40+ Delicious Sunday Paleo Vegetarian Recipes to Brighten Your Day

Sundays are more than just the end of the week; they’re an opportunity to unwind, slow down, and savor the moment.

Whether you’re looking for a hearty brunch to start your day or a light dinner to wrap it up, a well-planned Sunday meal can set the tone for a peaceful and satisfying day.

If you’re following a paleo lifestyle or simply enjoy plant-based meals, finding recipes that combine both can be a delightful challenge.

To make your Sunday meals more enjoyable and nourishing, we’ve curated a list of 40+ paleo vegetarian recipes that are sure to inspire and satisfy your taste buds.

From vibrant salads to hearty main courses and sweet treats, this collection proves that you can enjoy meals that are both delicious and wholesome, without sacrificing flavor or variety.

40+ Delicious Sunday Paleo Vegetarian Recipes to Brighten Your Day

Embracing a paleo vegetarian diet doesn’t mean compromising on taste or excitement.

With the right recipes, your Sunday meals can become the highlight of your week.

From hearty grain-free salads and veggie-packed casseroles to fresh and zesty side dishes, these 40+ recipes will offer endless options to keep your palate delighted and your body nourished.

Whether you’re cooking for yourself, your family, or hosting friends for a weekend gathering, these recipes will ensure you make the most of your Sunday.

So, gather your ingredients, put on your apron, and get ready to transform your Sunday meals into something truly special.

Sweet Potato and Kale Hash

A hearty and nutritious dish featuring tender sweet potatoes and vibrant kale, perfect for a paleo-friendly Sunday brunch. This hash is packed with nutrients, easy to prepare, and bursting with flavor, making it a satisfying vegetarian option for a wholesome meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chopped kale, stems removed
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
3. Stir in the onion and garlic, cooking for another 5 minutes until fragrant and the onion is translucent.
4. Add the kale, smoked paprika, cumin, salt, and pepper. Stir well and cook for an additional 5–7 minutes, until the kale is wilted and tender.
5. Garnish with fresh parsley before serving if desired.

This sweet potato and kale hash is a versatile dish that can be enjoyed on its own or as a side. The earthy flavors of the sweet potatoes and kale, combined with the warmth of smoked paprika, create a comforting and nutritious meal to start your Sunday.

Cauliflower Rice Stir-Fry with Vegetables

A light yet satisfying dish that swaps traditional rice for cauliflower, this stir-fry is brimming with colorful vegetables and paleo-friendly seasonings. It’s a quick and healthy option for a Sunday meal that’s both paleo and vegetarian.

Ingredients:

• 1 small head of cauliflower, riced
• 1 tbsp coconut oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium zucchini, diced
• 2 green onions, sliced
• 1 tbsp coconut aminos (or tamari)
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the bell pepper, broccoli, and zucchini, sautéing for 5–7 minutes until they begin to soften.
3. Stir in the cauliflower rice, coconut aminos, ginger, garlic powder, salt, and pepper. Cook for another 5 minutes, stirring frequently, until the cauliflower is tender.
4. Sprinkle with sesame seeds before serving for an added crunch.

This cauliflower rice stir-fry is a vibrant dish that’s as delightful to eat as it is to prepare. The mix of textures and flavors keeps it exciting, while the cauliflower rice provides a paleo-compliant base.

Zucchini Noodles with Creamy Avocado Sauce

A refreshing yet indulgent dish, zucchini noodles are topped with a luscious avocado-based sauce. This recipe is perfect for a light Sunday dinner that adheres to paleo and vegetarian guidelines.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp lemon juice
• 1 clove garlic
• 2 tbsp olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)

Instructions:

1. In a blender, combine avocado, basil, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.
2. In a large skillet, lightly sauté the zucchini noodles for 2–3 minutes over medium heat, just until warmed.
3. Toss the warm zucchini noodles with the creamy avocado sauce until well coated.
4. Top with halved cherry tomatoes for added color and flavor if desired.

This dish combines the fresh flavors of zucchini and avocado for a meal that’s both satisfying and guilt-free. The creamy sauce elevates the humble zucchini noodles, making them feel indulgent while staying paleo and vegetarian-friendly.

Roasted Vegetable and Tahini Bowl

This roasted vegetable bowl is a delightful mix of earthy flavors and creamy tahini dressing, perfect for a satisfying Sunday meal. Packed with roasted seasonal vegetables and paleo-friendly ingredients, this dish is both comforting and nutritious.

Ingredients:

• 1 medium eggplant, diced
• 1 red bell pepper, sliced
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1–2 tbsp water (to thin the tahini dressing)
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the eggplant, bell pepper, and Brussels sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Adjust the consistency as needed.
5. Serve the roasted vegetables in a bowl, drizzled with tahini dressing and garnished with fresh parsley.

The roasted vegetables’ natural sweetness and caramelized flavors pair beautifully with the nutty and tangy tahini dressing, making this dish a wholesome and flavorful option for a paleo-friendly Sunday meal.

Stuffed Portobello Mushrooms with Spinach and Walnuts

These stuffed portobello mushrooms are filled with a savory spinach and walnut mixture, creating a delicious and elegant paleo vegetarian dish. Perfect as a main course or appetizer for a relaxed Sunday meal.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tbsp olive oil, divided
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups fresh spinach, chopped
• 1/4 cup walnuts, finely chopped
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush the mushrooms with 1 tbsp olive oil and place them gill-side up on the baking sheet. Bake for 10 minutes, then remove from the oven and drain any excess liquid.
3. In a skillet, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until fragrant and softened, about 5 minutes.
4. Stir in the spinach, cooking until wilted. Add the chopped walnuts, nutmeg, salt, and pepper, mixing well.
5. Spoon the spinach mixture into the mushrooms and bake for an additional 10–12 minutes.

The earthy portobello mushrooms, combined with the rich and nutty spinach-walnut filling, make for a hearty and nutrient-dense meal that is both satisfying and paleo-compliant.

Carrot and Parsnip Noodles with Almond Pesto

This vibrant dish uses spiralized carrots and parsnips as a base, paired with a creamy almond pesto sauce for a paleo twist on pasta. A light yet flavorful option for a satisfying Sunday dinner.

Ingredients:

• 2 large carrots, spiralized
• 2 large parsnips, spiralized
• 2 tbsp olive oil
• 1/2 cup almonds
• 1/4 cup fresh basil leaves
• 1 clove garlic
• 1 tbsp lemon juice
• 3 tbsp olive oil (for pesto)
• Salt and pepper to taste

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium heat. Add the carrot and parsnip noodles and sauté for 5–7 minutes until tender but slightly crisp.
2. In a food processor, blend almonds, basil, garlic, lemon juice, and 3 tbsp olive oil until smooth. Add salt and pepper to taste.
3. Toss the warm noodles with the almond pesto until evenly coated.
4. Serve immediately, garnished with fresh basil or additional chopped almonds if desired.

This dish transforms simple root vegetables into a gourmet meal. The almond pesto adds a rich, creamy texture that complements the natural sweetness of the carrots and parsnips, making it a perfect paleo-friendly Sunday recipe.

Spaghetti Squash with Lemon-Garlic Asparagus

A light and refreshing dish that uses spaghetti squash as a base, paired with lemon-garlic asparagus for a satisfying and paleo-friendly vegetarian meal. This dish is easy to prepare and perfect for a wholesome Sunday dinner.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until the flesh is fork-tender.
2. Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the asparagus and cook for 4–5 minutes, stirring occasionally, until tender-crisp. Add the minced garlic and sauté for another minute.
3. Remove the spaghetti squash from the oven and use a fork to scrape out the “noodles.” Transfer the noodles to a bowl and toss with the asparagus, lemon zest, lemon juice, salt, and pepper.
4. Serve warm, garnished with fresh basil if desired.

This dish is light yet full of flavor. The lemon-garlic asparagus pairs perfectly with the delicate texture of the spaghetti squash, creating a bright and satisfying paleo-friendly meal.

Butternut Squash and Chickpea Salad with Avocado Dressing

A hearty and nourishing salad that combines roasted butternut squash and chickpeas with a creamy avocado dressing. Packed with flavors, textures, and nutrients, it’s a perfect dish for a paleo vegetarian lunch or dinner on a Sunday.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 ripe avocado
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the butternut squash and chickpeas with 2 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the baking sheet. Roast for 25–30 minutes, stirring halfway through, until the squash is tender and caramelized.
2. While the vegetables roast, prepare the avocado dressing. In a blender or food processor, blend the avocado, lemon juice, and 1 tbsp olive oil until smooth. Season with salt and pepper to taste.
3. In a large bowl, combine the roasted butternut squash and chickpeas. Drizzle with the avocado dressing and toss to coat evenly.
4. Serve topped with fresh cilantro if desired.

This salad is rich in nutrients, with the sweet, roasted butternut squash perfectly balanced by the creamy avocado dressing. It’s a satisfying and refreshing paleo-friendly dish for any Sunday meal.

Mediterranean Cauliflower Tabouli

A fresh and vibrant twist on the traditional tabouli, using cauliflower rice as a base for a grain-free, paleo-friendly version. This dish is perfect as a side or light main course for a sunny Sunday gathering.

Ingredients:

• 1 medium head of cauliflower, riced
• 1 cup cherry tomatoes, diced
• 1 cucumber, peeled and diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/4 cup fresh lemon juice
• 3 tbsp extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the riced cauliflower, cherry tomatoes, cucumber, red onion, parsley, and mint.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour over the cauliflower mixture and toss until everything is well combined.
3. Let the tabouli sit for 10–15 minutes to allow the flavors to meld before serving.

This cauliflower tabouli is bright and refreshing, with the perfect combination of crunch, sweetness, and tangy lemony flavor. It’s a perfect paleo dish that’s full of fresh vegetables, making it a healthy choice for your Sunday lunch or dinner.

Zucchini Noodles with Avocado Basil Pesto

This dish offers a refreshing and creamy twist on traditional pasta, using zucchini noodles tossed in a rich avocado basil pesto. A satisfying, light, and nutrient-rich option for a paleo-friendly Sunday meal.

Ingredients:

• 3 large zucchinis, spiralized
• 1 ripe avocado
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts (or almonds)
• 2 tbsp lemon juice
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• 1/4 cup cherry tomatoes, halved (optional)

Instructions:

1. In a food processor, blend the avocado, basil, garlic, pine nuts, lemon juice, and olive oil until smooth. Season with salt and pepper to taste.
2. In a large skillet, heat a bit of olive oil over medium heat. Add the zucchini noodles and sauté for 2–3 minutes, just until tender but still slightly crisp.
3. Remove the skillet from the heat and toss the zucchini noodles with the avocado basil pesto until well coated.
4. Serve topped with halved cherry tomatoes if desired.

This dish is a perfect example of how simple ingredients can create a flavorful and satisfying meal. The creamy avocado pesto pairs beautifully with the mild taste of the zucchini noodles, making it a great paleo-friendly alternative to traditional pasta dishes.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers are filled with a hearty mixture of quinoa, black beans, and vegetables, topped with avocado and cilantro for a colorful and protein-rich meal. Ideal for a nourishing Sunday dinner.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers cut-side up in a baking dish.
2. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa and bean mixture and drizzle with olive oil. Bake for 25–30 minutes, or until the peppers are tender.
4. Serve the stuffed peppers topped with sliced avocado and chopped cilantro.

The combination of warm, stuffed bell peppers with hearty quinoa and black bean filling makes this dish both satisfying and nutritious. The creamy avocado and fresh cilantro add a delightful finishing touch, making it a perfect paleo vegetarian option for your Sunday table.

Sweet Potato and Kale Hash with Fried Eggs

A filling and hearty breakfast-for-dinner dish, this sweet potato and kale hash is topped with perfectly fried eggs, making it an ideal paleo-friendly meal for a Sunday evening.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 tbsp coconut oil
• 1 red bell pepper, diced
• 1/2 cup onion, diced
• 2 cups kale, chopped
• 4 eggs
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh parsley for garnish

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10–12 minutes, stirring occasionally, until they begin to soften and caramelize.
2. Add the diced red bell pepper and onion to the skillet, cooking for another 5 minutes until the vegetables are tender.
3. Stir in the chopped kale and cook for an additional 2–3 minutes until wilted. Season with salt, pepper, and red pepper flakes if using.
4. In a separate skillet, fry the eggs to your desired doneness.
5. Serve the sweet potato and kale hash topped with a fried egg and a sprinkle of fresh parsley.

This dish is warm, nutritious, and packed with flavors. The sweet potatoes’ natural sweetness balances perfectly with the slightly bitter kale and the rich, creamy yolk of the egg. It’s a fulfilling paleo-friendly meal to end your Sunday on a cozy note.

Cauliflower Fried Rice with Vegetables

A healthy and satisfying twist on classic fried rice, this paleo-friendly version swaps traditional rice for cauliflower rice and is packed with colorful vegetables and savory flavors. Perfect for a light Sunday lunch or dinner.

Ingredients:

• 1 large head of cauliflower, riced
• 2 tbsp sesame oil or coconut oil
• 2 cloves garlic, minced
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/2 cup red bell pepper, diced
• 1/4 cup green onions, chopped
• 2 tbsp coconut aminos or tamari
• 2 large eggs, lightly beaten
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the sesame or coconut oil in a large skillet or wok over medium-high heat. Add the garlic and cook for 1 minute, until fragrant.
2. Add the carrots, peas, and red bell pepper to the skillet. Stir-fry for 3–4 minutes until the vegetables start to soften.
3. Push the vegetables to the side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until just cooked through, then mix with the vegetables.
4. Add the riced cauliflower to the skillet and stir-fry for another 5 minutes until the cauliflower is tender and heated through. Drizzle with coconut aminos or tamari, and season with salt and pepper to taste.
5. Serve warm, garnished with chopped green onions and fresh cilantro if desired.

This cauliflower fried rice is a great paleo-friendly alternative to takeout, offering a delicious mix of textures and flavors. The vegetables add a natural sweetness, while the coconut aminos provide a savory depth, making it a perfect addition to your Sunday meal rotation.

Baked Eggplant Parmesan

A paleo-friendly twist on the classic eggplant Parmesan, this dish uses almond flour for a crispy coating and is baked rather than fried for a lighter take. It’s perfect for a comforting Sunday dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch thick rounds
• 1/2 cup almond flour
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 cups sugar-free marinara sauce
• 1/2 cup fresh basil leaves, torn
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, paprika, garlic powder, salt, and pepper. Dredge each eggplant slice in the almond flour mixture, pressing lightly to coat evenly.
3. Place the coated eggplant slices on the baking sheet and brush both sides with olive oil. Bake for 20 minutes, flipping halfway through, until the eggplant is golden and crispy.
4. In a baking dish, spread a layer of marinara sauce, followed by a layer of baked eggplant slices. Repeat until all slices are used, then top with the remaining sauce and sprinkle with nutritional yeast.
5. Bake for another 15–20 minutes, until the sauce is bubbly and the top is lightly browned.
6. Garnish with fresh basil before serving.

This baked eggplant Parmesan is a comforting, hearty dish that’s rich in flavor yet light on the stomach. The crispy almond flour coating provides a satisfying texture, while the fresh basil adds a fragrant touch, making it an ideal paleo-friendly Sunday dish.

Roasted Beet and Avocado Salad with Lemon-Tahini Dressing

A vibrant and nutrient-dense salad featuring roasted beets and creamy avocado, all drizzled with a lemon-tahini dressing. This salad is perfect as a side or main dish for a refreshing and light paleo meal.

Ingredients:

• 3 medium beets, peeled and diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 large avocado, diced
• 1/4 cup chopped walnuts or pecans
• 1/2 cup baby spinach or arugula
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp water (or more, to adjust consistency)
• 1 tbsp honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper and roast for 25–30 minutes, or until tender.
2. In a bowl, mix the tahini, lemon juice, water, and honey (if using) until smooth and creamy. Adjust the consistency by adding more water if necessary.
3. In a large bowl, combine the roasted beets, avocado, walnuts, and baby spinach or arugula. Drizzle with the lemon-tahini dressing and toss gently to combine.
4. Serve immediately, garnished with extra walnuts if desired.

This salad is a beautiful combination of earthy beets, creamy avocado, and a rich lemon-tahini dressing. It’s both nutrient-packed and refreshing, making it a perfect paleo vegetarian option for a Sunday meal.

Note: More recipes​ are coming soon!