30+ Flavorful Sunday Paleo One-Pot Recipes for a Perfect Dinner

Sundays are often a time for relaxation, comfort, and the joy of sharing a delicious meal with loved ones.

For those following a paleo diet, finding satisfying recipes that fit within this lifestyle can sometimes be a challenge.

Enter one-pot meals: the ultimate combination of convenience and flavor.

Whether you’re looking for hearty soups, flavorful stews, or nutrient-rich main dishes, one-pot paleo recipes offer the ease of minimal cleanup and maximum taste.

These meals allow you to spend more time enjoying your Sunday and less time washing dishes.

In this article, we’ve rounded up 25+ Sunday paleo one-pot recipes that are perfect for creating a stress-free, delicious, and nourishing Sunday feast.

Get ready to discover your next go-to meal that will warm you from the inside out.

30+ Flavorful Sunday Paleo One-Pot Recipes for a Perfect Dinner

Finding recipes that are simple, nourishing, and delicious can make all the difference on a Sunday when you’re aiming to recharge for the week ahead.

The beauty of these 25+ Sunday paleo one-pot recipes lies not only in their flavor but also in their simplicity.

They allow you to prepare a wholesome, hearty meal without the fuss of complex cooking techniques or endless cleanup.

Whether you’re cooking for family, friends, or just yourself, these recipes ensure that your Sunday ends on a high note with good food and good company.

Embrace the joy of effortless cooking and discover new favorites that will become a staple in your weekly rotation.

With just one pot, some fresh ingredients, and a little bit of time, you can transform your Sunday into a day filled with warmth, comfort, and delicious flavors.

Paleo One-Pot Chicken and Sweet Potato Stew

This hearty stew is a complete meal in one pot, perfect for cozy Sunday dinners. The combination of tender chicken, nutrient-rich sweet potatoes, and aromatic herbs creates a comforting dish with a subtle hint of citrus from the lemon juice.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth (low-sodium)
• 2 tbsp coconut oil
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat coconut oil over medium-high heat. Add the chicken pieces, season with salt, black pepper, and smoked paprika, and sauté until golden brown. Remove the chicken from the pot and set it aside.
2. In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
3. Add the sweet potatoes and red bell pepper to the pot and cook for an additional 3-4 minutes, stirring occasionally.
4. Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
5. Return the chicken to the pot and cook for another 5 minutes, allowing the flavors to meld. Stir in the lemon juice and adjust seasoning with salt and pepper as needed.
6. Serve hot, garnished with fresh parsley.

This dish is warm, nourishing, and satisfying. It’s easy to prepare and perfect for a Sunday meal that provides a good balance of protein, healthy carbohydrates, and flavor. The combination of citrus and thyme adds a touch of brightness that complements the earthy sweetness of the sweet potatoes and the savory chicken.

Paleo One-Pot Beef and Vegetable Chili

This beef and vegetable chili is rich in flavor, packed with vegetables, and cooked in one pot for an easy cleanup. The combination of hearty ground beef and spices with fresh vegetables makes it an ideal dish for a Sunday gathering.

Ingredients

• 1 lb ground beef (preferably grass-fed)
• 1 medium zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 large carrot, peeled and diced
• 1 bell pepper, diced
• 1 can (14 oz) crushed tomatoes (no added sugar)
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Avocado slices (optional)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through. Drain any excess fat if necessary.
2. Add the chopped zucchini, carrot, bell pepper, and cherry tomatoes to the pot. Stir and cook for 3-4 minutes until the vegetables begin to soften.
3. Mix in the chili powder, cumin, smoked paprika, and cinnamon. Season with salt and black pepper.
4. Pour in the crushed tomatoes and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
5. Serve hot, garnished with fresh cilantro and avocado slices if desired.

This paleo chili is a one-pot wonder that brings together a variety of flavors and textures. It’s robust and hearty, with the slight sweetness of the tomatoes balancing the heat from the chili powder. The added vegetables not only contribute to the dish’s flavor but also enhance its nutritional profile, making it a well-rounded, satisfying meal.

Paleo One-Pot Lemon Garlic Shrimp with Broccoli and Cauliflower Rice

This light, flavorful one-pot dish features tender shrimp and vegetables infused with lemon and garlic. It’s perfect for a quick and healthy Sunday dinner that’s also paleo-friendly.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 cups cauliflower rice
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions

1. In a large pot or skillet over medium heat, add 1 tablespoon of olive oil. Sauté the garlic for 1 minute until fragrant.
2. Add the broccoli florets to the pot and cook for 3-4 minutes, stirring occasionally until they start to become tender.
3. Push the broccoli to the side of the pot and add another tablespoon of olive oil. Place the shrimp in the pot and cook for 2-3 minutes on each side, until the shrimp turns pink and is cooked through.
4. Add the cauliflower rice, lemon zest, lemon juice, and red pepper flakes (if using). Stir everything together and cook for an additional 3-4 minutes until the cauliflower rice is tender.
5. Season with salt and black pepper to taste. Serve immediately, garnished with fresh basil.

This dish is a quick and refreshing option that’s packed with bright, zesty flavors. The combination of shrimp, lemon, and garlic creates an irresistible aroma, while the broccoli adds texture and nutrients. The cauliflower rice is a perfect, low-carb alternative to traditional rice and soaks up the lemony goodness for a satisfying finish to the meal.

Paleo One-Pot Spaghetti Squash Bolognese

This rich and hearty one-pot spaghetti squash Bolognese is a perfect paleo twist on the classic Italian dish. It’s flavorful, full of vegetables, and provides a satisfying meal without any grains or gluten.

Ingredients

• 1 medium spaghetti squash
• 1 lb ground turkey or beef (grass-fed recommended)
• 1 large carrot, finely diced
• 1 celery stalk, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste
• Fresh basil leaves (for garnish)
• Grated paleo-approved Parmesan (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and bake for 30-40 minutes, or until the flesh is tender. Once done, use a fork to scrape out the strands and set aside.
2. In a large pot over medium heat, add the olive oil. Sauté the onion, carrot, and celery until softened, about 5 minutes. Add the garlic and cook for an additional minute.
3. Add the ground turkey or beef to the pot and cook, breaking it up with a spatula, until browned and cooked through. Season with salt and black pepper.
4. Stir in the tomato paste, diced tomatoes, dried oregano, and basil. Let the mixture simmer for 10-15 minutes, stirring occasionally, until the flavors are well combined and the sauce has thickened.
5. Add the cooked spaghetti squash strands to the pot and gently toss to coat with the sauce.
6. Serve hot, garnished with fresh basil and optional grated paleo Parmesan.

This dish is a flavorful and satisfying meal that brings the taste of traditional Bolognese without the carbs. The natural sweetness of the spaghetti squash complements the rich tomato sauce, making it a perfect dinner option for those following a paleo diet.

Paleo One-Pot Lemon Herb Chicken with Asparagus and Mushrooms

This simple, zesty chicken dish with a medley of asparagus and mushrooms is packed with flavor and ready in just one pot. It’s light, yet fulfilling—a great choice for a healthy Sunday dinner.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into chunks
• 2 cups asparagus, trimmed and cut into 2-inch pieces
• 1 cup sliced mushrooms
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon (juice and zest)
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or skillet over medium-high heat. Add the chicken chunks and season with salt and black pepper. Cook for 4-5 minutes on each side, until the chicken is golden brown and cooked through. Remove from the pot and set aside.
2. In the same pot, add another tablespoon of olive oil. Add the garlic, mushrooms, and asparagus. Sauté for 4-5 minutes until the vegetables are tender.
3. Return the chicken to the pot and add the lemon zest, lemon juice, dried thyme, and rosemary. Stir to combine and cook for an additional 2-3 minutes to let the flavors meld.
4. Season with more salt and pepper if needed and serve hot, garnished with fresh parsley.

This dish is full of fresh flavors and is both light and hearty. The lemon and herbs infuse the chicken and vegetables, creating a dish that’s vibrant and perfect for a Sunday dinner. The combination of asparagus and mushrooms adds texture and nutrition, making this one-pot meal both satisfying and wholesome.

Paleo One-Pot Coconut Curry Chicken

This creamy coconut curry chicken dish is rich and aromatic, infused with a blend of spices and cooked in a single pot. It’s perfect for a flavorful and comforting Sunday dinner that’s paleo-friendly.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup baby spinach
• 1 large sweet potato, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp coconut oil
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground ginger
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat coconut oil in a large pot over medium-high heat. Add the onion and garlic and sauté until softened and fragrant, about 2-3 minutes.
2. Add the chicken to the pot and cook until browned on all sides, about 4-5 minutes.
3. Stir in the curry powder, turmeric, and ground ginger. Cook for another minute to toast the spices.
4. Pour in the coconut milk and add the diced sweet potato. Season with salt and black pepper. Bring to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
5. Add the baby spinach and cook for an additional 2 minutes until wilted.
6. Serve hot, garnished with fresh cilantro and lime wedges on the side.

This coconut curry chicken is rich, creamy, and full of bold flavors. The sweetness of the sweet potato pairs perfectly with the aromatic spices and creamy coconut milk, making it a comforting and nutritious meal ideal for a Sunday dinner. The addition of spinach provides a burst of color and nutrients, rounding out this one-pot dish beautifully.

Paleo One-Pot Lemon Garlic Chicken with Broccoli and Carrots

This dish is an easy and vibrant one-pot meal with succulent chicken, crisp broccoli, and tender carrots infused with the bright flavors of lemon and garlic. It’s perfect for a simple, healthy Sunday dinner that’s also paleo-friendly.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 2 large carrots, peeled and sliced
• 3 tbsp olive oil
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or skillet over medium-high heat. Add the chicken pieces and season with salt, black pepper, and paprika. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pot and set aside.
2. Add the remaining olive oil to the pot and sauté the garlic for 1 minute until fragrant. Add the carrots and broccoli to the pot and cook for 3-4 minutes, stirring frequently, until they begin to soften.
3. Return the chicken to the pot and add the lemon zest, lemon juice, and dried oregano. Stir well to combine and cook for another 2-3 minutes to let the flavors meld.
4. Serve hot, garnished with fresh parsley.

This one-pot lemon garlic chicken with vegetables is light and refreshing while still hearty and satisfying. The lemon juice and zest provide a bright flavor that enhances the chicken and veggies, making it perfect for a well-balanced, nourishing Sunday dinner.

Paleo One-Pot Beef and Vegetable Stir-Fry

Packed with protein and colorful vegetables, this beef and vegetable stir-fry is a simple and delicious one-pot meal that’s ideal for a paleo diet. It’s perfect for those who want a quick, nutritious, and flavorful dinner.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced
• 1 cup snap peas
• 1 large bell pepper, sliced
• 1 medium zucchini, sliced
• 2 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos (or tamari for a soy-free option)
• 1/2 tsp sesame oil (optional)
• Salt and black pepper to taste
• Green onions, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of coconut oil in a large pot or deep skillet over medium-high heat. Add the sliced beef and season with salt and black pepper. Cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked to your liking. Remove from the pot and set aside.
2. Add the remaining coconut oil to the pot and sauté the garlic and ginger for 1 minute until fragrant.
3. Add the snap peas, bell pepper, and zucchini to the pot. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender-crisp.
4. Return the beef to the pot and pour in the coconut aminos and sesame oil (if using). Stir well to coat everything evenly and cook for another 2 minutes.
5. Serve hot, garnished with chopped green onions.

This beef and vegetable stir-fry is a nutrient-packed, paleo-friendly one-pot dish that is both satisfying and full of flavor. The ginger and garlic add a warm, aromatic quality, while the coconut aminos provide a hint of sweetness that enhances the natural flavors of the beef and vegetables.

Paleo One-Pot Shrimp and Cauliflower Rice Pilaf

This shrimp and cauliflower rice pilaf is a quick and easy one-pot meal that’s perfect for a healthy Sunday dinner. It’s light yet satisfying and filled with bright flavors from the lemon and herbs.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cauliflower rice
• 1 cup cherry tomatoes, halved
• 1/2 cup frozen peas
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/2 tsp dried dill
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh dill and lemon wedges for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the shrimp to the pot and season with salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes on each side until the shrimp is pink and cooked through. Remove from the pot and set aside.
3. Add the remaining olive oil to the pot and sauté the cherry tomatoes for 2-3 minutes until they start to soften. Stir in the cauliflower rice and peas, cooking for an additional 3-4 minutes.
4. Add the lemon zest, lemon juice, and dried dill. Return the shrimp to the pot and gently stir to combine. Cook for another 1-2 minutes to let the flavors meld.
5. Serve hot, garnished with fresh dill and lemon wedges.

This shrimp and cauliflower rice pilaf is a perfect blend of lightness and flavor, with the lemon and dill giving it a fresh and zesty twist. It’s a paleo-friendly, one-pot dish that’s easy to make and perfect for a relaxing Sunday meal.

Paleo One-Pot Chicken and Sweet Potato Stew

This hearty and nourishing chicken and sweet potato stew is full of comforting flavors and made in just one pot. Perfect for a Sunday dinner, it’s paleo-friendly and loaded with healthy vegetables and proteins.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into chunks
• 2 large sweet potatoes, peeled and diced
• 2 cups chicken broth (unsalted)
• 1 cup baby spinach
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt, black pepper, cumin, and smoked paprika. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned on all sides. Remove the chicken and set it aside.
2. Add the remaining olive oil to the pot and sauté the onion and garlic for 2-3 minutes until fragrant. Add the sweet potatoes and cook for another 3-4 minutes.
3. Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 10-12 minutes, or until the sweet potatoes are tender.
4. Return the chicken to the pot and stir in the baby spinach. Cook for an additional 3 minutes, until the chicken is heated through and the spinach has wilted.
5. Serve hot, garnished with chopped cilantro.

This chicken and sweet potato stew is hearty, flavorful, and full of nutrient-rich ingredients. The blend of spices adds depth to the broth, while the sweet potatoes bring a natural sweetness that pairs perfectly with the tender chicken. It’s a wholesome, paleo-friendly dish that makes a perfect end to your Sunday.

Paleo One-Pot Spicy Sausage and Kale Soup

This flavorful and warming soup is made in one pot and features spicy sausage, hearty kale, and nutrient-rich vegetables. Perfect for a Sunday meal, it’s both satisfying and paleo-friendly.

Ingredients

• 1 lb spicy Italian sausage (casing removed)
• 2 cups chopped kale (stems removed)
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken broth (unsalted)
• 1 tbsp olive oil
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the sausage, breaking it up with a spatula as it cooks. Cook for 4-5 minutes, or until browned and cooked through. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, carrot, and celery. Cook for 3-4 minutes until the vegetables are softened. Stir in the garlic and red pepper flakes and cook for an additional minute.
3. Pour in the chicken broth and add the dried thyme. Bring to a simmer and cook for 10-12 minutes, allowing the flavors to meld.
4. Return the cooked sausage to the pot and add the chopped kale. Simmer for an additional 3-4 minutes until the kale is tender and the soup is heated through.
5. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.

This spicy sausage and kale soup is perfect for those who love a touch of heat in their meal. The combination of spicy sausage, tender kale, and hearty vegetables makes it a comforting and nutrient-dense dish. It’s easy to make and ideal for a paleo-friendly Sunday dinner.

Paleo One-Pot Ratatouille with Chicken

This ratatouille with chicken is a wholesome, vegetable-packed one-pot dish that’s full of Mediterranean flavors. Ideal for a paleo dinner, it combines eggplant, zucchini, tomatoes, and chicken in a rich and satisfying stew.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 eggplant, diced
• 2 zucchini, sliced
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 cup chopped onion
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken pieces and season with salt and black pepper. Cook for 5-6 minutes until the chicken is browned and cooked through. Remove and set aside.
2. Add the remaining olive oil to the pot and sauté the onion and garlic until fragrant, about 2-3 minutes. Add the eggplant, zucchini, and red bell pepper. Cook for 4-5 minutes until the vegetables begin to soften.
3. Stir in the cherry tomatoes, dried oregano, basil, and red pepper flakes (if using). Cook for another 3-4 minutes.
4. Return the chicken to the pot and stir to combine. Cover and cook for an additional 5 minutes, allowing the flavors to meld.
5. Serve hot, garnished with fresh basil leaves.

This ratatouille with chicken is a colorful, vegetable-forward dish that’s full of rich Mediterranean flavors. The combination of the juicy chicken, tender vegetables, and the aromatic herbs make it perfect for a paleo-friendly Sunday dinner that’s both light and hearty.

Paleo One-Pot Coconut Chicken Curry

This coconut chicken curry is a rich, aromatic dish that’s perfect for a cozy Sunday dinner. Made in one pot, it features tender chicken, crisp vegetables, and a flavorful coconut milk-based sauce spiced with turmeric, ginger, and garlic. It’s both comforting and paleo-friendly.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups baby spinach
• 1 large carrot, peeled and sliced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut oil
• 1 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the coconut oil in a large pot over medium-high heat. Add the chicken pieces and season with salt and black pepper. Cook for 5-6 minutes until browned and nearly cooked through. Remove the chicken and set aside.
2. Add the minced garlic and grated ginger to the pot and sauté for 1 minute until fragrant. Stir in the turmeric, cumin, and chili powder, cooking for another minute.
3. Add the carrot and bell pepper to the pot, cooking for 3-4 minutes until they start to soften.
4. Pour in the coconut milk and return the chicken to the pot. Stir well to combine and let simmer for 10-12 minutes, allowing the flavors to meld and the chicken to cook through.
5. Stir in the baby spinach and cook for an additional 2 minutes, until wilted.
6. Serve hot, garnished with fresh cilantro.

This one-pot coconut chicken curry is a delightful mix of flavors and textures. The richness of the coconut milk paired with the spices and tender chicken creates a dish that’s both hearty and satisfying. It’s perfect for a nourishing paleo dinner that’s easy to make and packed with flavor.

Paleo One-Pot Lemon Herb Salmon with Asparagus and Potatoes

This lemon herb salmon with asparagus and potatoes is a quick and healthy one-pot dish that’s perfect for a Sunday meal. It’s full of zesty lemon flavors and aromatic herbs, with tender salmon, crisp asparagus, and perfectly roasted potatoes.

Ingredients

• 2 salmon fillets
• 2 cups baby potatoes, halved
• 1 bunch asparagus, trimmed and cut into thirds
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Lemon wedges (for serving)

Instructions

1. Preheat the oven to 400°F (200°C). Heat 1 tablespoon of olive oil in a large oven-proof pot or skillet over medium-high heat.
2. Add the baby potatoes to the pot and season with salt, black pepper, and garlic powder. Cook for 5-6 minutes, stirring occasionally, until the potatoes are golden brown.
3. Add the asparagus and cook for an additional 2-3 minutes. Push the potatoes and asparagus to the sides of the pot and place the salmon fillets in the center.
4. Drizzle the lemon juice and zest over the salmon and vegetables. Sprinkle the salmon with fresh parsley and dill. Season everything with a little more salt and black pepper.
5. Transfer the pot to the preheated oven and roast for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve hot with lemon wedges on the side.

This one-pot lemon herb salmon with asparagus and potatoes is light, flavorful, and perfect for a quick and healthy Sunday dinner. The lemon and herbs add a refreshing touch to the dish, while the salmon and vegetables combine for a satisfying and nourishing meal.

Paleo One-Pot Spaghetti Squash Bolognese

This paleo-friendly spaghetti squash bolognese is a hearty and comforting dish that makes for an excellent Sunday dinner. The rich, meaty tomato sauce pairs perfectly with the delicate strands of spaghetti squash, creating a satisfying, low-carb, and gluten-free meal.

Ingredients

• 1 large spaghetti squash, halved and seeds removed
• 1 lb ground beef or ground turkey
• 1 can (15 oz) crushed tomatoes (no added sugar)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Place the spaghetti squash halves on a baking sheet, cut side down. Roast in the oven for 25-30 minutes, or until the squash is tender and can be easily shredded with a fork. Set aside.
2. While the squash is roasting, heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another minute.
3. Add the ground beef or turkey to the pot and cook until browned and fully cooked, breaking it up with a spatula as it cooks.
4. Stir in the crushed tomatoes, dried oregano, basil, and thyme. Season with salt and black pepper to taste. Simmer for 10-12 minutes, allowing the flavors to combine and the sauce to thicken.
5. Once the spaghetti squash is cooked, use a fork to shred the flesh into strands and place it in the pot with the bolognese sauce. Stir well to combine.
6. Serve hot, garnished with fresh basil.

This spaghetti squash bolognese is a perfect way to enjoy a classic Italian dish with a healthy twist. The spaghetti squash provides a satisfying texture, while the rich bolognese sauce adds depth and hearty flavor. It’s a paleo one-pot recipe that’s easy to prepare and great for a Sunday meal that feels indulgent without straying from your dietary goals.

Note: More recipes​ are coming soon!