45+ Irresistible Saturday Paleo Casserole Recipes for the Whole Family

Weekends are the perfect time to slow down, relax, and enjoy a satisfying meal with loved ones.

If you’re following a paleo lifestyle or simply looking to add more healthy, whole foods to your weekend meals, casseroles are a great choice.

Not only are they easy to prepare and full of flavor, but they also allow you to combine a variety of nourishing ingredients into one delicious dish.

We’ve compiled a list of over 45 mouthwatering Saturday paleo casserole recipes that are sure to impress your family or guests.

From hearty breakfasts to savory dinners, these casseroles feature wholesome ingredients like fresh vegetables, lean proteins, and healthy fats, making them the perfect addition to your weekend menu.

Whether you’re craving something light and fresh or rich and comforting, there’s a paleo casserole recipe here to suit every taste.

45+ Irresistible Saturday Paleo Casserole Recipes for the Whole Family

With 45+ paleo casserole recipes at your fingertips, you’re never at a loss for ideas for your next Saturday meal.

These casseroles are not only nutritious but also convenient and full of flavor, making them the perfect solution for busy weekends.

Whether you’re cooking for a crowd, meal prepping for the week ahead, or simply treating yourself to something special, these recipes will keep you satisfied and on track with your paleo lifestyle.

So, gather your ingredients, preheat the oven, and enjoy the ease and deliciousness of these paleo casseroles — because your Saturday just got a whole lot better!

Sweet Potato Breakfast Casserole

This hearty breakfast casserole is the perfect start to a Saturday morning. Packed with protein and wholesome sweet potatoes, it’s ideal for fueling your weekend adventures. With just a few simple ingredients, you’ll create a flavorful dish that satisfies your paleo lifestyle while keeping you energized all day.

Ingredients:

• 4 medium sweet potatoes, peeled and diced
• 1 pound ground sausage (sugar-free and paleo-friendly)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cups fresh spinach
• 8 large eggs
• 1/2 cup coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. Spread diced sweet potatoes evenly across the baking dish. Drizzle with olive oil and season with a pinch of salt and pepper. Roast in the oven for 20 minutes.
3. While the sweet potatoes roast, cook the ground sausage in a large skillet over medium heat until browned. Add onion and bell pepper, and sauté until softened.
4. Stir in spinach and cook until wilted. Remove from heat.
5. In a mixing bowl, whisk together eggs, coconut milk, garlic powder, paprika, salt, and black pepper.
6. Remove the baking dish from the oven and evenly layer the sausage mixture over the sweet potatoes. Pour the egg mixture over the top.
7. Bake for 25–30 minutes, or until the eggs are set and the top is lightly golden.
8. Let cool for 5 minutes before serving.

This casserole is not only delicious but also makes for great leftovers. Serve it warm or reheat for a quick breakfast on the go. The combination of sweet potatoes and savory sausage will keep your taste buds happy and your body nourished.

Zucchini and Chicken Alfredo Bake

Indulge in this creamy, paleo-friendly casserole that transforms zucchini noodles and tender chicken into a decadent Alfredo-style dish. Perfect for a cozy Saturday night dinner, this recipe is satisfying, dairy-free, and packed with rich flavors.

Ingredients:

• 4 medium zucchinis, spiralized or cut into thin strips
• 2 cups cooked chicken, shredded or cubed
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup cashews, soaked for 2 hours and drained
• 2 tablespoons nutritional yeast
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon arrowroot powder (optional, for thickening)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
2. In a blender, combine coconut milk, soaked cashews, nutritional yeast, garlic, basil, onion powder, salt, and pepper. Blend until smooth. If desired, blend in arrowroot powder to thicken.
3. Heat olive oil in a skillet over medium heat. Add zucchini noodles and sauté for 2–3 minutes until slightly softened.
4. Layer the zucchini noodles and cooked chicken in the prepared baking dish.
5. Pour the Alfredo sauce evenly over the zucchini and chicken, ensuring everything is well coated.
6. Bake for 20–25 minutes, or until bubbly and slightly golden on top.
7. Allow the casserole to cool for 5 minutes before serving.

This dish is comfort food reimagined. With its velvety sauce and satisfying texture, this casserole will quickly become a family favorite. It’s proof that paleo eating can be both indulgent and wholesome.

Loaded Cauliflower Shepherd’s Pie

This paleo twist on a classic comfort food is packed with nutrients and flavor. Mashed cauliflower replaces traditional potatoes, making this dish lighter while keeping it hearty and satisfying. It’s perfect for a cozy Saturday dinner.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 1 pound ground beef or lamb
• 1 medium onion, diced
• 2 carrots, diced
• 1 cup mushrooms, diced
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil or ghee

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Steam cauliflower florets until tender. Mash with olive oil or ghee, and season with salt and pepper. Set aside.
3. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant. Add carrots and mushrooms, cooking until softened.
4. Stir in ground beef or lamb and cook until browned. Drain excess fat.
5. Add tomato paste, broth, thyme, rosemary, paprika, salt, and pepper. Simmer for 5–7 minutes until the mixture thickens slightly.
6. Transfer the meat and vegetable mixture to a baking dish. Spread the mashed cauliflower evenly over the top.
7. Bake for 20–25 minutes, or until the top is slightly golden.
8. Let the casserole cool for 5 minutes before serving.

This shepherd’s pie delivers all the savory flavors you crave, with none of the guilt. The creamy cauliflower topping pairs perfectly with the rich and hearty filling, making it a dish you’ll want to enjoy again and again.

Bacon and Avocado Egg Bake

This bacon and avocado egg bake is the ideal combination of savory, creamy, and satisfying. It’s an easy-to-make casserole that’s perfect for a Saturday brunch or breakfast. The smoky bacon, creamy avocado, and rich eggs come together in a dish that’s full of flavor and will keep you full until your next meal.

Ingredients:

• 8 large eggs
• 6 slices of bacon, cooked and crumbled
• 2 ripe avocados, diced
• 1/2 cup coconut milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil or cooking spray.
2. In a bowl, whisk together the eggs, coconut milk, garlic powder, onion powder, paprika, salt, and pepper until well combined.
3. Gently stir in the crumbled bacon and diced avocado, being careful not to mash the avocado too much.
4. Pour the egg mixture into the prepared baking dish and spread it evenly.
5. Bake for 20–25 minutes, or until the eggs are set and the top is slightly golden.
6. Sprinkle with fresh cilantro if desired and serve warm.

This bacon and avocado egg bake is a perfect way to enjoy a wholesome breakfast that’s packed with healthy fats and protein. The crispy bacon and creamy avocado balance perfectly with the fluffy eggs, creating a dish that will quickly become a weekend favorite.

Paleo Chicken and Broccoli Casserole

This comforting chicken and broccoli casserole is a one-pan wonder that combines tender chicken, steamed broccoli, and a creamy coconut-based sauce. It’s a nourishing and filling meal that’s perfect for those following a paleo lifestyle but still craving a rich, indulgent casserole.

Ingredients:

• 2 large chicken breasts, cooked and shredded
• 4 cups broccoli florets, steamed
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil or ghee
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or ghee.
2. In a saucepan, heat olive oil over medium heat. Add garlic powder, thyme, and onion powder, and cook for 1 minute to release the flavors.
3. Stir in the coconut milk and almond flour, and cook for another 3–5 minutes, until the sauce thickens. Season with salt and pepper.
4. In the prepared baking dish, layer the steamed broccoli and shredded chicken.
5. Pour the creamy coconut sauce over the chicken and broccoli, spreading it evenly.
6. Bake for 20–25 minutes, or until bubbly and golden on top.
7. Garnish with fresh parsley before serving.

This paleo chicken and broccoli casserole is a hearty and flavorful meal that’s perfect for a cozy Saturday dinner. It’s quick, easy to make, and the creamy coconut sauce adds just the right amount of richness without any dairy. Enjoy this filling dish as a standalone meal or serve with a side of roasted vegetables.

Paleo Stuffed Bell Peppers with Ground Turkey

Stuffed bell peppers are always a satisfying, versatile meal, and this paleo version with ground turkey is no exception. The savory turkey is seasoned perfectly and stuffed into colorful bell peppers, then baked until tender and flavorful. A great make-ahead dish for busy weekends!

Ingredients:

• 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
• 1 pound ground turkey
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 cup cauliflower rice (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish, cut side up.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened, about 3 minutes.
3. Add ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks.
4. Stir in cauliflower rice, diced tomatoes, cumin, paprika, chili powder, salt, and pepper. Cook for 3–5 minutes, until the mixture is well combined and heated through.
5. Stuff each bell pepper with the turkey mixture, pressing it down gently to fill them completely.
6. Cover the baking dish with foil and bake for 25–30 minutes, until the peppers are tender.
7. Remove from the oven and serve warm.

These paleo stuffed bell peppers are a delicious and nutritious meal that packs in protein, veggies, and bold flavors. They’re easy to prepare and can be customized with your favorite seasonings or additional veggies. Great for meal prep, this dish will keep you satisfied throughout the weekend.

Paleo Meatball and Zucchini Casserole

This meatball and zucchini casserole is a low-carb, paleo-friendly dish that’s loaded with flavor. The juicy, seasoned meatballs pair perfectly with sautéed zucchini and a simple tomato sauce, making for a hearty and wholesome meal. It’s perfect for a Saturday dinner when you want something comforting yet healthy.

Ingredients:

• 1 pound ground beef or turkey
• 1/4 cup almond flour
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 medium zucchinis, sliced into rounds
• 2 cups marinara sauce (sugar-free and paleo-friendly)
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. In a mixing bowl, combine the ground meat, almond flour, egg, garlic powder, oregano, salt, and pepper. Mix until well combined.
3. Roll the mixture into 12–15 meatballs and place them in a single layer in the prepared baking dish.
4. Heat olive oil in a skillet over medium heat and sauté zucchini slices for 3–5 minutes, until tender.
5. Add marinara sauce to the skillet with the zucchini and stir to combine.
6. Pour the zucchini and sauce mixture over the meatballs in the baking dish.
7. Bake for 25–30 minutes, or until the meatballs are cooked through and the casserole is bubbly.
8. Serve warm, garnished with fresh herbs if desired.

This paleo meatball and zucchini casserole is a delicious, filling dish that’s easy to make and full of flavor. It’s the perfect way to enjoy a wholesome dinner that satisfies your cravings without any grains or dairy. Pair it with a side salad for a complete meal.

Paleo Shrimp and Asparagus Casserole

This shrimp and asparagus casserole is a fresh and light dish perfect for a Saturday dinner. With succulent shrimp, tender asparagus, and a creamy coconut sauce, this dish is full of flavor and nourishment. It’s quick to prepare, making it ideal for a relaxing weekend meal.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup coconut flour
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Stir in the asparagus and cook for 4–5 minutes, until tender but still crisp. Season with salt and pepper.
4. In a bowl, whisk together coconut milk, coconut flour, lemon juice, thyme, salt, and pepper until smooth.
5. Add shrimp to the skillet with asparagus and cook until pink, about 3–4 minutes.
6. Pour the coconut sauce over the shrimp and asparagus and stir to combine.
7. Transfer the mixture into the prepared baking dish and bake for 15–20 minutes, until bubbly and golden on top.
8. Garnish with fresh parsley before serving.

This shrimp and asparagus casserole is a delightful, light meal that’s easy to make and full of flavor. The creamy coconut sauce complements the shrimp perfectly, while the asparagus adds a healthy, crunchy element. It’s an ideal dish for those looking for a quick, nutritious dinner without compromising on taste.

Paleo Eggplant Parmesan Casserole

This paleo eggplant Parmesan casserole is a low-carb version of the traditional dish. It features thin slices of eggplant layered with savory marinara sauce and a crispy almond flour topping. It’s a satisfying and comforting meal, making it perfect for a Saturday dinner with family or friends.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/4 cup grated nutritional yeast
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce (sugar-free and paleo-friendly)
• 1 tablespoon olive oil
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. Place almond flour, nutritional yeast, basil, garlic powder, salt, and pepper in a shallow dish. Dip each eggplant slice into the almond flour mixture, pressing lightly to coat both sides.
3. Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches, cooking for 2–3 minutes per side until golden brown.
4. Layer half of the eggplant slices in the prepared baking dish. Spoon 1 cup of marinara sauce over the eggplant.
5. Repeat the layering with the remaining eggplant and sauce.
6. Bake for 20–25 minutes, until the casserole is bubbly and golden on top.
7. Garnish with fresh basil before serving.

This paleo eggplant Parmesan casserole is a flavorful, guilt-free alternative to the traditional dish. The almond flour crust provides the perfect crispy texture, while the marinara sauce and fresh basil bring it all together. It’s a comforting, wholesome meal you’ll want to make again and again.

Paleo Sausage and Kale Breakfast Casserole

Start your Saturday off right with this protein-packed breakfast casserole featuring savory sausage, kale, and eggs. It’s a simple, satisfying dish that’s full of flavor and will keep you energized throughout the day. Perfect for a family brunch or meal prep for the week ahead.

Ingredients:

• 1 pound ground sausage (sugar-free and paleo-friendly)
• 4 cups kale, chopped
• 1/2 cup onions, diced
• 6 large eggs
• 1/2 cup coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a large skillet, heat olive oil over medium heat. Add ground sausage and cook until browned. Break it apart as it cooks.
3. Add diced onions and cook for 2–3 minutes, until softened. Stir in chopped kale and cook for an additional 2 minutes until wilted.
4. In a bowl, whisk together eggs, coconut milk, garlic powder, onion powder, paprika, salt, and pepper.
5. Spread the sausage and kale mixture evenly in the prepared baking dish.
6. Pour the egg mixture over the sausage and kale, ensuring it’s evenly distributed.
7. Bake for 20–25 minutes, or until the eggs are set and the top is golden brown.
8. Let cool for 5 minutes before serving.

This sausage and kale breakfast casserole is a perfect way to enjoy a wholesome, filling breakfast that’s packed with protein and nutrients. The sausage adds savory flavor, while the kale brings a healthy crunch. It’s easy to prepare and makes a great make-ahead meal for busy mornings.

Paleo Butternut Squash and Ground Beef Casserole

This savory and sweet casserole combines the richness of ground beef with the natural sweetness of roasted butternut squash. It’s a comforting, wholesome dish that’s perfect for a cozy Saturday dinner, providing a balance of protein and veggies in every bite.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 pound ground beef
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. Spread butternut squash cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast for 20–25 minutes, until tender and lightly caramelized.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened, about 3 minutes.
4. Add ground beef to the skillet and cook until browned. Stir in cumin, paprika, thyme, salt, and pepper.
5. Once the squash is done, layer it in the prepared baking dish. Top with the ground beef mixture.
6. Bake for 10–15 minutes, until heated through and bubbly.
7. Garnish with fresh parsley before serving.

This butternut squash and ground beef casserole is a hearty and delicious meal that’s full of flavor. The roasted squash adds a touch of sweetness that balances the savory beef, making it a dish everyone will love. It’s the perfect comfort food without the carbs, perfect for your paleo lifestyle.

Paleo Chicken and Spinach Artichoke Casserole

This creamy, flavorful chicken and spinach artichoke casserole is an easy, one-dish meal that’s perfect for a Saturday dinner. With tender chicken, vibrant spinach, and savory artichokes, this casserole is packed with nutrients and healthy fats, making it a nourishing yet indulgent dish.

Ingredients:

• 2 large chicken breasts, cooked and shredded
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups fresh spinach, chopped
• 1/2 cup full-fat coconut milk
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes, until fragrant.
3. Stir in spinach and cook until wilted, about 3–4 minutes.
4. Add chopped artichokes and shredded chicken to the skillet. Mix well.
5. In a bowl, whisk together coconut milk, nutritional yeast, basil, salt, and pepper. Pour over the chicken and spinach mixture and stir to combine.
6. Transfer the mixture into the prepared baking dish and bake for 20–25 minutes, until bubbly and golden on top.
7. Garnish with fresh parsley before serving.

This chicken and spinach artichoke casserole is a creamy, satisfying dish that’s full of flavor. The coconut milk creates a rich sauce, while the spinach and artichokes add a burst of freshness. It’s a wholesome and comforting meal, perfect for a weekend feast.

Paleo Beef and Mushroom Casserole

This savory beef and mushroom casserole is a warm and comforting dish that’s perfect for a Saturday dinner. The tender beef and earthy mushrooms are combined in a rich sauce, creating a hearty, satisfying meal that’s both paleo-friendly and full of flavor.

Ingredients:

• 1 pound ground beef
• 2 cups mushrooms, sliced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup coconut flour
• 1/2 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing for 2–3 minutes until softened.
3. Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned.
4. Stir in mushrooms and cook for another 5 minutes, until softened.
5. Sprinkle in coconut flour and stir to combine, allowing it to cook for 1–2 minutes.
6. Slowly pour in beef broth, stirring constantly to avoid lumps. Add thyme, garlic powder, salt, and pepper. Simmer for 3–5 minutes, until the mixture thickens.
7. Transfer the beef and mushroom mixture into the prepared baking dish and bake for 15–20 minutes, until bubbling and golden.
8. Serve warm and enjoy the rich, savory flavors.

This beef and mushroom casserole is the ultimate comfort food, combining tender beef and earthy mushrooms in a rich, flavorful sauce. It’s a simple yet delicious dish that’s great for meal prep or serving on a cozy weekend evening.

Paleo Baked Salmon and Broccoli Casserole

This baked salmon and broccoli casserole is a quick, nutritious, and satisfying dish that’s perfect for a Saturday meal. The tender salmon is paired with vibrant broccoli and a creamy coconut sauce, creating a balanced and healthy meal full of omega-3s and fiber.

Ingredients:

• 4 salmon fillets
• 4 cups broccoli florets, steamed
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Place the salmon fillets in the prepared baking dish, skin-side down. Season with salt and pepper.
3. In a bowl, whisk together coconut milk, Dijon mustard, lemon juice, garlic powder, and dried dill until smooth.
4. Pour the sauce over the salmon fillets.
5. Add steamed broccoli around the salmon in the baking dish.
6. Bake for 20–25 minutes, until the salmon is cooked through and flakes easily with a fork.
7. Serve warm, ensuring each serving gets a portion of both salmon and broccoli.

This baked salmon and broccoli casserole is a light and healthy meal that’s packed with protein, healthy fats, and vegetables. The coconut milk and Dijon mustard create a creamy sauce that pairs beautifully with the salmon, making it a perfect dish for those following a paleo lifestyle.

Paleo Pork and Sweet Potato Casserole

This pork and sweet potato casserole is a flavorful and filling meal that’s perfect for a Saturday dinner. The tender pork is paired with roasted sweet potatoes and a blend of savory spices, creating a delicious, hearty dish that’s paleo-friendly and full of nutrients.

Ingredients:

• 1 pound ground pork
• 2 large sweet potatoes, peeled and diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. Spread diced sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt, pepper, and a pinch of cinnamon. Roast for 20–25 minutes, until tender.
3. While the sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until fragrant.
4. Add ground pork to the skillet and cook until browned, breaking it apart with a spoon. Stir in cumin, paprika, salt, and pepper, cooking for another 2 minutes.
5. Once the sweet potatoes are done, layer them in the prepared baking dish. Top with the cooked pork mixture.
6. Bake for an additional 10–15 minutes, until everything is heated through and slightly golden.
7. Garnish with fresh cilantro before serving.

This pork and sweet potato casserole is a comforting, nutrient-dense dish that combines the richness of the pork with the natural sweetness of the roasted sweet potatoes. It’s a simple and satisfying meal, perfect for a paleo dinner that’s both flavorful and filling.

Note: More recipes​ are coming soon!