50+ Easy and Delicious Holiday Paleo Lunch Recipes for a Healthy Season

The holiday season is synonymous with joy, celebration, and of course, delicious food.

However, maintaining a healthy lifestyle during this time can be challenging with all the indulgent meals and rich dishes that are typically on offer.

If you’re following a paleo diet or just looking to incorporate more nutritious and balanced meals into your holiday festivities, this collection of over 50 holiday paleo lunch recipes is perfect for you.

Whether you’re hosting a holiday gathering, preparing a special meal for your family, or just want to enjoy a flavorful lunch that stays true to your paleo principles, there’s something here to satisfy every palate.

These recipes celebrate the essence of the season with fresh ingredients, vibrant flavors, and a touch of holiday magic.

From hearty soups and salads to light mains and sides that pair well with a variety of dishes, you’ll find inspiration for every taste.

Plus, with dishes that are simple to make, these recipes are sure to help you stay stress-free and healthy during this busy time of year.

50+ Easy and Delicious Holiday Paleo Lunch Recipes for a Healthy Season

With over 50 holiday paleo lunch recipes, you have an abundance of options to choose from that are both delicious and nourishing.

The holiday season is meant to be enjoyed without sacrificing your health and well-being, and these recipes offer the perfect way to celebrate with vibrant, wholesome ingredients.

Whether you’re making a warming bowl of soup, a fresh and colorful salad, or a main dish that will impress your guests, these recipes ensure you can savor every bite with confidence.

As you embark on your holiday celebrations, let these paleo lunch recipes inspire you to create meals that nourish your body and keep you feeling your best.

Cranberry-Glazed Turkey Salad

This refreshing holiday-inspired turkey salad is perfect for a light lunch packed with festive flavors. With a tangy cranberry glaze and a medley of crunchy vegetables, it brings the essence of the holiday table into a satisfying, healthy dish.

Ingredients:

• 2 cups cooked turkey, shredded or cubed
• 1/2 cup fresh cranberries
• 1/4 cup orange juice
• 1 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/2 cup chopped fresh spinach
• 1/4 cup sliced almonds, toasted
• Salt and pepper to taste

Instructions:

1. In a small saucepan, combine the cranberries, orange juice, honey (or maple syrup), and apple cider vinegar. Simmer over medium heat until the cranberries burst and the mixture thickens slightly, about 10 minutes. Let cool.
2. In a large bowl, mix the shredded turkey, celery, red onion, and spinach.
3. Add the cranberry glaze to the turkey mixture and gently toss until everything is evenly coated.
4. Season with salt and pepper to taste.
5. Top with toasted almonds before serving.

This turkey salad combines the sweet-tart flavor of cranberries with the hearty texture of turkey, making it an excellent choice for a light holiday lunch. It’s quick to prepare and perfect for enjoying during the busy holiday season.

Stuffed Acorn Squash with Sage and Sausage

A hearty, warm dish that perfectly embodies the spirit of the season, this stuffed acorn squash is filled with a rich, savory mix of ground sausage, apples, and sage. It’s an easy yet impressive holiday lunch that’s paleo-friendly and full of comforting flavors.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 lb ground turkey sausage (no added sugars or fillers)
• 1 apple, peeled and diced
• 1/4 cup chopped onions
• 1/4 cup chopped fresh sage leaves
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Olive oil for greasing the squash
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Brush the acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25–30 minutes or until tender.
2. Meanwhile, in a skillet over medium heat, cook the ground turkey sausage until browned. Add the diced apple and onions, cooking for an additional 5 minutes until softened.
3. Stir in the chopped sage and cinnamon. Season with salt and pepper to taste.
4. Once the squash is roasted and tender, flip the halves cut-side up and fill each with the sausage-apple mixture.
5. Return the stuffed squash to the oven and bake for an additional 10 minutes.
6. Remove from the oven, garnish with fresh parsley, and serve warm.

This dish is a perfect mix of sweet and savory, making it a star at any holiday meal. The acorn squash acts as a natural vessel for the hearty stuffing, infusing each bite with a subtle earthy flavor that pairs beautifully with the sage and apple.

Garlic Lemon Salmon with Roasted Brussels Sprouts

For a lunch option that’s both light and satisfying, this garlic lemon salmon served with crispy roasted Brussels sprouts is a wonderful choice. The salmon is tender and infused with citrus and garlic, while the Brussels sprouts offer a crunchy contrast, making each bite a holiday treat.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 2 cups Brussels sprouts, halved
• 1 tbsp avocado oil (or olive oil)
• Fresh dill for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the lemon juice, lemon zest, minced garlic, olive oil, thyme, rosemary, salt, and pepper.
3. Place the salmon fillets on the baking sheet, skin-side down. Brush the garlic lemon mixture over the salmon and let marinate for 10 minutes.
4. In a separate bowl, toss the Brussels sprouts with avocado oil, salt, and pepper. Spread them around the salmon on the baking sheet.
5. Bake for 15–18 minutes, or until the salmon flakes easily with a fork and the Brussels sprouts are golden brown and crispy.
6. Garnish the salmon with fresh dill before serving.

This dish is simple yet full of flavor, making it perfect for a healthy holiday lunch. The lemon and garlic add a bright, aromatic note to the salmon, while the Brussels sprouts provide a satisfying crunch and earthy depth. It’s an effortless way to bring holiday flavors to the table while maintaining a paleo diet.

Paleo Butternut Squash and Spinach Frittata

This warm, satisfying frittata blends the sweetness of roasted butternut squash with the earthiness of spinach, creating a filling and nutritious holiday lunch. Perfect for brunch or an afternoon meal, it’s an ideal way to enjoy seasonal flavors while staying paleo-friendly.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 6 large eggs
• 1/2 cup coconut milk (unsweetened)
• 1 cup fresh spinach, chopped
• 1/4 cup diced red onion
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tbsp of olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender and caramelized.
2. In a bowl, whisk the eggs with the coconut milk, adding a pinch of salt and pepper. Stir in the chopped spinach and red onion.
3. Heat the remaining olive oil in a 10-inch ovenproof skillet over medium heat. Add the roasted butternut squash and pour the egg mixture over it. Cook for 3–4 minutes, stirring gently to combine.
4. Transfer the skillet to the oven and bake for 12–15 minutes, or until the frittata is set and golden on top.
5. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh thyme and serve warm.

This frittata is a great balance of sweet, savory, and hearty flavors, making it a perfect holiday lunch that feels both indulgent and nourishing. The butternut squash adds a delightful sweetness that pairs beautifully with the earthy spinach and aromatic spices.

Herb-Rubbed Roast Chicken with Roasted Carrots and Parsnips

Enjoy a festive, wholesome meal with this simple yet flavorful herb-rubbed roast chicken served alongside perfectly roasted carrots and parsnips. This paleo dish is packed with protein and seasonal vegetables, making it a great lunch option for holiday celebrations.

Ingredients:

• 1 whole chicken (about 4–5 lbs)
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 4 cloves garlic, minced
• 1 lemon, quartered
• Salt and pepper to taste
• 4 large carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks

Instructions:

1. Preheat the oven to 425°F (220°C). Place the whole chicken in a roasting pan.
2. In a bowl, mix the olive oil, rosemary, thyme, minced garlic, salt, and pepper. Rub this mixture generously over the chicken, including under the skin if possible. Squeeze the lemon quarters over the chicken and place them inside the cavity.
3. Arrange the carrots and parsnips around the chicken in the roasting pan. Drizzle with a little olive oil and season with salt and pepper.
4. Roast in the oven for 1–1.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
5. Let the chicken rest for 10 minutes before slicing. Serve with the roasted carrots and parsnips.

This herb-rubbed roast chicken is a classic holiday dish that is simple yet full of flavor. The combination of lemon, garlic, and fresh herbs adds depth to the chicken, while the roasted vegetables bring a subtle sweetness and texture that perfectly complements the main dish.

Baked Salmon with Pesto and Roasted Broccoli

This baked salmon topped with a zesty pesto sauce and served with crispy roasted broccoli is an elegant yet easy holiday lunch. It’s a dish that feels indulgent but is light and nutritious, perfect for those who want a clean, paleo-friendly meal that doesn’t skimp on flavor.

Ingredients:

• 2 salmon fillets
• 1/4 cup homemade or store-bought paleo pesto
• 2 cups broccoli florets
• 1 tbsp avocado oil (or olive oil)
• 1/2 lemon, sliced
• Salt and pepper to taste
• Pine nuts and fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place the broccoli florets on the baking sheet and toss with avocado oil, salt, and pepper. Roast for 10 minutes.
3. While the broccoli roasts, spread the pesto evenly over the salmon fillets. Season with salt and pepper.
4. Place the salmon fillets on the baking sheet alongside the broccoli. Add lemon slices to the tray.
5. Bake for an additional 12–15 minutes, or until the salmon flakes easily and the broccoli is golden and crispy.
6. Serve with pine nuts and fresh basil on top of the salmon for an added touch of flavor.

The salmon’s tender texture and the bold, herbaceous flavor of the pesto pair perfectly with the roasted broccoli’s crispy texture. This meal is light yet packed with healthy fats and protein, making it an ideal holiday lunch option that maintains balance and nourishment.

Sweet Potato and Kale Hash with Poached Eggs

This sweet potato and kale hash is a colorful, nutrient-dense dish that embodies the flavors of the holiday season. Topped with poached eggs, it’s a wholesome and satisfying lunch option that’s perfect for cozy holiday gatherings.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 cups chopped fresh kale
• 1/4 cup diced red bell pepper
• 1/2 onion, chopped
• 4 large eggs
• 1 tbsp apple cider vinegar (for poaching eggs)
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced sweet potatoes, paprika, garlic powder, salt, and pepper. Cook for 10–12 minutes, stirring occasionally, until the sweet potatoes are tender and starting to brown.
2. Add the kale, red bell pepper, and onion to the skillet. Cook for an additional 3–4 minutes, until the kale is wilted and the vegetables are well combined. Remove from heat and set aside.
3. In a saucepan, bring water to a gentle boil and add the apple cider vinegar. Crack the eggs one at a time into a small bowl and carefully slide them into the water. Poach for 3–4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.
4. Divide the sweet potato and kale hash onto plates. Top each serving with a poached egg.
5. Garnish with fresh cilantro and season with additional salt and pepper if needed.

This dish is both hearty and nutritious, bringing together the sweetness of the sweet potatoes, the bitterness of kale, and the richness of the poached eggs. The runny yolk adds an extra layer of flavor that enhances the entire dish, making it a perfect holiday lunch to enjoy with family or friends.

Paleo Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These stuffed bell peppers are packed with a savory filling of ground turkey, cauliflower rice, and aromatic herbs. It’s a wholesome, protein-rich dish that’s festive, satisfying, and perfect for a holiday lunch.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground turkey
• 1 cup cauliflower rice
• 1/2 cup chopped tomatoes (fresh or canned)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 tsp oregano
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bell peppers in a baking dish, cut side up.
2. In a large skillet over medium-high heat, cook the ground turkey until browned. Add the chopped onion and garlic, cooking for 2–3 minutes until fragrant and the onion is translucent.
3. Stir in the cauliflower rice, tomatoes, oregano, cumin, smoked paprika, salt, and pepper. Cook for another 3–4 minutes until the mixture is well combined and heated through.
4. Spoon the turkey and cauliflower rice mixture into the bell peppers, packing them tightly. Cover the baking dish with foil and bake for 25 minutes.
5. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
6. Garnish with fresh parsley or basil before serving.

These stuffed bell peppers are colorful, nutrient-packed, and bursting with flavor. They make a great holiday lunch option, providing a balance of protein, fiber, and healthy vegetables. The combination of spices adds a warm, comforting note, making them perfect for enjoying on a chilly holiday afternoon.

Spaghetti Squash with Lemon Garlic Shrimp

A light and elegant holiday lunch option, this spaghetti squash with lemon garlic shrimp combines the tender texture of squash with the savory, citrusy flavors of garlic shrimp. It’s a paleo-friendly dish that’s as flavorful as it is nutritious.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the spaghetti squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25–30 minutes, or until the squash strands are easily pulled with a fork.
2. While the squash roasts, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2–3 minutes on each side, or until pink and opaque. Stir in the lemon juice, lemon zest, and red pepper flakes. Season with salt and pepper to taste.
4. Remove the squash from the oven and use a fork to scrape out the spaghetti-like strands into a large serving bowl.
5. Add the lemon garlic shrimp to the bowl and toss gently to combine.
6. Drizzle with the remaining olive oil and garnish with chopped parsley before serving.

This dish is bright, zesty, and full of holiday flavors. The shrimp add a touch of luxury, while the spaghetti squash provides a satisfying, low-carb base that absorbs the lemon garlic sauce beautifully. It’s a refreshing, nutrient-rich lunch perfect for the holiday season.

Paleo Cranberry and Walnut Salad with Lemon Herb Chicken

This fresh and vibrant salad is perfect for holiday lunches, offering a blend of sweet and savory flavors. The lemon herb chicken pairs beautifully with the tangy cranberries and crunchy walnuts, creating a balanced, paleo-friendly dish that’s as festive as it is nutritious.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, and baby kale)
• 1/2 cup fresh or dried unsweetened cranberries
• 1/2 cup chopped walnuts
• 1/4 cup thinly sliced red onion
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup extra-virgin olive oil (for dressing)
• 2 tbsp apple cider vinegar
• 1 tsp honey (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Mix 2 tbsp of olive oil, lemon juice, lemon zest, rosemary, thyme, salt, and pepper in a bowl. Rub this mixture over the chicken breasts and place them on a baking sheet lined with parchment paper. Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
2. While the chicken bakes, prepare the salad dressing by whisking together the extra-virgin olive oil, apple cider vinegar, and honey in a small bowl. Adjust seasoning with salt and pepper to taste.
3. In a large salad bowl, toss the mixed greens with cranberries, walnuts, red onion, and pomegranate seeds.
4. Slice the baked chicken breasts and place on top of the salad. Drizzle with the prepared dressing before serving.

This salad is the perfect blend of holiday flavors and textures, offering a refreshing and nutrient-packed lunch that will keep you satisfied and energized throughout the day. The combination of sweet cranberries, crunchy walnuts, and herby chicken makes each bite exciting and full of festive cheer.

Paleo Winter Squash Soup with Sage and Coconut Milk

This creamy, comforting soup is perfect for winter holidays, combining the sweetness of winter squash with the warm flavors of sage and the richness of coconut milk. It’s a soothing lunch option that embodies the cozy holiday spirit.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 tbsp fresh sage, chopped (plus extra for garnish)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and garlic, and sauté for 3–4 minutes until fragrant.
2. Add the cubed butternut squash to the pot and cook for another 5–6 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until the squash is tender.
4. Remove from heat and stir in the coconut milk, ground nutmeg, cinnamon, and chopped sage. Use an immersion blender or transfer the mixture to a countertop blender to puree until smooth.
5. Season with salt and pepper to taste. Garnish with additional sage before serving.

This winter squash soup is rich, creamy, and full of warm spices, making it an excellent holiday lunch option. The combination of butternut squash and coconut milk provides a velvety texture, while the sage adds a subtle earthy note. It’s a bowl of comfort that will make your holiday lunch feel special and satisfying.

Paleo Turkey and Cranberry Lettuce Wraps

These turkey and cranberry lettuce wraps are a light, fresh, and festive lunch option that’s perfect for using up holiday leftovers. Packed with flavor and texture, they’re ideal for those looking for a paleo meal that’s easy to prepare and full of holiday flair.

Ingredients:

• 1 lb ground turkey
• 1/2 cup fresh or canned unsweetened cranberry sauce
• 2 tbsp coconut oil
• 1/2 cup chopped celery
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 1/2 tsp ground sage
• 1/2 tsp ground thyme
• Salt and pepper to taste
• Large lettuce leaves (such as iceberg or Romaine)
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat the coconut oil over medium-high heat. Add the garlic, red onion, and celery, cooking for 3–4 minutes until the vegetables are soft.
2. Add the ground turkey and cook until browned, breaking it up with a spatula as it cooks.
3. Stir in the cranberry sauce, sage, thyme, salt, and pepper. Cook for an additional 2–3 minutes, allowing the flavors to meld together.
4. Spoon the turkey and cranberry mixture into lettuce leaves to form wraps.
5. Garnish with fresh parsley and serve immediately.

These turkey and cranberry lettuce wraps are a perfect holiday lunch choice for when you want something light but full of seasonal flavor. The sweet and tangy cranberry sauce pairs well with the savory turkey, while the crisp lettuce adds a refreshing crunch to each bite.

Paleo Baked Salmon with Garlic and Herb Asparagus

This baked salmon with garlic and herb asparagus is a nutrient-rich, easy-to-make holiday lunch that is as elegant as it is flavorful. The salmon is perfectly tender and complemented by the savory, roasted asparagus, making it a delightful meal to enjoy during the holiday season.

Ingredients:

• 2 salmon fillets
• 2 tbsp olive oil
• 1 lemon, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 lb asparagus, trimmed
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the baking sheet. Rub them with 1 tbsp of olive oil, minced garlic, and a sprinkle of salt and black pepper. Lay a few lemon slices on top of each fillet and sprinkle with chopped dill and parsley.
3. Arrange the trimmed asparagus around the salmon on the baking sheet. Drizzle the asparagus with the remaining olive oil and season with salt and pepper.
4. Bake for 12–15 minutes or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender but still vibrant.
5. Serve with extra lemon wedges for squeezing over the salmon and asparagus.

This dish brings a beautiful combination of flavors to your holiday table with minimal effort. The salmon is rich in omega-3 fatty acids and pairs wonderfully with the garlic-infused asparagus for a well-rounded, healthful meal.

Paleo Holiday Stuffing with Sausage and Cranberries

This paleo holiday stuffing offers all the comfort of traditional stuffing with a healthier twist. Made with ground sausage, cranberries, and a blend of herbs, it’s the perfect dish for a festive holiday lunch.

Ingredients:

• 1 lb ground pork sausage (preferably sugar-free)
• 3 cups cauliflower rice
• 1/2 cup fresh cranberries (or dried, unsweetened)
• 1/2 cup chopped celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh sage
• 1/4 cup chopped fresh parsley
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with a bit of olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and celery, sautéing for 3–4 minutes until softened.
3. Add the ground sausage to the skillet and cook, breaking it up as it browns. Cook for 5–7 minutes or until fully cooked.
4. Stir in the cauliflower rice, cranberries, sage, parsley, and thyme. Season with salt and black pepper.
5. Transfer the mixture to the greased baking dish and spread evenly. Bake for 20–25 minutes until the top is golden and slightly crispy.
6. Let cool for a few minutes before serving.

This stuffing is a perfect holiday lunch dish, offering a great combination of savory and slightly sweet flavors. The cranberries add a pop of color and a hint of tartness that pairs perfectly with the seasoned sausage and fresh herbs. It’s a festive dish that feels indulgent without sacrificing paleo principles.

Paleo Sweet Potato and Black Bean Chili

This hearty sweet potato and black bean chili is warm, filling, and packed with holiday flavors. It’s an easy and comforting option for a holiday lunch that can be made in one pot for simple cleanup.

Ingredients:

• 2 tbsp olive oil
• 1 large sweet potato, peeled and diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable or chicken broth
• 1 tbsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Avocado slices for serving

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, sautéing for 3–4 minutes until the vegetables are softened.
2. Add the diced sweet potato and cook for 5 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and cinnamon. Bring the mixture to a boil, then reduce the heat and let simmer for 20–25 minutes, or until the sweet potatoes are tender.
4. Season with salt and black pepper to taste.
5. Serve with a sprinkle of fresh cilantro and avocado slices on the side.

This chili is warm, hearty, and full of comforting flavors that make it ideal for a holiday lunch. The combination of sweet potatoes and black beans provides a satisfying texture, while the spices add depth and warmth. Topped with avocado and cilantro, it’s a paleo-friendly dish that is perfect for sharing with loved ones.

Note: More recipes​ are coming soon!