25+ Delicious Sunday Paleo Broccoli Recipes for a Cozy Weekend

Sundays are a time for rest, family, and, of course, delicious food that brings everyone together.

When following a Paleo diet, you might think your menu options are limited, but that couldn’t be further from the truth!

Broccoli, a staple of healthy eating, is the star of the show in this roundup of over 25 Paleo-friendly recipes.

From hearty main courses to light and refreshing salads, these recipes will showcase how versatile broccoli can be while keeping your meals flavorful and satisfying.

Whether you’re looking for something to pair with your grilled meats or a fresh dish that can stand on its own, this collection has you covered.

Get ready to revitalize your Sunday meals with these mouthwatering, nutrient-dense broccoli recipes that are bound to impress.

25+ Delicious Sunday Paleo Broccoli Recipes for a Cozy Weekend

With over 25 Paleo-friendly broccoli recipes to choose from, your Sunday dinners and lunches will never be the same.

Whether you prefer a warm, comforting bowl of coconut curry or a fresh, zesty salad tossed with a lemon tahini dressing, there’s a recipe here for every taste and occasion.

These dishes aren’t just about taste—they’re packed with nutrients to help keep you feeling your best.

Next time Sunday rolls around, you’ll be ready to make the most of your weekend with easy-to-make, healthy meals that everyone will love.

Garlic Lemon Roasted Broccoli

This simple yet flavorful recipe is perfect for a Paleo-friendly side dish that pairs well with any protein. The crispy edges and tangy lemon zest make this dish irresistible and easy to prepare.

Ingredients:

• 2 large heads of broccoli, cut into florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste
• Optional: Red pepper flakes for a touch of heat

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large bowl, combine the broccoli florets with olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. Toss until the broccoli is evenly coated.
3. Spread the broccoli mixture evenly on the prepared baking sheet in a single layer.
4. Roast in the oven for 20-25 minutes, flipping halfway through, until the broccoli is tender and the edges are slightly crispy.
5. Remove from the oven and sprinkle with additional lemon zest or red pepper flakes if desired. Serve warm.

The bright, citrusy flavors of this roasted broccoli elevate the natural taste of the vegetable, and the garlic adds a rich depth. It’s a simple yet elegant addition to any Paleo meal.

Paleo Broccoli and Almond Salad

This refreshing broccoli salad features raw florets, crunchy almonds, and a tangy dressing. Perfect as a side dish for outdoor picnics or as a light lunch option, this salad offers great texture and flavor.

Ingredients:

• 3 cups broccoli florets (blanched for 1-2 minutes, then chilled)
• ½ cup sliced almonds, toasted
• ¼ cup red onion, thinly sliced
• ½ cup shredded carrots
• ½ cup Paleo-friendly mayonnaise or homemade avocado mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard (check for no added sugar)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the blanched broccoli, sliced almonds, red onion, and carrots.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth.
3. Pour the dressing over the broccoli mixture and toss until all ingredients are well combined.
4. Chill the salad in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh parsley and serve.

The combination of crunch from the almonds and the slight bitterness of the raw broccoli balances out the richness of the dressing, creating a dish that’s as satisfying as it is healthy.

Paleo Broccoli and Coconut Curry

For a warm, comforting dish, this Paleo-friendly broccoli curry is rich with coconut milk and aromatic spices. It’s perfect for a cozy Sunday dinner and pairs beautifully with a side of cauliflower rice.

Ingredients:

• 2 large heads of broccoli, cut into florets
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• ½ teaspoon paprika
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
2. Add the garlic and ginger to the skillet, cooking for an additional minute.
3. Stir in the curry powder, turmeric, and paprika, cooking briefly until fragrant.
4. Pour in the coconut milk, mixing well, and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld.
5. Add the broccoli florets and simmer for an additional 7-10 minutes, or until the broccoli is tender and has absorbed the curry flavors.
6. Season with salt to taste and garnish with fresh cilantro before serving.

This curry offers a satisfying blend of flavors and a creamy texture that pairs perfectly with the crisp-tender broccoli. It’s ideal for anyone looking for a hearty yet healthy dish on a Sunday.

Paleo Broccoli Frittata

This nutrient-packed frittata is perfect for a Sunday brunch. With protein from eggs and the added nutrition of broccoli, this dish is both hearty and healthy. It’s versatile enough to be served hot or at room temperature.

Ingredients:

• 6 large eggs
• 1 cup broccoli florets, steamed and chopped
• ½ cup chopped red bell pepper
• ¼ cup onion, finely chopped
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• Salt and black pepper to taste
• Fresh herbs (parsley or chives) for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an ovenproof skillet over medium heat. Add the chopped onion and red bell pepper, sautéing for 2-3 minutes until tender.
3. Add the steamed and chopped broccoli to the skillet and stir to combine.
4. In a bowl, whisk the eggs with garlic powder, salt, and black pepper. Pour the egg mixture over the vegetable mixture in the skillet.
5. Cook on the stovetop for 3-4 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the center is fully cooked and the top is lightly golden.
7. Let cool for a few minutes, then slice and garnish with fresh herbs before serving.

This frittata is light yet filling, making it an ideal dish to kickstart your Sunday or serve as part of a brunch spread. The flavor combination of eggs, broccoli, and bell pepper is simple, satisfying, and packed with vitamins.

Spicy Broccoli Stir-Fry

This stir-fry is a quick and flavorful way to enjoy broccoli with a bit of a kick. The spicy ginger and chili garlic sauce elevate the taste, making it a go-to dish for those who enjoy a bit of heat. It’s perfect on its own or as a side to grilled chicken or fish.

Ingredients:

• 3 cups broccoli florets
• 2 tablespoons coconut oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon coconut aminos (or tamari for a stronger flavor)
• 1 teaspoon chili garlic sauce (adjust to taste)
• 1 teaspoon sesame oil (optional)
• Salt to taste
• Sesame seeds and chopped scallions for garnish

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
2. Add the broccoli florets and stir-fry for 4-5 minutes, or until they are bright green and slightly tender.
3. Stir in the coconut aminos and chili garlic sauce. Cook for an additional 2 minutes, allowing the flavors to coat the broccoli.
4. Drizzle with sesame oil for added richness (optional). Season with salt to taste.
5. Transfer to a serving dish and sprinkle with sesame seeds and chopped scallions.

This stir-fry is a flavorful, nutritious dish that’s perfect for a quick, weeknight dinner or as a side dish for a larger meal. The combination of ginger, garlic, and chili adds a warming and zesty note that pairs well with the earthy flavor of broccoli.

Broccoli and Bacon Paleo Salad

This hearty salad combines the crunch of fresh broccoli with the rich flavor of crispy bacon and the freshness of cherry tomatoes. Perfect for Sunday lunch or as a side dish at a family gathering, it’s both satisfying and packed with nutrients.

Ingredients:

• 2 large heads of broccoli, cut into bite-sized florets
• 4 slices of bacon, cooked until crispy and crumbled
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard (check for no added sugar)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large mixing bowl, combine the broccoli florets, crumbled bacon, cherry tomatoes, and sliced red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper until the dressing is smooth.
3. Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
4. Let the salad sit for 5-10 minutes to allow the flavors to meld.
5. Garnish with fresh parsley before serving.

The combination of bacon and broccoli in this salad is a match made in heaven. The slight acidity from the apple cider vinegar and the sweetness of the cherry tomatoes balance the richness, creating a dish that’s simple yet indulgent.

Lemon Herb Broccoli Steaks

These broccoli steaks are a simple and elegant way to enjoy this nutrient-dense vegetable. Grilled to perfection and topped with fresh herbs and a lemony finish, they make a delightful Paleo side or main dish.

Ingredients:

• 2 large broccoli heads, sliced into thick “steaks”
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Zest of 1 lemon
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the broccoli steaks with olive oil and season with garlic powder, dried thyme, oregano, salt, and pepper.
2. Place the broccoli steaks on the grill and cook for about 4-5 minutes per side, until they have nice grill marks and are tender but still slightly firm.
3. Remove from the grill and drizzle with lemon juice and zest.
4. Garnish with fresh parsley or basil before serving.

These lemon herb broccoli steaks are bursting with flavor and texture, making them a unique and satisfying addition to any Paleo meal. The lemon and herbs highlight the natural freshness of the broccoli, giving it a gourmet touch.

Broccoli and Avocado Smoothie

For a nutritious and refreshing drink, try this broccoli and avocado smoothie. Full of vitamins, healthy fats, and a hint of sweetness, this smoothie is an excellent way to start your day or recharge mid-afternoon.

Ingredients:

• 1 cup steamed and chilled broccoli florets
• ½ avocado, peeled and pitted
• 1 small banana (optional for added sweetness)
• 1 cup unsweetened almond milk or coconut milk
• 1 tablespoon chia seeds
• 1 teaspoon honey or maple syrup (optional)
• Ice cubes (optional)

Instructions:

1. Add the broccoli florets, avocado, banana (if using), almond milk, chia seeds, and honey or maple syrup to a blender.
2. Blend on high speed until smooth and creamy. Add ice cubes if you prefer a chilled drink.
3. Pour into a glass and enjoy immediately.

This broccoli and avocado smoothie offers a deliciously smooth texture with subtle earthy notes from the broccoli, complemented by the creaminess of avocado and the natural sweetness of banana. It’s a unique way to pack in nutrients without compromising on taste.

Paleo Broccoli and Sweet Potato Hash

This hearty hash is a wonderful way to enjoy a filling breakfast or brunch on a Sunday morning. The combination of broccoli, sweet potatoes, and savory spices is both satisfying and packed with nutrients.

Ingredients:

• 2 cups sweet potatoes, peeled and diced
• 2 cups broccoli florets, cut into bite-sized pieces
• 1/2 onion, finely chopped
• 2 tablespoons olive oil or coconut oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and freshly ground black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook for 5-7 minutes, stirring occasionally until they begin to soften.
2. Add the chopped onion and cook for another 2-3 minutes until fragrant.
3. Add the broccoli florets, paprika, cumin, salt, and pepper. Continue to cook for an additional 4-5 minutes, stirring frequently, until the sweet potatoes are tender and slightly crispy and the broccoli is bright green.
4. Serve warm and garnish with fresh cilantro or parsley.

This broccoli and sweet potato hash is a great Paleo-friendly breakfast option that’s full of flavor and texture. The sweetness of the potatoes and the slight bitterness of broccoli complement each other perfectly, while the spices add depth and warmth.

Garlic Parmesan Roasted Broccoli

This simple, delicious side dish features broccoli tossed with garlic and fresh Parmesan, then roasted until crispy. It’s perfect for a Sunday dinner or as a side for grilled meats.

Ingredients:

• 3 cups broccoli florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese (use dairy-free if strictly Paleo)
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a mixing bowl, toss the broccoli florets with olive oil, minced garlic, salt, and black pepper until evenly coated.
3. Spread the broccoli out on the baking sheet in a single layer and sprinkle with grated Parmesan.
4. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the broccoli is tender and the edges are crispy and golden.
5. Serve warm with a squeeze of lemon juice for added brightness.

This garlic Parmesan roasted broccoli is a crowd-pleaser with its crisp, caramelized edges and flavorful topping. The garlic enhances the natural taste of the broccoli, while the Parmesan adds a rich, umami layer. It’s perfect for a Sunday family dinner or a special occasion.

Broccoli and Chicken Skillet

This one-pan dish is ideal for a quick, nutritious meal. It combines juicy, seared chicken with broccoli and a hint of lemon for a balanced, protein-rich meal that’s both satisfying and full of flavor.

Ingredients:

• 2 chicken breasts, cut into bite-sized pieces
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 1 teaspoon dried basil
• ½ teaspoon paprika
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Season the chicken pieces with salt, black pepper, paprika, and dried basil.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and toss in the broccoli florets. Sauté for 4-5 minutes until they are bright green and tender-crisp.
4. Return the cooked chicken to the skillet and pour in the lemon juice and zest. Stir to combine and let cook for 2 more minutes.
5. Transfer to a serving dish and garnish with fresh basil or parsley.

This broccoli and chicken skillet is perfect for a quick, healthy Sunday meal. The combination of seared chicken, lightly sautéed broccoli, and the tang of lemon creates a well-rounded and vibrant dish. It’s simple, delicious, and perfect for meal prepping as well.

Paleo Broccoli and Shrimp Coconut Curry

This aromatic coconut curry is rich, full of flavor, and perfect for a cozy Sunday dinner. Broccoli and shrimp are simmered in a rich coconut milk base with a blend of spices that create an irresistible dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cups broccoli florets
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon red curry paste (check for no added sugars)
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons olive oil or coconut oil
• 1 tablespoon fish sauce (optional for added umami)
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil or coconut oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Stir in the red curry paste and cook for another minute to release the flavors.
3. Pour in the coconut milk and bring to a simmer. Add the fish sauce, if using, and season with salt and black pepper.
4. Add the broccoli florets and cook for 3-4 minutes until they are tender-crisp.
5. Add the shrimp and cook for 2-3 minutes until they turn pink and are fully cooked.
6. Serve warm, garnished with fresh cilantro.

This Paleo broccoli and shrimp coconut curry is creamy, slightly spicy, and full of bold flavors. The broccoli pairs beautifully with the sweet, aromatic coconut milk, and the shrimp add a touch of protein and texture. It’s a comforting dish that’s perfect for a Sunday dinner or a special meal.

Spicy Broccoli and Cauliflower Stir-Fry

A quick and vibrant stir-fry with a kick of spice, this dish pairs broccoli with cauliflower for a colorful, nutrient-packed side or main course. It’s Paleo-friendly and perfect for a Sunday evening meal.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 tablespoons coconut oil or avocado oil
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 red chili, thinly sliced (optional for added heat)
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar (or apple cider vinegar)
• Salt and freshly ground black pepper to taste
• Chopped green onions for garnish

Instructions:

1. Heat the coconut oil or avocado oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
2. Add the red chili (if using) and sauté for another 30 seconds.
3. Toss in the broccoli and cauliflower florets and stir-fry for 4-5 minutes until tender-crisp.
4. Pour in the coconut aminos and rice vinegar, stirring to coat the vegetables evenly. Season with salt and black pepper to taste.
5. Transfer to a serving dish and garnish with chopped green onions.

This spicy broccoli and cauliflower stir-fry is perfect for those who love a bit of heat. The crunchy texture of the broccoli and cauliflower pairs wonderfully with the bold flavors of garlic, ginger, and chili, making it a satisfying addition to your Sunday menu.

Broccoli and Mushroom Frittata

A savory, hearty frittata featuring broccoli and mushrooms is a great way to start your Sunday. Packed with protein and healthy vegetables, this dish is easy to make and can be enjoyed warm or at room temperature.

Ingredients:

• 6 large eggs
• 1 cup broccoli florets, steamed and chopped
• 1 cup mushrooms, sliced
• ½ cup red onion, diced
• 2 tablespoons olive oil or ghee
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Heat the olive oil or ghee in an oven-safe skillet over medium heat. Add the onions and sauté until translucent, about 2-3 minutes.
2. Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and begin to brown.
3. Add the broccoli and dried thyme, stirring to combine.
4. In a mixing bowl, whisk the eggs with a pinch of salt and black pepper. Pour the egg mixture over the vegetables in the skillet.
5. Cook for 2-3 minutes on the stovetop, then transfer the skillet to the oven. Bake for 12-15 minutes or until the frittata is fully set and slightly golden on top.
6. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh parsley before serving.

This broccoli and mushroom frittata is a delicious, protein-packed dish that makes for an excellent breakfast, brunch, or even a light dinner. The broccoli adds a satisfying crunch and earthy flavor, while the mushrooms bring a rich, umami taste.

Broccoli and Avocado Salad with Lemon Tahini Dressing

This refreshing and creamy salad is ideal for a Sunday lunch or a side dish to complement a main meal. The lemon tahini dressing adds a tangy richness that pairs beautifully with the crisp broccoli and creamy avocado.

Ingredients:

• 3 cups broccoli florets, blanched and chilled
• 1 large avocado, diced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 2 tablespoons pumpkin seeds (optional)
• Fresh cilantro or basil for garnish

For the Lemon Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 teaspoon maple syrup or honey (optional)
• Salt and black pepper to taste

Instructions:

1. In a large mixing bowl, combine the blanched broccoli florets, diced avocado, cherry tomatoes, and red onion.
2. In a separate small bowl, whisk together the tahini, lemon juice, water, maple syrup, salt, and black pepper until smooth and creamy. Adjust the consistency with more water if necessary.
3. Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
4. Sprinkle with pumpkin seeds and garnish with fresh cilantro or basil before serving.

This broccoli and avocado salad is a great combination of flavors and textures. The broccoli offers a tender crunch, while the creamy avocado adds richness. The lemon tahini dressing ties it all together with a bright, zesty finish.

Note: More recipes​ are coming soon!