25+ Delicious Sunday Paleo Affordable Recipes for a Weekend Meal

Sundays are meant for relaxing, enjoying time with loved ones, and indulging in a meal that feels special without the stress of complicated recipes.

Whether you’re looking to kick-start a week of healthy eating or simply crave comfort food that fits your paleo lifestyle, there’s no reason your Sunday meals should be expensive or time-consuming.

The paleo diet, with its focus on whole, unprocessed foods, offers a delicious array of options that can be both affordable and easy to prepare.

In this article, we’ve rounded up 25+ Sunday paleo recipes that are perfect for your weekend feast.

From hearty breakfasts to satisfying dinners and delightful snacks, these recipes will keep your Sunday feeling indulgent without stretching your budget.

25+ Delicious Sunday Paleo Affordable Recipes for a Weekend Meal

These 25+ affordable paleo recipes are just what you need to make your Sundays enjoyable and nourishing.

With a focus on simple, wholesome ingredients and easy-to-follow instructions, each recipe is designed to maximize flavor while minimizing costs.

Whether you’re in the mood for a light salad, a hearty main dish, or a sweet treat, there’s something here for every palate.

Embrace these meals and make your Sundays a celebration of healthy, delicious eating that supports your paleo lifestyle and keeps your wallet happy.

Paleo Chicken and Sweet Potato Skillet

This one-pan chicken and sweet potato skillet is perfect for a satisfying and healthy Sunday meal. Packed with protein, fiber, and nutrients, it’s an easy, budget-friendly dish that doesn’t skimp on flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and diced
• 1 bell pepper, diced
• 1 small red onion, diced
• 2 tbsp olive oil or avocado oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the diced chicken and season with paprika, garlic powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
2. Add the remaining oil to the skillet and toss in the diced sweet potatoes. Cook for about 5 minutes, stirring frequently, until they start to soften.
3. Add the diced bell pepper and red onion to the skillet and continue cooking for another 3-4 minutes until all vegetables are tender and slightly caramelized.
4. Return the cooked chicken to the skillet and mix well. Let everything cook together for another 2-3 minutes to combine the flavors.
5. Season with additional salt and pepper as needed and sprinkle fresh parsley on top before serving.

A quick and nutritious dish, this chicken and sweet potato skillet is not just delicious but also full of good-for-you ingredients. The sweet potatoes provide a natural sweetness that pairs beautifully with the seasoned chicken, making it an ideal comfort meal for any day of the week.

Paleo Zucchini Noodles with Pesto and Cherry Tomatoes

This light and refreshing paleo-friendly dish uses zucchini noodles as a substitute for traditional pasta. Paired with homemade pesto and juicy cherry tomatoes, it’s a delightful way to enjoy a grain-free lunch or dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup homemade or store-bought paleo-friendly pesto
• 2 tbsp pine nuts (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes, just until slightly tender. Be careful not to overcook; you want them to remain al dente.
2. Add the halved cherry tomatoes to the skillet and cook for another minute, just until they begin to soften.
3. Remove the skillet from heat and stir in the pesto, ensuring that the noodles are well coated.
4. Season with salt and pepper to taste. If desired, sprinkle pine nuts for added crunch and garnish with fresh basil leaves.

This dish is a perfect example of how simple ingredients can transform into an exceptional meal. The pesto provides bold, herby flavors, while the zucchini noodles deliver a satisfying texture. It’s a recipe that allows you to enjoy a fresh, low-carb alternative without breaking the bank.

Paleo Beef and Broccoli Stir-Fry

A classic take-out favorite, this paleo beef and broccoli stir-fry is packed with protein and vegetables, creating a nutritious meal that’s also easy to make and budget-conscious.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 1 tbsp coconut aminos (or gluten-free soy sauce)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Salt and pepper to taste
• Sesame seeds for garnish (optional)
• Green onions, chopped (for garnish)

Instructions:

1. In a large pan or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger, and sauté for 30 seconds until fragrant.
2. Add the sliced flank steak and cook for 3-4 minutes, stirring frequently, until browned and cooked through. Remove from the pan and set aside.
3. In the same pan, add a bit more oil if needed, and toss in the broccoli florets. Stir-fry for about 4-5 minutes until tender-crisp.
4. Return the beef to the pan and pour the coconut aminos over the mixture. Stir to coat everything evenly and cook for another 1-2 minutes.
5. Season with salt and pepper to taste, then sprinkle with sesame seeds and chopped green onions before serving.

This dish brings all the flavors of a restaurant-quality meal to your home without the added cost or hidden ingredients. The sesame oil adds a hint of nuttiness, while the ginger and garlic infuse the beef with a rich depth of flavor. Enjoy this as a main dish for a balanced and fulfilling meal that feels like an indulgence but stays true to your paleo lifestyle.

Paleo Lemon Herb Salmon with Asparagus

This lemon herb salmon paired with asparagus is a light yet satisfying meal perfect for a Sunday dinner. It’s simple, fresh, and full of vibrant flavors that are sure to please everyone at the table.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 1 tsp dried thyme or 1 tbsp fresh thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Place the salmon fillets and asparagus on the baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, and thyme. Lay lemon slices on top of the salmon for added flavor.
3. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender but still crisp.
4. Remove from the oven and sprinkle with fresh dill before serving.

This lemon herb salmon with asparagus is a balanced, protein-rich meal that’s perfect for a healthy Sunday dinner. The citrus notes from the lemon elevate the flavors of the salmon, making each bite refreshing and satisfying. The asparagus adds a wonderful crunch and pairs perfectly with the salmon’s tender texture.

Paleo Stuffed Bell Peppers

These stuffed bell peppers are a colorful and hearty dish full of protein and healthy vegetables. They are budget-friendly and easy to customize with your favorite paleo-friendly ingredients.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey or ground beef
• 1 cup diced tomatoes (fresh or canned)
• 1 small onion, finely chopped
• 1 cup cauliflower rice
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
2. In a large skillet, cook the ground turkey or beef over medium heat until browned. Add the chopped onion, garlic, chili powder, and cumin, cooking for an additional 2 minutes until the onion is translucent.
3. Stir in the diced tomatoes and cauliflower rice and cook for 3-4 more minutes. Season with salt and pepper to taste.
4. Spoon the meat mixture into the hollowed bell peppers, filling them to the top.
5. Bake in the oven for 25-30 minutes, or until the peppers are tender.
6. Garnish with fresh cilantro before serving.

These stuffed bell peppers are a flavorful, filling dish that’s perfect for a cozy Sunday meal. The combination of ground meat, tomatoes, and cauliflower rice creates a satisfying texture and depth of flavor. With a sprinkle of cilantro, you add a touch of freshness that completes the dish.

Paleo Sweet Potato and Black Bean Chili

This hearty sweet potato and black bean chili is a nutritious and warming dish ideal for a Sunday dinner. Full of rich flavors, it’s perfect for anyone looking for a budget-friendly, plant-based paleo meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh avocado slices and cilantro for garnish (optional)

Instructions:

1. In a large pot, sauté the chopped onion and garlic over medium heat for about 3-4 minutes, or until the onion is translucent.
2. Add the diced sweet potatoes, black beans, diced tomatoes, chili powder, paprika, and cumin. Stir to combine well.
3. Pour in enough water to cover the ingredients (about 1-2 cups) and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender and the flavors meld together.
4. Season with salt and pepper to taste. Serve warm with fresh avocado slices and a sprinkle of cilantro.

This sweet potato and black bean chili is a warm, comforting dish that doesn’t compromise on flavor. The sweetness of the sweet potatoes pairs perfectly with the heartiness of the black beans and the robust spices, creating a well-balanced and satisfying meal.

Paleo Shrimp and Broccoli Stir-Fry

This shrimp and broccoli stir-fry is a quick and healthy meal that’s packed with protein and nutrients. Perfect for a Sunday lunch or dinner, it’s a simple yet flavorful dish that won’t break the bank.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 cups broccoli florets
• 2 tbsp coconut aminos (or gluten-free soy sauce)
• 2 tbsp olive oil or avocado oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Salt and pepper to taste
• Red pepper flakes (optional, for a bit of heat)
• Lemon wedges for serving

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the remaining oil and sauté the garlic and ginger for about 30 seconds until fragrant.
3. Add the broccoli florets and stir-fry for 4-5 minutes, or until they are tender-crisp.
4. Return the shrimp to the skillet and pour in the coconut aminos. Toss everything together and cook for an additional 1-2 minutes.
5. Season with salt, pepper, and red pepper flakes if desired. Serve with lemon wedges on the side.

This shrimp and broccoli stir-fry is an ideal paleo meal for a Sunday that’s light yet satisfying. The fresh ginger and garlic bring bold flavors, while the coconut aminos add a hint of sweetness and depth. Perfect for a weeknight meal or a weekend treat that comes together in minutes.

Paleo Stuffed Portobello Mushrooms

These stuffed portobello mushrooms are a perfect paleo dish that can be served as an appetizer or a main course. Filled with a savory mixture of spinach, garlic, and ground turkey, they’re easy to make and incredibly delicious.

Ingredients:

• 4 large portobello mushrooms, stems removed and caps cleaned
• 1 lb ground turkey or chicken
• 2 cups fresh spinach, chopped
• 1/2 cup diced tomatoes
• 1/2 cup almond flour (optional, for binding)
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the portobello mushrooms on a baking sheet lined with parchment paper, gill side up.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the ground turkey and garlic, cooking until browned and cooked through.
3. Stir in the chopped spinach, diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 2-3 minutes until the spinach is wilted and the mixture is well combined.
4. Remove from heat and stir in the almond flour if using, to help bind the mixture.
5. Divide the filling evenly among the portobello mushroom caps, pressing down slightly.
6. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is hot.
7. Garnish with fresh basil before serving.

These stuffed portobello mushrooms are a versatile and satisfying meal. The rich, earthy flavor of the mushrooms pairs perfectly with the savory filling of turkey, spinach, and tomatoes, making it a standout dish that’s both paleo-friendly and easy to prepare.

Paleo Cauliflower Fried Rice

This cauliflower fried rice is a healthy twist on the classic take-out favorite. Packed with vegetables and protein, it’s a quick, budget-friendly, and paleo-approved dish that makes a perfect side or light main course.

Ingredients:

• 1 head of cauliflower, riced (or 2 cups store-bought cauliflower rice)
• 2 eggs, lightly beaten
• 1 cup frozen peas and carrots mix
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tbsp coconut aminos (or gluten-free soy sauce)
• 2 tbsp olive oil or avocado oil
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. In a large skillet or wok, heat 1 tbsp of oil over medium-high heat. Add the onion and garlic, sautéing for 2 minutes until fragrant.
2. Push the onion and garlic to the side and pour the beaten eggs into the pan. Scramble and cook until just set, then mix with the onion and garlic.
3. Add the peas and carrots to the skillet and cook for 2-3 minutes.
4. Add the riced cauliflower and stir-fry for another 5-6 minutes, or until the cauliflower is tender and slightly golden.
5. Pour in the coconut aminos and season with salt and pepper to taste. Stir well to combine.
6. Garnish with chopped green onions before serving.

This paleo cauliflower fried rice is an easy, satisfying, and healthy alternative to traditional fried rice. The combination of veggies and egg provides a balanced mix of protein and nutrients, making it a great choice for a quick, budget-friendly Sunday meal.

Paleo Chicken Thighs with Garlic and Rosemary

This garlic and rosemary chicken thighs recipe is full of flavor, making it a perfect Sunday dish. Juicy chicken paired with aromatic herbs creates a comforting and satisfying meal that’s both affordable and easy to make.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried rosemary)
• 2 tbsp olive oil
• 1 lemon, sliced
• Salt and pepper to taste
• Optional side: steamed green beans or a simple salad

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a bowl, mix the minced garlic, rosemary, olive oil, salt, and pepper.
3. Rub the garlic-rosemary mixture all over the chicken thighs, ensuring they’re evenly coated.
4. Place the chicken thighs on the baking sheet, skin side up, and arrange the lemon slices around them.
5. Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
6. Let the chicken rest for a few minutes before serving.

This dish is simple yet incredibly flavorful, with the lemon slices adding a touch of brightness that complements the savory herbs. The chicken thighs remain moist and tender, making this a comforting choice for a special Sunday meal.

Paleo Zucchini Noodles with Pesto and Cherry Tomatoes

This dish is a refreshing, light, and paleo-friendly alternative to traditional pasta. The zucchini noodles paired with a rich, homemade pesto and sweet cherry tomatoes make for an easy yet gourmet meal that’s perfect for a weekend lunch or dinner.

Ingredients:

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

Instructions:

1. In a food processor, blend the basil, garlic, pine nuts, nutritional yeast, and olive oil until smooth. Season with salt and pepper to taste.
2. Heat a large skillet over medium heat and add the zucchini noodles. Cook for 2-3 minutes until tender but still slightly firm.
3. Add the pesto sauce to the skillet and toss to coat the noodles evenly.
4. Stir in the cherry tomatoes and cook for an additional minute.
5. Serve immediately, garnished with fresh basil leaves and extra pine nuts if desired.

This dish is light, packed with flavor, and perfect for a warm Sunday meal. The combination of fresh zucchini, pesto, and tomatoes makes it both satisfying and nutritious. It’s a great way to enjoy a pasta-like dish without compromising on paleo principles.

Paleo Sweet Potato and Kale Hash

This sweet potato and kale hash is a colorful and nutrient-dense dish that’s perfect for a Sunday brunch or a hearty lunch. It’s packed with vitamins, minerals, and flavor, making it an easy, budget-friendly meal that everyone will love.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cups kale, chopped
• 1/2 red bell pepper, diced
• 1/2 small onion, chopped
• 3 tbsp olive oil or avocado oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 eggs (optional, for topping)

Instructions:

1. In a large skillet, heat 2 tbsp of oil over medium heat. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally until they start to soften.
2. Add the onion and bell pepper and cook for another 3-4 minutes until the vegetables are tender and slightly caramelized.
3. Stir in the kale, smoked paprika, garlic powder, salt, and pepper. Cook for 2-3 more minutes until the kale is wilted and the sweet potatoes are fully cooked.
4. In a separate pan, cook the eggs to your desired doneness (fried, poached, or scrambled).
5. Serve the sweet potato and kale hash topped with an egg for added protein.

This sweet potato and kale hash is both hearty and healthy, offering the perfect mix of sweet, savory, and smoky flavors. The eggs on top add an extra layer of richness, making it an ideal meal for a leisurely Sunday brunch.

Paleo Lemon Herb Salmon with Asparagus

This lemon herb salmon with asparagus is a simple, elegant meal that feels special but is budget-friendly and quick to prepare. With flaky salmon, bright lemon flavors, and perfectly roasted asparagus, it’s perfect for a Sunday dinner that doesn’t require a lot of cleanup.

Ingredients:

• 4 salmon fillets
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets and asparagus on the baking sheet. Drizzle with olive oil and sprinkle the garlic, dill, salt, and pepper over the salmon and asparagus.
3. Lay the lemon slices on top of the salmon fillets.
4. Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
5. Serve immediately, garnished with additional dill if desired.

This lemon herb salmon with asparagus is light and refreshing, yet packed with flavor and nutrients. The lemon adds a zesty brightness, enhancing the natural flavors of the salmon. It’s perfect for a Sunday dinner that feels indulgent without the extra effort.

Paleo Beef and Vegetable Skillet

This beef and vegetable skillet is a one-pan wonder that combines hearty ground beef with a variety of colorful vegetables for a satisfying and nutritious meal. It’s perfect for a Sunday night dinner that’s both simple and delicious.

Ingredients:

• 1 lb ground beef (grass-fed if possible)
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup spinach, chopped
• 1 tsp paprika
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and cooked through. Drain excess fat if needed.
2. Add the diced red bell pepper and zucchini to the skillet. Cook for 4-5 minutes until they begin to soften.
3. Stir in the cherry tomatoes and cook for another 2 minutes.
4. Add the spinach, paprika, cumin, salt, and pepper. Stir until the spinach is wilted and the vegetables are combined.
5. Serve warm with a sprinkle of fresh herbs if desired.

This beef and vegetable skillet is a hearty yet healthy dish that packs a punch of flavor and nutrients. It’s ideal for a lazy Sunday dinner when you want something filling but easy to prepare. The combination of spices adds depth to the dish, while the vegetables provide a satisfying crunch and color.

Paleo Spaghetti Squash with Bolognese Sauce

A paleo twist on a classic Italian favorite, this spaghetti squash with bolognese sauce is a satisfying and healthy way to enjoy pasta without the grains. It’s a perfect Sunday dish for when you want something comforting and nutritious.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef or turkey
• 1 can (14 oz) crushed tomatoes
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and place cut side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until the squash is tender and easily scraped with a fork.
2. While the squash is roasting, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Add the ground beef or turkey and cook until browned, breaking it up as it cooks.
4. Stir in the crushed tomatoes, oregano, basil, and red pepper flakes. Simmer for 10-15 minutes until the sauce thickens. Season with salt and pepper to taste.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into “noodles.” Divide the squash among serving plates and top with the bolognese sauce.
6. Garnish with fresh basil leaves if desired.

This paleo spaghetti squash with bolognese sauce is a comforting, flavorful meal that doesn’t compromise on taste or texture. The squash provides a perfect, noodle-like base that pairs beautifully with the rich, hearty meat sauce. It’s a satisfying dish that will make your Sunday feel special without straying from your paleo goals.

Note: More recipes​ are coming soon!