dish is a versatile, nutrient-dense alternative to traditional rice and is sure to be a hit at your Sunday meal.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts with balsamic glaze are a deliciously sweet and tangy side dish that brings out the natural flavor of this hearty vegetable. The caramelized edges and the glaze create a satisfying balance of flavors, making it an ideal addition to any Sunday feast.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Salt and black pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (optional, for a touch of sweetness)
• 1/4 teaspoon red pepper flakes (optional, for a hint of spice)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
3. Spread the Brussels sprouts out on the baking sheet in a single layer, cut side down.
4. Roast for 20-25 minutes, or until the sprouts are golden brown and crispy on the edges.
5. Meanwhile, in a small saucepan over medium heat, combine the balsamic vinegar and honey (if using). Simmer for 3-4 minutes until the glaze thickens.
6. Drizzle the balsamic glaze over the roasted Brussels sprouts and sprinkle with red pepper flakes if desired. Serve warm.

The caramelization that occurs during roasting brings out the natural sweetness of the Brussels sprouts, which pairs beautifully with the tangy balsamic glaze. This dish provides a rich and sophisticated flavor profile that pairs perfectly with roasted meats, fish, or even as a standalone light side for a vegetarian meal.

Avocado and Tomato Salad with Cilantro Lime Dressing

Avocado and tomato salad with cilantro lime dressing is a refreshing and nutrient-packed side dish that’s perfect for adding a touch of freshness to your Sunday meal. The creamy avocado, juicy tomatoes, and zesty dressing create a harmonious blend of flavors and textures that brighten up any plate.

Ingredients:

• 2 ripe avocados, diced
• 2 large tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. In a large bowl, gently combine the diced avocado, chopped tomatoes, and red onion.
2. In a small bowl, whisk together the fresh lime juice, olive oil, chopped cilantro, salt, and black pepper.
3. Pour the cilantro lime dressing over the avocado and tomato mixture and gently toss until well combined.
4. Serve immediately as a refreshing side dish.

This avocado and tomato salad is the perfect balance of creamy and tangy, enhanced by the bright flavor of lime and the freshness of cilantro. It pairs well with grilled chicken, fish, or steak and can also be served as a side to a warm soup or stew. This dish is easy to make, full of healthy fats, vitamins, and antioxidants, making it an ideal paleo side for your Sunday table.

Lemon Garlic Green Beans

Lemon garlic green beans are a simple, yet vibrant side dish that offers a delicious blend of citrusy and savory flavors. Perfect for pairing with any main course, this dish is light, refreshing, and easy to prepare, making it a staple for your Sunday meal.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• Salt and black pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Bring a pot of salted water to a boil and blanch the green beans for 3-4 minutes, or until bright green and tender-crisp. Drain and transfer to an ice bath to stop the cooking process. Drain again and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
3. Add the blanched green beans to the skillet and sauté for 2-3 minutes, tossing to coat with the garlic oil.
4. Stir in the lemon zest and fresh lemon juice, and season with salt and black pepper to taste.
5. Serve warm with extra lemon wedges if desired.

The combination of lemon and garlic enhances the natural crispness of the green beans, making this dish both light and satisfying. It’s the perfect accompaniment to roasted chicken, fish, or a hearty steak, adding a fresh touch that balances richer main courses.

Spaghetti Squash with Pesto and Cherry Tomatoes

Spaghetti squash with pesto and cherry tomatoes is a delicious, paleo-friendly side dish that adds a satisfying twist to your Sunday menu. The tender strands of squash mimic traditional pasta but are lighter and full of flavor, complemented by the herby pesto and sweet, juicy tomatoes.

Ingredients:

• 1 medium spaghetti squash
• 1/4 cup pesto (homemade or store-bought)
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and black pepper. Place cut side down on a baking sheet lined with parchment paper.
2. Roast in the oven for 30-35 minutes, or until the squash is tender and the strands can be easily scraped out with a fork.
3. While the squash is roasting, heat a small amount of olive oil in a pan over medium heat. Add the halved cherry tomatoes and sauté for 2-3 minutes until they start to soften. Set aside.
4. Once the squash is cooked, use a fork to scrape out the strands and place them in a large bowl. Add the pesto and gently toss until the squash is evenly coated.
5. Stir in the sautéed cherry tomatoes and season with additional salt and black pepper if needed.
6. Serve warm, garnished with fresh basil leaves if desired.

This spaghetti squash dish is packed with the flavors of fresh basil, garlic, and cherry tomatoes. The pesto adds a rich, herby depth that perfectly complements the squash’s mild flavor. It’s an ideal side for a Sunday brunch or paired with grilled protein for a wholesome meal.

Baked Zucchini and Squash Casserole

Baked zucchini and squash casserole is a hearty, paleo-friendly side dish that offers a comforting combination of tender vegetables, garlic, and herbs, all baked to perfection. It’s an easy way to make use of seasonal produce and is sure to impress at any gathering.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 medium yellow squashes, sliced into rounds
• 1/2 cup almond flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with a little olive oil.
2. In a large mixing bowl, combine the sliced zucchini and yellow squash with olive oil, garlic powder, dried thyme, paprika, salt, and black pepper. Mix until the vegetables are evenly coated.
3. Transfer the vegetable mixture to the prepared baking dish and spread it out evenly.
4. Sprinkle the almond flour over the top to create a light crust.
5. Bake in the oven for 25-30 minutes or until the vegetables are tender and the top is lightly golden.
6. Remove from the oven and sprinkle with fresh parsley before serving.

This baked zucchini and squash casserole is perfect for adding a touch of comfort and flavor to your Sunday meal. The almond flour creates a delicate crust that contrasts beautifully with the tender vegetables, while the garlic and herbs infuse the dish with aromatic flavor. It pairs well with grilled meats or as a standalone side for a lighter meal.

Note: More recipes​ are coming soon!