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Paleo Diet Recipe Primal Carrot, Blood Orange and Ginger Soup

Carrot, Blood Orange & Ginger Soup (Paleo)

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Few things are as satisfying as a bowl of homemade soup, especially when it's bursting with natural flavour, vibrant colour, and genuine health benefits. This Carrot, Blood Orange, and Ginger Soup delivers on all fronts. It’s sweet yet spicy, creamy yet light, and it brings a beautiful sunset hue to your table that’s sure to impress anyone you’re serving — including yourself. Whether you’re looking for a dinner party starter or a make-ahead lunch that lifts your spirits, this soup is a nourishing and delicious option.

Literally bursting with beta carotene and vitamin C, the ginger in this soup packs a real zing while the turmeric and coriander provide delicate and warming undertones. Enjoy this Carrot Blood Orange Ginger Soup as an appetiser with friends, and make plenty extra to have for lunch the next day. It’s a perfect example of how clean eating can be both comforting and exciting. For added texture, top it with toasted flaked almonds just before serving — they add a satisfying crunch and a touch of nutty flavour that finishes the dish beautifully.

If you don’t have blood oranges on hand, don’t worry. Regular oranges will still offer the sweet citrus notes that balance the spice and earthiness in the soup. That said, blood oranges do bring a slightly more complex flavour and a dramatic colour that really makes this soup stand out.

Paleo Diet Recipe Primal Carrot, Blood Orange and Ginger Soup
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5 from 1 vote

Carrot, Blood Orange and Ginger Soup

This vibrant Carrot, Blood Orange, and Ginger Soup is packed with vitamins and bursting with flavour. Perfect for a healthy lunch or appetiser, it's easy to make and sure to impress.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch
Cuisine: comfort foods, Fusion, Paleo
Keyword: Carrot Blood Orange Ginger Soup, Healthy Soup, Paleo Soup, Vitamin C Soup
Servings: 4 Serves
Calories: 150kcal
Cost: $8

Equipment

  • Large saucepan
  • Immersion Blender
  • Chopping Board

Ingredients

  • 2-3 medium shallots diced
  • 2 cloves garlic crushed
  • 6-8 cm fresh ginger grated
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp black pepper
  • 750 g carrots peeled and roughly chopped
  • 2 whole blood oranges peeled and separated into segments
  • 2 cups homemade vegetable stock
  • Pinch of salt
  • 1 tbsp olive oil

Instructions

  • Prepare the Base: Heat 1 tbsp olive oil in your largest saucepan over a low heat. Gently simmer the diced shallots, crushed garlic, and grated ginger for about 5 minutes until they start to soften.
  • Add Spices: Add the ground coriander, ground turmeric, and black pepper. Stir well, then add 2 tbsp of vegetable stock. Continue to simmer gently for another couple of minutes, allowing the flavours to meld together.
  • Combine Main Ingredients: Add the remaining vegetable stock, chopped carrots, and blood orange segments to the saucepan. Raise the heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes until the carrots are tender.
  • Blend to Perfection: Use an immersion blender to blitz the soup until it is smooth and velvety. Make sure all chunks are fully blended to achieve a consistent texture.
  • Season and Serve: Taste the soup and season with a pinch of salt to enhance the flavours. Serve immediately, optionally topped with toasted, flaked almonds for added crunch and flavour.

Why You’ll Love This Soup

This soup is not just a treat for your taste buds — it’s a nutrient powerhouse. The base of carrots provides a generous dose of beta carotene, a precursor to vitamin A that’s essential for immune function, skin health, and vision. The blood oranges bring in high levels of vitamin C, helping to support your immune system and boost collagen production.

Fresh ginger and turmeric are renowned for their anti-inflammatory and digestion-boosting properties. These warming spices work together to soothe the gut, awaken the senses, and add layers of aromatic flavour. Coriander complements the soup with citrusy undertones and a light herbal note, making each spoonful refreshing and complex.

How to Make the Most of Your Ingredients

When it comes to making a soup this simple, the key lies in choosing the freshest and highest quality ingredients you can find. Here’s a breakdown of what makes each component so essential to the final result:

  • Carrots: Look for firm, sweet carrots with vibrant colour. Organic carrots often have a deeper flavour and more nutrients.
  • Blood oranges: Juicy and seasonal, they lend the soup a subtle tang and striking colour. If they’re unavailable, Valencia or navel oranges work just fine.
  • Fresh ginger: Don’t hold back. A generous amount of ginger adds a warming punch that brings the other flavours to life.
  • Turmeric: Whether using freshly grated root or ground turmeric, this ingredient enhances both the colour and the health profile of your soup.
  • Ground coriander: Often underused, coriander adds a mellow, citrusy warmth that balances the sweetness of the carrot and orange.
  • Toasted almonds: Optional, but highly recommended. They add contrast in texture and a satisfying crunch to each bite.

Simple Steps, Impressive Results

Making this soup is beautifully straightforward, making it ideal even for beginner cooks or busy weeknights. It’s a one-pot wonder: just sauté your aromatics, simmer your vegetables with spices and juice, then blend until silky smooth. For an even creamier texture, use a high-speed blender, though a stick blender will do the job just fine.

Once it’s blended, give it a taste. Depending on your carrots and oranges, you may want to adjust the seasoning or acidity. A squeeze of lime or lemon can lift the whole dish if it feels too sweet, while an extra pinch of salt can round out the flavour beautifully.

Serving Suggestions

This soup is incredibly versatile. Serve it as an elegant starter in small bowls topped with fresh herbs and toasted almonds, or enjoy it as a light meal with a side of protein. It pairs especially well with grilled chicken, baked salmon, or even a boiled egg for a complete Paleo lunch.

For a more substantial meal, you can also pair it with a Paleo-friendly seed cracker or a wedge of roasted sweet potato. The soup can be served warm or chilled, making it perfect across all seasons. In the summer, its zesty citrus flavours are refreshing, while in cooler months, the spices bring warmth and comfort.

Perfect for Meal Prep

This soup stores beautifully, making it a perfect batch-cooking recipe. Store it in the fridge in airtight containers for up to four days, or freeze in portions for up to two months. When reheating, do so gently over low heat to preserve the brightness of the flavours. If you’ve added citrus juice after cooking, avoid boiling the soup during reheating as this can alter the flavour profile.

It also makes a thoughtful gift — pour into a jar, add a ribbon and a handwritten label, and share with a friend who needs a little nourishing comfort food.

Adapting the Recipe

As always with Paleo cooking, the beauty of this recipe lies in how adaptable it is. Here are a few ideas if you want to play with variations:

  • Swap the oranges: Grapefruit or tangerines will create slightly different but equally lovely versions of the soup.
  • Add heat: If you enjoy spicy food, add a pinch of cayenne pepper or some chopped fresh chilli for an extra kick.
  • Boost protein: Stir in some shredded chicken or top with roasted chickpeas (if your version of Paleo allows legumes).
  • Make it thicker: Add a few chunks of sweet potato or butternut squash when simmering for a creamier consistency.

Impress Your Guests (Or Just Yourself)

This Carrot, Blood Orange, and Ginger Soup is not only visually stunning but also incredibly nutritious. The blend of beta carotene from the carrots and vitamin C from the blood oranges makes it a powerhouse of vitamins. Perfect for a light lunch or a refreshing starter, this soup will impress your guests and leave them wanting more. It’s also a wonderful way to showcase how vibrant and flavourful a Paleo lifestyle can be — no compromise, no bland meals, just real food prepared beautifully.

To make it even more visually appealing, finish with a swirl of coconut cream or a sprinkle of microgreens. The final result looks gourmet but is simple and wholesome at heart.

Have You Tried It Yet?

Have you tried making this vibrant soup? If so, share your experience and any variations you tried in the comments below. Additionally, enjoy the burst of flavours and health benefits with every spoonful!

Paleo Diet Recipe Primal Carrot, Blood Orange and Ginger Soup

Paleo Diet Primal Food Dehydrator Dry Excalibur-min

Have You Got A Dehydrator?

A dehydrator is a great way of adding some variety into your Paleo diet. There are loads of great dehydrators on the market, like the Excalibur – but you don’t have to buy a dedicated dehydrator, as you can dehydrate produce directly in your oven.

A dehydrator is an indispensable machine if you want to dry your own products. This enables you to keep food for longer and is especially great if you have just harvested a lot of fruit or veg – or have a lot of meat to use up. A dehydrator is versatile and suitable for different products. The machine works with hot air that is blasted through the food, has an adjustable temperature and is very efficient. In a climate like ours, where the humidity is high, a dehydrator can provide a solution.

With a dehydrator you can build up a supply of food that will keep for a long time – but without the added ingredients of shop bought equivalents. You will have the perfect instrument to make all the fresh products that are only available for short periods of time during the year, sustainable. It is also a lot better for your bank account as you can bulk buy fresh produce when it is in season, or on offer – and make it last for many months.

Paleo Diet Primal Food Dehydrator Dry Excalibur-min

Dehydrated food is great for people on the go, as the food doesn't weigh very much, so is ideal to take hiking or camping.

You can put pretty much anything inside a dehydrator; vegetables, fruit, meat, herbs, nuts, whatever you like.

Warning: For most products, the temperature should not be higher than 50c (120F) degrees.

Drying meat

Jerky is a great Paleo snack, packed with protein and fat. You can dehydrate any type of meat, either on it’s own or using herbs and spices to add some extra flavor. Biltong and boerewors are popular dehydrated meats in South Africa, which you can make yourself, it your dehydrator. Whilst you can buy jerky, it’s likely to have lots of preservatives – and unlikely to be made from grass-fed high quality meats.

Drying fruit

Try drying your own raisins or dried prunes and apples – or whatever fruit you have an abundance of in the garden. You can also make fruit leather by drying out puréed fruit. Whilst dehydrating fruit concentrates the sugar levels, they can certainly still be enjoyed as an occasional treat.

Drying herbs

A dehydrator is perfect for drying out herbs – great to prevent wastage. If you live somewhere hot & dry, you can dry herbs the traditional way, hung on string, and left out in the sunshine. Collecting the herbs is a fun activity itself, and the prospect of preserving them while maintaining colour and taste, makes it even more rewarding. Nothing is as good as a jar of your own cultured and dried coriander or hot chili peppers, to spice up your dishes for a whole year.

Dehydrating Vegetables

Vegetables are perfect for a dehydrator. Trying making vegetable chips, using kale, carrots or very thinly sliced sweet potatoes. Tomatoes also work really well in a dehydrator, and can be added to recipes for months to come.

How long does the food need to be in the dehydrator?

It totally depends on the amount of moisture inside the product. It can even vary between two items of the same product. Also the size makes a big difference in how long it will take to dry out the food. It’s really important not to cut short the during time, as any left over moisture can result in mould and rotten food. Almost all products need to be dried more than 24 hours, but you should research & experiment further for everything you attempt to dry out.

After drying to products, keep them in airtight pots or bags. Lockable glass pots or mason jars look great as decorations in the kitchen, filled with colourful dried fruit and vegetables.

Creative Ways to Use Your Dehydrator on a Paleo Diet

If you’ve already mastered the basics of using your dehydrator for jerky, herbs, and fruit leather, it’s time to take things up a notch. Your dehydrator can help you build a thriving Paleo pantry and support a lifestyle that’s free from processed ingredients but rich in flavour and nutrients. Here are some extra ways to incorporate dehydrated foods into your daily meals.

Make Your Own Paleo Croutons and Crackers

Who says Paleo can’t have a bit of crunch? Blend a mix of ground seeds (like flaxseed, sunflower, or chia), almond meal, herbs, and a little water or bone broth until you get a thick paste. Spread it thinly on a dehydrator tray and dry until crisp. You’ll have a satisfying, grain-free alternative to conventional crackers or croutons.

Dehydrate Zucchini or Eggplant Slices for Paleo “Pasta”

Thinly slice zucchini or eggplant lengthwise and dehydrate them until pliable but dry. These can be rolled or layered like lasagne sheets, making them a perfect noodle substitute for grain-free pasta dishes. Rehydrate them slightly before use if you want a softer texture.

Create Savoury Veggie Powders

Once dehydrated, vegetables like carrots, beetroot, kale, spinach, and even mushrooms can be blitzed into powders. These are ideal for adding to soups, stews, or omelettes for an extra nutritional punch. You can also mix them into homemade spice blends or sprinkle over meals as a Paleo flavour boost.

Fermented and Then Dried – The Ultimate Gut-Friendly Snack

Make a batch of fermented vegetables like sauerkraut or kimchi, then dehydrate them for a tangy, crunchy snack that’s both probiotic and portable. This technique preserves the benefits of fermentation while improving shelf life, perfect for travel or workday nibbles.

Dry Marinated Mushrooms or Capsicum

Marinate sliced mushrooms or capsicum in olive oil, garlic, herbs, and lemon juice for a few hours, then dehydrate them for rich, intense flavour. These work brilliantly in Paleo wraps, salads, or as toppings for grain-free pizza bases.

Preserve Bone Broth for Travel

You can pour cooked and cooled bone broth into silicone trays and freeze it, then transfer the frozen cubes to your dehydrator. Once fully dry, grind into a powder. This is a great way to travel with bone broth, use it as a seasoning, or rehydrate for a gut-healing drink anywhere.

Make Paleo-Friendly Trail Mix Components

Beyond dried fruit and jerky, try dehydrating small pieces of coconut, banana slices, and even spiced pumpkin seeds. You can season your ingredients with cinnamon or paprika before dehydrating to create custom Paleo trail mixes for outdoor adventures or midday snacking.

Dehydrated Citrus Zest for Paleo Desserts

Save and dry citrus peels like lemon, lime, and orange. Once dried, grind them into a fine zest powder to use in Paleo baking, raw treats, or to infuse teas. It's a fantastic zero-waste flavouring solution that smells as good as it tastes.

Storage Tips for Dehydrated Paleo Staples

To make the most of your dehydrator, ensure proper storage to preserve all your hard work. Use airtight jars or vacuum-sealed bags, and store in a cool, dry cupboard. If you live in a humid environment, consider adding food-grade silica packs to jars to keep contents dry.

Why Dehydrating is a Perfect Paleo Technique

Dehydrating food echoes ancestral techniques used long before refrigeration existed. It allows us to enjoy seasonal produce year-round, reduce food waste, and avoid the preservatives and hidden nasties in store-bought dried goods. Best of all, it keeps your food close to nature – just how Paleo intended.

Have you tried any of these ideas, or discovered your own favourite dehydrator hacks? Share your tips and tricks in the comments below!

paleo diet recipe quick easy coronation chicken creamy primal

6 Steps to Paleo Coronation Chicken

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If you’ve ever hosted a Sunday roast or dinner party, chances are you’ve found yourself with a mountain of leftover roast chicken. It’s always tempting to over-cater, and more often than not, the chook you lovingly roasted is simply too big to finish in one sitting. But rather than letting those delicious leftovers go to waste, this Paleo Coronation Chicken recipe is the ideal way to reinvent yesterday’s dinner into something even more exciting today.

Coronation Chicken is a classic British dish, originally created for Queen Elizabeth II’s coronation in 1953. Traditionally, it’s made with mayonnaise, yoghurt or cream, curry powder, and dried fruit — tasty, yes, but certainly not Paleo-friendly. This version captures all the rich, aromatic flavour of the original, without the dairy, refined sugar, or preservatives. It’s vibrant, satisfying, and packed with good fats and spices that will leave you wondering why you didn’t try this sooner.

Best of all, this recipe is incredibly adaptable. Whether you have a handful of meat or several cups, you can scale the ingredients up or down to suit what you’ve got. It’s the perfect solution for reducing food waste while creating something completely new and utterly delicious.

paleo diet recipe quick easy coronation chicken creamy primal
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5 from 1 vote

Quick and Easy Coronation Chicken

This Quick and Easy Paleo Coronation Chicken is a healthy and delicious way to use up leftover roast chicken. Packed with flavour and free from dairy, sugar, and preservatives, it's perfect for a nutritious dinner or salad addition.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: British, Paleo
Keyword: Healthy Coronation Chicken, Leftover Chicken Recipe, Paleo Coronation Chicken
Servings: 4 Serves
Calories: 250kcal
Cost: $12

Equipment

  • Saucepan
  • Chopping Board

Ingredients

  • 200 g shredded roast chicken
  • 1 tbsp coconut oil
  • 1 shallot finely chopped
  • 1 clove garlic crushed
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • 1 tbsp honey
  • Juice of ½ lime
  • ½ can thick coconut milk
  • Small handful flaked almonds
  • Small handful coconut shavings
  • Small handful sultanas
  • Small handful unsulphured dried apricots finely chopped

Instructions

  • Prepare the Shallots and Garlic: In a saucepan, heat the coconut oil over medium-low heat. Add the finely chopped shallot and cook for 2–3 minutes until it starts to soften.
  • Add the Aromatics: Add the crushed garlic and stir. Cook for another 2 minutes until the garlic is fragrant.
  • Incorporate the Spices: Squeeze in the lime juice and stir in the ground turmeric, coriander, ginger, cumin, and black pepper. Let the mixture simmer gently for 2–3 minutes, adding extra coconut oil if necessary.
  • Create the Sauce: Add the coconut milk and honey to the pan. Stir well and simmer very gently for around 5 minutes until the sauce thickens slightly.
  • Finish with Texture and Sweetness: Toss in the flaked almonds, coconut shavings, sultanas, and finely chopped dried apricots. Stir to combine well.
  • Combine with Chicken: Pour the sauce over the shredded chicken and mix until the chicken is thoroughly coated. Enjoy the dish straight away or leave it in the fridge to cool before serving as part of a salad.

Why Coronation Chicken Deserves a Paleo Makeover

The traditional recipe may have stood the test of time, but it certainly hasn’t aged well when it comes to healthy eating. Most versions are loaded with commercial mayonnaise and yoghurt, often including added sugar and questionable oils. By switching to coconut milk as the creamy base, you keep all the richness while staying dairy-free. And by making your own curry blend or using a clean pre-mix, you ensure every ingredient aligns with your Paleo lifestyle.

This dish is a great way to enjoy those classic flavours without compromising your goals. Plus, it keeps well in the fridge for a couple of days, making it an ideal meal prep option for lunches or quick dinners throughout the week.

Getting Started with Leftover Chicken

You don’t need to have roasted a whole chicken just to make this dish. Any leftover cooked chicken will do — roasted, poached, or grilled. If you’ve followed my fail-proof poached chicken recipe, that would be perfect here. Simply shred or chop the meat into bite-sized pieces and you're ready to go.

For this batch, I used around 2 cups of shredded chicken, but the quantities are flexible. If you’ve got a bit more or a bit less, just adjust the dressing and seasoning to suit. The aim is to coat the meat generously without drowning it.

Ingredients You’ll Need

The ingredients in this Paleo Coronation Chicken recipe are simple, nourishing, and likely already in your pantry:

  • Cooked chicken: Shredded or chopped, depending on your texture preference.
  • Coconut milk: Use the thick, creamy part from the top of the tin for the best consistency.
  • Curry powder: Choose a clean, additive-free blend, or mix your own using turmeric, cumin, coriander, and ginger.
  • Dried fruit: Traditionally sultanas or apricots are used. Go for sulphur-free options and chop finely to spread the sweetness throughout.
  • Flaked almonds: Toasted for a subtle crunch, they add a nice contrast in texture.
  • Lemon or lime juice: A squeeze of acidity balances the richness of the coconut milk.
  • Salt and black pepper: To season and enhance the spices.

You can also add a little chopped fresh coriander or parsley to garnish if you like herbs in your salads.

How to Serve Paleo Coronation Chicken

One of the best things about this dish is how versatile it is. It can be served in so many ways depending on what you’re in the mood for or what you have in the kitchen:

  • Over salad greens: Serve it on a bed of rocket, spinach or mixed leaves for a light, refreshing lunch.
  • In lettuce cups: Spoon it into crisp cos lettuce leaves for a hand-held snack or starter.
  • Stuffed in a sweet potato: The creamy curry chicken pairs perfectly with the soft, caramelised sweetness of roasted sweet potato.
  • With cauliflower rice: For a more substantial meal, serve alongside or mixed into cauliflower rice for a grain-free “chicken biryani” vibe.

It’s also excellent cold, making it ideal for picnics or work lunches. Just pop it into a container with a handful of salad and you’ve got a no-fuss, no-heat-required meal ready to go.

Customising Your Coronation Chicken

This recipe is very forgiving, so don’t be afraid to tweak it. Here are some ideas to personalise your version:

  • Go spicier: Add a pinch of chilli flakes or cayenne pepper if you like heat.
  • Make it crunchier: Toss in some diced celery or red onion for extra bite.
  • Sweeten it naturally: Use chopped dates or unsweetened dried apple if you’re not a fan of apricots or sultanas.
  • Add greens: Stir in baby spinach, chopped kale or fresh herbs for more nutrients.

The goal is to make it work for your tastes and dietary needs. As long as you keep the core concept — cooked chicken in a creamy, spiced dressing — you can get creative with the rest.

Meal Prep and Storage Tips

Paleo Coronation Chicken keeps beautifully in the fridge. Store it in an airtight container for up to 3 days. If anything, the flavour deepens as the spices meld, so it can be even better the day after you make it.

If you’re prepping for a week of lunches, you might want to keep the dressing separate and mix it in just before eating to retain the best texture. That’s especially helpful if you’re storing it with leafy greens or using it in lettuce cups.

Why This Recipe Works

So many recipes rely on dairy and processed ingredients to create creamy textures and layered flavours. But this Paleo version proves that you can achieve richness and complexity without stepping outside of clean eating guidelines. The coconut milk provides luscious creaminess, the curry powder brings warmth and spice, and the dried fruit adds pops of natural sweetness to tie everything together.

It’s a satisfying way to reduce food waste, eat more protein, and enjoy a dish that feels a little bit luxurious without being fussy or time-consuming. Whether you’re cooking for one or feeding a crowd, this recipe scales well and never fails to impress.

Have You Tried It?

This Paleo Coronation Chicken is a perfect way to transform your leftover roast chicken into a delicious and healthy meal. The combination of spices, coconut milk, and dried fruits creates a rich and flavourful dish that will impress your family and friends. Enjoy it as a main course or as a delightful addition to a salad.

Have you tried making your own Coronation Chicken before? If so, share your variations and tips in the comments below! Additionally, don't forget to subscribe for more delicious Paleo recipes.

paleo diet recipe quick easy coronation chicken creamy primal

Paleo recipe Roasted Sweet Potatoes with Carrots and Fresh Thyme

Roasted Sweet Potatoes with Carrots and Fresh Thyme: A Quick and Easy Guide

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When it comes to simple, wholesome side dishes that deliver both flavour and nutrition, it’s hard to beat a tray of perfectly roasted vegetables. These Roasted Sweet Potatoes with Carrots and Fresh Thyme tick all the boxes for a satisfying Paleo-friendly side. Packed with vibrant colour, natural sweetness, and subtle herby depth, they’re the kind of dish that looks beautiful on your table and works with just about any main.

Roasted sweet potatoes are a great side dish for a Paleo dinner. Bright orange and packed with vitamins A, B and C, don’t be surprised if you’re wearing sunglasses indoors and singing the alphabet whilst tucking into these!

This recipe is deceptively simple, using just a handful of real food ingredients. But the way those ingredients interact in the oven — caramelising gently with the help of maple syrup, deepening in flavour from the cloves, and brightened by aromatic fresh thyme — is nothing short of magic. Whether you’re feeding your family midweek or entertaining friends on the weekend, this dish will always be welcome on the table.

Paleo recipe Roasted Sweet Potatoes with Carrots and Fresh Thyme
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5 from 1 vote

Roasted Sweet Potatoes with Carrots and Fresh Thyme

Roasted Sweet Potatoes with Carrots and Fresh Thyme is a vibrant and nutritious side dish perfect for any Paleo dinner. Packed with vitamins A, B, and C, these sweet potatoes are drizzled with olive oil and high-grade maple syrup, then roasted with cloves and fresh thyme for a deliciously caramelized finish.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Sides
Cuisine: Paleo
Keyword: easy paleo recipes, healthy side dish, Paleo Side Dish, roasted sweet potatoes, sweet potatoes with thyme
Servings: 4 people
Calories: 150kcal
Cost: $10

Equipment

  • Roasting Dish

Ingredients

  • 3 sweet potatoes peeled and chopped into wedges
  • 6 carrots peeled and chopped
  • Olive oil
  • High grade maple syrup
  • 2 cloves
  • A few sprigs of fresh thyme

Instructions

  • Preheat the Oven: Start by setting your oven to 180C / 350F / Gas mark 4.
  • Prepare the Vegetables: Peel and chop the sweet potatoes and carrots into uniform pieces, ensuring they cook evenly. Transfer the chopped vegetables to a roasting dish.
  • Add Oil and Syrup: Drizzle a little olive oil and an equal part of high-grade maple syrup over the vegetables, giving them a light and even coating.
  • Season: Add the cloves and a few sprigs of fresh thyme to the dish. Toss the vegetables to mix everything well and ensure even distribution of flavors.
  • Roast: Place the roasting dish in the preheated oven. Roast for around 40 minutes, occasionally turning the vegetables to ensure they cook evenly and caramelize beautifully.
  • Serve and Enjoy: Once the sweet potatoes and carrots are well cooked and slightly caramelized, remove them from the oven. Serve as a delightful side dish with your favorite Paleo main courses.

The Power of Colourful Vegetables

Sweet potatoes and carrots are nutritional superstars, offering a host of benefits beyond just looking pretty on the plate. Their rich orange hue comes from beta carotene, a powerful antioxidant that the body converts into vitamin A. This supports eye health, skin regeneration, and immune system function — making these root veggies a great addition to your weekly rotation.

Carrots also deliver plenty of vitamin K, potassium, and fibre, while sweet potatoes are known for being high in complex carbohydrates, making them an excellent source of sustained energy. Combined, they provide a naturally sweet, earthy base that pairs well with savoury mains, hearty stews, and even grilled meats or fish.

Why Thyme is the Ideal Herb for Roasting

Thyme may be delicate in size, but its impact in this dish is significant. This Mediterranean herb has a mild, woodsy flavour that plays beautifully against the sweetness of the vegetables. Roasting it brings out its essential oils, intensifying its aroma and weaving its subtle earthiness through the entire tray.

Fresh thyme works best in this recipe, though dried thyme can be used in a pinch. If you do use dried, be sure to reduce the quantity slightly, as its flavour is more concentrated.

The Magic of Cloves and Maple Syrup

It may not be the first combination that comes to mind, but cloves and maple syrup create an incredible flavour contrast that elevates this humble side dish into something memorable. The cloves add warm, slightly sweet spice notes that complement the roasted vegetables, while a drizzle of pure maple syrup enhances the natural sugars and encourages golden caramelisation in the oven.

As with all Paleo recipes, ingredient quality matters. Use 100% pure maple syrup — not maple-flavoured syrup — and ensure your cloves are fresh for the best results. You’ll be amazed how much depth these two small additions can add.

Choosing the Right Olive Oil

To bring everything together, the vegetables are coated with a generous splash of olive oil. Not only does this help them roast evenly and develop a beautiful crispy edge, but it also contributes heart-healthy monounsaturated fats to the dish. If you’re unsure whether your olive oil is the real deal, check out this guide to choosing a high-quality, genuine product.

You can also experiment with avocado oil or melted ghee if you prefer a different fat source — both handle high heat well and add their own subtle flavour profiles.

Preparing the Vegetables

One of the reasons this dish is so popular is that it’s almost impossible to mess up. Here are a few simple tips to ensure roasting perfection every time:

  • Uniform size: Cut your sweet potatoes and carrots into similar-sized pieces so they roast evenly. Too small, and they may burn; too large, and they’ll take forever to cook.
  • No overcrowding: Use a large baking tray or two smaller ones to make sure the vegetables are in a single layer. Crowding the pan traps steam, preventing caramelisation.
  • Preheat the oven: Don’t skip this step. A hot oven helps the edges crisp while the insides stay tender.
  • Toss thoroughly: Mix the vegetables well with the oil and seasonings to ensure an even coating on every piece.

Serving Suggestions

This dish is versatile enough to complement a wide range of Paleo mains. Try it alongside grilled chicken thighs, a slow-cooked lamb shoulder, or even baked salmon. The natural sweetness pairs beautifully with spiced or smoky proteins, and the thyme and cloves add just enough interest without competing for attention.

For a vegetarian Paleo meal, you could serve this dish with a big leafy salad, some avocado, and a handful of toasted nuts or seeds for extra protein. It’s also a lovely side for brunch, paired with poached eggs or served cold the next day as part of a packed lunch.

Make it Your Own

One of the best things about this recipe is how easy it is to customise. Try swapping out the carrots for parsnips or beetroot for a twist on colour and flavour. You can use Japanese white-flesh sweet potatoes for a slightly nuttier taste, or mix in some red onion or fennel to add complexity.

Love a bit of spice? Sprinkle over some ground cinnamon, nutmeg, or even a touch of cayenne pepper before roasting. You could also add crushed garlic cloves or a handful of rosemary if thyme isn’t your favourite herb. The basic technique stays the same — you’re simply tailoring it to your tastes and what you have on hand.

Storage and Meal Prep

These roasted vegetables store well, making them perfect for meal prep. Once cooled, transfer to an airtight container and refrigerate for up to four days. Reheat in a hot oven for 10 minutes to bring back their crisp edges, or toss them cold into a salad with greens and a protein of your choice.

You can also freeze leftovers, though the texture may change slightly upon thawing. For best results, reheat from frozen in a hot oven until warmed through and slightly crisp.

Final Thoughts

Roasted Sweet Potatoes with Carrots and Fresh Thyme is a simple yet flavourful dish that perfectly complements any Paleo meal. The combination of sweet potatoes and carrots, enhanced with olive oil, maple syrup, cloves, and thyme, creates a delicious and nutritious side that is both visually appealing and satisfying to eat.

If you try this recipe, let me know how it turned out for you in the comments below! Share any favourite additions or tweaks, and enjoy the best roasted sweet potatoes with this easy Paleo recipe.

Additionally, feel free to share your thoughts and any variations you tried in the comments below. Happy cooking!

Paleo recipe Roasted Sweet Potatoes with Carrots and Fresh Thyme

Recipe paleo hummus houmous chick peas legume free

Paleo Hummus Recipe (Legume-Free)

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Hummus — or houmous, depending on how you like to spell it — was once a firm staple in my fridge. That creamy, savoury dip worked with everything from raw veggies to roast meats and made a quick, healthy snack feel complete. But once I transitioned to the Paleo lifestyle, traditional hummus was off the table. And not just because of the chickpeas.

Chickpeas are legumes, and as such, they’re not considered Paleo. While legumes are often praised in conventional nutrition for being high in fibre and protein, from a Paleo perspective, they come with drawbacks. (More on that below.) Still, it’s hard to ignore how good hummus tastes — so naturally, I went on the hunt for a Paleo-friendly version that delivers the same flavour and texture, without the inflammatory ingredients or nutritional pitfalls.

After experimenting with several alternatives, including cauliflower and even sweet potato, zucchini emerged as the clear winner. The texture, flavour, and versatility of this version make it a perfect stand-in for the original. It’s fresh, light, and blends beautifully with tahini, lemon, garlic, and olive oil to create a dip that feels every bit as indulgent as traditional hummus — but with none of the baggage.

Let’s also take a quick look at the supermarket versions of hummus to understand what else we’re avoiding:

Savion Dairy Hommus Dip
Ingredients: Chickpeas (47%), Sesame Seed Paste (23%), Canola Oil (Antioxidant 320), Lemon Juice (Preservative 202), Water, Salt (Anti-Caking Agent 554), Food Acid (330).

Yumi's Traditional Hommus Dip
Ingredients: Chickpeas 45%, Water, Vegetable Oil, Sesame Seed Paste, Vinegar, Salt, Garlic, Citric Acid, Preservative (202, 211), Acidity Regulator (575).

It’s not just the chickpeas that are problematic here — it’s the addition of cheap vegetable oils, preservatives, acidity regulators, and artificial additives. These are ingredients that simply don’t belong in a Paleo kitchen.

Recipe paleo hummus houmous chick peas legume free
Print Recipe
5 from 1 vote

Recipe: Paleo Hummus

This Paleo Hummus is a delicious and healthy alternative to traditional hummus. Made with zucchini instead of chickpeas, it's a legume-free dip perfect for Paleo enthusiasts. Enjoy it as an appetizer or with raw veggies for a nutritious snack.
Prep Time15 minutes
Total Time15 minutes
Course: Sides
Cuisine: Middle Eastern
Keyword: Healthy Dip, Legume-Free Hummus, Paleo Dip, Paleo Hummus, Zucchini Hummus
Servings: 2
Calories: 150kcal
Cost: 8

Equipment

  • Food processor

Ingredients

  • 3 Zucchini’s Small, peeled and roughly chopped
  • Lemon Juice of
  • 50 ml Tahini
  • 30 ml Extra virgin olive oil
  • 1 teaspoon Cumin
  • Sea salt and ground black pepper to taste
  • 1 clove Garlic minced
  • Paprika or cut chives to serve

Instructions

  • First, put the zucchini and lemon juice in your food processor and blend until smooth.
  • Next, add the tahini, olive oil, cumin, seasoning, and garlic. Blend until the mixture is smooth and well combined.
  • Then, put the hummus in the fridge for half an hour or so before serving.
  • Finally, top with paprika or chopped chives to serve.

Why Legumes Aren’t Considered Paleo

If you’re new to Paleo, you might be wondering why chickpeas — and legumes in general — are excluded. The main reasons are phytates and lectins, which are naturally occurring compounds found in legumes. Phytates can bind to minerals like calcium, magnesium, and zinc, making them harder for your body to absorb. Lectins, meanwhile, can irritate the digestive tract and contribute to inflammation, especially when legumes are consumed in large quantities or without proper preparation (such as soaking and fermenting).

In short, legumes can hinder your ability to absorb the nutrients you eat. For a diet that focuses on nutrient density and digestive health, this makes them a no-go. Which brings us back to this zucchini-based hummus — a nutrient-rich alternative that doesn’t compromise your health goals.

Why Zucchini Makes the Best Paleo Hummus Base

Unlike chickpeas, zucchini is low in carbohydrates, easy to digest, and rich in nutrients like vitamin C, potassium, and manganese. Its mild flavour means it blends well with stronger ingredients, allowing the lemon, garlic, and tahini to shine. Best of all, it creates that silky-smooth texture you expect from hummus without needing any starches or fillers.

It’s also a fantastic way to use up an oversupply of zucchini, especially in summer when they seem to multiply overnight in the garden or at the markets. Raw zucchini also means there’s no cooking required, making this recipe incredibly fast and fuss-free to whip up.

Simple Ingredients, Big Flavour

This Paleo hummus recipe keeps it clean and simple. You only need a few key ingredients:

  • Zucchini: Peeled for a smoother finish, especially if your zucchini has tough skin.
  • Tahini: Choose a good quality sesame paste made with nothing but sesame seeds.
  • Lemon juice: Freshly squeezed is best — it adds brightness and balances the richness of the tahini.
  • Garlic: A little goes a long way, so start with less if you're sensitive.
  • Olive oil: Opt for extra virgin olive oil for its flavour and anti-inflammatory benefits.
  • Salt: Adjust to taste — a pinch brings everything together.

Optional additions include ground cumin, smoked paprika, or a dash of cayenne pepper if you like a bit of spice. For a creamier dip, some people add a spoonful of avocado or a dash of coconut cream, though it’s not necessary for this base recipe.

How to Serve Paleo Hummus

This hummus is just as versatile as the original. Here are some of my favourite ways to enjoy it:

  • As a dip for kale chips or dehydrated veggie chips
  • Alongside raw vegetable sticks — think celery, cucumber, carrot, or capsicum
  • Spread onto Paleo wraps or nori rolls
  • As a topping for grilled meats or baked chicken
  • In a salad bowl, nestled next to roasted vegetables and soft-boiled eggs

It also stores well in the fridge. Keep it in a sealed container and use within 3–4 days. If it separates slightly, just stir to recombine. It’s a great option for meal prep and makes snacking much more satisfying when you’ve got a batch ready to go.

Flavour Variations to Try

One of the joys of hummus is how adaptable it is. Here are a few flavour variations you can try once you’ve mastered the base:

  • Roasted capsicum: Add a couple of fire-roasted red peppers for a smoky, sweet twist.
  • Spicy beetroot: Blend in some cooked beetroot and a touch of horseradish for colour and zing.
  • Green herb hummus: Add a handful of parsley, coriander, or basil for a fresh and vibrant take.
  • Smoked paprika: Sprinkle some over the top or blend it in for a bold smoky finish.

These variations are great for entertaining too. Create a trio of hummus flavours and serve them with a selection of dippers for a colourful, nutrient-rich snack board.

Final Thoughts

Creating this Paleo hummus allows you to enjoy a delicious and healthy dip that aligns with your Paleo lifestyle. By using zucchini instead of chickpeas, you avoid legumes and create a dip that is both nutritious and satisfying. Perfect for those looking to maintain a grain-free and legume-free diet while still enjoying delicious flavours.

Moreover, this Paleo hummus is versatile and can be enjoyed with a variety of accompaniments. Try it with kale chips, raw veggies, or as a spread on your favourite Paleo bread. It’s an excellent addition to any meal or snack time.

For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed this Paleo hummus in the comments below. Happy cooking!

*And what’s so wrong with legumes I hear you say? Well, legumes contain phytates and lectins which are to be avoided as they inhibit nutrient absorption and cause inflammation.

Recipe paleo hummus chick peas legume free

101 (more!) paleo snack ideas recipes diet suggestions inspiration primal-min

101 (more!) paleo snack ideas

After the popularity of my previous post on paleo snack ideas, I've put together a new, extended list of snack ideas.

After my last list, I got a lot of people telling me “DAIRY IS NOT PALEO” (yep, I think they were shouting), so just to clear it up, some of the snack ideas listed below do have dairy options. I'm not in the paleo police, so if you tolerate dairy and take more of a lacto-paleo approach (and can find a good quality source) – go for it. If you fare better dairy free, avoid it!

The list below has a good range of snacks suitable for work (where there often aren't good facilities for keeping things cool or warming them up), travel, children as well as snack ideas that are quick enough for you to grab and go.

101 More Paleo Snack Ideas – Recipes, Suggestions, and Primal Inspiration

I'd love to hear your feedback – – what's your go to paleo snack? Or do you find you don't need to snack so often any more?

  1. A can of (high quality) tuna
  2. Make your own beef  jerky
  3. A bag of nuts and seeds
  4. A couple of squares of super dark high quality chocolate
  5. Make your own cherry ripe bars
  6. Coconut flesh in a bag (dehydrate it to make it last longer!)
  7. Keep a small jar of coconut oil or coconut manna to hand – and a spoon!
  8. Cheese cubes served with cut apple
  9. Use a melon baller to prepare spheres of fruit – and serve in cream (dairy or coconut)
  10. Roll up avocado, radish, cress & asparagus in ham wraps
  11. Coat chicken with an egg and almond flour mix to create Paleo chicken nuggets
  12. Melon & ham slices
  13. Simple – avocado slices
  14. Pre-boiled, peeled hard boiled eggs
  15. A jar of olives
  16. A tin of coconut milk served over fresh berries
  17. Your favourite fruit
  18. A coconut
  19. Make your own pork scratching (AKA pork rinds or crackling)
  20. Have you tried coconut yoghurt yet?!
  21. A bag of your favourite nuts (activate them, then season them)
  22. How about spicy almonds?
  23. Seaweed is a good option that stores well
  24. Coconut flakes
  25. A berry and coconut mix
  26. Dry some berries and fruit
  27. Last night’s meatballs 
  28. Pigs in blankets
  29. Almonds, pecans and berries served in coconut milk
  30. No-Oatmeal
  31. Full fat plain Greek yoghurt (if you do dairy)
  32. Salmon
  33. Smoked meat and salami
  34. A selection of cheeses
  35. Almond Butter
  36. A sealed packet of nuts and seeds
  37. A jar of pickles (make sure it isn't full of sugar)
  38. Home made egg muffins
  39. Make your own Paté
  40. A tin of sardines
  41. Oysters
  42. Simple – cut up some leftover meat and veg
  43. Devilled eggs
  44. Precooked bacon pieces
  45. Dehydrated banana slices
  46. Kale chips
  47. Diced Steamed chicken and avocado
  48. Leftover meat and mayo
  49. Paleo sushi with nori, veg, avo and fish
  50. Mini omelettes
  51. Veg sticks and nut butter
  52. Salmon and tuna on sliced cucumber
  53. Carrot sticks with a home made spicy salsa
  54. Capsicum (Bell Pepper) strips with a guacamole dip
  55. Make sandwiches with bacon “bread” and an avo filling
  56. Ham, tomatoes and fresh basil
  57. Left over roast veggies with a ranch sauce
  58. Home made sauerkraut
  59. Ever tried chocolate covered bacon bites?Coat almonds and coconut flakes in chocolate
  60. Dip fresh berries in chocolate
  61. For a special treat paleo cookies
  62. Frozen grapes
  63. Frozen banana slices mixed with fresh cream
  64. Baked pears with coconut cream and a dash of cinnamon
  65. A flask/ thermos of bone broth
  66. Soup
  67. A bottle of a freshly made green smoothie
  68. Zucchini Chips
  69. Spicy pumpkin seeds
  70. Homemade fruit leather
  71. Sweet potato, coconut oil fries
  72. Stuffed mini bell peppers (capsicum)
  73.  sliced peaches & cottage cheese
  74. Baba Ghanoush with vegetable sticks
  75. Ginger sesame Chicken wings
  76. Monkfish & sweet potato skewers
  77. Sweet potato & chocolate chip muffins
  78. Refilled sweet potatoes 
  79. Spicy nuts 
  80. Maple & cayenne roasted almonds
  81. Celery sticks and pesto 
  82. Spicy coconut king prawns
  83. Crunchy cashew fish sticks
  84. Indian Eggs 
  85. Kimchi
  86. Mini Paleo Pizza’s
  87. Sliced deli meat
  88. Chicken drumsticks
  89. Coconut Milk Kefir
  90. Plantain chips
  91. Roasted Chestnuts
  92. Cauliflower Popcorn – who needs that other stuff when you can make this?!
  93. Collard wraps – put your favourite veggies and leftover meat in a collard leaf and wrap!
  94. Coleslaw
  95. Prosciutto wrapped asparagus
  96. Pickled Gherkins
  97. A glass of (unsweetened)Almond Milk
  98. Prawns with Paleo Cocktail Sauce
  99. Carrot sticks with Paleo Hummus
  100. Strawberry & coconut ice cream
  101. Raw Chocolate Maple and Pecan Fudge

How to Choose the Right Paleo Snack for Your Lifestyle

With so many Paleo snack ideas to choose from, the key is finding options that work for your routine. If you’re on the go all day, opt for shelf-stable choices like jerky, activated nuts, coconut flakes, or tinned fish. These require no prep and are easy to store in your bag or car.

If you're at home and have a few more minutes, why not make a small batch of egg muffins, Paleo sushi rolls, or even sweet potato fries cooked in coconut oil? These snacks can double as mini-meals and help you stay full for longer.

For anyone following a low carb or keto-leaning Paleo diet, focus on snacks with a higher fat content like avocado, olives, boiled eggs, pâté, and nut butters. These will help stabilise energy levels and reduce hunger between meals.

And if you're looking for family-friendly or kid-approved Paleo snacks, there are plenty of fun ideas in the list — from frozen banana slices to mini Paleo pizzas and zucchini chips.

Snacking isn’t essential on Paleo if your meals are nutrient-dense, but let’s be real — life gets busy, and it helps to have a plan. Keeping a few go-to Paleo snacks on hand can prevent unhealthy choices when you're tired or in a rush.

Do you have a favourite Paleo snack not on the list? Drop it in the comments — I’d love to keep adding to this ultimate Paleo snack resource.

More Creative Paleo Snack Ideas to Keep You Inspired

If you're looking to add even more variety to your Paleo snack game, the ideas below bring together flavour, convenience, and nutrition — all with minimal fuss. Whether you're after savoury, sweet, or something in between, there's something here to keep your snack drawer exciting and Paleo-compliant.

  • Boiled quail eggs – A bite-sized alternative to chicken eggs, they’re perfect with a sprinkle of sea salt.
  • Avocado boats – Halve an avocado and fill the seed hollow with salsa, sauerkraut, or tuna salad.
  • Apple slices with sunflower seed butter – A great nut-free option for those with allergies or sensitivities.
  • Jicama sticks – Crisp, hydrating, and excellent with lime and chilli for a Mexican-inspired snack.
  • Dehydrated zucchini chips with paprika – Make a big batch in your dehydrator or low oven to have crunchy snacks on hand.
  • Mini meatloaf muffins – Bake individual meatloaves in a muffin tray and keep them in the fridge for a satisfying protein fix.
  • Frozen coconut bites – Mix shredded coconut, a little honey, and coconut oil, then freeze into silicone moulds.
  • Stuffed dates – Try dates filled with almond butter and a sprinkle of cinnamon (great for a natural energy hit).
  • DIY trail mix – Combine your favourite activated nuts, coconut flakes, freeze-dried berries, and cacao nibs.
  • Spiced cauliflower bites – Roast small florets in olive oil and turmeric for a warm, satisfying snack.

Snack Timing and Portion Tips for Paleo Success

Snacking on Paleo shouldn’t feel like a chore — nor should it become an all-day grazing habit. The goal is to support your energy and nutrient needs without mindless munching. Here are a few tips to make the most of your snack time:

  • Pre-portion snacks in small containers to avoid overdoing it, especially with nuts and dried fruits.
  • Time your snacks strategically — a mid-morning bite can bridge breakfast and lunch, while an afternoon snack might keep you from reaching for the biscuit tin at 4pm.
  • Always include protein or fat – pairing carbs (like fruit) with protein or fat helps slow absorption and keeps you fuller for longer.

Make-Ahead Paleo Snack Prep Ideas

If you set aside just 30–45 minutes on a Sunday, you can prepare a week’s worth of easy Paleo snacks. Here’s a sample prep list to get started:

  • Boil a dozen eggs and peel them ready for grab-and-go protein.
  • Cut veggie sticks (carrot, celery, cucumber, and capsicum) and store them in water-filled containers in the fridge.
  • Pre-make a batch of Paleo kimchi or sauerkraut to add gut-friendly crunch to any snack.
  • Whip up some almond pate or chicken liver pate to enjoy with veggie sticks or seed crackers.
  • Roast a tray of seasoned nuts or spiced seeds for a savoury fix.

Snacking Mindfully on Paleo

Lastly, it’s worth tuning into why you’re snacking. Is it because you’re genuinely hungry, or are you tired, bored, or distracted? One of the less talked-about benefits of eating Paleo is how it can help you reconnect with your natural hunger signals.

Try sitting down, even for just a minute, when you snack. Put your food on a plate. Chew slowly. Appreciate the flavours. That awareness can help turn snacks from a guilty grab into a satisfying pause in your day.

What Are Your Latest Go-To Paleo Snacks?

The Paleo community is full of ingenious foodies, and I’d love to hear from you. What have you been snacking on lately? Any weird and wonderful creations? Let me know in the comments — and if I get enough replies, I’ll do a reader-curated follow-up post!

Recipe Lemony Broccoli side dish paleo network

Paleo Broccoli with Zesty Lemon Flavour

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When it comes to eating more greens, broccoli is often one of the first vegetables that comes to mind — and for good reason. It’s rich in vitamins, full of fibre, and an essential part of any balanced Paleo diet. But let’s be honest: broccoli can sometimes feel a little uninspired if it’s always steamed or boiled and served plain. That’s where this zesty lemon broccoli recipe comes in. It's a quick, easy, and flavour-packed side dish that transforms everyday broccoli into something truly crave-worthy.

If you're trying to get more greens into your diet (and you should be!), you might as well make sure they taste amazing. I have a lot of broccoli and find it can get a bit samey, so I came up with this Lemony Broccoli recipe to give it a bit of a kick. You can give it an even bigger kick by increasing the amount of chilli you add!

This is a brilliant recipe for when you want your side dish to shine. It’s quick enough to make on a weeknight but flavourful enough to serve at a dinner party. Plus, it's 100% Paleo-friendly — free from grains, dairy, and processed ingredients — yet packed with nutrients and big, bold flavour.

Recipe Lemony Broccoli side dish paleo network
Print Recipe
5 from 1 vote

Recipe: Lemony Broccoli

This Lemony Broccoli recipe transforms a common vegetable into a flavourful and exciting side dish. The combination of lemon juice, chilli, and garlic gives the broccoli a delightful kick, making it a perfect addition to any meal.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Sides
Cuisine: Paleo, vegetarian
Keyword: Flavourful Broccoli, Healthy Broccoli Recipe, Lemony Broccoli, Paleo Side Dish, Quick Paleo Sides
Servings: 2
Calories: 100kcal
Cost: 5

Equipment

  • Food processor or pestle and mortar
  • Pan

Ingredients

  • 1 Clove of garlic
  • Pinch sea salt
  • 1 1/2 tbsp olive oil
  • 1/2 tsp freshly diced chilli Increase for more of a kick!
  • 1 lemon Juice & zest
  • 150 ml Hot water
  • 1 handful Broccoli
  • Pinch Almonds Flaked

Instructions

  • First, peel and grind up the garlic and salt using a food processor or pestle & mortar. Add in a dash of the olive oil and stir the mixture.
  • Next, transfer the mixture to a pan and add in the rest of the olive oil and the chilli. Heat over medium heat and stir until it starts to simmer. Add in the lemon juice and water as necessary to stop it sticking to the pan. Keep the mixture warm over medium heat.
  • Meanwhile, steam the broccoli for three minutes until tender.
  • In a separate pan, dry fry the almonds until they turn golden.
  • Finally, combine the broccoli, sauce, and lemon zest, then top with the almonds.

Why Broccoli Deserves a Place on Your Plate

Broccoli is often underestimated, but it’s one of the most nutrient-dense vegetables you can eat. Rich in vitamin C, vitamin K, folate, potassium, and fibre, broccoli supports everything from immune health to digestion and even bone strength. It’s also a fantastic source of antioxidants and contains compounds that support detoxification — all great reasons to find more creative ways to include it in your meals.

That said, not everyone loves broccoli when it's served plain or overcooked. Its flavour can become dull or overly bitter, and the texture can turn mushy if not prepared properly. This lemony version solves that by adding brightness, spice, and just the right amount of crisp-tender bite to every floret.

The Secret to Flavourful Broccoli

One of the reasons this recipe works so well is the balance of flavours. Lemon adds acidity and freshness, garlic brings a rich savoury note, and chilli flakes contribute a touch of heat. Together, they elevate the natural taste of broccoli without overpowering it.

Here's how these key ingredients work together:

  • Lemon: Adds a refreshing citrus tang that cuts through the natural bitterness of broccoli. The zest is especially potent and adds extra aroma.
  • Garlic: Provides a savoury depth and richness. Lightly sautéed, it becomes golden and aromatic, coating the broccoli beautifully.
  • Chilli flakes: Add a spicy punch. You can adjust the amount based on your spice tolerance or omit it entirely for a milder dish.

How to Cook Broccoli for the Best Texture

For this dish, you want your broccoli to be tender with a slight bite — not raw, but definitely not soft and mushy. The key is blanching or lightly steaming the florets before sautéing them in the pan with the garlic, chilli, and lemon. This ensures they’re cooked through but still retain their bright green colour and satisfying texture.

After steaming or blanching for just a few minutes, drain the broccoli and plunge it into cold water to stop the cooking process. Then it’s ready to absorb all the delicious flavours of the lemon-garlic oil when it hits the pan.

Versatility: Make It Your Own

This lemony broccoli is as flexible as it is tasty. While the base recipe is a hit as written, there are plenty of ways to change it up:

  • Add nuts or seeds: Toasted almonds, pine nuts, or sunflower seeds add extra crunch and richness.
  • Top with fresh herbs: A sprinkle of parsley, basil, or coriander can enhance the freshness even further.
  • Include a protein: Add grilled chicken, shredded leftover roast meat, or even a soft-boiled egg to turn this into a quick, complete meal.
  • Try it with cauliflower: Swap in or mix with cauliflower florets for a different texture and flavour combination.

It's also great cold, making it an excellent option for meal prep. Pack it as part of your work lunch, or serve leftovers as a chilled salad with your favourite Paleo dressing or vinaigrette.

Why This Recipe Works for the Whole Family

If you have picky eaters in your household, this might just be the broccoli recipe that changes their minds. The zesty lemon and mild garlic take the edge off broccoli’s bitterness, and the chilli can be reduced or omitted to suit younger palates. Try serving it with some crispy baked sweet potato wedges or alongside grilled meat or fish to round out the plate.

Because it’s fast, simple, and customisable, this recipe is also ideal for batch cooking. You can double or triple the ingredients to serve a crowd or to ensure you’ve got leftovers for the week ahead. It’s a side dish that always disappears quickly — a good sign in any Paleo kitchen!

Perfect Pairings for Lemony Broccoli

Need inspiration for what to serve this dish with? Here are some Paleo-friendly ideas:

  • Grilled lamb chops or steak: The citrus in the broccoli brightens up rich meats perfectly.
  • Oven-baked salmon: The lemon in both dishes complements one another for a refreshing meal.
  • Chicken thighs or drumsticks: Whether grilled, roasted or pan-fried, chicken pairs beautifully with this punchy green side.
  • Cauliflower rice or sweet potato mash: Round out your plate with another healthy veg-based side.

Storage and Leftovers

Lemony broccoli stores well in the fridge for up to four days. Let it cool before sealing it in an airtight container. When reheating, a quick sauté in a hot pan works best to revive its texture. Avoid microwaving if possible, as it can make the broccoli soft and watery.

Leftovers can also be chopped and added to frittatas, grain-free wraps, or tossed through a salad with olives and avocado. It’s a side dish that keeps on giving.

Final Thoughts

Creating this zesty lemony broccoli allows you to enjoy a rich and satisfying side dish that aligns with your Paleo lifestyle. The combination of lemon, garlic, and chilli provides a delightful flavour that will make your greens taste amazing. This dish is perfect for those looking to maintain a grain-free and dairy-free diet while still enjoying delicious and nutritious meals.

Moreover, this Lemony Broccoli is not only delicious but also versatile. You can adjust the amount of chilli to suit your taste and even add other seasonings to enhance the flavour. It’s an excellent option for both kids and adults, ensuring everyone can enjoy a healthy and tasty side dish.

For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed this Lemony Broccoli in the comments below. Happy cooking!

Recipe Lemony Broccoli side dish paleo network

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe

Prawn, Mango & Guacamole Collard Wraps (Paleo Lunch Idea)

1 Comment

If I’m heading out for the day and need to take a packed lunch, a Paleo-friendly wrap is almost always my go-to. They’re quick to put together, easy to transport, and the possibilities for filling combinations are endless. In this version, I’ve used collard leaves as the wrap base, which are incredibly sturdy, hold up well in transit, and add a subtle earthy taste that pairs beautifully with the sweet, spicy, and creamy ingredients tucked inside.

With fresh prawns, juicy mango, and creamy guacamole wrapped in a collard leaf, this recipe brings together contrasting textures and vibrant flavours in every bite. There’s savouriness from the prawns, sweetness from the mango, creaminess from the avocado, and a gentle kick from lime and chilli. It’s light, refreshing, and incredibly satisfying — a perfect example of how eating Paleo doesn’t mean sacrificing taste or convenience.

Print Recipe
5 from 1 vote

Recipe - Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps

Enjoy these refreshingly spicy prawn, mango, and guacamole collard wraps. A perfect Paleo-friendly lunch that's easy to make and bursting with flavour.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch
Cuisine: Paleo
Keyword: Spicy Prawn Mango Guacamole Collard Wraps
Servings: 4 Serves
Calories: 250kcal
Cost: $20

Equipment

  • Chopping Board
  • Mixing bowls
  • Cocktail sticks

Ingredients

  • 300 g cooked and peeled prawns
  • 1 large ripe mango, diced
  • 10 cherry tomatoes quartered
  • 1 carrot grated
  • 2 ripe avocados
  • Zest and juice 1 lime
  • 6 spring onions
  • 1 red chilli deseeded and finely chopped
  • 1 clove garlic crushed
  • Salt and black pepper to taste
  • 4 x large collard leaves

Instructions

  • Prepare the Filling: In a bowl, toss together the prawns, diced mango, quartered tomatoes, and grated carrot.
  • Make the Guacamole: In a separate bowl, mash the avocados with lime zest and juice, chopped spring onions, finely chopped chilli, and crushed garlic. Season with salt and black pepper to taste.
  • Assemble the Wraps: Lay the collard leaves flat on a chopping board. Divide the prawn filling evenly among the four leaves, then add a generous spoonful of guacamole on top of each.
  • Roll the Wraps: Carefully roll up the collard leaves to form wraps. Secure them with cocktail sticks to hold them together.
  • Serve: Enjoy immediately or pack for a delicious and healthy lunch on the go.

Why Collard Leaves Make the Best Paleo Wraps

When it comes to ditching conventional wheat-based wraps, collard leaves are a standout option. They’re strong enough to hold substantial fillings, flexible enough to roll, and naturally packed with nutrients. Rich in vitamins A, C, and K, as well as calcium and fibre, they’re far more than just a container — they’re a healthy upgrade that complements your meal without getting in the way of the flavours inside.

Unlike some leafy alternatives (looking at you, iceberg lettuce), collards don’t fall apart or turn soggy. You can steam or blanch them lightly for easier rolling, or use them raw if you prefer a bit of crunch. Either way, they make for a portable, Paleo-perfect lunch option that holds up beautifully in your lunchbox or cooler bag.

The Magic of Prawns, Mango, and Guacamole

Let’s talk about what’s inside. This wrap isn’t just healthy — it’s packed with contrasting flavours and textures that make it genuinely exciting to eat.

  • Prawns: A fantastic lean protein source, prawns are quick to cook, low in fat, and rich in nutrients like selenium, iodine, and vitamin B12. They add a delicious savoury flavour and a satisfying bite to the wrap.
  • Mango: The natural sweetness of mango brings a tropical flair and balances the savouriness of the prawns beautifully. Mango is also loaded with antioxidants and vitamins, particularly vitamin C and beta-carotene.
  • Guacamole: Avocado delivers creaminess and richness while adding heart-healthy monounsaturated fats and fibre. A squeeze of lime and a sprinkle of salt lift the guac even more, while chilli adds optional heat.

The combination is not just delicious — it’s deeply nourishing. You’ve got protein, good fats, fibre, and loads of vitamins in a single, hand-held meal. It’s the kind of lunch that leaves you energised rather than sleepy, and because it’s grain-free, it won’t weigh you down in the afternoon.

Tips for Assembling the Perfect Wrap

To get your wraps just right, a few simple tips make all the difference:

  • Trim the stems: Collard leaves have thick stems that can make rolling difficult. Carefully trim the stem with a sharp knife to make the leaf more pliable without tearing it.
  • Layer strategically: Start with a base layer of guacamole to help hold everything together, then add your prawns and mango. This prevents the wrap from falling apart when you roll it.
  • Don’t overfill: It’s tempting to stuff your wrap full, but too much filling makes it difficult to roll and more likely to split. Stick to a moderate amount and roll tightly.
  • Wrap in paper: For extra security (especially if packing for later), roll the finished wrap in parchment or wax paper to hold its shape. You can secure it with string or a rubber band for easy transport.

Substitutions and Variations

One of the joys of this recipe is how adaptable it is. If you don’t have prawns on hand or simply want to switch things up, here are some great alternatives:

  • Swap prawns for grilled chicken, leftover roast meat, or even smoked salmon.
  • Use grilled peaches or pineapple instead of mango for a different take on the sweet element.
  • Add shredded red cabbage, cucumber ribbons, or fresh coriander for crunch and colour.
  • If you want a vegetarian version, try mashed boiled egg or roasted sweet potato with guacamole and mango.

As for the wrap itself, if collard greens aren’t available in your area, cabbage leaves (lightly steamed), large spinach leaves, or even nori sheets can work well. The important part is choosing something sturdy enough to hold the filling and flexible enough to roll.

Perfect for Meal Prep and Day Trips

These wraps are ideal for taking on the go. Whether it’s a beach day, a picnic, or a road trip, they’re compact, neat, and don’t require any heating. If prepping in advance, store your fillings separately and assemble just before eating to keep everything fresh and prevent sogginess.

You can also make a few wraps in the morning and keep them in a lunchbox with an ice pack — they’ll be perfectly chilled and ready to enjoy by lunchtime. For maximum crunch, pack some extra veggies or Paleo crackers on the side.

Why This Wrap is a Standout Paleo Lunch

So many store-bought wraps are heavy on processed grains, low in nutrients, and full of fillers. This recipe flips the script by putting real, whole ingredients front and centre. It proves that healthy eating doesn’t have to be boring — and that even a quick lunch can feel like something special.

With each bite, you get a perfect mix of taste and texture: savoury prawns, juicy mango, rich avocado, and the satisfying bite of collard greens. It’s a meal that feels indulgent without any of the downsides of conventional fast food. Plus, it fits beautifully into a grain-free, dairy-free, and gluten-free lifestyle.

Your Turn

Do you often make Paleo-friendly wraps for lunch? What is your favourite medium to use for the wraps? Cabbage? Seaweed? Lettuce? Or something else entirely? I’d love to hear your go-to combinations — and if you try this one, let me know how it turns out!

Collard wraps like this are a reminder that simple food can be beautiful, nourishing, and endlessly creative. You just need the right mix of ingredients, a few clever tips, and the willingness to experiment.

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe

Paleo Diet Recipe Primal Herby Almond Nut Pâté

Paleo Herby Almond Pâté (Easy Spread)

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When you think of almonds, you might picture a quick snack or perhaps a Paleo-friendly baking ingredient. But did you know you can also turn them into a delicious, savoury spread? This Herby Almond Pâté is a revelation — creamy, fresh, packed with flavour, and entirely free from grains, dairy, and legumes. It’s a brilliant alternative to traditional dips and spreads, and it fits seamlessly into any Paleo lifestyle.

Almonds truly are one of the most versatile foods in the world and serve as lifesavers for those following a Paleo diet. Whether you use them for Paleo baking as a replacement for flour or enjoy them as a dip for veggies, you might be surprised to discover they make a delicious Herby Almond Pâté. This pâté works great as a dip for crudités or as a standalone appetiser.

Paleo Diet Recipe Primal Herby Almond Nut Pâté
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5 from 1 vote

Herby Almond Pâté

Herby Almond Pâté is a versatile and healthy Paleo dip made from raw almonds, fresh herbs, and a hint of garlic. This nutty delight is perfect for crudités or as an appetizer, offering a delicious and nutritious option for any occasion.
Prep Time10 minutes
Total Time10 minutes
Course: Condiments, Grazing, Sauces
Cuisine: Paleo
Keyword: almond dip, almond spread, healthy appetizer, Herby almond pâté, Paleo pâté
Servings: 6 Serves
Calories: 150kcal
Cost: $10

Equipment

  • Food processor

Ingredients

  • 1 cup raw almonds soaked overnight
  • 50 ml olive oil
  • 40 ml apple cider vinegar or 20 ml cider vinegar + 20 ml lemon juice
  • 2 cups fresh basil
  • 1 cup fresh parsley
  • 2 cloves garlic
  • 2 tbsp raw honey optional
  • Good pinch sea salt

Instructions

  • Drain and Rinse: First, drain and rinse the almonds that have been soaked overnight. This step is crucial to soften the almonds and make them easier to blend.
  • Combine Ingredients: Next, add the drained almonds to the food processor along with olive oil, apple cider vinegar (or the cider vinegar and lemon juice mix), fresh basil, fresh parsley, garlic cloves, raw honey (if using), and a good pinch of sea salt.
  • Blitz: Then, blitz the ingredients until they are well combined. I found that around 30 seconds was plenty to achieve a perfect blend, with the flavours combining beautifully and a nice crunch still present in the pâté. However, if you prefer a smoother consistency, blend for a little longer.
  • Serve: Finally, transfer the herby almond pâté to a serving dish. This dip pairs perfectly with crudités or can be enjoyed on its own as a delightful appetizer.

Why Make a Paleo Almond Pâté?

Pâté is often associated with liver-based spreads or creamy cheese-filled dips — neither of which typically fit within a Paleo framework. But with just a handful of simple, natural ingredients, you can make a version that delivers on both flavour and texture without compromising your dietary goals.

This almond-based pâté is ideal for those looking to boost their healthy fat intake while enjoying a satisfying and versatile appetiser. It’s nutrient-dense, rich in vitamin E, magnesium, and protein, and thanks to the addition of fresh herbs, it also packs a fragrant punch that elevates it far beyond your average dip.

The Benefits of Almonds in a Paleo Diet

Almonds are a Paleo pantry essential for good reason. They are naturally gluten-free, low in carbs, and packed with nutrients. Here’s why almonds are a perfect fit in this recipe:

  • Healthy fats: Almonds are rich in monounsaturated fats, which support heart health and help with satiety.
  • Protein: They provide a good plant-based protein source, ideal for those avoiding legumes.
  • Fibre: Aiding in digestion and helping to stabilise blood sugar levels.
  • Micronutrients: Including vitamin E, magnesium, and manganese.

When blended with fresh herbs, lemon juice, garlic, and olive oil, almonds take on a creamy consistency with a savoury, nutty base. The result? A spreadable dip that’s as delicious as it is nourishing.

Choosing Your Herbs

The real beauty of this recipe lies in its flexibility. While the base is almonds, olive oil, and lemon juice, the herbs you add will shape the overall flavour. You can keep it classic with parsley and chives, or get creative with basil, coriander, or even dill.

Some of our favourite combinations include:

  • Parsley and chive: Fresh, grassy, and beautifully balanced.
  • Coriander and mint: For a Middle Eastern-inspired twist.
  • Basil and lemon thyme: Perfect in summer with grilled vegetables or fish.
  • Dill and tarragon: A bolder, more aromatic blend that pairs well with seafood.

For a heartier, slightly spicier variation, you can even add in a touch of cumin or smoked paprika to the mix.

Tips for the Perfect Texture

The consistency of this almond pâté depends on how long you soak your almonds and how powerful your food processor or blender is. Soaking the almonds overnight in water helps soften them, making it easier to achieve a smooth and creamy texture. If you’re short on time, a quick soak in boiling water for an hour will do the trick, although overnight is preferred.

Here are a few tips to achieve the best texture:

  • Use raw, unsalted almonds for a neutral base flavour.
  • Soak the almonds for 8–12 hours and drain thoroughly before blending.
  • Add lemon juice gradually — this brightens the flavour and helps thin the mixture.
  • Drizzle in olive oil slowly while blending for a smoother, emulsified texture.

If your pâté turns out too thick, add a small amount of filtered water or more olive oil until it reaches your preferred consistency. Some people prefer it as a firm spread, while others like it more dip-like. It’s entirely up to you.

How to Serve Herby Almond Pâté

One of the best things about this pâté is how versatile it is. It’s equally at home as a dip on a grazing board or as a topping for roasted vegetables or grilled meat. Here are some serving suggestions to get you started:

  • Serve with crudités: Sliced cucumber, carrot, celery, or capsicum sticks work perfectly.
  • Spread on Paleo crackers: Great for a picnic, snack board, or light lunch.
  • Stuff into lettuce cups: Add shredded chicken or roast beef and roll up for a satisfying bite.
  • Pair with eggs: Add a dollop to your morning scrambled eggs or frittata.
  • Use as a dressing base: Loosen with water and drizzle over roasted veggies or grilled meat.

Storage and Meal Prep

This pâté keeps well in the fridge for 4 to 5 days in a sealed container. As it sits, the flavours develop and intensify, making it even more delicious the next day. It’s perfect for meal prep — make a batch on Sunday and enjoy it throughout the week as a flavourful addition to your meals and snacks.

You can also freeze it in small portions. Use silicone moulds or ice cube trays to freeze individual servings, then pop them out and store in a freezer-safe container. Defrost overnight in the fridge or for a few hours on the counter before serving.

Creative Variations to Try

Once you’ve tried the base version, feel free to experiment with variations. Here are some ideas to keep things interesting:

  • Roasted garlic: Swap raw garlic for roasted garlic to mellow the flavour and add depth.
  • Sun-dried tomato: Blend in a few oil-packed sun-dried tomatoes for a Mediterranean twist.
  • Olive tapenade-style: Add chopped olives and capers for a briny, umami hit.
  • Spiced almond pâté: Stir in ground cumin, coriander, and smoked paprika for a bold, warming variation.

Final Thoughts

This herby almond pâté is a fantastic addition to any Paleo menu. The combination of raw almonds and fresh herbs creates a nutritious and delicious dip that’s both versatile and easy to prepare. Whether served with veggies or enjoyed solo, this pâté is sure to impress.

With just a handful of ingredients, a blender or food processor, and a few minutes of prep, you can create a satisfying spread that’s rich in nutrients, free from inflammatory ingredients, and packed with flavour. Whether you're entertaining, meal prepping, or simply want a new go-to snack that fits your Paleo goals, this recipe is a must-try.

Have you tried making almond pâté before? Share your experiences and any variations you enjoy in the comments below — and finally — enjoy your pâté!

Paleo Diet Recipe Primal Herby Almond Nut Pâté

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min

Tandoori Spiced Lamb Rack with Herb Relish

1 Comment

A rack of lamb always feels like a luxury — elegant, tender, and visually impressive. When it's coated in a bold tandoori spice blend and paired with a vibrant herb relish, it transforms into something truly extraordinary. This Tandoori Spiced Lamb Rack with Herb Relish is a Paleo-friendly recipe that doesn’t skimp on flavour or visual appeal, yet it’s surprisingly easy to prepare. Whether you’re cooking for a special dinner at home or entertaining guests, this dish is sure to leave a lasting impression.

A rack of lamb feels like a very special cut of meat, especially when it is seasoned with love and care. I often find myself devouring a whole rack in one sitting – but choose an 8-bone rack, and you should have plenty for two. This Tandoori Spiced Rack of Lamb tastes like it has come straight out of a tandoor oven; just don’t tell your friends how easy it is to make in a conventional one!

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min
Print Recipe
5 from 1 vote

Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish

Discover the perfect Tandoori Spiced Rack of Lamb with Mint and Coriander Relish. A Paleo-friendly dish that is easy to make and bursting with flavour.
Prep Time1 day
Cook Time30 minutes
Total Time1 day 30 minutes
Course: Dinner
Cuisine: Indian
Keyword: Easy lamb dinner, Indian lamb recipe, Mint and coriander relish, paleo lamb recipe, Tandoori Spiced Rack of Lamb
Servings: 2 Serves
Calories: 650kcal
Cost: $35

Equipment

  • Food processor
  • Roasting Dish
  • Foil

Ingredients

Rack of Lamb Ingredients:

  • 1x 8-bone rack of lamb
  • 1 tsp coconut oil
  • 5 cm knob ginger
  • 4 garlic cloves
  • 2 green chillies deseeded and chopped
  • Zest and juice 1 lime
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • 100 ml full fat unpasteurised yoghurt*
  • 2 onions sliced into wedges

For the relish:

  • 1 handful fresh mint
  • 1 handful fresh coriander
  • 1 green chilli deseeded and chopped
  • 2.5 cm fresh ginger
  • ½ clove garlic
  • 1 tsp honey
  • Zest and juice 1 lime
  • 2 tbsp apple juice

Instructions

  • Prepare the Marinade: In a food processor, whizz together all of the ingredients apart from the lamb, yoghurt, and onions to make a paste. Stir into the yoghurt, then rub the marinade all over the lamb. Leave to marinate for 24 hours.
  • Preheat the Oven: Preheat your oven to 190C / 375F. Line a roasting dish with foil and arrange the onion slices at the bottom. Rest the rack of lamb on top of the onions.
  • Roast the Lamb: Roast the lamb for approximately 30 minutes for medium-rare.
  • Make the Relish: Meanwhile, make the relish by blitzing all the ingredients together in a food processor.
  • Serve: Serve the lamb alongside the mint and coriander relish and a salad of your choice.

Notes

*For a dairy-free option, use one can of coconut milk. Chill the coconut milk in the fridge overnight, then spoon out the thick coconut ‘cream’ to use in place of yoghurt.

Why Lamb Is Perfect for a Tandoori Marinade

Traditionally, tandoori-style dishes are made with yoghurt-based marinades, but in this Paleo version, we skip the dairy and rely on lemon juice and olive oil to tenderise the lamb and allow the spices to permeate the meat. Lamb’s natural richness stands up beautifully to the complex layers of spices typically found in Indian cooking — like cumin, coriander, paprika, and turmeric.

The marinade creates a crust that chars and caramelises in the oven, giving the impression of authentic tandoor cooking. Meanwhile, the inside remains juicy and pink. For a Paleo lifestyle that values nutrient density and real food, lamb is an excellent source of complete protein, healthy fats, and important vitamins and minerals like iron, zinc, and B12.

Choosing the Right Cut of Lamb

The rack is one of the most tender and flavourful cuts of lamb, and it also happens to be one of the easiest to cook. An 8-bone rack will usually feed two people generously, especially if you’re serving it with sides. Look for grass-fed lamb whenever possible for optimal nutrition and flavour. You can ask your butcher to French-trim the rack, which means cleaning the bones for a more elegant presentation — it’s not essential, but it does make the finished dish look restaurant-worthy.

Making the Tandoori Marinade

The tandoori marinade is the heart of this recipe. It’s packed with warming spices that not only add flavour but also offer health benefits. Here’s a look at the core spices you’ll be using:

  • Cumin: Adds depth and earthiness, while also aiding digestion.
  • Coriander: Offers a slightly citrusy note that balances the heat.
  • Paprika: Brings colour and gentle sweetness.
  • Turmeric: Known for its anti-inflammatory properties, it adds warmth and vibrancy.
  • Chilli powder or cayenne: Optional, but adds a gentle kick if you like a bit of heat.
  • Garlic and ginger: Freshly grated, they bring punch and aroma.

Combined with lemon juice and olive oil, the marinade becomes a flavour-packed paste that you rub all over the lamb rack. Ideally, let it marinate for a few hours or overnight, but even 30 minutes will make a difference if you’re short on time.

How to Cook the Rack of Lamb

Cooking a lamb rack is simpler than it looks. The goal is to achieve a nice sear on the outside while keeping the inside medium-rare. Here’s a quick guide:

  1. Preheat your oven to 200°C (or 180°C fan-forced).
  2. Sear the lamb in a hot oven-safe skillet for 2–3 minutes on each side to create a crust.
  3. Transfer the pan to the oven and roast for around 15–20 minutes, depending on your preferred doneness.
  4. Use a meat thermometer: For medium-rare, aim for an internal temp of 55–58°C before resting.
  5. Rest the meat for 10 minutes, tented in foil, before slicing between the bones to serve.

This method ensures the lamb stays juicy, and the spice crust turns golden and slightly charred.

Herb Relish: The Perfect Finishing Touch

This lamb wouldn’t be complete without the cooling, vibrant herb relish. A blend of fresh mint and coriander with lemon juice, garlic, and olive oil, it cuts through the richness of the lamb and balances the warmth of the spices. Think of it as a fresh, dairy-free nod to traditional raita or green chutney.

The herb relish can be made in a mortar and pestle or a small food processor. It only takes a few minutes but adds freshness and complexity to every bite. You could also spoon any leftovers over grilled vegetables or use it as a salad dressing base.

What to Serve With Tandoori Lamb Rack

This dish is bold and satisfying on its own but pairs wonderfully with a variety of Paleo-friendly sides. Here are a few suggestions to complete the meal:

  • Cauliflower rice: Spiced with cumin seeds and turmeric for a fragrant, fluffy base.
  • Roasted sweet potatoes: Their natural sweetness complements the spice of the lamb.
  • Grilled vegetables: Eggplant, zucchini, and capsicum grilled with olive oil and sea salt.
  • Simple cucumber salad: Tossed with lemon juice and fresh herbs to cool the palate.

For a dinner party or festive occasion, you can serve this lamb as a centrepiece dish. Slice between the bones for “chops” and arrange them on a platter with the herb relish on the side. It’s beautiful, fragrant, and makes for an interactive, finger-licking meal.

Perfect for Dinner Parties or Weekend Meals

This Tandoori Spiced Rack of Lamb with Mint and Coriander Relish is a delightful dish perfect for special occasions or a sumptuous dinner at home. Moreover, the combination of spices and herbs creates a rich and aromatic flavour that will impress your guests.

Even though it feels like a dish worthy of a special occasion, it’s actually quite practical for a weekend dinner. The marinade can be made in advance, and once the lamb goes into the oven, there’s minimal hands-on time required. That means more time for you to enjoy a glass of wine (or sparkling water with lime) while the flavours work their magic in the kitchen.

Leftovers and Storage Tips

While it’s likely you won’t have leftovers, if you do, they’re delicious cold the next day. Wrap any remaining lamb tightly and store in the fridge for up to two days. The cold slices make a great protein addition to lunch salads or wrapped in lettuce cups with extra relish. You can also gently reheat them in a covered pan over low heat with a splash of broth or water to keep them moist.

Final Thoughts

This Paleo tandoori-style lamb is everything you want in a dish: flavourful, simple, elegant, and nourishing. It showcases the power of spice, the value of high-quality meat, and the satisfaction that comes from cooking real food with care. Whether you’re new to Paleo or have been on this path for years, recipes like this prove that healthy eating can still be decadent and full of flavour.

Have you tried this recipe? I’d love to hear your thoughts and any variations you made. Share your experience in the comments below!

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe