50+ Quick & Tasty Easter Paleo Vegetable Recipes for This Season

Easter is the perfect time to celebrate the season of renewal, and what better way to honor it than with a fresh, vibrant spread of vegetable-based dishes?

If you’re looking to offer your guests a healthy, flavorful selection of sides, salads, and mains that fit a Paleo diet, you’re in the right place.

The beauty of Paleo cooking is that it focuses on whole, unprocessed foods, using fresh vegetables as the star of the show.

Whether you’re preparing a feast for a large family gathering or just want to create a light and nutritious Easter meal, these 50+ Easter Paleo vegetable recipes are sure to impress.

From roasted root vegetables to refreshing salads, creamy soups, and grilled sides, each recipe is not only delicious but also packed with nutrients.

With minimal ingredients and simple preparation methods, you can easily create a beautiful Easter table filled with dishes that everyone will love.

Plus, these recipes are naturally gluten-free, grain-free, and dairy-free, making them suitable for a variety of dietary needs.

So, let’s dive in and discover a bounty of colorful, tasty vegetable dishes perfect for your Easter celebration.

50+ Quick & Tasty Easter Paleo Vegetable Recipes for This Season

This Easter, take the opportunity to indulge in the beauty of fresh, seasonal vegetables while staying true to your Paleo lifestyle.

These 50+ Easter Paleo vegetable recipes are designed to be both nutritious and mouth-watering, offering a range of textures and flavors that will elevate your holiday meal.

Whether you’re looking for a hearty main dish, a vibrant salad, or a savory side, there’s something here for every taste.

Plus, with simple ingredients and easy-to-follow instructions, these dishes make it simple to prepare a wholesome meal that everyone will enjoy.

By incorporating these vegetable-based recipes into your Easter menu, you’ll not only be serving up a feast of vibrant colors and flavors, but you’ll also be nourishing your body with the best that nature has to offer.

So, gather your ingredients, get cooking, and enjoy a delicious, healthful Easter meal with your loved ones!

Roasted Garlic and Herb Carrots

These Roasted Garlic and Herb Carrots are a simple, yet flavorful dish, perfect for a Paleo Easter meal. The carrots are roasted to perfection with aromatic garlic and fresh herbs, providing a savory, naturally sweet taste that complements any holiday table. It’s a great way to add color and nutrition to your spread without compromising on flavor.

• 1 lb carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 teaspoon lemon zest (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrot sticks with olive oil, garlic, rosemary, thyme, salt, and pepper until they are well-coated.
3. Spread the carrots in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes, or until the carrots are tender and golden brown at the edges, stirring halfway through for even roasting.
5. Remove from the oven and sprinkle with lemon zest if using for a touch of brightness.
6. Serve warm as a side dish with your Easter feast.

These Roasted Garlic and Herb Carrots are not only a stunning addition to your table, but they are also an easy-to-make, wholesome dish that fits perfectly into a Paleo diet. The balance of garlic and fresh herbs enhances the natural sweetness of the carrots, making them a hit with everyone, whether they follow Paleo or not. The bright lemon zest adds a fresh, citrusy note, elevating the dish even more. This simple, nutritious side will surely become a staple for your Easter celebrations!

Paleo Cauliflower “Potato” Salad

This Paleo Cauliflower “Potato” Salad is a fantastic, low-carb alternative to the traditional potato salad. Cauliflower is used as the base, providing a similar texture to potatoes while keeping the dish light and healthy. Combined with creamy avocado, crunchy vegetables, and a zesty dressing, this salad is a perfect side dish for an Easter meal that adheres to Paleo principles.

• 1 large head of cauliflower, cut into florets
• 1/2 cup Paleo-friendly mayonnaise
• 1 ripe avocado, mashed
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup dill pickle relish (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam or boil the cauliflower florets for about 8-10 minutes, until fork-tender but not mushy. Drain well and let cool.
2. In a large mixing bowl, combine the cooled cauliflower, chopped celery, red onion, and pickle relish.
3. In a separate bowl, whisk together the mayonnaise, mashed avocado, Dijon mustard, apple cider vinegar, salt, and pepper.
4. Pour the dressing over the cauliflower mixture and stir gently until everything is well coated.
5. Garnish with fresh parsley before serving.
6. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

This Paleo Cauliflower “Potato” Salad is a delightful, creamy dish that captures all the comforting flavors of traditional potato salad, but without the starch and added carbs. The creamy avocado and tangy mustard-based dressing bring a richness and zing, while the crunchy vegetables add a satisfying bite. This salad is a crowd-pleaser for Easter or any spring gathering and can be enjoyed by those on a Paleo diet or anyone looking to lighten up their meals. It’s a great way to introduce more vegetables into your holiday celebrations while still keeping things familiar and delicious.

Grilled Asparagus with Lemon and Almonds

Grilled Asparagus with Lemon and Almonds is a vibrant and fresh vegetable side dish that is both elegant and easy to prepare. The asparagus is grilled to perfection, allowing its natural flavors to shine, and is finished with a sprinkle of toasted almonds and a squeeze of fresh lemon juice. This dish makes a perfect Paleo-friendly addition to any Easter spread, offering a lovely balance of flavors and textures.

• 1 lb asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup sliced almonds, toasted
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Fresh parsley for garnish

Instructions:

1. Preheat the grill to medium-high heat. Brush the asparagus spears with olive oil and season with salt and pepper.
2. Place the asparagus on the grill and cook for 5-7 minutes, turning occasionally, until the spears are tender and slightly charred.
3. While the asparagus is grilling, toast the sliced almonds in a dry pan over medium heat for 2-3 minutes, until golden brown and fragrant. Remove from heat.
4. Once the asparagus is cooked, transfer it to a serving platter and drizzle with fresh lemon juice and lemon zest.
5. Sprinkle the toasted almonds over the asparagus and garnish with fresh parsley.
6. Serve immediately, either warm or at room temperature.

This Grilled Asparagus with Lemon and Almonds is a wonderfully simple yet refined dish that adds a burst of flavor and texture to your Easter meal. The lightly charred asparagus pairs beautifully with the crunch of toasted almonds and the refreshing zing of lemon, making it a perfect complement to heavier main dishes. Its vibrant green color and lightness make it an excellent choice for a Paleo-friendly Easter celebration. Whether you’re preparing it for a casual family dinner or a more formal gathering, this dish is sure to impress and satisfy your guests.

Roasted Brussels Sprouts with Bacon and Balsamic Glaze

Roasted Brussels Sprouts with Bacon and Balsamic Glaze is a savory and slightly tangy side dish that elevates the humble Brussels sprout. Roasted until crisp and caramelized, the Brussels sprouts are paired with crispy bacon and drizzled with a balsamic reduction, creating a perfect balance of smoky, savory, and tangy flavors. This Paleo-friendly dish is ideal for your Easter table, providing a rich and hearty side to complement any main course.

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 slices bacon, chopped
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey (optional, for sweetness)
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them out on the prepared baking sheet.
3. Roast the Brussels sprouts for 20-25 minutes, or until golden and crispy, tossing once halfway through.
4. While the Brussels sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
5. In the same skillet, add balsamic vinegar and honey (if using) over medium heat, stirring occasionally until the vinegar thickens into a glaze, about 5 minutes.
6. Once the Brussels sprouts are roasted, transfer them to a serving dish. Top with the crispy bacon and drizzle the balsamic glaze over them.
7. Garnish with fresh thyme and serve warm.

These Roasted Brussels Sprouts with Bacon and Balsamic Glaze are a flavorful, sophisticated addition to your Easter dinner. The crispy bacon adds a savory crunch, while the balsamic glaze introduces a sweet tang that perfectly complements the Brussels sprouts. The combination of savory and slightly sweet flavors makes this dish irresistible, and it’s an excellent side for any protein, especially roasted meats or grilled fish. Easy to prepare and full of flavor, this recipe will likely become a go-to for your holiday meals, impressing guests with its bold flavors and satisfying textures.

Paleo Stuffed Mushrooms with Spinach and Cashew Cheese

These Paleo Stuffed Mushrooms with Spinach and Cashew Cheese offer a creamy, flavorful, and entirely plant-based stuffing that makes a perfect appetizer or side for Easter. The mushrooms are filled with a spinach mixture combined with cashew cheese, creating a rich, dairy-free, and Paleo-compliant alternative to traditional stuffed mushrooms. This dish is not only delicious but also packed with nutrients, making it a great choice for guests following Paleo or vegan diets.

• 12 large mushrooms, stems removed and caps cleaned
• 1 cup fresh spinach, chopped
• 1/2 cup raw cashews, soaked for 4 hours and drained
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cashews, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor and blend until smooth, adding a little water if necessary to reach a creamy consistency.
3. Sauté the spinach in olive oil over medium heat until wilted, about 3-4 minutes.
4. Mix the sautéed spinach with the cashew cheese mixture until well combined.
5. Spoon the mixture into each mushroom cap, pressing down lightly to pack the filling.
6. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake for 20 minutes, until the mushrooms are tender and the filling is slightly golden.
8. Garnish with fresh parsley and serve warm.

These Paleo Stuffed Mushrooms with Spinach and Cashew Cheese are a rich, creamy, and flavorful dish that is perfect for your Easter celebrations. The cashew cheese provides a creamy, nutty texture without the dairy, while the spinach adds a fresh, green element that balances the richness. These stuffed mushrooms make a great appetizer or side dish, and they’re sure to impress guests who follow both Paleo and plant-based diets. With minimal ingredients and maximum flavor, this recipe is an excellent way to bring something unique and delicious to your holiday table.

Paleo Sweet Potato and Butternut Squash Hash

This Paleo Sweet Potato and Butternut Squash Hash is a colorful, hearty, and satisfying dish perfect for Easter brunch or as a side to dinner. The sweet potatoes and butternut squash are roasted to perfection, and combined with bell peppers and onions, creating a flavorful and slightly sweet hash. It’s a nutritious, flavorful, and vibrant dish that complements any Easter spread and is easy to make ahead of time.

• 1 large sweet potato, peeled and diced
• 1 cup butternut squash, peeled and diced
• 1 bell pepper, chopped
• 1/2 onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potato, butternut squash, bell pepper, and onion with olive oil, smoked paprika, cinnamon, salt, and pepper.
3. Spread the vegetables evenly on the baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. Once roasted, remove from the oven and transfer to a serving dish.
5. Garnish with fresh cilantro or parsley and serve warm.

This Paleo Sweet Potato and Butternut Squash Hash is a perfect dish for adding vibrant color and wholesome nutrition to your Easter meal. The combination of sweet potatoes and butternut squash provides natural sweetness, while the smoked paprika and cinnamon add warmth and depth of flavor. The bell peppers and onions bring a slight crunch, making this hash an excellent complement to roasted meats, eggs, or even a stand-alone brunch dish. It’s an easy-to-make, nourishing, and beautiful addition to your holiday table that everyone will enjoy!

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a light, fresh, and vibrant Paleo side dish or main course. The zucchini noodles, often referred to as “zoodles,” are a perfect low-carb, gluten-free alternative to pasta. Paired with a rich, garlicky pesto and sweet cherry tomatoes, this dish is bursting with flavor. It’s the perfect way to add a refreshing, vegetable-packed option to your Easter meal without sacrificing taste.

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup olive oil
• 2 garlic cloves
• 2 tablespoons nutritional yeast (optional for cheesy flavor)
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 tablespoon lemon juice (optional)

Instructions:

1. In a food processor, combine the basil, pine nuts, garlic, olive oil, nutritional yeast (if using), salt, and pepper. Pulse until smooth to create the pesto sauce.
2. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, just until they are slightly tender but still al dente.
3. Add the pesto to the skillet with the zucchini noodles and toss gently to coat.
4. Stir in the halved cherry tomatoes and cook for another 1-2 minutes, just until they are warmed through.
5. Squeeze fresh lemon juice over the dish for a burst of brightness, if desired.
6. Serve warm as a side dish or light main course.

This Zucchini Noodles with Pesto and Cherry Tomatoes dish is a fresh and healthy way to enjoy a classic pesto pasta without the carbs. The zucchini noodles provide a satisfying crunch, while the pesto offers rich, garlicky flavors, and the cherry tomatoes add a burst of sweetness. This dish is incredibly versatile and can be served as a side or a main for your Easter meal. It’s Paleo-friendly, dairy-free, and gluten-free, making it a great option for anyone with dietary restrictions, while still being satisfying and full of flavor.

Baked Spaghetti Squash with Garlic and Herb Butter

Baked Spaghetti Squash with Garlic and Herb Butter is a simple yet flavorful Paleo dish that makes a great alternative to pasta. The spaghetti squash, once baked, naturally separates into spaghetti-like strands, offering a light, nutritious base. Paired with a rich garlic and herb butter, this dish is indulgent without the heavy carbs, making it a perfect addition to any Easter meal.

• 1 medium spaghetti squash
• 3 tablespoons ghee (or olive oil for dairy-free option)
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Drizzle the squash halves with olive oil or ghee and season with salt and pepper.
4. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the squash is tender and can be easily scraped with a fork.
5. While the squash is baking, melt the ghee (or olive oil) in a small saucepan over medium heat. Add the minced garlic, thyme, and rosemary, and sauté for 1-2 minutes until fragrant.
6. Once the squash is done, use a fork to scrape the flesh into strands and transfer to a serving bowl.
7. Pour the garlic and herb butter over the spaghetti squash and toss to combine.
8. Garnish with fresh parsley and serve warm.

Baked Spaghetti Squash with Garlic and Herb Butter is a delicious, low-carb, and Paleo-friendly alternative to traditional pasta dishes. The garlic and herb butter adds a rich, savory flavor that complements the mild sweetness of the squash. This dish is incredibly easy to make and can be served as a side to any Easter main course, or even enjoyed on its own as a light meal. It’s a wonderful way to enjoy all the flavors of a classic pasta dish without the carbs, making it perfect for anyone following a Paleo diet.

Roasted Beet and Arugula Salad with Walnuts

This Roasted Beet and Arugula Salad with Walnuts is a beautiful and vibrant dish that combines earthy roasted beets with peppery arugula and crunchy walnuts. The salad is tossed in a light, tangy vinaigrette, making it a refreshing, nutrient-packed option for Easter. Not only is this dish rich in vitamins and minerals, but the bold flavors and contrasting textures make it a showstopper on any holiday table.

• 3 medium beets, peeled and cut into cubes
• 4 cups arugula
• 1/2 cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh goat cheese or dairy-free cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the beet cubes with 1 tablespoon of olive oil, salt, and pepper, and spread them in a single layer on the baking sheet.
3. Roast the beets for 30-35 minutes, or until tender, stirring once halfway through.
4. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, until golden and fragrant.
5. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
6. Once the beets are done, let them cool slightly before adding them to a large bowl with the arugula.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Top with toasted walnuts and goat cheese (if using), and serve immediately.

This Roasted Beet and Arugula Salad with Walnuts is a colorful and nutrient-rich side dish that brings earthy, fresh, and tangy flavors to your Easter spread. The roasted beets add a natural sweetness, which is beautifully complemented by the peppery arugula and crunchy walnuts. The balsamic vinaigrette ties everything together with its tangy punch. This salad is not only full of flavor but also packed with antioxidants and healthy fats, making it a great addition to any Paleo meal. Whether served as a side or a light lunch, this salad is sure to impress your guests with its beautiful presentation and bold flavors.

Cauliflower Rice with Lemon and Cilantro

Cauliflower Rice with Lemon and Cilantro is a light, refreshing, and easy-to-make Paleo side dish. With its fluffy, rice-like texture, cauliflower rice serves as an excellent low-carb alternative to traditional rice. The dish is enhanced with the bright, zesty flavors of lemon and cilantro, making it a perfect accompaniment to your Easter meal. It’s versatile, healthy, and packed with nutrients, making it a great choice for anyone looking for a gluten-free, Paleo-friendly dish.

• 1 medium head of cauliflower, grated or processed into rice-like grains
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Alternatively, you can grate it using a box grater.
2. Heat the olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until the cauliflower is tender and has a rice-like texture.
3. Add the lemon juice and zest to the skillet, then stir in the chopped cilantro. Season with salt and pepper to taste.
4. Continue to cook for another 1-2 minutes until the flavors have melded together.
5. Serve warm as a side dish.

Cauliflower Rice with Lemon and Cilantro is a perfect side dish for any Easter meal. The cauliflower takes on the flavor of the lemon and cilantro, providing a light, zesty bite. It’s a nutrient-packed alternative to traditional rice, offering a low-carb option that’s still satisfying. This dish is versatile enough to pair with roasted meats, seafood, or other vegetable-based dishes. Whether you follow a Paleo diet or not, this cauliflower rice is sure to become a crowd-pleaser at your holiday gathering.

Roasted Carrot and Parsnip Medley

Roasted Carrot and Parsnip Medley is a simple yet flavorful dish that highlights the natural sweetness of root vegetables. This recipe combines carrots and parsnips, roasting them until golden and caramelized, and adding a few fresh herbs for extra flavor. It’s the perfect side dish for Easter, offering a balance of sweetness and earthiness while being completely Paleo-friendly. It’s easy to prepare, healthy, and visually stunning with its vibrant colors.

• 4 medium carrots, peeled and cut into sticks
• 4 medium parsnips, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 tablespoon honey (optional, for extra sweetness)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the carrot and parsnip sticks on the baking sheet. Drizzle with olive oil and toss to coat evenly.
3. Sprinkle the fresh thyme, rosemary, salt, and pepper over the vegetables, and toss again to distribute the seasonings.
4. Roast for 25-30 minutes, flipping the vegetables halfway through, until they are tender and lightly caramelized.
5. For an added touch of sweetness, drizzle with honey just before serving.
6. Serve warm as a side dish.

Roasted Carrot and Parsnip Medley is a simple yet flavorful dish that beautifully combines the natural sweetness of carrots and parsnips. The roasting process brings out the vegetables’ rich flavors, making them tender and caramelized. With the addition of fresh herbs like thyme and rosemary, this dish offers a perfect balance of earthiness and sweetness. It pairs well with a variety of main courses, such as roasted meats or fish, and brings a vibrant pop of color to your Easter spread. This Paleo-friendly side dish is an easy, healthy, and elegant way to celebrate the holiday.

Grilled Asparagus with Balsamic Glaze

Grilled Asparagus with Balsamic Glaze is a light, flavorful side dish that is both easy to make and packed with nutrients. The asparagus is grilled to perfection, bringing out its natural smokiness and crunch, and then drizzled with a sweet and tangy balsamic reduction for added depth of flavor. This dish is ideal for an Easter celebration, offering a vibrant, vegetable-packed option that’s both gluten-free and Paleo-friendly.

• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey (optional, for sweetness)

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Drizzle the asparagus with olive oil and season with salt and pepper.
3. Grill the asparagus for 3-4 minutes on each side, until the spears are tender and have grill marks.
4. While the asparagus is grilling, combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, or until the vinegar has reduced and thickened to a glaze.
5. Once the asparagus is done, drizzle the balsamic glaze over the top and serve immediately.

Grilled Asparagus with Balsamic Glaze is a simple, yet sophisticated dish that brings the best out of this spring vegetable. The smoky flavor from the grill pairs perfectly with the sweet and tangy balsamic glaze, creating a dynamic and satisfying side dish. This dish is not only Paleo-friendly but also easy to prepare, making it a great addition to any Easter table. The grilled asparagus is a delicious, nutritious, and visually stunning choice that will impress your guests and elevate your holiday spread.

Sweet Potato and Kale Salad with Avocado Dressing

Sweet Potato and Kale Salad with Avocado Dressing is a vibrant and nutrient-dense dish that brings together the sweetness of roasted sweet potatoes and the hearty texture of kale. Topped with a creamy avocado dressing, this Paleo-friendly salad is bursting with flavor and packed with healthy fats, vitamins, and minerals. It’s a perfect Easter salad that works well as a side dish or a light main course for anyone looking to enjoy a colorful, fresh, and satisfying vegetable dish.

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups fresh kale, chopped
• 1 ripe avocado
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 small garlic clove, minced
• 2 tablespoons fresh cilantro, chopped
• 1/4 teaspoon cumin (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them in a single layer on the baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, turning halfway through, until they are tender and lightly browned.
4. While the sweet potatoes are roasting, massage the kale with a bit of olive oil and salt to soften it.
5. To make the avocado dressing, blend the avocado, lime juice, olive oil, garlic, cilantro, cumin (if using), salt, and pepper until smooth and creamy.
6. Once the sweet potatoes are done, let them cool slightly before adding them to the kale.
7. Drizzle the avocado dressing over the salad, toss to combine, and serve immediately.

Sweet Potato and Kale Salad with Avocado Dressing is a wholesome, nutrient-packed salad that makes an excellent side dish or light main for your Easter meal. The roasted sweet potatoes offer natural sweetness and a satisfying texture, while the kale adds a hearty, nutritious base. The avocado dressing is creamy, tangy, and brings everything together in a flavorful way. This Paleo salad is rich in vitamins, antioxidants, and healthy fats, making it a delicious and healthful option for any holiday gathering.

Grilled Portobello Mushrooms with Garlic Herb Butter

Grilled Portobello Mushrooms with Garlic Herb Butter is an easy yet elegant Paleo side dish that’s perfect for Easter. The meaty texture of the Portobello mushrooms makes them a great vegetarian option or a hearty side to complement your main course. Grilling them intensifies their natural flavor, and the garlic herb butter adds a rich, savory finish. This dish is simple to prepare and full of delicious umami, making it an ideal addition to your holiday table.

• 4 large Portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grass-fed butter or ghee, softened
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush both sides of the Portobello mushrooms with olive oil and season with salt and pepper.
3. Grill the mushrooms for 4-5 minutes per side, until they are tender and have grill marks.
4. While the mushrooms are grilling, prepare the garlic herb butter by mixing the softened butter, minced garlic, fresh parsley, thyme, and rosemary in a small bowl.
5. Once the mushrooms are done, remove them from the grill and spread the garlic herb butter over the tops.
6. Serve warm, garnished with additional fresh herbs if desired.

Grilled Portobello Mushrooms with Garlic Herb Butter offer a flavorful and satisfying alternative to traditional meat dishes for Easter. The rich, savory flavor of the mushrooms pairs beautifully with the aromatic garlic herb butter, creating a perfect balance of tastes. This dish is easy to make, yet elegant enough to serve as the centerpiece of your vegetable offerings. Whether served as a side or as a main vegetarian option, these mushrooms are a perfect addition to any Paleo-friendly Easter feast.

Roasted Brussels Sprouts with Balsamic and Bacon

Roasted Brussels Sprouts with Balsamic and Bacon is a savory, crispy side dish that pairs well with any Easter main course. The Brussels sprouts are roasted to perfection, caramelized on the edges, and then tossed with crispy bacon and a sweet balsamic reduction. This dish is a flavorful and nutrient-dense way to enjoy cruciferous vegetables, offering a perfect balance of earthy, savory, and tangy flavors. It’s an easy-to-make, Paleo-friendly dish that’s sure to impress your guests.

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 slices of bacon, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (optional, for extra sweetness)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on the baking sheet.
3. Roast the Brussels sprouts for 25-30 minutes, flipping them halfway through, until they are golden and crispy.
4. While the Brussels sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels.
5. In the same skillet, add the balsamic vinegar and honey (if using), and cook over medium heat for 2-3 minutes until it thickens into a glaze.
6. Once the Brussels sprouts are done, toss them with the crispy bacon and drizzle with the balsamic glaze.
7. Serve warm as a side dish.

Roasted Brussels Sprouts with Balsamic and Bacon is a rich, savory side dish that brings together the natural bitterness of Brussels sprouts with the sweet tang of balsamic vinegar and the salty crunch of bacon. The caramelized Brussels sprouts provide a satisfying texture, while the balsamic glaze adds a sweet depth of flavor. This Paleo-friendly dish is easy to prepare and makes a perfect addition to any Easter feast, offering a delicious, nutrient-packed vegetable option that your guests will love. The combination of crispy bacon and balsamic reduction elevates the dish, making it both indulgent and healthful.

Note: More recipes are coming soon!