25+ Quick and Tasty Sunday Paleo Ninja Speedi Recipes to Enjoy

Sundays are special; they’re a time to relax, recharge, and enjoy wholesome meals that fuel both body and soul.

For those committed to a paleo lifestyle, finding meals that are both nutritious and easy to prepare can make your weekend more enjoyable and stress-free.

Enter the Ninja Speedi – a versatile kitchen tool that can quickly and effortlessly transform your Sunday cooking experience.

Whether you’re looking for hearty breakfasts, satisfying lunches, or wholesome dinners, the Ninja Speedi can handle it all.

In this blog, we’ve curated over 25 paleo recipes that are perfect for Sunday cooking.

These recipes are not only delicious but also packed with the nutrients you need to start your week on the right note.

With the combination of easy prep and powerful cooking, the Ninja Speedi is your ultimate companion for creating balanced, paleo-approved meals with minimal effort.

From succulent protein-packed dishes to vibrant veggie meals, you’ll find options that cater to every craving.

25+ Quick and Tasty Sunday Paleo Ninja Speedi Recipes to Enjoy

Your Sundays should be as restful as they are rewarding, and cooking shouldn’t be a chore.

With these 25+ paleo recipes for the Ninja Speedi, you can maximize flavor, maintain your healthy eating habits, and simplify meal prep all at once.

Whether you want a savory breakfast to kickstart your day, a filling lunch, or a dinner that ends your Sunday on a satisfying note, these recipes have got you covered.

So go ahead, give these recipes a try and make your next Sunday not only delicious but also effortlessly paleo-friendly.

Paleo Lemon Herb Chicken with Roasted Vegetables

This dish is a balanced, flavorful meal that showcases the beauty of simple, fresh ingredients. The chicken is perfectly cooked in the Ninja Speedi, infused with lemon and aromatic herbs. Paired with a colorful mix of roasted vegetables, this recipe is both nutritious and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lemon (juice and zest)
• 2 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup baby carrots
• 1 zucchini, cut into half-moons
• 1 red bell pepper, diced
• 1 small red onion, sliced
• Fresh parsley, for garnish (optional)

Instructions:

1. Marinate the Chicken: In a bowl, mix the lemon juice, lemon zest, olive oil, garlic powder, thyme, rosemary, smoked paprika, salt, and pepper. Add the chicken breasts and coat them thoroughly. Let marinate for 15–30 minutes.
2. Prepare the Vegetables: Toss the carrots, zucchini, bell pepper, and onion with a drizzle of olive oil, salt, and pepper.
3. Preheat the Ninja Speedi: Set the Speedi to “Air Fry” mode at 400°F (200°C).
4. Cook the Chicken and Vegetables: Place the marinated chicken breasts in the Speedi’s cooking tray and surround with the seasoned vegetables. Cook for 15–18 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
5. Serve and Garnish: Transfer to serving plates and sprinkle with fresh parsley, if desired.

A meal that’s both visually appealing and packed with flavors, this dish makes the perfect paleo Sunday dinner. The lemon and herbs add brightness to the tender chicken, while the roasted vegetables bring a satisfying crunch and subtle sweetness.

Paleo Shrimp and Broccoli Stir-Fry

This stir-fry is a light and vibrant dish that comes together quickly, making it perfect for a stress-free Sunday dinner. The shrimp is succulent, paired with tender-crisp broccoli and a simple garlic-ginger sauce for a hint of warmth.

Ingredients:

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 tbsp fresh ginger, minced
• 3 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp avocado oil
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Prepare the Shrimp: Season the shrimp with salt, pepper, and a pinch of red pepper flakes, if using.
2. Cook the Broccoli: Preheat the Ninja Speedi to “Steam” mode at 350°F (175°C). Add the broccoli to the steam tray and cook for 4–5 minutes, until bright green and tender-crisp. Remove and set aside.
3. Sauté the Aromatics: Set the Speedi to “Sauté” mode at medium heat. Add sesame oil and avocado oil. Once heated, add the minced ginger and garlic and sauté for 1 minute until fragrant.
4. Cook the Shrimp: Add the shrimp to the Speedi and cook for 3–4 minutes, stirring frequently until they turn pink and opaque.
5. Combine and Season: Add the cooked broccoli to the shrimp, drizzle with coconut aminos, and toss well to coat. Cook for an additional 1–2 minutes, allowing the flavors to meld.
6. Serve and Garnish: Plate the stir-fry and sprinkle with fresh cilantro for a pop of color and flavor.

This shrimp and broccoli stir-fry is a quick, nutrient-dense meal that embodies the paleo philosophy of simple, whole foods. The ginger and garlic give it an aromatic kick, making each bite refreshing and satisfying.

Paleo Beef and Sweet Potato Skillet

Packed with hearty flavors and rich textures, this skillet dish is perfect for a nourishing Sunday lunch. The beef is tender and well-seasoned, while the sweet potatoes bring a touch of natural sweetness, balanced by the warmth of herbs and spices.

Ingredients:

• 1 lb (450 g) ground beef (grass-fed preferred)
• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1/2 cup cherry tomatoes, halved
• 2 tbsp fresh cilantro, chopped
• Optional: avocado slices for serving

Instructions:

1. Cook the Sweet Potatoes: Preheat the Ninja Speedi to “Air Fry” mode at 400°F (200°C). Toss the sweet potato cubes in a bowl with a drizzle of olive oil, paprika, cumin, onion powder, salt, and pepper. Place in the cooking tray and air-fry for 10 minutes, shaking halfway through.
2. Prepare the Beef: While the sweet potatoes are cooking, set the Speedi to “Sauté” mode at medium heat. Add the ground beef and season with salt, pepper, and a bit more paprika if desired. Cook for 5–7 minutes until browned, breaking up the beef with a spoon as it cooks.
3. Combine the Ingredients: Add the sweet potatoes and cherry tomatoes to the cooked beef in the Speedi. Stir well to combine and cook for an additional 3–4 minutes, allowing the flavors to blend.
4. Serve and Garnish: Serve the skillet dish hot and sprinkle with fresh cilantro. Add avocado slices for extra creaminess if desired.

This beef and sweet potato skillet is a perfect combination of protein and complex carbohydrates. The paprika and cumin lend a warm, smoky flavor, while the cherry tomatoes add a fresh and juicy pop.

Paleo Garlic Herb Salmon with Asparagus

A delicious and wholesome dish that’s both simple and elegant. The salmon is perfectly cooked, infused with the aroma of garlic and herbs, and paired with tender asparagus for a nutrient-rich, paleo-friendly meal.

Ingredients:

• 2 salmon fillets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon (juice and zest)
• 1 tsp dried dill
• 1/2 tsp dried parsley
• Salt and black pepper, to taste
• 1 bunch asparagus, trimmed
• Lemon wedges, for serving (optional)

Instructions:

1. Preheat the Ninja Speedi: Set it to “Air Fry” mode at 400°F (200°C).
2. Prepare the Salmon: In a small bowl, mix the olive oil, minced garlic, lemon juice, lemon zest, dill, parsley, salt, and black pepper. Rub this mixture evenly over the salmon fillets.
3. Prepare the Asparagus: Toss the asparagus with a bit of olive oil, salt, and black pepper. Place it on the cooking tray alongside the salmon.
4. Cook: Place both the salmon and asparagus in the Speedi and air-fry for 8–10 minutes or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
5. Serve: Plate the salmon and asparagus, garnishing with lemon wedges for a hint of extra citrus flavor.

This dish brings out the best in salmon with its rich, flaky texture paired with the freshness of lemon and herbs. The asparagus complements it with a slight crunch and vibrant color, creating a meal that’s balanced, flavorful, and perfect for a Sunday feast.

Paleo Turkey Meatballs with Cauliflower Rice

Juicy, herb-infused turkey meatballs are served over a bed of cauliflower rice for a meal that’s filling yet light. Perfect for a hearty Sunday dinner, this dish is both flavorful and satisfying.

Ingredients:

• 1 lb (450 g) ground turkey
• 1/2 cup almond flour
• 1 egg, beaten
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp paprika
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 head of cauliflower, grated or processed into rice-sized pieces
• 1 tbsp coconut aminos
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Meatballs: In a large bowl, combine ground turkey, almond flour, beaten egg, minced garlic, oregano, basil, paprika, salt, and black pepper. Mix until just combined and shape into 1–2 inch meatballs.
2. Cook the Meatballs: Set the Ninja Speedi to “Air Fry” mode at 400°F (200°C). Add the meatballs to the tray and cook for 10–12 minutes or until golden brown and fully cooked, turning halfway through.
3. Prepare the Cauliflower Rice: While the meatballs are cooking, heat olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5–6 minutes until tender. Stir in the coconut aminos and season with salt and pepper to taste.
4. Serve: Place the cauliflower rice on a plate and top with the cooked turkey meatballs. Garnish with fresh parsley for added flavor.

These turkey meatballs paired with cauliflower rice are a hearty yet paleo-friendly alternative to traditional meat and rice dishes. The meatballs are tender and bursting with flavor, while the cauliflower rice provides a healthy and satisfying base.

Paleo Sweet Potato and Spinach Frittata

This frittata is a versatile and protein-packed dish, perfect for brunch or a light dinner. The sweetness of the sweet potatoes pairs beautifully with the earthiness of spinach, all held together by eggs and seasoned with a touch of garlic.

Ingredients:

• 4 large eggs
• 1 large sweet potato, peeled and diced into small cubes
• 2 cups fresh spinach, chopped
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp coconut oil
• 1/4 tsp smoked paprika
• Optional: chopped chives for garnish

Instructions:

1. Cook the Sweet Potatoes: Set the Ninja Speedi to “Air Fry” mode at 400°F (200°C). Toss the sweet potato cubes with a bit of coconut oil, salt, and smoked paprika. Air-fry for 8–10 minutes, stirring halfway through, until they’re tender and slightly crispy.
2. Prepare the Egg Mixture: In a bowl, whisk the eggs with garlic powder, salt, and black pepper. Stir in the chopped spinach.
3. Combine and Cook: Add the sweet potatoes to the egg mixture and pour everything into the Speedi’s cooking tray. Set it to “Bake” mode at 350°F (175°C) and cook for 12–15 minutes, or until the eggs are set and lightly golden on top.
4. Serve: Let the frittata cool for a couple of minutes before slicing. Serve warm, garnished with chopped chives if desired.

This frittata combines rich flavors and texture for a wholesome, paleo-friendly meal. The sweet potatoes add a natural sweetness, balancing the savory spinach and eggs, making it perfect for a filling brunch or light Sunday supper.

Paleo Chicken and Mushroom Skillet

This savory chicken and mushroom skillet is a comforting, one-pan meal that’s quick to prepare and full of rich flavors. The combination of tender chicken, earthy mushrooms, and a hint of thyme makes this dish a perfect option for a Sunday evening.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into strips
• 2 tbsp olive oil
• 1 cup sliced cremini mushrooms
• 2 cloves garlic, minced
• 1/2 cup chicken broth (low-sodium)
• 1/2 tsp dried thyme
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Chicken: Set the Ninja Speedi to “Sauté” mode at medium heat. Add 1 tbsp of olive oil and cook the chicken strips for 5–6 minutes, or until golden brown and cooked through. Remove from the pan and set aside.
2. Sauté the Mushrooms: In the same pan, add the remaining olive oil and the sliced mushrooms. Cook for 4–5 minutes, stirring occasionally, until they are tender and starting to brown.
3. Add Flavor: Add the minced garlic and cook for another 1 minute, allowing the garlic to become fragrant. Pour in the chicken broth and stir in the dried thyme. Let the mixture simmer for 2–3 minutes until slightly reduced.
4. Combine and Serve: Return the cooked chicken to the pan and stir to coat it in the sauce. Season with salt and black pepper to taste. Cook for an additional 1–2 minutes, then serve hot, garnished with fresh parsley.

This chicken and mushroom skillet is rich and hearty without being heavy. The earthiness of the mushrooms and the aromatic thyme create a dish that is perfect for a cozy Sunday dinner, providing plenty of flavor with minimal fuss.

Paleo Spaghetti Squash with Bolognese Sauce

A classic Bolognese sauce served over roasted spaghetti squash is a delicious and satisfying paleo alternative to traditional pasta dishes. This recipe is full of robust flavors from the seasoned ground meat and a rich tomato base.

Ingredients:

• 1 medium spaghetti squash
• 1 lb (450 g) ground beef or ground turkey
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes (no added sugar)
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Prepare the Spaghetti Squash: Preheat the Ninja Speedi to “Air Fry” mode at 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the inside with olive oil and season with a pinch of salt. Place the squash cut side down in the cooking tray and air-fry for 20–25 minutes, or until tender and easily shredded with a fork.
2. Make the Bolognese Sauce: While the squash is cooking, set the Speedi to “Sauté” mode. Heat olive oil in the cooking tray and add the diced onion. Cook for 2–3 minutes until translucent. Add the minced garlic and cook for another 1 minute.
3. Cook the Meat: Add the ground beef or turkey and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
4. Add Tomatoes and Simmer: Pour in the crushed tomatoes and stir in the oregano and basil. Season with salt and black pepper to taste. Let the sauce simmer for 5–10 minutes, allowing the flavors to meld.
5. Serve: Once the spaghetti squash is ready, use a fork to scrape the flesh into spaghetti-like strands. Top with the Bolognese sauce and garnish with fresh basil leaves.

This dish is a wonderful mix of hearty, flavorful Bolognese and the light texture of roasted spaghetti squash. It’s perfect for those looking for a paleo-friendly, low-carb option that still satisfies the craving for a classic Italian meal.

Paleo Sweet and Spicy Chicken Thighs

Tender and juicy chicken thighs are coated in a sweet and spicy glaze, creating a flavorful main course that’s ideal for a relaxed Sunday dinner. This dish is sure to be a hit with those who love a mix of sweet, spicy, and savory flavors.

Ingredients:

• 4 chicken thighs (skin-on, bone-in)
• 2 tbsp olive oil
• 1/4 cup honey
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1/2 tsp chili flakes (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper, to taste
• Green onions, chopped (for garnish)

Instructions:

1. Prep the Chicken Thighs: Pat the chicken thighs dry with paper towels and season them with salt, black pepper, garlic powder, and onion powder.
2. Cook the Chicken: Set the Ninja Speedi to “Air Fry” mode at 400°F (200°C). Add the chicken thighs, skin side up, and cook for 15–18 minutes or until the skin is crispy and the internal temperature reaches 165°F (74°C).
3. Prepare the Glaze: While the chicken is cooking, whisk together the honey, coconut aminos, apple cider vinegar, and chili flakes in a small bowl.
4. Glaze the Chicken: Once the chicken is cooked, brush the sweet and spicy glaze generously over each piece and return them to the Speedi for an additional 2–3 minutes to allow the glaze to set and caramelize.
5. Serve: Transfer the glazed chicken thighs to a serving plate and garnish with chopped green onions.

These sweet and spicy chicken thighs are full of bold flavors, offering a perfect balance of heat and sweetness. The glaze caramelizes beautifully, adding a rich layer of flavor that makes this dish irresistible for a Sunday dinner.

Paleo Lemon Herb Chicken with Broccoli

This refreshing and zesty chicken dish is paired with tender broccoli, making it a perfect balance of protein and greens. The lemon and herb flavors bring out the best in the chicken, providing a simple yet elegant meal for Sunday evening.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 2 cups broccoli florets
• 1/4 cup chicken broth (low-sodium)
• Fresh lemon wedges, for serving

Instructions:

1. Prep the Chicken: In a small bowl, mix the olive oil, lemon juice, lemon zest, thyme, rosemary, garlic powder, salt, and black pepper. Rub this mixture evenly over the chicken breasts.
2. Cook the Chicken: Set the Ninja Speedi to “Air Fry” mode at 400°F (200°C). Place the chicken breasts in the tray and air-fry for 10–12 minutes or until the internal temperature reaches 165°F (74°C).
3. Prepare the Broccoli: While the chicken is cooking, add the broccoli florets to a separate section of the cooking tray or use a steam basket if available. Add the chicken broth and season with salt and pepper. Cook alongside the chicken for the last 5–6 minutes, until the broccoli is tender and slightly crisp.
4. Serve: Plate the chicken and broccoli, squeezing a fresh lemon wedge over the top for an added citrus kick.

This lemon herb chicken with broccoli is a light, healthy option that’s perfect for a Sunday dinner. The fresh flavors and simple preparation make it both tasty and nourishing.

Paleo Shrimp and Zucchini Noodles

A quick, low-carb, and flavorful dish that combines succulent shrimp with zucchini noodles, seasoned with garlic and a splash of lemon. Perfect for a light and satisfying Sunday lunch or dinner.

Ingredients:

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 medium zucchini, spiralized into noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Shrimp: Set the Ninja Speedi to “Sauté” mode. Add 1 tbsp of olive oil and the minced garlic. Sauté for 1 minute until fragrant, then add the shrimp. Cook for 2–3 minutes per side, or until the shrimp are pink and opaque. Remove and set aside.
2. Cook the Zucchini Noodles: Add the remaining olive oil to the tray and toss in the zucchini noodles. Sauté for 2–3 minutes until just tender but still al dente. Season with salt, black pepper, and red pepper flakes if using.
3. Combine and Serve: Return the shrimp to the tray, add the lemon juice, and toss everything together to combine. Plate the shrimp and zucchini noodles, garnishing with chopped parsley.

This shrimp and zucchini noodle dish is fresh, light, and bursting with flavor. It’s perfect for those who want a nutrient-dense meal without feeling weighed down, making it an excellent choice for a Sunday brunch or dinner.

Paleo Beef and Vegetable Stir-Fry

A hearty and colorful stir-fry loaded with tender beef strips, bell peppers, broccoli, and carrots, all seasoned with a paleo-friendly sauce. This dish is not only quick to make but also full of nutritious vegetables.

Ingredients:

• 1 lb (450 g) flank steak or sirloin, thinly sliced
• 2 tbsp coconut aminos
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Sesame seeds and green onions for garnish (optional)

Instructions:

1. Marinate the Beef: In a bowl, mix the coconut aminos, honey, apple cider vinegar, sesame oil, and minced garlic. Add the beef slices and marinate for at least 15–20 minutes.
2. Cook the Beef: Set the Ninja Speedi to “Sauté” mode. Add 1 tbsp of olive oil and cook the marinated beef for 3–4 minutes until browned and cooked through. Remove from the tray and set aside.
3. Cook the Vegetables: Add the remaining olive oil to the tray and toss in the bell pepper, broccoli, and carrot slices. Stir-fry for 4–5 minutes until tender-crisp.
4. Combine and Serve: Return the beef to the tray and stir to combine with the vegetables. Season with a touch of salt and black pepper as needed. Plate and garnish with sesame seeds and green onions, if desired.

This beef and vegetable stir-fry is a satisfying, colorful dish that’s full of flavor and nutrition. It’s a versatile, paleo-approved recipe that makes a great main course for Sunday dinner, providing balanced protein and vegetables in each bite.

Paleo Teriyaki Salmon with Asparagus

A delicious and nutritious dish that features salmon glazed with a paleo teriyaki sauce, paired with crisp-tender asparagus. This meal is simple, quick, and perfect for a Sunday dinner or a light weekend lunch.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 2 tbsp coconut aminos
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Prepare the Teriyaki Glaze: In a small bowl, mix the coconut aminos, honey, apple cider vinegar, minced garlic, and grated ginger. Set aside.
2. Cook the Salmon: Preheat the Ninja Speedi to “Air Fry” mode at 400°F (200°C). Brush the salmon fillets with the teriyaki glaze and season with salt and black pepper. Place the fillets in the tray and cook for 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. Cook the Asparagus: While the salmon is cooking, add the asparagus to the tray. Drizzle with olive oil and season with salt and black pepper. Cook for 5–7 minutes until the asparagus is tender and slightly crisp.
4. Serve: Plate the salmon and asparagus and serve with lemon wedges on the side for a burst of fresh flavor.

This paleo teriyaki salmon is both satisfying and heart-healthy, featuring the umami of the teriyaki glaze that pairs perfectly with the fresh asparagus. It’s an ideal choice for a Sunday dinner that’s full of flavor and nutrient-rich.

Paleo Sweet Potato and Ground Turkey Hash

A hearty and colorful hash made with ground turkey, sweet potatoes, bell peppers, and onions, seasoned with a mix of paprika and cumin. This dish is perfect for a Sunday brunch or a comforting dinner.

Ingredients:

• 1 lb (450 g) ground turkey
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the Ground Turkey: Set the Ninja Speedi to “Sauté” mode. Add 1 tbsp of olive oil and cook the ground turkey, breaking it up as it cooks. Season with paprika, cumin, salt, and black pepper. Cook for 5–7 minutes or until the turkey is browned and cooked through. Remove from the tray and set aside.
2. Cook the Vegetables: In the same tray, add the remaining olive oil and toss in the diced sweet potatoes, bell pepper, and onion. Cook for 6–8 minutes, stirring occasionally, until the sweet potatoes are tender and starting to caramelize.
3. Combine and Serve: Return the cooked turkey to the tray and stir to combine. Cook for an additional 2–3 minutes to meld the flavors. Serve hot, garnished with fresh cilantro.

This sweet potato and ground turkey hash is a balanced dish that provides lean protein and complex carbohydrates, making it ideal for a nourishing Sunday meal. The blend of spices adds a subtle depth of flavor that pairs perfectly with the natural sweetness of the sweet potatoes.

Paleo Cauliflower Fried Rice with Chicken

A paleo-friendly version of classic fried rice, using cauliflower rice as a substitute. This dish is packed with vegetables, lean chicken, and flavorful seasonings for a quick and satisfying meal.

Ingredients:

• 1 lb (450 g) boneless, skinless chicken breast, cut into small cubes
• 2 cups cauliflower rice
• 1 cup frozen peas and carrots
• 2 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp olive oil
• 1 tsp sesame oil
• 2 green onions, chopped
• Salt and black pepper, to taste
• 2 eggs, lightly beaten (optional)

Instructions:

1. Cook the Chicken: Set the Ninja Speedi to “Sauté” mode. Add the olive oil and cook the chicken cubes for 5–6 minutes until browned and cooked through. Remove and set aside.
2. Cook the Vegetables and Cauliflower Rice: Add the sesame oil to the tray and sauté the minced garlic for 1 minute. Add the frozen peas and carrots and cauliflower rice. Cook for 3–4 minutes until heated through and tender.
3. Add the Chicken and Seasoning: Return the chicken to the tray. Pour in the coconut aminos and stir to combine. Season with salt and black pepper to taste.
4. Optional Eggs: Push the rice mixture to one side of the tray and pour the beaten eggs into the other side. Scramble the eggs until cooked and then mix them into the rice.
5. Serve: Garnish with chopped green onions before serving.

This paleo cauliflower fried rice with chicken is a flavorful, low-carb alternative to traditional fried rice. It’s perfect for a quick and satisfying Sunday meal that’s both hearty and nutritious.

Note: More recipes​ are coming soon!