35+ Irresistible Holiday Paleo Bowl Recipes to Make Your Season Bright

The holiday season is synonymous with indulgence, but that doesn’t mean you have to compromise on health and well-being.

For those following a paleo lifestyle, or simply looking to make healthier choices during the festivities, holiday paleo bowls are a perfect solution.

These nutrient-dense bowls combine the warmth of seasonal ingredients with the wholesome principles of the paleo diet, creating meals that are both satisfying and nourishing.

Whether you’re hosting a holiday feast or simply looking to enjoy a lighter, more vibrant meal, these 35+ holiday paleo bowl recipes have something for everyone.

From hearty protein-packed bowls with turkey, lamb, and salmon to plant-based options featuring sweet potatoes, roasted vegetables, and cauliflower rice, there’s a paleo bowl to suit every taste and dietary preference.

Packed with seasonal flavors and made with real, whole foods, these bowls will keep you energized and feeling your best throughout the holiday season.

35+ Irresistible Holiday Paleo Bowl Recipes to Make Your Season Bright

The holidays are a time to enjoy good food, good company, and moments of joy.

With these 35+ holiday paleo bowl recipes, you can indulge in festive flavors without feeling weighed down.

Whether you’re looking to create a nourishing, protein-packed bowl or a vibrant plant-based option, the beauty of paleo bowls lies in their versatility and ability to be tailored to your preferences.

Each recipe offers a delicious, nutrient-dense meal that combines the best of the season’s produce with wholesome, paleo-friendly ingredients.

As you navigate the holiday season, let these paleo bowls be your guide to a healthier, more fulfilling way of celebrating.

With the perfect balance of flavors and nutrients, these bowls not only nourish your body but also make for stunning holiday dishes that will impress your guests and leave you feeling great.

Enjoy the festive season without compromising your health goals—these paleo bowls are your ticket to a wholesome, joyful holiday feast.

Roasted Sweet Potato & Turkey Paleo Bowl

This festive paleo bowl is packed with seasonal flavors and is perfect for a holiday meal. The sweet potatoes provide a hearty base, while the turkey adds lean protein, making it a filling yet nutritious option. The cranberries give a touch of tartness, complementing the roasted vegetables perfectly for a holiday-inspired dish.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup fresh cranberries
• 1/4 cup chopped pecans
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through until tender and golden.
3. While the sweet potatoes are roasting, heat a pan over medium heat and cook the ground turkey with cinnamon, paprika, salt, and pepper until browned and fully cooked, about 8-10 minutes.
4. In the same pan, add cranberries and cook for 2-3 minutes until they start to burst.
5. Assemble the bowls by layering the roasted sweet potatoes, turkey mixture, and cranberry sauce. Top with chopped pecans and fresh parsley.

This roasted sweet potato and turkey paleo bowl offers a delightful combination of warm spices and seasonal ingredients. It’s a filling, nutrient-dense meal that brings the festive spirit to your table while maintaining a healthy balance. The cranberries add just the right amount of tartness, making it a delicious, refreshing contrast to the savory turkey and roasted sweet potatoes. The added crunch from the pecans takes the texture to the next level. This dish not only fuels your body but also satisfies your taste buds with its rich flavors. It’s a perfect holiday-inspired paleo bowl for any occasion.

Crispy Chicken & Brussels Sprouts Paleo Bowl

This paleo bowl brings a combination of crispy chicken, roasted Brussels sprouts, and a tangy mustard dressing, making it a bold and satisfying dish for the holiday season. The balance of flavors and textures from the crispy chicken to the tender Brussels sprouts creates a wonderful contrast, perfect for a healthy yet indulgent meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons coconut oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 lb Brussels sprouts, halved
• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat coconut oil in a skillet over medium heat and cook the chicken for 6-8 minutes on each side until golden and crispy. Set aside.
3. Toss the Brussels sprouts with olive oil, salt, and pepper, and place them on a baking sheet. Roast for 20-25 minutes until crispy and browned.
4. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, and honey to create the dressing.
5. To assemble the bowls, slice the crispy chicken and place it over the roasted Brussels sprouts. Drizzle with the mustard dressing and garnish with fresh thyme.

This crispy chicken and Brussels sprouts paleo bowl is the perfect way to enjoy a hearty, nutrient-packed meal with a burst of holiday flavors. The crispy chicken provides a satisfying protein, while the roasted Brussels sprouts add a caramelized depth that balances the tangy mustard dressing. The dressing itself ties everything together, providing just the right amount of zing and sweetness. The fresh thyme garnish adds an earthy note, completing the dish beautifully. This bowl makes for an excellent, flavorful, and healthy holiday meal.

Spiced Butternut Squash & Salmon Paleo Bowl

This colorful and nutrient-dense paleo bowl is a wonderful choice for a festive holiday meal. The spiced butternut squash offers a comforting, slightly sweet flavor that pairs perfectly with the rich, buttery salmon. Together with the greens and a hint of citrus, this dish is not only visually stunning but full of healthy fats and antioxidants.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 lb wild-caught salmon fillets
• 1 tablespoon olive oil
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1 cup baby spinach
• 1/4 cup pomegranate seeds
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the butternut squash cubes with olive oil, turmeric, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
3. Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Bake for 12-15 minutes, until cooked through and flaky.
4. In a small bowl, whisk together fresh lemon juice and a pinch of salt.
5. To assemble the bowls, layer the roasted butternut squash, baby spinach, and salmon fillets. Drizzle with lemon juice and top with pomegranate seeds and fresh cilantro.

This spiced butternut squash and salmon paleo bowl is the perfect balance of sweet, savory, and citrusy flavors. The roasted butternut squash adds a warming and slightly sweet touch, while the salmon provides healthy omega-3 fats and a buttery richness. The fresh spinach adds a vibrant green color, and the pomegranate seeds contribute a burst of sweetness and a pop of color, making the dish not only delicious but visually appealing. With its delightful combination of flavors, textures, and nutrients, this bowl is an ideal choice for a festive yet health-conscious holiday meal.

Maple-Glazed Pork & Apple Paleo Bowl

This paleo bowl combines the savory richness of pork with the sweetness of apples, creating a perfect dish for the holiday season. The maple glaze adds a comforting sweetness that pairs beautifully with the tender pork, while the roasted root vegetables and greens offer a savory balance. It’s a festive and nutritious option that brings together holiday flavors in a healthy, satisfying way.

Ingredients:

• 1 lb pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Salt and pepper to taste
• 2 medium apples, thinly sliced
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1/2 cup roasted carrots and parsnips (optional)
• 1 cup arugula or mixed greens

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the pork tenderloin with cinnamon, ginger, salt, and pepper. Heat olive oil in a skillet over medium heat and sear the pork on all sides until browned. Transfer to the oven and roast for 20-25 minutes until cooked through and internal temperature reaches 145°F (63°C).
3. While the pork is cooking, heat a small pan over medium heat and cook the apple slices until soft, about 5-7 minutes. Add maple syrup and apple cider vinegar, and cook for an additional 2 minutes until the sauce thickens slightly.
4. Slice the cooked pork and arrange it in bowls with the apple slices, roasted root vegetables (if using), and arugula. Drizzle with the maple glaze.

This maple-glazed pork and apple paleo bowl is a delicious way to incorporate the sweet and savory flavors of the holiday season. The pork tenderloin is tender and juicy, while the maple glaze adds a warm, comforting sweetness. The roasted apples and root vegetables provide a hearty and flavorful backdrop to the dish, and the fresh arugula adds a peppery contrast. Together, these elements create a balanced, nutrient-packed meal that captures the essence of holiday flavors while staying true to paleo principles. It’s a delightful, festive bowl that will become a holiday favorite.

Spicy Shrimp & Avocado Paleo Bowl

A zesty, protein-packed paleo bowl featuring succulent shrimp, creamy avocado, and a blend of fresh vegetables. This bowl is perfect for those who enjoy a spicy kick and a healthy balance of flavors. The combination of cilantro lime shrimp with avocado offers a refreshing contrast, making it a satisfying and vibrant dish for any holiday table.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Toss the shrimp with chili powder, paprika, cayenne pepper, salt, and pepper. Cook the shrimp for 2-3 minutes on each side until pink and cooked through.
2. In a bowl, combine the sliced avocado, cherry tomatoes, and cucumber. Toss gently.
3. To assemble the bowls, place the shrimp on top of the vegetables, drizzle with lime juice, and sprinkle with fresh cilantro.

This spicy shrimp and avocado paleo bowl is a flavorful and refreshing dish perfect for those seeking a bold and satisfying meal. The shrimp, seasoned with smoky chili and paprika, provides a punch of flavor, while the creamy avocado offers a cooling contrast. The combination of fresh vegetables, including juicy tomatoes and crisp cucumber, brings lightness and crunch to the bowl, making it a well-rounded, healthy meal. Topped with fresh cilantro and a tangy lime drizzle, this dish embodies the perfect balance of spice, freshness, and creaminess, making it an ideal addition to any festive occasion.

Roast Beef & Cauliflower Mash Paleo Bowl

This comforting paleo bowl features a rich and savory roast beef paired with creamy cauliflower mash for a hearty, holiday-inspired meal. The roast beef is perfectly seasoned and tender, while the cauliflower mash offers a light but satisfying alternative to mashed potatoes. Together, they create a filling and flavorful dish that’s both indulgent and nourishing.

Ingredients:

• 1 lb roast beef (top sirloin or flank steak)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 head cauliflower, chopped into florets
• 1/4 cup coconut milk
• 2 tablespoons ghee or butter
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the roast beef with olive oil, garlic powder, rosemary, salt, and pepper. Roast in the oven for 20-25 minutes, depending on your preferred doneness, until the internal temperature reaches 130°F (54°C) for medium-rare. Let rest for 10 minutes before slicing.
3. While the beef is roasting, steam the cauliflower florets for about 10-12 minutes until tender. Blend the steamed cauliflower with coconut milk, ghee, salt, and pepper until smooth and creamy.
4. To assemble the bowls, spoon a generous amount of cauliflower mash into each bowl, top with sliced roast beef, and garnish with fresh parsley.

This roast beef and cauliflower mash paleo bowl is a perfect comfort food alternative that still feels indulgent while remaining within paleo guidelines. The roast beef is juicy and tender, providing a rich, savory flavor that pairs beautifully with the creamy, buttery cauliflower mash. The coconut milk and ghee create a silky texture that closely resembles traditional mashed potatoes but without the carbs. Topped with fresh parsley, this bowl is a wholesome and satisfying meal that can be enjoyed as a comforting holiday dinner. The combination of hearty beef and creamy mash makes this paleo bowl a wonderful addition to your festive menu.

Holiday Chicken & Roasted Root Vegetable Paleo Bowl

This colorful and hearty paleo bowl brings together the warmth of roasted root vegetables and succulent chicken, making it a comforting and festive meal. The combination of flavors from the sweet carrots, parsnips, and beets pairs perfectly with the roasted chicken, creating a well-balanced dish that is both nutritious and satisfying. Perfect for cozy holiday meals!

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon ground thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 medium carrots, peeled and chopped
• 1 medium parsnip, peeled and chopped
• 1 small beetroot, peeled and chopped
• 1 tablespoon balsamic vinegar
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with olive oil, thyme, garlic powder, salt, and pepper. Set aside.
3. Toss the chopped carrots, parsnips, and beetroot with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 30-35 minutes, flipping halfway through until tender and caramelized.
4. While the vegetables are roasting, heat a skillet over medium heat and cook the chicken breasts for 6-8 minutes on each side, or until golden and cooked through.
5. Once everything is cooked, assemble the bowls by placing a bed of roasted vegetables and topping with sliced chicken. Drizzle with balsamic vinegar and garnish with fresh parsley.

This holiday chicken and roasted root vegetable paleo bowl is a nourishing and vibrant meal perfect for a cozy winter evening. The roasted vegetables bring natural sweetness and depth of flavor, while the tender chicken offers lean protein to keep you feeling satisfied. The balsamic vinegar adds a touch of acidity, enhancing the flavors and bringing everything together. Topped with fresh parsley, this dish is not only packed with nutrients but also boasts a lovely festive presentation. It’s a hearty, well-rounded paleo bowl that captures the essence of a healthy holiday meal.

Ginger-Glazed Salmon & Broccoli Paleo Bowl

This bright and flavorful paleo bowl features ginger-glazed salmon paired with crisp-tender broccoli, making for a nutrient-packed meal that’s both light and satisfying. The ginger glaze adds a burst of warmth and spice, while the roasted broccoli provides a savory, crunchy texture. A perfect option for a healthy yet indulgent holiday feast.

Ingredients:

• 2 salmon fillets
• 1 tablespoon grated fresh ginger
• 2 tablespoons coconut aminos
• 1 tablespoon honey
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 1 large head of broccoli, cut into florets
• 1 tablespoon olive oil
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the grated ginger, coconut aminos, honey, sesame oil, salt, and pepper.
3. Place the salmon fillets on a baking sheet and brush them with the ginger glaze. Bake for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
4. While the salmon is cooking, toss the broccoli florets with olive oil, salt, and pepper. Spread them on a separate baking sheet and roast for 20 minutes, or until tender and slightly crispy at the edges.
5. To assemble the bowls, place a portion of roasted broccoli in each bowl and top with a piece of ginger-glazed salmon. Sprinkle sesame seeds over the top and garnish with fresh cilantro.

This ginger-glazed salmon and broccoli paleo bowl is a perfect blend of bold flavors and vibrant colors. The ginger glaze adds a sweet and spicy kick to the tender salmon, making it a festive and flavorful centerpiece. Roasted broccoli complements the richness of the fish, providing a satisfying crunch and freshness to the dish. The sesame seeds add a touch of nuttiness and texture, while the fresh cilantro brightens everything up. This bowl is not only delicious but also packed with healthy fats and antioxidants, making it a great choice for a light yet filling holiday meal.

Crispy Duck & Fig Paleo Bowl

This rich and decadent paleo bowl brings together crispy duck with the sweetness of figs, making for a festive and indulgent meal. The duck skin becomes crispy and golden, while the figs offer a burst of sweetness that pairs perfectly with the savory richness of the duck. It’s an elegant holiday dish that’s sure to impress.

Ingredients:

• 2 duck breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup figs, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 cup arugula or mixed greens
• 1/4 cup walnuts, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down and cook for 6-8 minutes until the skin is crispy and golden. Flip the duck breasts and cook for an additional 4-5 minutes, or until cooked to your desired doneness. Let rest for 5 minutes before slicing.
3. In a small pan, combine the chopped figs, balsamic vinegar, and honey. Cook over low heat for 3-5 minutes, stirring occasionally, until the figs break down into a thick sauce.
4. To assemble the bowls, place a bed of arugula or mixed greens, then top with sliced crispy duck breasts. Drizzle with the fig sauce and sprinkle with chopped walnuts and fresh thyme.

This crispy duck and fig paleo bowl is an indulgent and festive meal that combines rich, savory duck with the natural sweetness of figs. The crispy duck skin adds a satisfying crunch, while the fig sauce brings a depth of sweetness that complements the richness of the meat. The fresh greens provide a refreshing contrast, and the walnuts add a crunchy texture, making this bowl a delightful and balanced holiday dish. The combination of flavors makes this paleo bowl a perfect choice for those looking to enjoy a special, flavorful holiday meal without compromising on nutrition.

Herb-Crusted Lamb & Roasted Brussels Sprouts Paleo Bowl

This paleo bowl features tender herb-crusted lamb, paired with crispy roasted Brussels sprouts for a flavorful and festive dish. The rich, savory lamb is complemented by the crispy, caramelized Brussels sprouts, creating a meal that is both satisfying and nourishing. It’s perfect for a holiday feast, combining bold flavors and wholesome ingredients in one delicious bowl.

Ingredients:

• 2 lamb chops (bone-in or boneless)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 lb Brussels sprouts, halved
• 1 tablespoon balsamic vinegar
• 1/4 cup pomegranate seeds
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rub the lamb chops with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Let marinate for 10-15 minutes.
3. Heat a skillet over medium-high heat and sear the lamb chops for 3-4 minutes per side until golden brown. Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare, or longer if desired. Let the lamb rest for 5 minutes before slicing.
4. While the lamb is roasting, toss the Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy and golden.
5. To assemble the bowls, place a base of roasted Brussels sprouts, top with sliced lamb chops, drizzle with balsamic vinegar, and sprinkle with pomegranate seeds and fresh parsley.

This herb-crusted lamb and roasted Brussels sprouts paleo bowl is a show-stopping holiday dish, offering a perfect blend of savory and slightly sweet flavors. The lamb, seasoned with fragrant herbs, is rich and juicy, while the Brussels sprouts are crispy and caramelized, adding texture and depth. The pomegranate seeds bring a pop of color and sweetness, while the balsamic vinegar enhances the earthy flavors. Fresh parsley adds a bright, herbal note, completing this delicious and festive meal. It’s a balanced and indulgent paleo bowl that will impress your guests and leave you feeling nourished.

Maple-Glazed Chicken & Acorn Squash Paleo Bowl

This cozy paleo bowl features maple-glazed chicken paired with roasted acorn squash, creating a sweet and savory combination perfect for the holiday season. The chicken is tender and juicy, with a slight sweetness from the maple glaze, while the acorn squash provides a hearty, nutty flavor. Together, they make a comforting, filling dish that’s ideal for any festive occasion.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 acorn squash, peeled, seeded, and cut into cubes
• 1 tablespoon coconut oil
• 1/4 cup chopped pecans
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Let marinate for 10-15 minutes.
3. Toss the acorn squash cubes with coconut oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
4. Heat a skillet over medium heat and cook the chicken breasts for 6-8 minutes on each side until golden and cooked through.
5. To assemble the bowls, place a base of roasted acorn squash, top with sliced maple-glazed chicken, and sprinkle with chopped pecans and fresh thyme.

This maple-glazed chicken and acorn squash paleo bowl is a perfect blend of warm, comforting flavors. The chicken, glazed with maple syrup and spices, is both sweet and savory, while the roasted acorn squash provides a creamy, nutty base. The crunchy pecans add a delightful texture, and the fresh thyme elevates the flavor profile. This dish offers the ideal balance of nutrients, with protein from the chicken and healthy fats from the pecans and coconut oil. It’s a festive, nutrient-dense bowl that will satisfy both your hunger and your cravings for holiday flavors.

Crispy Tofu & Sweet Potato Paleo Bowl

This flavorful and nutrient-packed paleo bowl features crispy tofu paired with roasted sweet potatoes, making it a hearty and satisfying plant-based meal. The tofu is crispy on the outside while remaining soft and tender on the inside, and the sweet potatoes offer natural sweetness and a creamy texture. This dish is perfect for those looking for a delicious, filling holiday meal that is both healthy and plant-based.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon coconut oil
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the pressed tofu into cubes and toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway through, until crispy and golden.
3. Toss the sweet potato cubes with coconut oil, salt, and pepper. Spread on a separate baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
4. In a small bowl, whisk together tahini, lemon juice, and a pinch of salt to create the dressing.
5. To assemble the bowls, place a base of roasted sweet potatoes, top with crispy tofu, drizzle with tahini dressing, and garnish with fresh cilantro.

This crispy tofu and sweet potato paleo bowl is a vibrant and nourishing plant-based meal that’s perfect for any holiday table. The crispy tofu provides a satisfying crunch, while the roasted sweet potatoes bring warmth and natural sweetness to the dish. The tahini dressing adds a creamy and tangy element that brings everything together, while the fresh cilantro adds a burst of herbal freshness. This paleo bowl is not only delicious but also packed with plant-based protein, healthy fats, and fiber, making it a wholesome and satisfying meal that will leave you feeling energized and nourished.

Cranberry-Glazed Turkey & Butternut Squash Paleo Bowl

This paleo bowl combines the festive flavors of turkey with a tangy cranberry glaze and roasted butternut squash, creating a perfect holiday dish. The turkey is tender and flavorful, complemented by a sweet and tart cranberry glaze, while the roasted squash adds a smooth texture and sweetness. It’s a nutrient-dense and satisfying meal for the holiday season.

Ingredients:

• 2 turkey breasts or turkey cutlets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup fresh cranberries
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 medium butternut squash, peeled and cubed
• 1 tablespoon coconut oil
• Fresh sage for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the turkey breasts with olive oil, salt, and pepper. Heat a skillet over medium heat and sear the turkey for 3-4 minutes on each side until golden brown. Transfer the turkey to the oven and roast for 10-12 minutes, or until cooked through. Let the turkey rest for 5 minutes before slicing.
3. While the turkey is cooking, place the cranberries, honey, and apple cider vinegar in a small saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
4. Toss the butternut squash cubes with coconut oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
5. To assemble the bowls, place a bed of roasted butternut squash, top with sliced turkey, and drizzle with cranberry glaze. Garnish with fresh sage.

This cranberry-glazed turkey and butternut squash paleo bowl is a vibrant and festive meal, bringing together the classic holiday flavors in a healthy, nourishing bowl. The turkey is juicy and savory, perfectly complemented by the tart cranberry glaze, which adds a touch of sweetness. Roasted butternut squash adds a creamy texture and natural sweetness, creating a well-rounded dish that is both satisfying and delicious. The fresh sage garnish elevates the aroma and flavor, making this paleo bowl a wonderful choice for a festive and wholesome holiday meal.

Spiced Pork & Cauliflower Rice Paleo Bowl

This paleo bowl features tender spiced pork paired with cauliflower rice, offering a flavorful and low-carb alternative to traditional holiday dishes. The pork is seasoned with warm spices like cinnamon and cumin, while the cauliflower rice provides a light and fluffy base. This combination is both nourishing and satisfying, making it a perfect choice for a holiday meal.

Ingredients:

• 2 pork tenderloins
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 large head of cauliflower, grated into rice-sized pieces
• 1 tablespoon coconut oil
• 1/4 cup dried cranberries
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the pork tenderloins with olive oil, cumin, cinnamon, paprika, salt, and pepper. Heat a skillet over medium-high heat and sear the pork on all sides for 2-3 minutes until browned. Transfer the skillet to the oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Let rest for 5 minutes before slicing.
3. While the pork is roasting, heat coconut oil in a large skillet over medium heat. Add the grated cauliflower and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and resembles rice.
4. To assemble the bowls, place a base of cauliflower rice, top with sliced spiced pork, and sprinkle with dried cranberries. Garnish with fresh cilantro.

This spiced pork and cauliflower rice paleo bowl offers a delicious, festive alternative to heavier holiday meals. The pork is full of flavor, with the warm spices adding a comforting and aromatic touch. The cauliflower rice is light yet satisfying, providing a healthy base that pairs beautifully with the savory pork. The dried cranberries add a touch of sweetness, balancing the spices, and the fresh cilantro provides a bright, herbal finish. This paleo bowl is a perfect choice for a nourishing and flavorful holiday meal that won’t leave you feeling weighed down.

Winter Vegetable & Salmon Paleo Bowl

This vibrant paleo bowl combines roasted winter vegetables with pan-seared salmon, offering a balanced and flavorful meal perfect for the holiday season. The rich, tender salmon pairs beautifully with the earthy sweetness of the roasted vegetables, making for a dish that is both comforting and nourishing.

Ingredients:

• 2 salmon fillets
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 small sweet potato, peeled and cubed
• 1 small parsnip, peeled and cubed
• 1/2 cup Brussels sprouts, halved
• 1 tablespoon avocado oil
• 1 tablespoon lemon juice
• Fresh dill for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato, parsnip, and Brussels sprouts with avocado oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden.
3. While the vegetables are roasting, heat olive oil in a skillet over medium-high heat. Season the salmon fillets with oregano, salt, and pepper, and cook for 3-4 minutes per side until crispy on the outside and cooked through.
4. To assemble the bowls, place a base of roasted winter vegetables, top with pan-seared salmon, and drizzle with lemon juice. Garnish with fresh dill.

This winter vegetable and salmon paleo bowl is a nutrient-packed dish that brings together hearty winter vegetables and rich, flavorful salmon. The roasted vegetables are sweet and caramelized, offering a warm, comforting base, while the pan-seared salmon adds healthy fats and protein. The lemon juice adds a burst of brightness, and the fresh dill elevates the dish with its aromatic flavor. This paleo bowl is a perfect option for a festive, wholesome meal that will leave you feeling nourished and satisfied, making it an ideal choice for the holiday season.

Note: More recipes​ are coming soon!