45+ Delicious Sunday Paleo Vegetable Recipes to Elevate Weekend

Sundays are synonymous with relaxation, family gatherings, and hearty meals that set the tone for the week ahead.

For those following a paleo lifestyle, finding the right balance of flavor, nutrition, and creativity can make all the difference.

Enter the world of paleo vegetable recipes — versatile, satisfying, and nourishing dishes that make the most of fresh produce while staying true to the paleo principles.

Whether you’re seeking a vibrant salad, a comforting roasted side, or a main course that’s as hearty as it is healthy, this collection of 45+ Sunday paleo vegetable recipes will inspire you to make every Sunday meal a celebration.

From the simplicity of sautéed greens to the richness of stuffed peppers and the crunch of roasted vegetables, these recipes are designed to show just how exciting plant-based eating can be on a paleo diet.

Forget about bland salads or uninspired veggie sides; these recipes are loaded with bold flavors and unique combinations to keep your meals fresh and exciting.

Ready to explore a lineup of dishes that will make your Sundays not just special but nutritious and delicious?

45+ Delicious Sunday Paleo Vegetable Recipes to Elevate Weekend

Exploring paleo vegetable recipes can transform your Sundays into a wholesome, flavorful celebration that nourishes both the body and the soul.

With over 45 recipes to choose from, you’re sure to find dishes that inspire and satisfy any palate.

These meals offer the perfect blend of texture, taste, and nutritional value, making your weekend meals a highlight of the week.

Whether you’re preparing a family dinner, a meal for one, or a feast for guests, these paleo vegetable recipes are the ideal way to indulge in healthy eating without compromising on flavor.

Garlic Lemon Roasted Brussels Sprouts

These roasted Brussels sprouts are a delightful and simple paleo side dish that packs a punch of flavor. Perfect for a Sunday lunch or dinner, this dish is as nutritious as it is tasty, with the brightness of lemon complementing the savory garlic and slight bitterness of the Brussels sprouts.

Ingredients:

• 1 lb Brussels sprouts, halved
• 3 tbsp olive oil or avocado oil
• 4 cloves garlic, finely minced
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste
• Optional: fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, lemon zest, lemon juice, salt, and black pepper until evenly coated.
3. Spread the Brussels sprouts on a baking sheet lined with parchment paper, cut side down for optimal caramelization.
4. Roast in the preheated oven for 20-25 minutes, or until the edges are golden and crispy and the centers are tender. Stir halfway through for even roasting.
5. Remove from the oven, transfer to a serving dish, and sprinkle with fresh parsley if desired. Serve warm.

These Brussels sprouts have an incredible combination of crispy and tender textures, with the garlic and lemon enhancing their natural flavors. They make a perfect companion to grilled chicken or a hearty steak for a well-rounded, paleo-friendly meal.

Sweet Potato and Kale Hash

This sweet potato and kale hash is a hearty, nutrient-dense dish that’s perfect for a Sunday brunch or a light dinner. It’s vibrant, full of color, and bursting with vitamins. The slight sweetness of the sweet potatoes pairs beautifully with the earthiness of kale and the warmth of spices.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into small cubes
• 1 tbsp olive oil or coconut oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups kale, ribs removed and chopped
• 1 tsp paprika
• ½ tsp ground cumin
• Salt and black pepper to taste
• Optional: fried or poached eggs for serving

Instructions:

1. Heat oil in a large skillet over medium heat. Add the diced sweet potatoes and sauté for about 8-10 minutes, stirring occasionally, until they begin to soften.
2. Add the chopped onion and garlic to the skillet. Cook for another 3-4 minutes until the onions are translucent and fragrant.
3. Sprinkle in the paprika, cumin, salt, and black pepper, stirring to coat the ingredients evenly.
4. Add the chopped kale and continue to cook for another 2-3 minutes until the kale wilts and is tender.
5. Adjust seasoning to taste and serve warm, optionally topped with a poached or fried egg for added protein.

This sweet potato and kale hash is a balanced and delicious paleo meal that’s both filling and energizing. It’s perfect for a relaxing Sunday brunch or a healthy dinner option, providing a satisfying combination of sweet, savory, and mildly spicy flavors.

Coconut Curry Cauliflower Rice

This coconut curry cauliflower rice is a fragrant and flavorful side dish that’s a great way to elevate any meal. With aromatic spices and creamy coconut milk, it’s an ideal paleo accompaniment that pairs beautifully with grilled fish, chicken, or vegetables.

Ingredients:

• 1 large head of cauliflower, cut into florets and processed into rice-sized pieces
• 2 tbsp coconut oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric powder
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
2. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.
4. Add the cauliflower rice and mix well to coat with the aromatic base. Cook for 4-5 minutes, stirring frequently, until the cauliflower rice is tender but not mushy.
5. Pour in the coconut milk and season with salt and black pepper. Let it simmer for another 2-3 minutes until heated through.
6. Transfer to a serving dish and garnish with fresh cilantro if desired.

The coconut curry cauliflower rice is a rich, comforting side dish with deep, layered flavors. It’s perfect for adding a touch of tropical flair to your Sunday meals and pairs wonderfully with a simple protein or other roasted vegetables.

Spicy Roasted Carrots with Tahini Dressing

This dish features sweet, caramelized carrots enhanced with a spicy kick and topped with a creamy tahini dressing. It’s simple yet packed with bold flavors, making it a perfect paleo side to serve alongside any main course.

Ingredients:

• 1 lb carrots, peeled and cut into 2-inch sticks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ¼ tsp cayenne pepper (optional for extra heat)
• Salt and black pepper to taste
• 3 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp water (adjust as needed for consistency)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, toss the carrot sticks with olive oil, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper until evenly coated.
3. Spread the carrots out in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the carrots are tender and slightly charred on the edges.
5. While the carrots are roasting, make the tahini dressing by whisking together tahini, lemon juice, and water until smooth. Adjust water as needed to reach a drizzleable consistency.
6. Once the carrots are done, transfer them to a serving dish and drizzle with the tahini dressing. Garnish with fresh parsley before serving.

These spicy roasted carrots bring a perfect balance of sweetness and heat with a creamy, nutty tahini dressing that ties everything together. They’re an excellent addition to any paleo meal, adding color, texture, and a burst of flavor.

Zucchini Noodles with Avocado Pesto

A light and refreshing alternative to traditional pasta, this zucchini noodle dish is tossed with a creamy avocado pesto that’s full of healthy fats and vibrant flavors. Perfect for a Sunday lunch or dinner, this recipe is paleo-friendly and packed with nutrition.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and scooped out
• 1 cup fresh basil leaves
• 2 cloves garlic
• ¼ cup pine nuts (or substitute with walnuts)
• 2 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• Salt and black pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions:

1. In a food processor, combine avocado, basil leaves, garlic, pine nuts, lemon juice, and olive oil. Blend until smooth, scraping down the sides as needed. Season with salt and black pepper to taste.
2. Heat a large skillet over medium heat and add the spiralized zucchini noodles. Cook for 2-3 minutes until they are slightly tender but still crisp. Avoid overcooking to keep the texture of the noodles.
3. Remove the skillet from the heat and toss the zucchini noodles with the avocado pesto until evenly coated.
4. Transfer to a serving dish and garnish with cherry tomatoes if desired. Serve immediately.

This dish is rich in healthy fats from the avocado and offers a refreshing take on pasta, making it perfect for a paleo meal. The creamy, herbaceous pesto makes the zucchini noodles sing with flavor, ideal for a relaxing Sunday brunch or dinner.

Baked Spaghetti Squash with Garlic Herb Butter

Spaghetti squash is a wonderful, low-carb alternative that can be transformed into a delicious, paleo-friendly main or side dish. This baked version with garlic herb butter adds a satisfying, buttery flavor that enhances the squash’s natural sweetness.

Ingredients:

• 1 large spaghetti squash
• 4 tbsp grass-fed butter or ghee
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet lined with parchment paper.
3. Bake for 35-40 minutes, or until the squash is tender and easily pulled apart with a fork.
4. While the squash is baking, melt the butter or ghee in a small saucepan over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat and stir in the chopped parsley and thyme.
5. Once the squash is cooked, use a fork to gently pull apart the strands and transfer them to a mixing bowl. Pour the garlic herb butter over the spaghetti squash and toss to coat evenly. Season with salt and black pepper to taste.
6. Transfer to a serving dish and serve warm.

This baked spaghetti squash with garlic herb butter is light yet full of flavor, making it a versatile addition to any paleo meal. The buttery, herby notes complement the delicate squash perfectly, creating a satisfying dish that’s perfect for Sunday dining.

Herb-Rubbed Roasted Broccoli with Lemon Zest

This herb-rubbed roasted broccoli is an easy, nutritious side dish that packs a punch of flavor. The combination of garlic, fresh herbs, and a touch of lemon zest creates a dish that’s bright, crisp, and full of earthy undertones.

Ingredients:

• 1 lb broccoli florets
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and freshly ground black pepper to taste
• Zest of 1 lemon
• 1 tbsp lemon juice (optional)
• Red pepper flakes for a hint of heat (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the broccoli florets with olive oil, minced garlic, oregano, thyme, salt, and black pepper until evenly coated.
3. Spread the broccoli on a baking sheet lined with parchment paper in a single layer.
4. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until the edges are crispy and slightly charred.
5. Once done, transfer the broccoli to a serving dish and sprinkle with lemon zest and lemon juice if desired. Add a sprinkle of red pepper flakes for extra heat.

This roasted broccoli with lemon zest is a simple yet flavorful side dish that pairs well with grilled fish, chicken, or as a stand-alone meal. The lemon zest adds brightness, while the herbs provide a warm, comforting touch.

Crispy Sweet Potato Wedges with Garlic Aioli

These crispy sweet potato wedges are seasoned to perfection and served with a creamy garlic aioli for a satisfying paleo side or snack. The combination of sweet, crispy, and garlicky flavors makes this dish irresistible.

Ingredients:

• 2 large sweet potatoes, peeled and cut into wedges
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt and black pepper to taste
• 1/2 cup paleo-friendly mayonnaise
• 2 cloves garlic, finely minced
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato wedges with olive oil, paprika, garlic powder, cumin, salt, and black pepper until well-coated.
3. Arrange the sweet potato wedges in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy on the outside.
5. While the sweet potatoes are baking, make the garlic aioli by mixing the mayonnaise, minced garlic, and lemon juice in a small bowl. Adjust seasoning to taste.
6. Serve the sweet potato wedges hot with a side of garlic aioli for dipping.

These sweet potato wedges are a perfect blend of crispy and tender, offering a mildly sweet and savory flavor profile. The garlic aioli adds a rich, creamy element, making them an excellent paleo-friendly side or snack to enjoy on a relaxed Sunday.

Roasted Cauliflower Steaks with Herb Chimichurri

Cauliflower steaks are a hearty, vegetarian-friendly paleo option that can be served as a main dish or side. The herb chimichurri adds a tangy, vibrant touch, enhancing the roasted flavors with a burst of freshness.

Ingredients:

• 1 large head of cauliflower, sliced into 1-inch thick steaks
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/4 cup olive oil (for the chimichurri)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the cauliflower steaks on the baking sheet and brush each side with olive oil. Sprinkle with smoked paprika, garlic powder, salt, and black pepper.
3. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
4. While the cauliflower is roasting, prepare the chimichurri by mixing the parsley, cilantro, red wine vinegar, red pepper flakes, and 1/4 cup olive oil in a bowl. Stir well and set aside.
5. Once the cauliflower steaks are roasted, transfer them to a serving plate and drizzle with the herb chimichurri.

These roasted cauliflower steaks with herb chimichurri are a showstopper at any meal. They bring a wonderful combination of crispy edges, tender centers, and zesty, herbaceous flavors that complement the dish perfectly.

Lemon Garlic Green Beans with Almonds

This simple yet elegant dish of green beans is dressed in a lemon garlic sauce and topped with crunchy almonds, adding a delightful texture and bright flavor. Perfect for a paleo side dish that complements any protein.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt and freshly ground black pepper to taste
• 1/4 cup sliced almonds, toasted
• Fresh parsley for garnish (optional)

Instructions:

1. Bring a large pot of water to a boil and blanch the green beans for 2-3 minutes until tender-crisp. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the green beans to the skillet and toss them with the garlic oil. Cook for 2-3 minutes, allowing the flavors to infuse.
4. Stir in the lemon zest and lemon juice, season with salt and black pepper, and toss to coat evenly.
5. Transfer the green beans to a serving dish and sprinkle with the toasted almonds and parsley if desired.

These lemon garlic green beans with almonds are a refreshing and nutrient-rich side that pairs well with grilled chicken, fish, or a hearty steak. The almonds provide a satisfying crunch that balances the crispness of the green beans and the brightness of the lemon.

Garlic Rosemary Roasted Brussels Sprouts

Roasted Brussels sprouts with garlic and rosemary are a foolproof paleo side dish that’s both rich in flavor and texture. The caramelized edges and aromatic herbs bring out the best in these mini cabbages.

Ingredients:

• 1 lb Brussels sprouts, halved
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh rosemary, chopped
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the halved Brussels sprouts with olive oil, sliced garlic, chopped rosemary, salt, and black pepper. Toss until everything is well coated.
3. Spread the Brussels sprouts evenly on the prepared baking sheet, cut side down.
4. Roast in the oven for 20-25 minutes or until the edges are crispy and the sprouts are tender, stirring halfway through.
5. Transfer to a serving dish and serve warm.

These garlic rosemary roasted Brussels sprouts are a perfect side dish to add a burst of flavor to your paleo meal. The caramelized edges paired with the fragrant rosemary and garlic make this dish irresistible and a crowd-pleaser at any table.

Balsamic Glazed Eggplant with Fresh Basil

This balsamic glazed eggplant is sweet, tangy, and deeply flavorful, with a hint of smokiness. Fresh basil adds an aromatic touch that makes it a perfect stand-alone main or side for a paleo Sunday meal.

Ingredients:

• 2 large eggplants, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey (or use a paleo-friendly sweetener)
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh basil, torn into pieces

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the eggplant cubes with olive oil, balsamic vinegar, honey, smoked paprika, salt, and black pepper until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the eggplant is golden brown and tender.
5. Transfer to a serving dish and sprinkle with fresh basil before serving.

This balsamic glazed eggplant is a warm, hearty dish that pairs beautifully with grilled meat or as a flavorful main for a light, veggie-focused meal. The tangy balsamic glaze brings out the natural sweetness of the eggplant, while the fresh basil adds a touch of freshness to each bite.

Spicy Roasted Carrots with Cumin and Coriander

These spicy roasted carrots are seasoned with a mix of cumin and coriander, adding a warm and aromatic flavor profile. This simple side dish is a perfect way to elevate your Sunday meal with minimal effort.

Ingredients:

• 1 lb carrots, peeled and cut into 1-inch pieces
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots with olive oil, cumin, coriander, smoked paprika, salt, and black pepper until well coated.
3. Spread the seasoned carrots in a single layer on the baking sheet.
4. Roast in the oven for 20-25 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.
5. Transfer the carrots to a serving dish and garnish with fresh cilantro if desired.

The combination of cumin and coriander adds a warm, earthy depth to the carrots, making this side dish both comforting and full of bold flavors. It pairs well with grilled meats, fish, or as part of a hearty vegetarian plate.

Stuffed Bell Peppers with Cauliflower Rice

These stuffed bell peppers filled with cauliflower rice, herbs, and a touch of tomato are perfect for a paleo-friendly main dish. The vibrant flavors of the peppers and the savory filling make it an appealing, nutritious option for Sunday dinner.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 head of cauliflower, grated or pulsed into rice-sized pieces
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bell peppers in a baking dish and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
3. Stir in the cauliflower rice and cook for an additional 5 minutes, allowing it to slightly brown.
4. Add the drained diced tomatoes, oregano, cumin, salt, and black pepper. Mix well and cook for another 2-3 minutes.
5. Stuff each bell pepper with the cauliflower rice mixture and fill to the top.
6. Bake in the preheated oven for 25-30 minutes or until the peppers are tender.
7. Serve warm, garnished with fresh basil if desired.

These stuffed bell peppers are a versatile and satisfying dish, showcasing the hearty flavors of seasoned cauliflower rice in a sweet bell pepper. They make a nutritious centerpiece or side dish that embodies comfort and vibrant taste.

Zucchini Noodles with Avocado Pesto

Zucchini noodles with avocado pesto provide a refreshing, paleo-friendly twist on a traditional pasta dish. This light, nutrient-packed meal comes together quickly and is perfect for a Sunday lunch or dinner.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1 clove garlic
• Salt and freshly ground black pepper to taste
• Cherry tomatoes, halved, for garnish (optional)

Instructions:

1. In a food processor, blend the avocado, basil, nuts, lemon juice, olive oil, garlic, salt, and black pepper until smooth and creamy.
2. Toss the zucchini noodles with the avocado pesto until evenly coated. For a warm dish, lightly sauté the noodles in a skillet for 2-3 minutes or serve cold for a refreshing salad.
3. Transfer to a serving dish and garnish with halved cherry tomatoes if desired.

This dish is a delightful way to enjoy a pasta-like meal while staying within paleo guidelines. The avocado pesto adds a rich, creamy texture, while the basil and lemon juice create a fresh, zesty flavor that complements the zucchini perfectly.

Note: More recipes​ are coming soon!