25+ Nourishing Sunday Paleo Bowl Recipes to Start Your Week Right

Sundays are the perfect day to reset and recharge before the week ahead.

Whether you’re planning a leisurely brunch or a comforting dinner, a nourishing meal can set the tone for the days to come.

Enter the paleo bowl—an adaptable, nutrient-rich dish that brings a harmonious blend of protein, healthy fats, and vegetables, all tailored to paleo guidelines.

Packed with flavor, color, and essential nutrients, these bowls offer a balanced and satisfying way to fuel your body.

To help you find your ideal Sunday dish, we’ve rounded up over 25 paleo bowl recipes that are easy to prepare and packed with wholesome ingredients.

From hearty meats and flavorful veggies to vibrant, fresh ingredients and satisfying toppings, these recipes will inspire your Sunday meals and beyond.

25+ Nourishing Sunday Paleo Bowl Recipes to Start Your Week Right

With over 25 mouthwatering and nourishing paleo bowl recipes, you’re now equipped to turn any Sunday into a feast of vibrant flavors and healthy nutrients.

Whether you’re craving something spicy, savory, or sweet, there’s a paleo bowl here that will tick all the boxes.

Perfect for meal prepping or serving up a cozy Sunday brunch, these recipes will make sure you start the week feeling satisfied and energized.

Give yourself the gift of a wholesome meal that nourishes both body and mind—these paleo bowls are the perfect way to do just that.

Paleo Chicken & Sweet Potato Bowl

This hearty and nutrient-dense bowl is perfect for a Sunday meal that satisfies both the body and the taste buds. With a blend of protein-packed chicken, sweet potatoes, and a colorful array of vegetables, it’s an energizing choice for a balanced diet.

Ingredients

• 2 boneless, skinless chicken breasts, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh cilantro, for garnish
• Optional: avocado slices for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, toss the cubed sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread them evenly on the baking sheet and roast for 20 minutes.
3. Add the red bell pepper and broccoli to the baking sheet, drizzle with the remaining olive oil, and return to the oven for another 10 minutes.
4. While the vegetables are roasting, season the chicken breast pieces with salt, black pepper, and a sprinkle of paprika. Cook in a skillet over medium heat with a bit of olive oil until golden and cooked through, about 5–7 minutes.
5. Assemble the bowl by layering the roasted sweet potatoes, bell peppers, broccoli, and chicken. Top with fresh cilantro and optional avocado slices.

This bowl is a complete meal that delivers satisfying flavors and textures. The sweetness of the roasted sweet potatoes pairs perfectly with the savory, slightly spiced chicken. The vegetables provide a range of vitamins and minerals, making this dish an excellent choice for a nourishing Sunday meal.

Beef & Cauliflower Rice Bowl

A flavor-packed, low-carb option for those who love bold flavors. This bowl combines tender, seasoned beef with cauliflower rice and crunchy vegetables for a satisfying, paleo-approved dish.

Ingredients

• 1 lb (450g) ground beef
• 2 cups cauliflower rice
• 1 cup snap peas, halved
• 1/2 cup shredded carrots
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tsp ground ginger
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Green onions and sesame seeds for garnish

Instructions

1. Heat the sesame oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
2. Stir in the minced garlic, ground ginger, salt, and black pepper. Pour in the coconut aminos and simmer for 2–3 minutes, allowing the flavors to meld together.
3. In a separate pan, sauté the cauliflower rice for 5–7 minutes until tender and slightly golden. Season with a pinch of salt and pepper.
4. Add the snap peas and carrots to the beef mixture and cook for 2 minutes until just tender.
5. Assemble the bowl with a layer of cauliflower rice, beef and vegetable mixture, and garnish with green onions and sesame seeds.

This dish is packed with protein, vitamins, and minerals, making it an excellent way to refuel and feel satisfied. The sesame oil adds a rich, nutty flavor that complements the beef and vegetables beautifully. It’s a bold and tasty meal that will make your Sunday special.

Salmon & Avocado Paleo Bowl

A refreshing and light bowl perfect for a Sunday that calls for a simpler, but equally delicious meal. With omega-3-rich salmon, creamy avocado, and crunchy vegetables, this dish is perfect for those who want a healthy balance of protein, healthy fats, and fresh flavors.

Ingredients

• 2 salmon fillets
• 1 tbsp olive oil
• 1 lemon, sliced
• Salt and black pepper to taste
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp chopped fresh dill
• Optional: mixed greens or spinach for a bed

Instructions

1. Preheat the oven to 375°F (190°C). Place the salmon fillets on a baking tray lined with parchment paper. Drizzle with olive oil, season with salt and black pepper, and place lemon slices on top.
2. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. Arrange a bed of mixed greens or spinach in a bowl (optional). Place the baked salmon fillet on top.
4. Add the sliced avocado, cherry tomatoes, cucumber, and red onion around the salmon. Sprinkle fresh dill over the top.
5. Serve immediately, and squeeze extra lemon juice over the salmon if desired.

This paleo bowl is vibrant and loaded with heart-healthy fats from the salmon and avocado. The combination of fresh vegetables and the bright flavors of lemon and dill enhance the dish’s freshness. It’s perfect for a Sunday lunch or light dinner that leaves you feeling nourished and recharged.

Paleo Shrimp & Mango Salsa Bowl

A tropical-inspired dish that brings the best of sweet and savory together. This bowl is refreshing and packed with protein, making it a great way to feel light yet satisfied for a Sunday lunch.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional for a bit of heat)
• Salt and black pepper to taste
• 1 mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1 cup cooked quinoa (optional, for those not strictly paleo)
• 1 avocado, sliced

Instructions

1. Heat the coconut oil in a skillet over medium-high heat. Season the shrimp with paprika, cayenne pepper (if using), salt, and black pepper. Cook the shrimp for 2–3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
2. In a mixing bowl, combine the diced mango, red bell pepper, red onion, cilantro, and lime juice to create a salsa. Season with a pinch of salt to taste.
3. Assemble the bowl with a base of cooked quinoa (optional), topped with the shrimp, mango salsa, and sliced avocado.
4. Serve immediately, garnished with additional cilantro if desired.

The tropical flavors of mango and shrimp pair beautifully, creating a refreshing bowl perfect for a light, summery Sunday meal. The combination of sweet mango, tender shrimp, and creamy avocado provides a delightful mix of textures and flavors. This dish is both visually appealing and full of healthy nutrients.

Paleo Beef & Vegetable Stir-Fry Bowl

For a comforting and satisfying dish, this stir-fry bowl blends tender beef strips with colorful vegetables in a savory sauce. It’s perfect for ending a Sunday on a hearty and nutritious note.

Ingredients

• 1 lb (450g) flank steak, thinly sliced against the grain
• 2 tbsp coconut aminos
• 1 tbsp arrowroot powder or tapioca starch
• 1 red bell pepper, sliced
• 1 cup snap peas, halved
• 1/2 cup carrots, thinly sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp avocado oil or coconut oil
• Fresh cilantro for garnish

Instructions

1. Toss the thinly sliced flank steak in a bowl with 1 tbsp coconut aminos and arrowroot powder. Let it marinate for 10–15 minutes.
2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sautéing for 30 seconds before adding the beef. Cook the beef for 3–5 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the skillet and set aside.
3. In the same skillet, add the remaining oil and sauté the red bell pepper, snap peas, carrots, and onion for 3–4 minutes until tender-crisp.
4. Return the beef to the skillet and add the remaining coconut aminos. Cook for another 2 minutes, allowing the flavors to meld.
5. Serve the stir-fry over a bed of steamed cauliflower rice or a simple green salad. Garnish with fresh cilantro.

The combination of tender beef and crisp-tender vegetables, flavored with aromatic ginger and garlic, makes this stir-fry bowl irresistible. It’s a nourishing, protein-rich meal that will keep you feeling full and content.

Paleo Breakfast Bowl with Eggs and Spinach

This breakfast bowl is a wholesome start to your Sunday, combining protein-rich eggs, leafy spinach, and nutrient-dense sweet potatoes. It’s perfect for those who want a filling yet nutritious meal to fuel the day ahead.

Ingredients

• 4 eggs
• 1 tbsp olive oil
• 1 sweet potato, peeled and diced
• 2 cups fresh spinach
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 tsp paprika
• Salt and black pepper to taste
• Hot sauce (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potato with a drizzle of olive oil, paprika, salt, and black pepper. Spread the sweet potato on a baking sheet and roast for 20 minutes, turning halfway through, until golden and tender.
2. Heat a skillet over medium heat and add 1 tbsp of olive oil. Add the fresh spinach and sauté until wilted, about 2–3 minutes. Remove and set aside.
3. In the same skillet, cook the eggs to your liking (scrambled, fried, or poached).
4. Assemble the bowl with a base of sweet potatoes, followed by the sautéed spinach, eggs, cherry tomatoes, and sliced avocado.
5. Drizzle with hot sauce if desired and serve immediately.

This bowl is not only visually appealing but also balanced with protein, healthy fats, and carbs to kickstart your day. The sweet potatoes provide natural sweetness that pairs perfectly with the creamy avocado and the rich eggs.

Paleo Turkey & Zucchini Noodle Bowl

This hearty yet light dish offers a creative twist on the classic turkey and vegetable combo. With spiralized zucchini noodles as the base, this bowl is refreshing and rich in texture, perfect for a Sunday meal that feels both satisfying and healthy.

Ingredients

• 1 lb (450g) ground turkey
• 2 medium zucchini, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/2 cup yellow bell pepper, diced
• 2 tbsp coconut oil
• 1 tbsp fresh basil, chopped
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1/4 cup pine nuts, toasted (optional)

Instructions

1. Heat 1 tbsp of coconut oil in a skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks. Season with salt, black pepper, oregano, and garlic powder. Set aside.
2. In the same skillet, add the remaining coconut oil and sauté the cherry tomatoes and yellow bell pepper for 2–3 minutes until just tender.
3. Add the spiralized zucchini noodles to the skillet and cook for an additional 2–3 minutes until slightly softened but still crisp.
4. Combine the cooked turkey with the vegetables in the skillet and toss to combine. Remove from heat and transfer to a bowl.
5. Sprinkle with fresh basil and toasted pine nuts, if using, and serve warm.

This turkey and zucchini noodle bowl is a wonderful way to enjoy a paleo meal that doesn’t compromise on flavor. The light, noodle-like texture of the zucchini paired with the savory turkey and bright vegetables creates a satisfying and nutrient-rich dish that is perfect for a Sunday refresh.

Paleo Pulled Pork & Cabbage Bowl

A smoky, tender pulled pork bowl paired with a crunchy cabbage slaw is a satisfying and flavorful option for a relaxed Sunday lunch. This dish is rich in protein and fiber and boasts a balanced mix of tangy and savory flavors.

Ingredients

• 1 lb (450g) pulled pork, cooked and shredded (leftover or freshly made)
• 2 cups green cabbage, thinly sliced
• 1/2 red cabbage, thinly sliced
• 1/4 cup carrot, grated
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp honey (optional for sweetness)
• Salt and black pepper to taste
• 1/2 cup fresh parsley, chopped
• 1/4 cup sliced almonds (optional)

Instructions

1. In a bowl, combine the green cabbage, red cabbage, and grated carrot. In a small bowl, mix the apple cider vinegar, olive oil, honey (if using), salt, and black pepper to create a tangy dressing. Pour the dressing over the cabbage mixture and toss well. Set aside to marinate for at least 10 minutes.
2. Warm the pulled pork in a skillet over medium heat until heated through, adding a splash of water or broth if necessary to keep it moist.
3. Assemble the bowl by placing a generous portion of pulled pork in the center. Add the marinated cabbage slaw on the side.
4. Garnish with fresh parsley and sprinkle with sliced almonds for an added crunch.

The combination of tender pulled pork and the tangy crunch of cabbage slaw provides a contrast that is both satisfying and refreshing. The apple cider vinegar dressing adds a light, zesty touch that pairs well with the rich flavors of the pork, making this a well-rounded paleo meal.

Paleo Greek Chicken Bowl

Inspired by Mediterranean flavors, this Greek chicken bowl is full of bright and fresh ingredients, perfect for those looking to enjoy a flavorful and nutrient-packed Sunday meal.

Ingredients

• 2 boneless, skinless chicken breasts, marinated in lemon juice, garlic, and oregano for 30 minutes
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup pitted Kalamata olives
• 1/2 cup fresh spinach or mixed greens
• 1/4 cup tzatziki sauce (dairy-free, if needed)
• 1 tbsp olive oil
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat a grill or skillet over medium-high heat and cook the marinated chicken breasts for 5–7 minutes per side or until fully cooked. Let the chicken rest for 5 minutes before slicing it thinly.
2. In a bowl, combine the cucumber, cherry tomatoes, red onion, and Kalamata olives. Drizzle with a bit of olive oil and season with salt and black pepper.
3. Assemble the bowl by placing a bed of fresh spinach or mixed greens at the bottom. Top with the sliced chicken, cucumber-tomato mixture, and a generous dollop of tzatziki sauce.
4. Garnish with fresh parsley and a sprinkle of paprika for an extra pop of flavor.

The Greek chicken bowl is a delicious and refreshing combination of protein, healthy fats, and fresh vegetables. The tzatziki adds a cooling, creamy element, while the combination of olives and vegetables brings a delightful, tangy kick. This bowl is perfect for those looking for a light but filling paleo meal.

Paleo Lemon Garlic Salmon Bowl

A dish that’s simple, fresh, and loaded with omega-3 fatty acids. This lemon garlic salmon bowl is perfect for a nourishing Sunday meal that balances protein, healthy fats, and vegetables for a well-rounded diet.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced into thin rounds
• 1 tbsp fresh dill, chopped
• Salt and black pepper to taste
• 1 cup steamed broccoli florets
• 1/2 cup cooked wild rice (optional, for those not strictly paleo)
• 1/4 avocado, sliced
• 1/2 cup cherry tomatoes, halved

Instructions

1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil, then spread the minced garlic evenly over the fillets. Place lemon slices on top of each piece of salmon and sprinkle with fresh dill, salt, and black pepper.
2. Bake in the preheated oven for 12–15 minutes or until the salmon is cooked through and flakes easily with a fork.
3. In a bowl, arrange the steamed broccoli, cooked wild rice (if using), sliced avocado, and cherry tomatoes.
4. Place the baked salmon on top and drizzle with a bit more olive oil or a squeeze of fresh lemon juice for added flavor.

This lemon garlic salmon bowl is a refreshing, light option packed with healthy fats and protein, perfect for a Sunday meal that leaves you feeling both satisfied and energized. The combination of tender salmon, creamy avocado, and vibrant vegetables makes each bite a burst of flavor and nutrients.

Paleo Sweet Potato & Sausage Hash Bowl

A warm, comforting bowl that’s perfect for chilly Sundays. This sweet potato and sausage hash is a hearty blend of sweet and savory flavors that’s easy to prepare and great for a family meal.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 lb (450g) paleo-friendly sausage, crumbled
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tbsp coconut oil or avocado oil
• 2 tsp paprika
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• 4 eggs (optional, for added protein)

Instructions

1. Heat 1 tbsp of coconut oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 8–10 minutes, stirring occasionally, until they start to soften and brown slightly.
2. Add the crumbled sausage to the skillet and cook until browned and cooked through. Push the sweet potatoes and sausage to the side of the skillet and add the remaining oil to sauté the red bell pepper and onion for 2–3 minutes until tender.
3. Mix everything in the skillet together, and season with paprika, dried thyme, salt, and black pepper.
4. In a separate pan, cook the eggs to your liking (fried, poached, or scrambled).
5. Serve the sweet potato and sausage hash in bowls, topped with an egg and garnished with fresh parsley.

This sweet potato and sausage hash bowl is a comforting and nutritious meal that combines the sweetness of the potatoes with the savory flavors of the sausage. The eggs add extra protein and a rich texture, making this dish a perfect balance of flavors and nutrients.

Paleo Mediterranean Chickpea Bowl

For those who enjoy a vegetarian option, this Mediterranean-inspired chickpea bowl is satisfying and full of vibrant flavors. It combines hearty chickpeas with fresh veggies and a zesty dressing that brings everything together.

Ingredients

• 1 cup cooked chickpeas (or one can, rinsed and drained)
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup pitted Kalamata olives, sliced
• 1/2 cup spinach or arugula
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. In a bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and olives. Add the spinach or arugula and gently toss.
2. In a small bowl, mix the tahini, lemon juice, olive oil, minced garlic, salt, and black pepper until smooth. If needed, add a bit of water to thin out the dressing.
3. Drizzle the tahini dressing over the chickpea and veggie mix and toss to combine.
4. Serve in a bowl, garnished with fresh parsley.

This Mediterranean chickpea bowl is perfect for those who want a refreshing and filling vegetarian option. The tahini dressing adds a creamy, nutty flavor that complements the tangy olives and sweet cherry tomatoes. Packed with protein and healthy fats, this bowl makes for a satisfying Sunday lunch or dinner.

Paleo Spicy Shrimp & Cauliflower Rice Bowl

A perfect blend of spice and nutrition, this paleo shrimp and cauliflower rice bowl is packed with flavors and makes for a balanced, protein-rich meal. Ideal for a Sunday feast that leaves you feeling full without feeling heavy.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp coconut oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional for extra spice)
• 1/2 avocado, sliced
• 1/2 cup chopped cilantro
• Salt and black pepper to taste
• 1/2 lime, cut into wedges

Instructions

1. In a bowl, combine the shrimp with lime juice, chili powder, paprika, cayenne pepper (if using), salt, and black pepper. Let marinate for 10 minutes.
2. Heat coconut oil in a skillet over medium-high heat. Add the marinated shrimp and cook for 2–3 minutes per side until they turn pink and opaque. Set aside.
3. In the same skillet, add the cauliflower rice and sauté for 3–4 minutes until tender. Season with a bit of salt and pepper.
4. Assemble the bowl by adding a layer of cauliflower rice, topped with shrimp, sliced avocado, and a sprinkle of cilantro.
5. Serve with lime wedges for an extra burst of citrus.

This spicy shrimp and cauliflower rice bowl is a flavorful and nutrient-dense dish that is both filling and light. The tangy lime and rich avocado add a wonderful contrast to the spices, creating a satisfying meal for a Sunday lunch or dinner.

Paleo Steak Fajita Bowl

A classic steak fajita bowl with a paleo twist, this dish is full of bold flavors and vibrant colors. It’s perfect for a Sunday meal that feels indulgent while staying true to paleo principles.

Ingredients

• 1 lb (450g) flank steak, sliced into thin strips
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1/2 cup fresh salsa (optional)
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Instructions

1. In a bowl, combine the flank steak with chili powder, cumin, paprika, salt, and black pepper. Toss to coat evenly.
2. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3–4 minutes per side or until browned and cooked to your liking. Remove from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers, onion, and minced garlic. Sauté for 4–5 minutes until the vegetables are tender and slightly caramelized.
4. Serve the steak and sautéed vegetables over a bed of your choice of greens or cauliflower rice.
5. Top with fresh salsa and a sprinkle of cilantro. Serve with lime wedges.

This paleo steak fajita bowl is a bold, satisfying dish that captures the essence of classic fajitas. The combination of juicy steak and caramelized vegetables with fresh salsa and cilantro creates a deliciously balanced bowl that’s perfect for a flavorful Sunday meal.

Paleo Butternut Squash & Chicken Bowl

A warm, comforting bowl that combines the natural sweetness of butternut squash with the savory flavor of chicken, perfect for a cozy Sunday dinner. This dish is rich in vitamins and nutrients and is a delightful way to enjoy the season’s best flavors.

Ingredients

• 2 chicken breasts, diced
• 1 medium butternut squash, peeled and cubed
• 2 tbsp coconut oil
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp paprika
• 1/2 cup chopped kale or spinach
• 1/4 cup pomegranate seeds (optional)
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Place the butternut squash cubes on a baking sheet, drizzle with 1 tbsp coconut oil, and sprinkle with cinnamon, nutmeg, salt, and black pepper. Roast for 20–25 minutes or until tender and slightly caramelized.
2. While the squash is roasting, heat the remaining coconut oil in a skillet over medium heat. Add the diced chicken and season with paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked and browned.
3. Add the chopped kale or spinach to the skillet with the chicken and cook for an additional 2 minutes until wilted.
4. Assemble the bowl by placing a scoop of the roasted butternut squash as the base, topped with the chicken and kale mixture.
5. Garnish with pomegranate seeds and fresh thyme for a touch of sweetness and color.

This butternut squash and chicken bowl is a warm, nutrient-rich option that perfectly balances sweet and savory flavors. The pomegranate seeds add a pop of brightness and texture, making this bowl a comforting and festive choice for a Sunday meal.

Note: More recipes​ are coming soon!