50+ Nourishing Sunday Paleo Vegan Recipes for Your Weekend

Sundays are synonymous with relaxation, comfort, and spending time with loved ones. It’s the perfect day to unwind and prepare a special meal that nurtures both body and spirit.

If you’re following a paleo vegan lifestyle, finding recipes that align with your dietary preferences while still being delicious and satisfying can be a challenge.

But fear not! We’ve curated a list of over 50 Sunday recipes that are paleo, vegan, and full of flavors you’ll love.

From hearty breakfasts to refreshing salads and hearty main dishes, these recipes will inspire your Sunday meal prep and make your weekend meals feel extraordinary.

Whether you’re hosting a brunch gathering, preparing a family dinner, or simply treating yourself to a nourishing meal, our selection of recipes will show you that eating clean and plant-based can be exciting and delicious.

Say goodbye to boring salads and hello to satisfying, nutrient-packed dishes that prove healthy food can be full of flavor.

50+ Nourishing Sunday Paleo Vegan Recipes for Your Weekend

Your Sundays deserve meals that not only nourish your body but also lift your spirits and set the tone for the week ahead.

With these 50+ paleo vegan recipes, you’ll have plenty of options to create hearty breakfasts, filling lunches, light snacks, and satisfying dinners.

Embrace the opportunity to explore a variety of flavors and textures that make paleo vegan cooking exciting and fulfilling.

Whether you’re preparing a dish to share with family and friends or simply treating yourself to a relaxing meal, these recipes will ensure your Sunday is both delicious and nutritious.

Get ready to make your Sundays special, one dish at a time.

Enjoy these recipes, share them with loved ones, and let them inspire your journey toward a healthy and vibrant lifestyle.

Paleo Vegan Sweet Potato & Chickpea Stew

This hearty stew is a comforting mix of sweet potatoes and chickpeas simmered in a rich blend of spices. Perfect for a cozy Sunday dinner, it provides plant-based protein and complex carbohydrates that nourish and satisfy.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric powder
• ½ tsp cinnamon
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing for 3–4 minutes until the onion becomes translucent.
2. Stir in the cumin, smoked paprika, turmeric, and cinnamon, cooking for an additional 1 minute to enhance the flavors.
3. Add the sweet potatoes and chickpeas to the pot, stirring well to coat with the spice mixture.
4. Pour in the diced tomatoes (with their juices) and vegetable broth. Season with salt and black pepper, then bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 25–30 minutes or until the sweet potatoes are tender and the flavors meld together.
6. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

This sweet potato and chickpea stew is a flavorful and nourishing option that fills you up without any processed ingredients. The spices create a warm, aromatic base that pairs beautifully with the sweet and savory combination of potatoes and chickpeas. Perfect for a Sunday meal that’s both comforting and nutritious.

Crispy Cauliflower Steaks with Lemon Tahini Drizzle

These cauliflower steaks are brushed with a simple blend of olive oil, lemon, and herbs, then baked until golden and crispy. Served with a creamy tahini dressing, this dish is an ideal way to enjoy vegetables with a fresh, vibrant flavor.

Ingredients

• 1 large head of cauliflower, trimmed and sliced into ¾-inch thick steaks
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• ½ cup tahini
• 2 tbsp water
• 1 tbsp lemon juice (for tahini drizzle)
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the olive oil, lemon juice, smoked paprika, garlic powder, salt, and pepper.
3. Arrange the cauliflower steaks on the baking sheet and brush both sides with the oil mixture.
4. Bake for 20 minutes, flipping halfway through, until golden brown and slightly crispy on the edges.
5. While the cauliflower is baking, prepare the tahini drizzle. In a bowl, whisk together tahini, water, and lemon juice until smooth and creamy. Add a bit more water if necessary to reach your desired consistency.
6. Once the cauliflower steaks are done, transfer them to a serving plate and drizzle with the tahini sauce. Garnish with fresh parsley, if desired.

These crispy cauliflower steaks are a deliciously unique take on a vegan main dish. They’re easy to make and the lemon tahini drizzle elevates them with a creamy, citrusy finish. This recipe makes for a fantastic Sunday lunch or dinner that’s light yet satisfying.

Avocado Chickpea Salad Wraps

This simple, refreshing salad is made with mashed avocado, chickpeas, and a medley of colorful vegetables, all wrapped in sturdy lettuce leaves. It’s an easy, no-cook meal that’s perfect for a laid-back Sunday brunch or a quick dinner.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, peeled and mashed
• 1 small cucumber, diced
• 1 small red bell pepper, diced
• 1/4 cup chopped red onion
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh cilantro
• Salt and black pepper to taste
• Large lettuce leaves (e.g., Romaine or iceberg) for wrapping

Instructions

1. In a large mixing bowl, combine the mashed avocado and chickpeas. Use a fork to mash and mix until most of the chickpeas are broken down, but some chunks remain for texture.
2. Add the diced cucumber, red bell pepper, and red onion to the bowl. Stir in the lemon juice and cilantro.
3. Season with salt and black pepper to taste, adjusting the flavors as needed.
4. Spoon the chickpea salad into large lettuce leaves and fold them into wraps.

These avocado chickpea salad wraps are refreshing, vibrant, and full of nutrient-rich ingredients. The combination of creamy avocado, crunchy vegetables, and the bright tang of lemon juice creates a satisfying, guilt-free meal that’s perfect for a Sunday that’s light yet fulfilling.

Spicy Roasted Chickpea and Vegetable Bowl

This vibrant, spicy roasted chickpea and vegetable bowl is a perfect combination of crispy chickpeas, roasted veggies, and a tangy tahini sauce. Ideal for a nourishing Sunday lunch or dinner, it’s packed with flavor and nutrition.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste
• 2 sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, chili powder, salt, and black pepper. Spread evenly on the baking sheet.
3. In the same bowl, add the sweet potatoes, bell pepper, and zucchini. Drizzle with the remaining olive oil and season with salt and pepper. Toss well and spread on the baking sheet alongside the chickpeas.
4. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.
5. Meanwhile, mix the tahini, lemon juice, and water in a small bowl until smooth. Adjust the consistency with more water if needed.
6. To assemble, divide the roasted vegetables and chickpeas into bowls, drizzle with tahini sauce, and garnish with fresh parsley.

This roasted chickpea and vegetable bowl is both hearty and nourishing, making it a perfect addition to a Sunday meal rotation. The blend of smoky and spicy flavors with the creamy tahini dressing creates an irresistible dish that balances texture and taste beautifully.

Mushroom and Spinach Coconut Curry

This rich and creamy coconut curry is filled with earthy mushrooms and tender spinach, seasoned with a blend of warm spices. It’s perfect for a comforting Sunday night meal that’s vegan, gluten-free, and full of flavor.

Ingredients

• 1 tbsp coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 cups mushrooms, sliced
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 2 cups fresh spinach, roughly chopped
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions

1. In a large skillet or pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Add the garlic and ginger and cook for an additional 1 minute.
2. Add the sliced mushrooms and cook for 5–7 minutes until they start to release their juices and become tender.
3. Stir in the curry powder, turmeric, and cumin, cooking for 1–2 minutes to toast the spices and release their flavors.
4. Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes to let the flavors meld.
5. Add the chopped spinach and cook for an additional 2–3 minutes until wilted. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This mushroom and spinach coconut curry is rich, hearty, and satisfying, making it perfect for a laid-back Sunday dinner. The creamy texture of the coconut milk and the depth of the spices create a dish that’s comforting yet light.

Zucchini Noodles with Avocado Pesto

This refreshing dish features spiralized zucchini noodles tossed in a creamy avocado pesto sauce. It’s an easy, no-cook meal that’s perfect for warm Sunday afternoons when you want something light yet filling.

Ingredients

• 2 medium zucchini, spiralized
• 1 ripe avocado, peeled and pitted
• 1/4 cup fresh basil leaves
• 2 tbsp nutritional yeast (optional)
• 2 tbsp lemon juice
• 2 cloves garlic
• Salt and black pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions

1. In a food processor, combine the avocado, basil leaves, nutritional yeast (if using), lemon juice, and garlic. Blend until smooth and creamy. Add a splash of water if needed to reach the desired consistency.
2. Season the pesto with salt and black pepper to taste.
3. Toss the spiralized zucchini noodles with the avocado pesto until well coated.
4. Transfer to serving plates and garnish with halved cherry tomatoes.

This zucchini noodles with avocado pesto is a light and nutrient-dense dish that’s perfect for a Sunday lunch or early dinner. The creamy, vibrant pesto pairs beautifully with the fresh zucchini, creating a dish that’s both refreshing and satisfying.

Roasted Red Pepper and Cauliflower Soup

This roasted red pepper and cauliflower soup is a velvety blend of smoky, sweet flavors and hearty cauliflower. It’s perfect for a Sunday evening when you want something comforting but still light and nutritious.

Ingredients

• 2 red bell peppers, roasted, peeled, and chopped
• 1 head of cauliflower, chopped into florets
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and black pepper to taste
• Fresh parsley, for garnish
• Optional: a drizzle of coconut cream for serving

Instructions

1. Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 20–25 minutes until golden and tender.
2. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until soft and fragrant.
3. Add the roasted red peppers, smoked paprika, and cumin. Cook for 2 minutes, stirring frequently.
4. Add the roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
5. Use an immersion blender or transfer the soup in batches to a blender to purée until smooth and creamy.
6. Season with salt and black pepper to taste. Serve hot, garnished with parsley and a drizzle of coconut cream if desired.

This roasted red pepper and cauliflower soup is a delightful way to end a Sunday, offering a comforting texture and a rich, slightly smoky flavor. It’s healthy, dairy-free, and perfect for resetting after a long week.

Stuffed Acorn Squash with Quinoa and Cranberries

This dish features roasted acorn squash filled with a savory and sweet quinoa mixture, making it an ideal choice for a nourishing and festive Sunday meal. The combination of sweet cranberries and earthy spices adds a touch of warmth and vibrancy.

Ingredients

• 2 acorn squash, halved and seeds removed
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chopped fresh parsley
• Optional: a drizzle of maple syrup for serving

Instructions

1. Preheat the oven to 400°F (200°C). Brush the acorn squash halves with olive oil and season with salt and black pepper. Place cut-side down on a baking sheet and roast for 25–30 minutes or until tender.
2. While the squash is roasting, cook the quinoa. Combine the quinoa and vegetable broth in a pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
3. In a mixing bowl, combine the cooked quinoa, cranberries, chopped pecans, cinnamon, and nutmeg. Mix well and stir in the fresh parsley.
4. Carefully turn the roasted squash cut-side up and fill each half with the quinoa mixture.
5. Return the stuffed squash to the oven and bake for an additional 10 minutes to allow the flavors to meld.
6. Serve warm with a light drizzle of maple syrup if desired.

Stuffed acorn squash with quinoa and cranberries is a hearty, nutrient-rich dish that embodies the flavors of the season. It’s a beautiful and satisfying choice for a Sunday dinner, offering a balance of sweetness and spiced warmth.

Lentil and Kale Stuffed Portobello Mushrooms

These Portobello mushrooms are stuffed with a savory lentil and kale filling, creating a perfect main dish for a light but flavorful Sunday meal. The earthiness of the mushrooms combined with the hearty lentils and nutrient-rich kale makes for a truly satisfying dish.

Ingredients

• 4 large Portobello mushroom caps, cleaned and stems removed
• 1 cup cooked green or brown lentils
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 2 cups kale, chopped
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1/4 cup nutritional yeast (optional)
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet lined with parchment paper, gill side up. Lightly drizzle with olive oil and season with salt and black pepper.
2. In a skillet over medium heat, add the olive oil and sauté the minced garlic and chopped onion for 3–4 minutes until soft.
3. Add the chopped kale and cook for 2–3 minutes until wilted. Stir in the cooked lentils, thyme, smoked paprika, salt, and black pepper. Cook for an additional 2–3 minutes.
4. Spoon the lentil and kale mixture evenly into each mushroom cap and sprinkle with nutritional yeast, if using.
5. Bake for 20–25 minutes or until the mushrooms are tender and the tops are slightly crispy.
6. Serve warm, garnished with fresh parsley.

These lentil and kale stuffed Portobello mushrooms make an impressive and nutrient-dense main dish for a Sunday meal. The rich umami of the mushrooms pairs beautifully with the hearty filling, creating a balanced, satisfying dish.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a colorful and satisfying dish that’s perfect for a relaxed Sunday meal. The sweetness of the roasted sweet potatoes pairs beautifully with the smoky, spiced black beans and fresh toppings for a flavor-packed experience.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and black pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• 8 small corn tortillas
• Optional toppings: sliced avocado, salsa, and hot sauce

Instructions

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, paprika, chili powder, salt, and black pepper. Spread them on a baking sheet in an even layer and roast for 25–30 minutes until golden and tender, stirring halfway through.
2. In a saucepan over medium heat, combine the black beans, cumin, and garlic powder. Cook for 5–7 minutes, stirring occasionally until the beans are heated through and the flavors are combined. Season with salt and black pepper to taste.
3. Warm the corn tortillas in a dry skillet or on a griddle over low heat for 1–2 minutes on each side.
4. Assemble the tacos by adding a portion of roasted sweet potatoes and black bean mixture to each tortilla. Top with red onion, cilantro, and a squeeze of lime. Add avocado slices, salsa, or hot sauce if desired.
5. Serve warm with extra lime wedges on the side.

These sweet potato and black bean tacos are a wonderful way to celebrate Sunday with a delicious and easy-to-make dish. The combination of sweet and savory flavors, along with the fresh, zesty toppings, makes for a satisfying and wholesome meal.

Carrot and Chickpea Patties

These carrot and chickpea patties are both light and hearty, making them an excellent Sunday lunch or dinner option. They’re packed with flavor and spices, easy to make, and perfect for serving with a side salad or over a bed of greens.

Ingredients

• 2 cups grated carrots
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup chopped fresh parsley
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp ground coriander
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp olive oil (for cooking)

Instructions

1. In a food processor, pulse the chickpeas until coarsely chopped. Add the grated carrots, breadcrumbs, parsley, cumin, paprika, coriander, garlic powder, salt, and black pepper. Pulse until the mixture holds together but is not overly smooth.
2. Form the mixture into small patties, about 1/4 inch thick.
3. Heat the olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes on each side, or until golden brown and crispy.
4. Transfer the patties to a paper towel-lined plate to absorb any excess oil.
5. Serve warm with a side of tahini sauce, hummus, or a fresh salad.

Carrot and chickpea patties offer a delightful crunch and a satisfying combination of flavors. These easy-to-make patties are perfect for a light Sunday meal that doesn’t sacrifice taste or nutrition.

Avocado and Tomato Chickpea Salad

This refreshing avocado and tomato chickpea salad is a perfect light meal or side dish for a Sunday afternoon. It’s packed with healthy fats, protein, and a burst of fresh flavors, making it both nourishing and satisfying.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and black pepper to taste
• Optional: a pinch of chili flakes for heat

Instructions

1. In a large mixing bowl, combine the chickpeas, diced avocado, cherry tomatoes, and red onion.
2. Drizzle the lemon juice and olive oil over the ingredients. Gently toss to combine, making sure not to mash the avocados.
3. Add the chopped cilantro, season with salt and black pepper to taste, and sprinkle with chili flakes if desired.
4. Serve immediately as a light lunch or as a side dish with grilled vegetables or flatbread.

This avocado and tomato chickpea salad is perfect for a sunny Sunday, offering a refreshing balance of creamy avocado, juicy tomatoes, and hearty chickpeas. The lemon juice and olive oil add brightness and depth, making it a versatile and healthy option for any meal.

Spaghetti Squash Primavera

This spaghetti squash primavera is a wholesome and vibrant dish that makes the most of fresh vegetables, providing a satisfying yet light Sunday meal. It’s a great way to enjoy a pasta-like texture while staying paleo and vegan.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, diced
• 1 cup baby spinach
• 1/4 cup fresh basil, chopped
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and black pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes or until the squash is tender.
2. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the cherry tomatoes, zucchini, and red bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender.
4. Add the baby spinach and cook for 1–2 minutes until wilted. Season with salt, black pepper, and red pepper flakes if using.
5. When the spaghetti squash is done roasting, use a fork to scrape out the strands and place them into the skillet with the vegetables. Gently toss to combine.
6. Serve warm, garnished with fresh basil and a squeeze of lemon juice.

Spaghetti squash primavera is a perfect Sunday dish, full of freshness and color. It’s a simple, nutrient-rich meal that feels indulgent without being heavy. The combination of sautéed vegetables and the light, pasta-like squash makes it a crowd-pleaser for any occasion.

Stuffed Bell Peppers with Quinoa and Spinach

These stuffed bell peppers are a delightful way to incorporate vegetables and protein into your Sunday meal. With a quinoa and spinach filling, they’re satisfying, hearty, and full of flavor.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 cups baby spinach, chopped
• 1/2 cup canned black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 1/2 tsp cumin
• 1/4 tsp paprika
• Salt and black pepper to taste
• Optional: chopped avocado and a sprinkle of lime juice for serving

Instructions

1. Preheat the oven to 375°F (190°C). Place the bell peppers cut-side up in a baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté for 3–4 minutes until softened.
3. Stir in the spinach and cook for 1–2 minutes until wilted. Remove from heat and add the cooked quinoa, black beans, cilantro, cumin, paprika, salt, and black pepper. Mix well.
4. Spoon the quinoa mixture evenly into each bell pepper, pressing down slightly to fill them completely.
5. Cover the baking dish with foil and bake for 25–30 minutes, or until the peppers are tender.
6. Serve warm, topped with chopped avocado and a squeeze of lime juice if desired.

These stuffed bell peppers are both visually appealing and nourishing, perfect for a Sunday lunch or dinner. The hearty quinoa and black bean filling adds protein and fiber, while the spinach adds a touch of greens, making it a well-rounded and satisfying dish.

Crispy Cauliflower Steaks with Tahini Dressing

This dish features roasted cauliflower steaks served with a creamy tahini dressing and a sprinkling of sesame seeds. It’s a light yet satisfying Sunday meal that’s packed with flavor and nutrition.

Ingredients

• 1 large head of cauliflower, trimmed and cut into 1-inch thick slices
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp water (more if needed)
• 1 tbsp chopped fresh parsley
• 1 tbsp sesame seeds for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Arrange the cauliflower slices on the baking sheet. Brush both sides with olive oil and season with smoked paprika, garlic powder, salt, and black pepper.
3. Roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden and crispy on the edges.
4. While the cauliflower is roasting, prepare the tahini dressing by whisking together the tahini, lemon juice, and water until smooth and pourable. Adjust with more water if needed to reach the desired consistency.
5. Serve the roasted cauliflower steaks drizzled with tahini dressing and topped with chopped parsley and sesame seeds.

These crispy cauliflower steaks with tahini dressing are a delicious and nourishing Sunday meal option. The rich, nutty tahini sauce perfectly complements the savory, slightly charred cauliflower, making it a memorable dish for anyone seeking a lighter main course.

Note: More recipes​ are coming soon!