25+ Flavorful Sunday Paleo Blackstone Recipes for Your Cooking Help

Sundays are the perfect time to unwind and enjoy a delicious meal without the stress of the week ahead.

Whether you’re hosting a family brunch or simply treating yourself to a cozy dinner, having a collection of mouthwatering recipes can make your Sunday special.

Enter the Blackstone griddle—an exceptional tool that takes outdoor cooking to the next level.

With its spacious cooking surface, the Blackstone is perfect for crafting hearty, delicious meals that cater to all dietary preferences, including paleo.

For those who follow a paleo lifestyle or simply love wholesome, nutrient-dense meals, cooking on the Blackstone can be both easy and enjoyable.

Paleo recipes are all about fresh, natural ingredients without grains, dairy, or processed sugars.

When combined with the versatility of the Blackstone griddle, it’s possible to create a variety of dishes, from breakfast to dinner, that are packed with flavor and texture.

In this article, we’ll explore over 25 paleo recipes that are perfect for your Sunday cooking sessions.

Whether you’re in the mood for a hearty breakfast, a light lunch, or a satisfying dinner, these recipes will inspire you to make the most of your Blackstone griddle and enjoy a delicious, healthy meal with your loved ones.

25+ Flavorful Sunday Paleo Blackstone Recipes for Your Cooking Help

Cooking on your Blackstone griddle is more than just preparing food; it’s an experience that brings people together and makes every meal a little more special.

With these 25+ paleo recipes, you can effortlessly create delicious and nutrient-rich meals that are perfect for any Sunday gathering.

From hearty breakfasts to flavorful dinners, these dishes are sure to satisfy both your taste buds and your health goals.

So, fire up your Blackstone and let your creative culinary spirit run wild. Try out a few (or all!) of these recipes and elevate your Sunday cooking game.

The combination of fresh ingredients, healthy preparation, and the unbeatable flavor of griddle-cooked meals will make Sundays a day to look forward to each week.

Grilled Lemon Herb Chicken Thighs

For an easy and flavorful Sunday paleo meal, these lemon herb chicken thighs are perfect for a summer afternoon. The crispy skin paired with a zesty herb marinade creates a dish that’s juicy, tender, and packed with rich, citrusy flavors.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 3 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, parsley, thyme, salt, and black pepper.
2. Rub the marinade generously over the chicken thighs, ensuring each piece is well coated. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator for enhanced flavor.
3. Preheat your Blackstone griddle to medium-high heat. Place the chicken thighs, skin-side down, on the hot surface and cook for 5-7 minutes until the skin is golden and crispy.
4. Flip the chicken thighs and continue cooking for another 7-10 minutes, or until the internal temperature reaches 165°F (74°C).
5. Serve with a side of grilled vegetables or a fresh salad.

The lemon herb chicken thighs are a delightful combination of crispy exterior and tender, juicy meat. The citrus notes from the lemon add a refreshing touch, making it a crowd-pleaser for any paleo gathering.

Crispy Sweet Potato Hash with Eggs

A hearty and nutritious breakfast or brunch option, this paleo-friendly sweet potato hash with eggs is simple yet satisfying. The combination of crispy sweet potatoes, caramelized onions, and perfectly cooked eggs makes for a meal that will keep you energized throughout the day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tbsp avocado oil or olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and black pepper to taste
• 4 large eggs
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your Blackstone griddle to medium heat and add the avocado oil.
2. Add the diced sweet potatoes, bell pepper, and onion to the griddle. Sprinkle with smoked paprika, garlic powder, salt, and black pepper.
3. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are golden brown and tender.
4. Create four small wells in the hash and crack an egg into each one. Cover with a lid or dome to cook the eggs to your desired level of doneness (about 3-5 minutes for sunny side up).
5. Serve warm, garnished with fresh parsley if desired.

This sweet potato hash is a balanced blend of complex carbohydrates, healthy fats, and protein. The eggs add a creamy richness, while the sweet potatoes provide a satisfying sweetness that complements the smoky paprika.

Paleo Beef Fajitas

These beef fajitas are the perfect paleo-friendly alternative to the classic Tex-Mex dish. Seasoned with a homemade spice blend and seared on the Blackstone, the beef becomes tender with a nice char, while the bell peppers and onions add a burst of flavor and color.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper to taste

Instructions:

1. In a bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over the sliced flank steak.
2. Preheat your Blackstone griddle to medium-high heat and add olive oil.
3. Place the beef slices on the griddle and cook for 4-5 minutes, flipping halfway through until they are browned and cooked to your desired level of doneness.
4. Add the sliced bell peppers and onions to the griddle and sauté for 5-6 minutes, or until they are tender and slightly caramelized.
5. Drizzle lime juice over the beef and vegetables before serving.

These paleo beef fajitas deliver a combination of bold flavors and a satisfying crunch from the sautéed vegetables. The lime juice adds a hint of brightness, balancing the spices beautifully for a well-rounded dish. Perfect for serving with a side of guacamole or fresh cilantro.

Garlic Butter Shrimp Skewers

A quick and delightful paleo dish, garlic butter shrimp skewers are packed with flavor and perfect for a casual Sunday meal. The combination of garlic, fresh herbs, and a touch of lemon makes these skewers light, zesty, and irresistible.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley
• ½ tsp paprika
• Salt and black pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, combine melted butter, minced garlic, lemon juice, lemon zest, parsley, paprika, salt, and black pepper.
2. Add the shrimp to the bowl and toss until well coated. Let marinate for 15-20 minutes in the refrigerator.
3. Preheat your Blackstone griddle to medium-high heat. Thread the shrimp onto the soaked skewers.
4. Place the skewers on the griddle and cook for 2-3 minutes per side or until the shrimp are pink and opaque.
5. Serve immediately with a side of grilled asparagus or a fresh salad.

These garlic butter shrimp skewers are juicy, flavorful, and perfect for a light yet satisfying paleo meal. The lemon and parsley enhance the natural sweetness of the shrimp, making each bite fresh and vibrant.

Zucchini Noodles with Pesto and Cherry Tomatoes

For a refreshing, low-carb meal that still feels indulgent, try these zucchini noodles with pesto and cherry tomatoes. This dish is simple to prepare and boasts a rich, herbaceous flavor with a touch of sweetness from the tomatoes.

Ingredients:

• 3 medium zucchini, spiralized into noodles
• 1 cup cherry tomatoes, halved
• ½ cup homemade or store-bought paleo pesto
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your Blackstone griddle to medium heat and add olive oil.
2. Add the zucchini noodles to the griddle and sauté for 3-4 minutes until they start to soften. Be careful not to overcook; they should still have a slight crunch.
3. Add the cherry tomatoes and cook for another 2 minutes, until the tomatoes are slightly softened.
4. Remove from heat and toss with the paleo pesto until well combined. Season with salt and black pepper to taste.
5. Serve warm, garnished with fresh basil leaves if desired.

The combination of zucchini noodles and pesto creates a satisfying, nutrient-rich meal that feels indulgent without the carbs. The cherry tomatoes add a pop of sweetness and color, enhancing the overall flavor profile.

Crispy Spiced Salmon with Cauliflower Rice

This crispy spiced salmon served with cauliflower rice is a nutritious and tasty option for any Sunday. With a golden, crispy crust and flaky, tender inside, it’s a perfect paleo main course that pairs well with the light texture of cauliflower rice.

Ingredients:

• 2 salmon fillets (skin-on)
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• 2 cups cauliflower rice (store-bought or homemade)
• 1 tbsp chopped fresh cilantro (optional)
• 1 lemon, sliced into wedges for serving

Instructions:

1. In a small bowl, mix paprika, garlic powder, onion powder, cumin, salt, and black pepper. Rub the spice mixture evenly over the salmon fillets.
2. Preheat your Blackstone griddle to medium-high heat and add 1 tbsp olive oil.
3. Place the salmon fillets, skin-side down, and cook for 4-5 minutes. Flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily.
4. While the salmon is cooking, add the remaining olive oil to another section of the griddle and sauté the cauliflower rice for 3-4 minutes until warmed and lightly browned.
5. Serve the crispy salmon on a bed of cauliflower rice and garnish with fresh cilantro. Serve with lemon wedges on the side.

This dish delivers on flavor, texture, and nutrition. The crispy exterior of the salmon pairs perfectly with the light cauliflower rice, while the spices infuse the salmon with a satisfying, aromatic profile.

Lemon Garlic Grilled Steak with Asparagus

For a protein-packed, paleo-friendly Sunday dinner, this lemon garlic grilled steak with asparagus is a perfect choice. The steak is seared to a juicy perfection with a lemon garlic marinade that adds a touch of brightness, while the asparagus provides a crisp and fresh contrast.

Ingredients:

• 2 ribeye or sirloin steaks (about 1 inch thick)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp dried rosemary
• Salt and black pepper to taste
• 1 bunch asparagus, trimmed
• Fresh lemon slices for serving

Instructions:

1. In a small bowl, mix the olive oil, minced garlic, lemon juice, lemon zest, rosemary, salt, and black pepper.
2. Rub the marinade generously over the steaks and let them sit for 15-30 minutes at room temperature.
3. Preheat your Blackstone griddle to high heat and lightly oil the surface.
4. Place the steaks on the griddle and cook for 3-4 minutes per side, or until the desired level of doneness is reached. Rest for 5 minutes before serving.
5. On another section of the griddle, add the asparagus and cook for 4-5 minutes until tender and lightly charred.
6. Serve the steak with the grilled asparagus and lemon slices for a refreshing touch.

This lemon garlic grilled steak with asparagus delivers bold flavors and a satisfying combination of textures. The lemon adds a subtle tang that enhances the richness of the steak, while the asparagus provides a healthy, crisp bite.

Buffalo Chicken Lettuce Wraps

Spicy, tangy, and refreshing, these buffalo chicken lettuce wraps are perfect for a paleo Sunday lunch or snack. The buffalo chicken packs a punch with a blend of spices and hot sauce, complemented by the cool, crisp lettuce and creamy avocado slices.

Ingredients:

• 1 lb boneless, skinless chicken breast, finely diced
• 2 tbsp olive oil
• ½ cup buffalo sauce (paleo-friendly)
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper to taste
• 1 head of iceberg or butter lettuce, leaves separated
• 1 avocado, sliced
• 2 tbsp chopped green onions (optional)

Instructions:

1. Heat the olive oil on a section of the preheated Blackstone griddle.
2. Add the diced chicken breast and season with garlic powder, onion powder, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through.
3. Pour the buffalo sauce over the cooked chicken and toss to coat evenly. Cook for another 2-3 minutes, allowing the flavors to meld.
4. Spoon the buffalo chicken mixture onto the lettuce leaves and top with sliced avocado and chopped green onions.
5. Serve immediately as a light lunch or appetizer.

These buffalo chicken lettuce wraps are a perfect combination of spicy, tangy, and creamy flavors with a satisfying crunch. The cool avocado slices balance the heat and add richness, making this dish a deliciously balanced meal.

Paleo Vegetable Stir-Fry with Chicken

This vegetable stir-fry with chicken is a colorful, nutrient-dense paleo dish that’s as vibrant as it is delicious. Packed with a variety of vegetables and tender chicken, this stir-fry is perfect for a quick and healthy Sunday dinner.

Ingredients:

• 1 lb boneless, skinless chicken breast, sliced into thin strips
• 2 tbsp coconut aminos (paleo-friendly soy sauce substitute)
• 2 tbsp olive oil or avocado oil
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 carrot, peeled and julienned
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat 1 tbsp of oil on the preheated Blackstone griddle.
2. Add the chicken strips and cook for 4-5 minutes, or until cooked through and lightly browned. Remove the chicken from the griddle and set aside.
3. In the same section of the griddle, add the remaining oil, garlic, and ginger. Sauté for 1 minute until fragrant.
4. Add the broccoli, bell peppers, and carrot to the griddle. Cook for 4-5 minutes until the vegetables are tender-crisp.
5. Return the chicken to the griddle and drizzle with coconut aminos. Stir everything together and cook for another 2 minutes.
6. Sprinkle sesame seeds on top and garnish with fresh cilantro before serving.

This paleo vegetable stir-fry with chicken is full of vibrant flavors and textures. The coconut aminos provide a slightly sweet umami flavor, while the variety of vegetables adds color and crunch. This dish is light yet satisfying and perfect for a balanced Sunday dinner.

Herb-Marinated Chicken Thighs with Sweet Potato Fries

These herb-marinated chicken thighs paired with crispy sweet potato fries make for a flavorful and satisfying paleo Sunday meal. The chicken is tender and juicy with a hint of garlic and fresh herbs, while the sweet potato fries add a touch of natural sweetness and crispiness.

Ingredients:

• 4 boneless, skinless chicken thighs
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• Salt and black pepper to taste
• 2 large sweet potatoes, cut into fries
• 1 tbsp chopped fresh parsley for garnish

Instructions:

1. In a bowl, mix 2 tbsp olive oil, minced garlic, thyme, rosemary, paprika, salt, and black pepper. Rub this mixture over the chicken thighs and let marinate for at least 30 minutes.
2. Preheat your Blackstone griddle to medium-high heat and lightly oil the surface.
3. Place the marinated chicken thighs on the griddle and cook for 5-6 minutes per side, or until the chicken is golden brown and cooked through.
4. On a separate section of the griddle, add the remaining olive oil and place the sweet potato fries. Cook for 8-10 minutes, flipping occasionally until they are crispy and lightly browned.
5. Serve the herb-marinated chicken thighs alongside the sweet potato fries, garnished with fresh parsley.

The combination of herb-infused chicken and sweet potato fries offers a delightful mix of savory and sweet flavors, making this a perfect Sunday meal. The chicken’s juicy texture pairs beautifully with the crisp, golden fries.

Paleo Breakfast Hash with Eggs

Start your Sunday with a hearty breakfast hash that’s loaded with flavor and nutrients. This dish combines seasoned ground meat with colorful vegetables and is topped with sunny-side-up eggs for a complete and satisfying meal.

Ingredients:

• 1 lb ground turkey or ground beef
• 2 tbsp olive oil
• 1 bell pepper, diced
• 1 medium zucchini, diced
• 1 sweet potato, peeled and cubed
• 1 small onion, diced
• 3 cloves garlic, minced
• 2-3 large eggs
• 1 tsp paprika
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your Blackstone griddle to medium-high heat and add 1 tbsp olive oil.
2. Add the ground turkey (or beef) to the griddle and season with paprika, salt, and black pepper. Cook until browned and crumbled, about 5-6 minutes. Transfer to a plate and set aside.
3. Add the remaining olive oil to the griddle and sauté the onion, bell pepper, zucchini, and sweet potato for 8-10 minutes, stirring occasionally until the vegetables are tender and slightly crispy.
4. Return the cooked meat to the griddle and mix with the vegetables. Cook for another 2-3 minutes, allowing the flavors to meld.
5. In a separate section of the griddle, crack the eggs and cook until the whites are set but the yolks remain runny. For sunny-side-up eggs, cover the eggs briefly to cook the tops.
6. Serve the breakfast hash topped with the eggs and garnish with fresh cilantro if desired.

This paleo breakfast hash is a fulfilling and nutritious way to start your Sunday. The rich, seasoned meat pairs perfectly with the sweet potato and veggie medley, while the eggs add a satisfying, creamy finish.

Spicy Lemon Herb Salmon with Broccoli and Cauliflower

This spicy lemon herb salmon paired with a side of tender broccoli and cauliflower is an easy, flavorful, and paleo-friendly Sunday dish. The salmon is infused with a zesty, spicy marinade that enhances its natural flavors.

Ingredients:

• 2 salmon fillets (skin-on)
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp chili flakes
• 1 tsp paprika
• 1 tbsp chopped fresh dill
• Salt and black pepper to taste
• 2 cups broccoli florets
• 1 cup cauliflower florets

Instructions:

1. In a bowl, mix 2 tbsp olive oil, lemon juice, lemon zest, chili flakes, paprika, dill, salt, and black pepper. Rub the mixture over the salmon fillets and let them marinate for 15-20 minutes.
2. Preheat your Blackstone griddle to medium-high heat and add 1 tbsp olive oil.
3. Place the salmon fillets, skin-side down, on the griddle. Cook for 4-5 minutes per side, or until the salmon is opaque and flakes easily.
4. Add the broccoli and cauliflower florets to another section of the griddle. Cook for 5-6 minutes, stirring occasionally until tender-crisp and slightly charred.
5. Serve the spicy lemon herb salmon with the side of broccoli and cauliflower.

The combination of spicy, zesty salmon and light, tender vegetables makes this dish perfect for a nourishing Sunday meal. The lemon and herbs elevate the flavors, adding freshness and a touch of spice to every bite.

Garlic Butter Shrimp with Zucchini Noodles

For a quick and flavorful paleo-friendly Sunday dish, garlic butter shrimp with zucchini noodles is an excellent choice. This recipe is light, aromatic, and rich in protein, perfect for a refreshing and satisfying meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp ghee or unsalted butter
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tsp paprika
• Salt and black pepper to taste
• 2 medium zucchini, spiralized into noodles
• 1 tbsp chopped fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Heat 1 tbsp of ghee or butter on the preheated Blackstone griddle over medium-high heat.
2. Add the shrimp to the griddle, season with paprika, salt, and black pepper, and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp and set them aside.
3. In the same section of the griddle, add the remaining ghee or butter and minced garlic. Sauté for 1 minute until fragrant.
4. Add the spiralized zucchini noodles to the griddle and cook for 2-3 minutes until slightly tender.
5. Return the cooked shrimp to the griddle and drizzle with lemon juice and zest. Toss everything together and cook for another minute.
6. Serve the garlic butter shrimp with zucchini noodles, garnished with fresh parsley and lemon wedges on the side.

This dish combines succulent shrimp with tender zucchini noodles for a light and healthy meal. The garlic butter sauce adds richness and depth of flavor, while the lemon provides a refreshing touch that pairs perfectly with the shrimp.

Paleo Stuffed Bell Peppers

These paleo stuffed bell peppers are loaded with seasoned ground meat, vegetables, and herbs for a comforting, hearty Sunday dinner. They’re easy to make and can be prepared ahead of time for a quick, delicious meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey or ground beef
• 1 cup diced tomatoes (canned or fresh)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 1 cup cauliflower rice (optional)
• 2 tbsp chopped fresh basil for garnish

Instructions:

1. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Heat a tablespoon of olive oil on the preheated Blackstone griddle. Add the ground meat, onion, and garlic, and cook until the meat is browned and the onions are translucent. Season with oregano, cumin, smoked paprika, salt, and black pepper.
3. Stir in the diced tomatoes and cauliflower rice, and cook for another 2-3 minutes. Remove from heat.
4. Fill each bell pepper with the meat and vegetable mixture, pressing down gently to pack them tightly.
5. Place the stuffed peppers on the griddle and cook for 20-25 minutes or until the peppers are tender and the filling is hot.
6. Garnish with fresh basil before serving.

These paleo stuffed bell peppers are vibrant and full of flavor, with a perfect balance of textures from the tender peppers, hearty meat, and flavorful filling. They’re a nutritious, filling dish that’s perfect for a Sunday meal.

Balsamic Glazed Chicken with Roasted Vegetables

Balsamic glazed chicken served with a side of roasted vegetables is a classic Sunday meal that’s both elegant and simple. The tangy balsamic glaze pairs beautifully with the caramelized flavors of roasted vegetables.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/3 cup balsamic vinegar
• 2 tbsp honey (or a paleo-friendly sweetener)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and black pepper to taste
• 1 cup baby carrots
• 1 cup Brussels sprouts, halved
• 1 medium sweet potato, cubed

Instructions:

1. In a small saucepan over medium heat, combine the balsamic vinegar and honey. Simmer for 5-7 minutes until the mixture has reduced to a thick glaze. Set aside to cool.
2. Preheat your Blackstone griddle to medium-high heat and lightly oil the surface.
3. Season the chicken breasts with garlic powder, thyme, salt, and black pepper. Cook on the griddle for 5-6 minutes per side, or until the chicken is cooked through and golden brown. Brush with the balsamic glaze during the last minute of cooking.
4. On another section of the griddle, add the carrots, Brussels sprouts, and sweet potato cubes. Drizzle with olive oil and season with salt and black pepper. Cook for 10-12 minutes, stirring occasionally, until the vegetables are tender and lightly charred.
5. Serve the balsamic glazed chicken with a side of roasted vegetables for a complete meal.

This dish combines the sweet and tangy flavors of the balsamic glaze with the savory chicken and caramelized vegetables. It’s perfect for a Sunday dinner that feels special but is simple enough for any weeknight.

Note: More recipes​ are coming soon!