30+ Delicious Sunday Paleo Oven Recipes for the Whole Family

Sundays are for relaxation, family time, and of course, delicious meals that bring everyone together. If you’re following a Paleo diet or simply looking to add more nutritious, whole foods into your routine, a Sunday dinner made with the oven can be an absolute game-changer.

Not only is the oven a convenient way to prepare large batches of food, but it also allows for a hands-off approach to cooking, so you can focus on other activities while your meal bakes to perfection.

In this article, we’ve rounded up over 30 mouthwatering Sunday Paleo oven recipes that are both wholesome and flavorful.

From hearty roasts to vibrant vegetable medleys and satisfying casseroles, these dishes will make your Sunday dinners feel special, without compromising your health goals.

Whether you’re cooking for a crowd or just for yourself, these recipes are sure to become your new weekend staples. Let’s dive into these easy-to-follow, Paleo-approved oven dishes that will make your Sundays even better!

30+ Delicious Sunday Paleo Oven Recipes for the Whole Family

As you plan your next Sunday meal, keep these 30+ Paleo oven recipes in mind for a satisfying and healthy experience. The beauty of these dishes lies in their simplicity and wholesomeness.

By using fresh, natural ingredients, you can create a range of flavorful meals that cater to your dietary needs while still being enjoyable for the entire family.

The oven is the perfect tool for slow-roasting, baking, and crisping ingredients to perfection, ensuring your dishes are full of flavor and nutrients.

Whether you’re looking for an elegant roast, a comforting casserole, or a light, veggie-packed dish, these Paleo recipes will elevate your Sunday dinner routine.

So, next weekend, fire up your oven and treat yourself to a delicious, nutritious meal that aligns with your health goals, all while spending more time with loved ones.

Paleo Sunday Roasted Chicken with Vegetables

This Paleo Sunday Roasted Chicken with Vegetables recipe brings a comforting and wholesome meal to your table. Perfect for family gatherings or a weekend feast, the tender chicken is roasted with an assortment of colorful vegetables that are naturally gluten-free, dairy-free, and grain-free. The simple seasoning enhances the natural flavors of the chicken and veggies, ensuring a satisfying and nutritious dish.

Ingredients:

• 1 whole organic chicken (about 4-5 lbs)
• 3 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 large carrots, peeled and cut into chunks
• 3 medium parsnips, peeled and cut into chunks
• 2 cups Brussels sprouts, trimmed and halved
• 1 large red onion, cut into wedges
• 1 lemon, halved
• Fresh herbs (such as rosemary or thyme), for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, thyme, sea salt, and black pepper.
3. Pat the chicken dry with paper towels, then rub the seasoning mixture evenly over the chicken. Place the lemon halves inside the cavity of the chicken.
4. Arrange the prepared vegetables (carrots, parsnips, Brussels sprouts, and onion) around the chicken on a large roasting pan.
5. Drizzle the vegetables with a little olive oil and season with a pinch of salt and pepper.
6. Roast the chicken and vegetables for 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and caramelized.
7. Remove the chicken from the oven and let it rest for 10 minutes before carving.
8. Serve the roasted chicken with the vegetables, garnished with fresh herbs.

This Paleo Sunday Roasted Chicken with Vegetables is not only easy to prepare but also a complete, well-balanced meal that everyone will enjoy. The crispy skin and juicy meat of the chicken combined with the perfectly roasted vegetables make this dish a crowd-pleaser for any occasion. It’s an excellent choice for a leisurely Sunday dinner that can be enjoyed by those following a Paleo lifestyle while providing nourishment and comfort. Plus, the leftovers are perfect for meal prepping during the week.

Paleo Baked Salmon with Garlic and Dill

If you’re craving a light and healthy meal for a Sunday gathering, this Paleo Baked Salmon with Garlic and Dill is a perfect choice. Rich in omega-3 fatty acids and bursting with flavor, this dish is quick to make and packed with nutrients. The garlic and dill add a fresh, fragrant touch, while the lemon brightens the overall taste. Serve it with your favorite Paleo side dishes for a complete and satisfying meal.

Ingredients:

• 4 salmon fillets (skin-on)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased with olive oil.
3. In a small bowl, mix the olive oil, minced garlic, dill, lemon zest, lemon juice, salt, and pepper.
4. Spoon the garlic and dill mixture over each salmon fillet, ensuring they are well coated.
5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve with lemon wedges on the side for an extra burst of citrus flavor.

This Paleo Baked Salmon with Garlic and Dill is a delightful dish that’s full of vibrant flavors and health benefits. The combination of garlic and fresh dill perfectly complements the natural richness of the salmon, making it an excellent choice for a Sunday dinner. It’s a low-effort meal that feels indulgent, and you can pair it with roasted vegetables or a crisp salad for a well-rounded Paleo feast. This dish also works wonderfully as part of a meal prep strategy, providing a nutritious and easy-to-reheat lunch throughout the week.

Paleo Sweet Potato and Sausage Bake

This Paleo Sweet Potato and Sausage Bake is a hearty and delicious meal that combines the natural sweetness of sweet potatoes with the savory flavors of sausage. This one-pan dish is ideal for a Sunday dinner or meal prepping for the week ahead. It’s an incredibly satisfying option for those following a Paleo diet, as it’s packed with nutrients and free from grains, dairy, and gluten.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 lb ground sausage (preferably Paleo-friendly, with no additives)
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large ovenproof skillet, heat olive oil over medium heat. Add the ground sausage and cook, breaking it apart with a spatula, until browned and cooked through.
3. Remove the sausage from the skillet and set aside. In the same skillet, add the diced bell pepper, onion, and garlic. Cook for about 3-4 minutes until softened.
4. Add the cubed sweet potatoes to the skillet, along with the smoked paprika, oregano, cumin, salt, and pepper. Stir to combine.
5. Return the cooked sausage to the skillet and stir everything together. Cover the skillet with aluminum foil and bake for 30-35 minutes or until the sweet potatoes are tender.
6. Remove from the oven and garnish with fresh parsley before serving.

This Paleo Sweet Potato and Sausage Bake is a flavorful, filling, and easy-to-make dish that delivers on taste and nutrition. The sweet potatoes provide a naturally sweet and creamy texture, which pairs perfectly with the savory, well-seasoned sausage. The combination of roasted vegetables and sausage makes this an ideal meal for a Sunday family dinner or for a busy week ahead. It’s a great make-ahead dish and can easily be reheated for a quick and satisfying meal. Enjoy this wholesome, comforting dish that adheres to the Paleo lifestyle and satisfies your cravings.

Paleo Roasted Rack of Lamb with Herb Crust

A show-stopping dish that’s perfect for a special Sunday dinner, this Paleo Roasted Rack of Lamb with Herb Crust is full of rich flavor and texture. The tender, juicy lamb is coated with a fragrant herb mixture that includes rosemary, thyme, garlic, and olive oil, offering a savory, fresh aroma as it roasts. This dish is elegant yet easy to prepare, making it a fantastic centerpiece for any gathering, and it’s completely Paleo-friendly without any dairy, gluten, or grains.

Ingredients:

• 1 rack of lamb (about 1.5-2 lbs), frenched
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard (ensure it’s Paleo-friendly)
• Salt and black pepper to taste
• Fresh mint for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rub the rack of lamb with olive oil, ensuring it’s evenly coated on all sides. Season generously with salt and pepper.
3. In a small bowl, combine the rosemary, thyme, garlic, and Dijon mustard. Mix until well combined to form a paste.
4. Spread the herb paste evenly over the top of the lamb, pressing it into the meat to ensure it sticks.
5. Place the rack of lamb fat-side up on a roasting pan or baking sheet. Roast for 20-25 minutes for medium-rare (or adjust the cooking time depending on your preferred doneness).
6. Remove from the oven and let the lamb rest for 10 minutes before slicing into individual chops.
7. Garnish with fresh mint and serve.

This Paleo Roasted Rack of Lamb with Herb Crust is the perfect dish to impress your guests or enjoy as a luxurious Sunday meal. The herb crust adds incredible flavor and a crunchy texture that contrasts beautifully with the tender lamb. It’s an elegant, high-protein dish that’s both Paleo-compliant and rich in flavor, making it ideal for special occasions or a comforting Sunday roast. Pair it with roasted vegetables or a fresh green salad for a complete, well-balanced meal.

Paleo Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These Paleo Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice are a wholesome and flavorful dish that fits perfectly into your Sunday dinner plans. Ground turkey is seasoned with aromatic spices and combined with cauliflower rice to create a filling, nutritious stuffing for vibrant bell peppers. This dish is not only Paleo-approved, but it’s also low-carb, gluten-free, and dairy-free, offering a satisfying meal that the whole family can enjoy.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 cups cauliflower rice (fresh or frozen)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• 1/2 cup chopped fresh cilantro
• Lime wedges for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
3. Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked through.
4. Stir in the cauliflower rice, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until the cauliflower rice is tender and the flavors are well combined.
5. Remove from heat and stir in the chopped cilantro.
6. Stuff the bell peppers with the turkey and cauliflower rice mixture, pressing down gently to ensure the filling is packed in.
7. Place the stuffed peppers in a baking dish, cover with foil, and bake for 30 minutes.
8. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
9. Serve with lime wedges for added zest.

These Paleo Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice are the perfect balance of flavors and textures, offering a wholesome, low-carb alternative to traditional stuffed peppers. The combination of savory turkey, seasoned cauliflower rice, and vibrant bell peppers creates a satisfying and filling meal that aligns with the Paleo diet. This dish is versatile, so feel free to swap in different vegetables or spices to suit your taste. It’s a fantastic meal prep option for the week ahead or a perfect way to feed the family on a lazy Sunday.

Paleo Zucchini Noodles with Pesto and Grilled Shrimp

This Paleo Zucchini Noodles with Pesto and Grilled Shrimp recipe is a light and fresh dish that’s bursting with flavor. The zucchini noodles (or “zoodles”) serve as a healthy, grain-free alternative to pasta, and the homemade pesto sauce, made with fresh basil, garlic, and olive oil, adds a vibrant, herby kick. Topped with succulent grilled shrimp, this dish is quick to prepare, Paleo-friendly, and perfect for a summer-inspired Sunday meal.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• 1/4 cup cherry tomatoes, halved (optional for garnish)

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Toss the shrimp with olive oil, lemon juice, smoked paprika, salt, and pepper. Grill the shrimp for about 2-3 minutes on each side until they are pink and cooked through.
3. While the shrimp are grilling, prepare the pesto. In a food processor, combine the basil, pine nuts, garlic, olive oil, lemon juice, nutritional yeast (if using), and a pinch of salt. Blend until smooth and creamy. If the pesto is too thick, add a bit more olive oil to achieve your desired consistency.
4. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes, just until slightly softened.
5. Remove the noodles from the skillet and toss them with the pesto sauce until evenly coated.
6. Divide the pesto zucchini noodles among plates and top with grilled shrimp.
7. Garnish with cherry tomatoes for a pop of color, and serve immediately.

This Paleo Zucchini Noodles with Pesto and Grilled Shrimp dish is a perfect light and refreshing Sunday meal. The pesto adds a burst of fresh, herby flavor, and the grilled shrimp are a great source of lean protein. This dish is quick to make, low-carb, and Paleo-friendly, making it a great option for anyone looking for a healthy, satisfying meal. The zucchini noodles provide a nutritious alternative to pasta, and the shrimp make it feel like an indulgent treat without any of the guilt. Perfect for a family dinner or meal prep!

Paleo Baked Salmon with Avocado Salsa

This Paleo Baked Salmon with Avocado Salsa is a quick, healthy, and flavorful dish that’s perfect for a Sunday meal. The salmon is baked to perfection with simple seasonings, and the creamy avocado salsa adds a fresh and zesty contrast to the rich, tender fish. Packed with healthy fats, omega-3s, and vibrant flavors, this dish is not only Paleo-friendly but also nutrient-dense, making it a satisfying and wholesome meal for any occasion.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• Salt and black pepper to taste
• 1 avocado, diced
• 1/2 small red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with lemon zest, salt, and pepper.
3. Bake for 12-15 minutes, or until the salmon is cooked through and easily flakes with a fork.
4. While the salmon bakes, prepare the avocado salsa by combining the diced avocado, red onion, cherry tomatoes, cilantro, lime juice, and chili flakes (if using) in a small bowl. Stir gently to combine, and season with salt and pepper to taste.
5. Once the salmon is ready, remove from the oven and top each fillet with a generous spoonful of the avocado salsa.
6. Serve immediately with a side of roasted vegetables or a fresh salad.

This Paleo Baked Salmon with Avocado Salsa is a light yet satisfying meal that brings together the flavors of tender baked salmon and a fresh, zesty topping. The avocado salsa adds a creamy, refreshing contrast to the rich fish, making each bite a delightful experience. It’s easy to prepare, full of healthy fats and protein, and packed with vibrant flavors, making it a perfect Sunday dinner. Whether you’re hosting guests or enjoying a quiet evening at home, this dish will surely impress and nourish your body.

Paleo Sweet Potato and Sausage Hash

The Paleo Sweet Potato and Sausage Hash is a savory and satisfying dish that’s perfect for brunch or a hearty Sunday dinner. The sweet potatoes are roasted until crispy on the outside and tender on the inside, paired with flavorful sausage and a mix of fresh vegetables. This one-pan meal is Paleo-compliant, packed with nutrients, and provides a balanced combination of carbs, protein, and healthy fats, making it a well-rounded and filling meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 lb Paleo-friendly sausage (such as chicken, turkey, or pork)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until they are crispy and golden brown.
3. While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the sausage and cook, breaking it up into pieces, until browned and fully cooked through.
4. Add the onion, bell pepper, and garlic to the skillet with the sausage, cooking for another 5 minutes until the vegetables are softened.
5. Add the roasted sweet potatoes to the skillet, then stir in the smoked paprika, cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. Garnish with fresh parsley before serving.

This Paleo Sweet Potato and Sausage Hash is a wonderfully flavorful and filling dish that combines the sweetness of roasted sweet potatoes with savory sausage and vegetables. The crispy potatoes provide a perfect texture contrast to the tender sausage and peppers, while the spices give the dish a warm, comforting kick. Whether served for breakfast, brunch, or dinner, this one-pan meal is an easy and nutritious way to enjoy a hearty, Paleo-compliant meal. It’s perfect for feeding the whole family or for meal prepping for the week ahead.

Paleo Chicken and Vegetable Stir-Fry

This Paleo Chicken and Vegetable Stir-Fry is a quick and healthy meal that can be made in under 30 minutes, making it a perfect Sunday dinner for busy families. The chicken is stir-fried with a mix of colorful vegetables, including bell peppers, broccoli, and carrots, and coated in a delicious, Paleo-friendly sauce. This dish is full of protein, fiber, and essential vitamins, and it’s packed with flavor without any refined sugars, soy, or grains.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 tablespoons coconut oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste
• 1 tablespoon sesame seeds (optional, for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and ginger, and cook for about 1 minute until fragrant.
3. Add the bell peppers, broccoli, and carrot to the skillet, and stir-fry for about 5 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the coconut aminos, sesame oil, and apple cider vinegar.
5. Return the chicken to the skillet, then pour the sauce over the chicken and vegetables. Stir everything together, making sure the chicken and vegetables are evenly coated. Cook for another 2-3 minutes until everything is well combined and heated through.
6. Garnish with sesame seeds and fresh cilantro before serving.

This Paleo Chicken and Vegetable Stir-Fry is a simple yet satisfying meal that’s both nutritious and delicious. The combination of tender chicken, crunchy vegetables, and savory sauce creates a balanced dish that’s full of flavor without any grains or refined sugars. It’s quick to make, making it perfect for a busy Sunday night or as a meal prep option for the week. Whether served on its own or with a side of cauliflower rice, this stir-fry is a healthy, Paleo-friendly dish that everyone will enjoy.

Paleo Roasted Herb Chicken with Garlic and Lemon

Paleo Roasted Herb Chicken with Garlic and Lemon is a flavorful and aromatic dish that makes for an ideal Sunday dinner. The chicken is marinated with a blend of fresh herbs, garlic, and lemon, then roasted until the skin is crispy and golden, and the meat is juicy and tender. This dish is simple yet sophisticated, and the addition of garlic and lemon adds layers of freshness and zest to the chicken. Paired with roasted vegetables or a green salad, it’s a well-rounded, comforting, and Paleo-approved meal.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tablespoons olive oil
• 1 lemon, halved
• 4 cloves garlic, smashed
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)
• 1 cup chicken broth (for basting)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Rinse the chicken and pat it dry with paper towels. Place the chicken on a roasting rack in a large roasting pan.
3. Rub the chicken all over with olive oil. Squeeze the juice of one lemon half inside the cavity of the chicken, then place both lemon halves and smashed garlic cloves inside the chicken.
4. Season the chicken with fresh rosemary, thyme, parsley, salt, pepper, and paprika, ensuring even coverage on the skin.
5. Roast the chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken with chicken broth every 30 minutes.
6. Let the chicken rest for 10 minutes before carving.

This Paleo Roasted Herb Chicken with Garlic and Lemon is a simple yet indulgent dish that is sure to become a Sunday favorite. The juicy, perfectly roasted chicken infused with fresh herbs and zesty lemon creates an irresistible combination of flavors. Whether you’re hosting a family gathering or enjoying a quiet dinner, this dish is the epitome of comfort food. It’s Paleo-friendly, easy to prepare, and guarantees a deliciously tender roast chicken every time.

Paleo Cauliflower Fried Rice

This Paleo Cauliflower Fried Rice is a low-carb, vegetable-packed alternative to traditional fried rice. Made with finely grated cauliflower, this dish mimics the texture of rice and is sautéed with a variety of colorful vegetables and a savory Paleo-friendly sauce. It’s quick, healthy, and bursting with flavor, making it a perfect Sunday dinner or side dish. This recipe is also highly customizable, so you can add in your favorite proteins or extra veggies for a truly versatile meal.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 2 tablespoons coconut oil
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 eggs, lightly beaten (optional)
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Instructions:

1. Grate the cauliflower using a food processor or box grater to create rice-sized pieces.
2. Heat the coconut oil in a large skillet or wok over medium heat. Add the onion and carrots, and sauté for about 5 minutes until softened.
3. Add the garlic and peas to the skillet, and cook for another 2-3 minutes.
4. Push the vegetables to the side of the skillet and add the beaten eggs (if using) to the empty space. Scramble the eggs and cook until fully set, then mix with the vegetables.
5. Add the grated cauliflower to the skillet and stir to combine with the vegetables and eggs. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
6. Stir in the coconut aminos and sesame oil, and season with salt and pepper to taste.
7. Garnish with chopped green onions before serving.

This Paleo Cauliflower Fried Rice is a satisfying and nutritious twist on a classic dish. The cauliflower rice provides a light yet hearty base, while the veggies and eggs add a boost of flavor and protein. The coconut aminos and sesame oil give the dish a savory umami flavor that perfectly complements the crisp-tender vegetables. It’s a great side dish, or you can easily make it a main course by adding your favorite protein. This versatile dish is a perfect addition to your Sunday dinner rotation!

Paleo Baked Zucchini Fries

Paleo Baked Zucchini Fries are a healthy and crispy alternative to traditional fried fries, making them perfect for a Sunday snack or as a side dish. These zucchini fries are coated in a mixture of almond flour and seasonings, then baked until golden brown and crispy. They’re Paleo-compliant, low-carb, and full of flavor, with a subtle crunch and a tender interior. Pair them with a Paleo dipping sauce, such as guacamole or ranch, for an extra treat.

Ingredients:

• 3 medium zucchini, cut into fries
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese (optional, for added flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 large eggs, beaten
• 1 tablespoon olive oil (for drizzling)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, Parmesan cheese (if using), garlic powder, onion powder, paprika, salt, and pepper.
3. Dip each zucchini fry into the beaten eggs, allowing any excess to drip off, then coat in the almond flour mixture, pressing lightly to ensure it sticks.
4. Arrange the coated zucchini fries in a single layer on the prepared baking sheet. Drizzle with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy.
6. Serve immediately with your favorite Paleo dipping sauce.

These Paleo Baked Zucchini Fries are a delicious and healthier take on a classic comfort food. The combination of almond flour and seasonings creates a crispy, savory coating that perfectly complements the tender zucchini inside. Whether served as an appetizer, side dish, or snack, these fries are sure to be a hit. They’re quick and easy to prepare, and the baking method keeps them light without sacrificing flavor. Perfect for a Sunday treat or anytime you’re craving something crispy and satisfying!

Paleo Lemon Garlic Shrimp with Asparagus

Paleo Lemon Garlic Shrimp with Asparagus is a light, flavorful, and quick meal that’s perfect for a Sunday dinner or a special weeknight treat. The succulent shrimp is sautéed in a rich garlic butter sauce with fresh lemon juice, and paired with roasted asparagus for a well-balanced, Paleo-friendly dish. The brightness of the lemon and the savory richness of the garlic butter make this dish a crowd-pleaser, and it’s ready in under 30 minutes. It’s an ideal option for anyone looking for a low-carb, high-protein dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup chicken broth
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the asparagus pieces with 1 tablespoon olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the oven for 10-12 minutes, until tender and lightly browned.
3. While the asparagus roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
4. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
5. Once the shrimp is cooked, add the lemon juice, lemon zest, and chicken broth to the skillet. Stir to combine, scraping up any bits from the bottom of the pan. Cook for an additional 2-3 minutes, allowing the sauce to reduce slightly.
6. Serve the shrimp over the roasted asparagus and garnish with fresh parsley.

This Paleo Lemon Garlic Shrimp with Asparagus is a simple yet elegant dish that’s packed with fresh, bright flavors. The combination of shrimp and asparagus is light but satisfying, while the garlic and lemon sauce brings a burst of flavor that makes every bite a delight. It’s perfect for a quick, healthy dinner that doesn’t compromise on taste, and it’s great for anyone following a Paleo diet. Whether you’re feeding your family or preparing a romantic meal for two, this dish will surely impress.

Paleo Sweet Potato Hash with Sausage and Eggs

Paleo Sweet Potato Hash with Sausage and Eggs is a hearty and wholesome breakfast or brunch option that combines savory flavors with a touch of sweetness. The sweet potatoes are sautéed until crispy and tender, then combined with sausage, onions, and bell peppers. Topped with a fried egg, this dish is a complete meal in one. It’s perfect for a Sunday brunch or breakfast-for-dinner evening, providing the energy you need to fuel the day while keeping it Paleo-friendly.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 lb Paleo sausage, casing removed (or any sausage of your choice)
• 1 red bell pepper, diced
• 1/2 large onion, diced
• 2 tablespoons olive oil
• 4 large eggs
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally, until the sweet potatoes are golden and tender.
2. Remove the sweet potatoes from the skillet and set aside. In the same skillet, add the sausage and cook, breaking it up into small pieces, until browned and fully cooked, about 6-8 minutes.
3. Add the bell pepper and onion to the skillet with the sausage, cooking for an additional 3-4 minutes until the vegetables are soft.
4. Add the cooked sweet potatoes back into the skillet, stirring to combine. Season with salt and pepper to taste.
5. In a separate non-stick skillet, fry the eggs to your preferred level of doneness.
6. Serve the sweet potato hash topped with a fried egg, and garnish with fresh parsley.

This Paleo Sweet Potato Hash with Sausage and Eggs is a nutritious and filling dish that’s perfect for any morning or brunch. The combination of sweet potatoes, sausage, and eggs offers a balance of healthy fats, protein, and carbs, making it a great choice for starting the day off right. It’s comforting, flavorful, and adaptable – you can use different types of sausage or add extra vegetables based on what you have on hand. This hearty dish is sure to become a family favorite for your Sunday meal.

Paleo Baked Salmon with Avocado Salsa

Paleo Baked Salmon with Avocado Salsa is a fresh and vibrant dish that combines the rich, flaky texture of baked salmon with a creamy, zesty avocado salsa. The salmon is simply seasoned with olive oil, lemon, and herbs, then baked to perfection. The avocado salsa, made with ripe avocados, tomatoes, cilantro, and lime juice, adds a refreshing contrast that complements the salmon beautifully. This dish is not only Paleo-friendly but also light and healthy, making it perfect for a Sunday dinner.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil (for salsa)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with garlic powder, paprika, oregano, salt, and pepper.
3. Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon bakes, prepare the avocado salsa. In a bowl, combine the diced avocados, cherry tomatoes, red onion, cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
5. Once the salmon is done, serve it topped with the fresh avocado salsa.

This Paleo Baked Salmon with Avocado Salsa is a delicious and nutrient-packed dish that’s as simple as it is satisfying. The combination of rich, tender salmon and creamy, zesty salsa makes for a well-rounded meal that’s bursting with fresh flavors. Whether you’re looking for a light dinner or a special meal to impress, this dish is sure to deliver. It’s Paleo-approved, easy to prepare, and perfect for a Sunday dinner or any occasion where you want something fresh and healthy.

Note: More recipes are coming soon!