32+ Delicious Gluten-Free, Low-Sodium Recipes You’ll Love

In today’s health-conscious world, finding recipes that are both gluten-free and low-sodium can sometimes feel like a challenge.

Whether you’re managing a health condition like high blood pressure or simply seeking a cleaner way of eating, it’s possible to enjoy flavorful and satisfying meals without compromising on taste or your dietary needs.

That’s why we’ve compiled a collection of over 32 gluten-free, low-sodium recipes that are as delicious as they are nourishing.

From hearty breakfasts to filling dinners and delightful snacks, these recipes prove that eating healthy doesn’t have to be bland or boring.

In this blog post, you’ll discover a variety of dishes that are not only gluten-free and low-sodium but also full of flavor and packed with essential nutrients.

So, whether you’re looking for a new dinner idea, a snack to satisfy your cravings, or a healthy dessert, we’ve got you covered!

32+ Delicious Gluten-Free, Low-Sodium Recipes You’ll Love

Eating gluten-free and low-sodium doesn’t mean you have to sacrifice flavor or variety.

With these 32+ recipes, you can explore exciting new ways to nourish your body with fresh ingredients and satisfying dishes.

By making small but impactful changes to your cooking habits, you can enjoy delicious meals that are kind to your health and your taste buds.

So, why wait?

Start experimenting with these recipes today and discover just how easy it is to create flavorful, heart-healthy meals in the comfort of your own kitchen!

Quinoa Salad with Roasted Vegetables

This vibrant quinoa salad features roasted vegetables like zucchini, bell peppers, and carrots, making it a nutrient-packed, gluten-free, and low-sodium meal. The quinoa serves as the perfect base, while the veggies add natural sweetness and texture. The dressing, made with lemon juice and olive oil, ties everything together without the need for added salt.

Ingredients:

• 1 cup quinoa
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 carrot, sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground black pepper
• 1/4 tsp garlic powder
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Spread the chopped zucchini, bell pepper, and carrot on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, stirring halfway through.
2. While the vegetables are roasting, rinse the quinoa under cold water. Cook according to package instructions (usually 1 cup quinoa to 2 cups water).
3. Once cooked, fluff the quinoa with a fork and set it aside to cool slightly.
4. In a large bowl, combine the cooked quinoa with the roasted vegetables. Drizzle with lemon juice and season with black pepper and garlic powder.
5. Garnish with freshly chopped parsley and serve.

This quinoa salad is not only delicious and satisfying but also easy to prepare. The roasted vegetables bring out natural flavors, creating a fresh, nutrient-rich dish. It’s the perfect side dish or light main course for anyone looking to enjoy a low-sodium, gluten-free meal.

Baked Salmon with Avocado Salsa

Baked salmon with a refreshing avocado salsa is a simple yet flavorful gluten-free, low-sodium dish. The salmon fillet is baked to perfection, providing a moist and tender base, while the avocado salsa adds a burst of flavor and healthy fats. The combination of flavors is both satisfying and heart-healthy, making it an ideal meal for any occasion.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground black pepper
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1 tbsp cilantro, chopped
• 1 tbsp lime juice

Directions:

1. Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper.
2. Drizzle the salmon with olive oil and sprinkle with paprika and black pepper. Bake for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
3. While the salmon is baking, prepare the avocado salsa by combining the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl.
4. Once the salmon is ready, remove it from the oven and top with a generous spoonful of avocado salsa.

This baked salmon with avocado salsa offers a light yet satisfying meal. The creamy avocado salsa provides a refreshing contrast to the rich, tender salmon, and the dish is packed with omega-3s and antioxidants. It’s a great choice for anyone following a gluten-free and low-sodium diet.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a flavorful, plant-based meal that’s naturally gluten-free and low in sodium. Roasted sweet potatoes provide sweetness and depth, while black beans are rich in protein and fiber. Topped with a fresh cilantro-lime slaw, these tacos make a satisfying, healthy option for lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1/2 cup shredded cabbage
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• Fresh avocado slices (optional)

Directions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, cumin, and chili powder, then spread them in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
2. While the sweet potatoes roast, prepare the slaw by mixing the shredded cabbage, cilantro, and lime juice in a bowl.
3. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
4. To assemble the tacos, spoon the roasted sweet potatoes and black beans onto each tortilla. Top with the cilantro-lime slaw and optional avocado slices.

These sweet potato and black bean tacos are not only full of flavor but also very versatile. The combination of sweet and savory from the roasted sweet potatoes and beans makes every bite exciting. Plus, the slaw adds a crunchy texture, while the avocado gives a creamy finish. Perfect for anyone looking for a satisfying, plant-based meal that’s both low-sodium and gluten-free.

Zucchini Noodles with Pesto

This gluten-free, low-sodium zucchini noodle dish offers a healthy twist on traditional pasta. The zucchini noodles are a light, low-carb substitute, while the fresh pesto adds a burst of flavor. It’s an easy and refreshing meal, perfect for those looking for a quick, healthy option.

Ingredients:

• 4 medium zucchinis, spiralized
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp olive oil
• 1 garlic clove
• 2 tbsp nutritional yeast (optional)
• 1/2 lemon, juiced
• Ground black pepper to taste

Directions:

1. For the pesto, combine basil, pine nuts, garlic, olive oil, nutritional yeast (if using), and lemon juice in a blender or food processor. Blend until smooth. Add water to reach your desired consistency.
2. Heat a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just until tender.
3. Toss the cooked zucchini noodles with the fresh pesto. Season with ground black pepper.
4. Serve immediately, garnished with additional basil leaves or nutritional yeast.

The zucchini noodles paired with pesto provide a light, yet satisfying dish. The fresh flavors of basil, garlic, and lemon in the pesto really shine through, while the zucchini noodles bring a refreshing crunch. This dish is a perfect summer meal or a quick weeknight dinner.

Chickpea and Spinach Curry

This hearty chickpea and spinach curry is a comforting, gluten-free, low-sodium dish. It’s rich in fiber and plant-based protein, while the spices add depth of flavor. Paired with brown rice or quinoa, this dish is a perfect balance of nutrition and taste.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp olive oil
• 1 can (14 oz) diced tomatoes
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1/2 cup coconut milk
• Fresh cilantro for garnish

Directions:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
2. Stir in the garlic, ginger, and spices (turmeric, cumin, coriander, cinnamon, and black pepper). Cook for another 1-2 minutes, until fragrant.
3. Add the diced tomatoes and chickpeas to the pan. Simmer for 10 minutes.
4. Stir in the chopped spinach and coconut milk. Cook for an additional 5 minutes, or until the spinach wilts and the curry thickens.
5. Serve over brown rice or quinoa, and garnish with fresh cilantro.

This chickpea and spinach curry is rich in flavor and packed with nutrients. The combination of chickpeas, spinach, and spices creates a filling meal, while the coconut milk adds a creamy texture. It’s a satisfying and comforting meal for any time of year.

Cauliflower Fried Rice

This cauliflower fried rice is a delicious gluten-free, low-sodium alternative to traditional fried rice. The cauliflower rice mimics the texture of regular rice, while the colorful vegetables and eggs add flavor and texture. It’s a great way to enjoy a healthier version of a classic dish.

Ingredients:

• 1 medium cauliflower head, grated or processed into rice-sized pieces
• 2 tbsp olive oil
• 1/2 cup carrots, diced
• 1/2 cup peas (frozen or fresh)
• 2 eggs, scrambled
• 2 garlic cloves, minced
• 1/4 cup green onions, chopped
• 2 tbsp low-sodium tamari or coconut aminos
• 1 tbsp sesame oil

Directions:

1. In a large skillet, heat the olive oil over medium heat. Add the carrots and cook for 2-3 minutes until slightly tender.
2. Add the peas, garlic, and cauliflower rice to the skillet. Cook for another 5-7 minutes, stirring frequently until the cauliflower is tender.
3. Push the rice and vegetables to one side of the skillet. In the empty space, scramble the eggs. Once cooked, mix them into the rice and vegetables.
4. Stir in the tamari (or coconut aminos) and sesame oil, then garnish with green onions.
5. Serve hot and enjoy!

This cauliflower fried rice is a perfect substitute for traditional fried rice, offering a lighter, healthier option. The cauliflower rice absorbs the flavors of the vegetables, eggs, and tamari, creating a savory dish without the extra sodium. It’s a great way to sneak in more veggies and keep the meal gluten-free.

Grilled Chicken with Lemon-Herb Marinade

This grilled chicken recipe features a light and zesty lemon-herb marinade that’s both gluten-free and low-sodium. The lemon adds brightness, while the garlic, rosemary, and thyme bring out rich herbal notes. This dish is simple to prepare and perfect for a weeknight dinner or a weekend barbecue.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Ground black pepper to taste

Directions:

1. In a small bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, and black pepper.
2. Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat. Grill the chicken for 5-7 minutes on each side, until cooked through and juices run clear.
4. Serve with your favorite side dish or a fresh salad.

The grilled chicken with lemon-herb marinade is a refreshing and flavorful dish that’s easy to make. The bright lemon and aromatic herbs add incredible flavor to the chicken without the need for excess sodium. It’s a great option for a healthy and satisfying dinner.

Lentil and Sweet Potato Stew

This hearty lentil and sweet potato stew is gluten-free, low-sodium, and packed with nutrients. The lentils provide plant-based protein, while the sweet potatoes add sweetness and fiber. The spices in the stew create a comforting dish that is perfect for cozy dinners.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp smoked paprika
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (low-sodium)
• Fresh cilantro for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
2. Stir in the cumin, turmeric, and smoked paprika. Cook for 1 minute to toast the spices.
3. Add the lentils, sweet potatoes, diced tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 30-40 minutes, or until the lentils and sweet potatoes are tender.
5. Garnish with fresh cilantro before serving.

This lentil and sweet potato stew is hearty, filling, and full of flavor. The combination of spices gives the stew a warm, earthy flavor, while the lentils and sweet potatoes create a perfect balance of protein and fiber. It’s a nutritious and satisfying dish for any season.

Roasted Brussels Sprouts with Garlic and Almonds

These roasted Brussels sprouts are a simple yet flavorful gluten-free, low-sodium side dish. The roasting process brings out the sprouts’ natural sweetness, while the garlic and almonds add an extra layer of flavor and texture.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup sliced almonds
• Ground black pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil and garlic. Spread them in a single layer on a baking sheet.
2. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are crispy and golden.
3. In the last 5 minutes of roasting, sprinkle the sliced almonds over the Brussels sprouts.
4. Serve immediately, seasoned with black pepper.

These roasted Brussels sprouts with garlic and almonds are a great low-sodium, gluten-free side dish. The roasted Brussels sprouts are crispy and caramelized, and the garlic adds an aromatic depth. The almonds bring a nice crunch, making it a delightful addition to any meal.

Baked Eggplant Parmesan

This gluten-free, low-sodium baked eggplant parmesan is a lighter twist on the classic Italian dish. Instead of frying, the eggplant is baked to perfection, and paired with a rich tomato sauce and mozzarella cheese for a satisfying, healthier alternative.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 egg, beaten
• 2 cups low-sodium marinara sauce
• 1 cup shredded mozzarella cheese (or dairy-free cheese)
• Fresh basil for garnish

Directions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine gluten-free breadcrumbs and parmesan cheese. Dip each eggplant slice into the beaten egg, then coat in the breadcrumb mixture.
3. Arrange the breaded eggplant slices in a single layer on the baking sheet. Bake for 20-25 minutes, flipping halfway, until the eggplant is golden and tender.
4. In a baking dish, spread a layer of marinara sauce, then top with a layer of baked eggplant slices. Repeat the layers, finishing with a layer of sauce and shredded mozzarella cheese.
5. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve hot.

Baked eggplant parmesan provides the perfect balance of flavors and textures, with the eggplant’s creamy interior and crispy exterior. The marinara sauce and cheese make it feel indulgent, but it’s much lighter without the frying. This dish is a crowd-pleaser for anyone following a gluten-free and low-sodium diet.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers are a colorful and nutritious meal that’s gluten-free and low in sodium. Filled with quinoa, black beans, and fresh veggies, these peppers offer plenty of fiber, protein, and vitamins, making them a satisfying option for lunch or dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup corn kernels (frozen or fresh)
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp ground black pepper
• Fresh cilantro for garnish

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together the cooked quinoa, black beans, diced tomatoes, corn, cumin, paprika, and black pepper.
3. Stuff the bell peppers with the quinoa mixture, pressing it down to fit.
4. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30-35 minutes, until the peppers are tender.
5. Garnish with fresh cilantro before serving.

These stuffed bell peppers are not only visually appealing but also packed with nutrients. The quinoa provides a light and fluffy base, while the black beans and corn add a savory sweetness. With minimal seasoning, the flavors of the vegetables shine through, making this dish a healthy and filling option for those following a gluten-free and low-sodium diet.

Spaghetti Squash with Tomato Basil Sauce

This gluten-free and low-sodium spaghetti squash dish is a great alternative to traditional pasta. The spaghetti squash mimics the texture of noodles while being a lower-carb option. Paired with a simple homemade tomato basil sauce, it’s a fresh and light meal that’s easy to make.

Ingredients:

• 1 medium spaghetti squash
• 2 cups low-sodium marinara sauce
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• Ground black pepper to taste
• Fresh parmesan (optional)

Directions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the squash halves with olive oil and place them cut side down on a baking sheet. Roast for 35-40 minutes, until tender and easily shredded with a fork.
3. While the squash is roasting, heat the olive oil in a pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the marinara sauce to the pan and simmer for 10-15 minutes, allowing the sauce to thicken slightly.
5. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Top with the marinara sauce and fresh basil.
6. Garnish with ground black pepper and optional parmesan before serving.

This spaghetti squash with tomato basil sauce is a light, flavorful meal that’s satisfying yet not heavy. The spaghetti squash provides a unique texture that pairs beautifully with the rich, tangy tomato sauce. This dish is ideal for anyone looking for a gluten-free, low-sodium alternative to traditional pasta.

Sweet Potato and Kale Salad

This nutrient-packed sweet potato and kale salad is a delicious, gluten-free, and low-sodium meal. Roasted sweet potatoes add a natural sweetness, while the kale provides a hearty base, making this salad perfect for a light lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• 1/4 tsp ground black pepper
• 1/4 cup pumpkin seeds

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil and spread them on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
2. While the sweet potatoes are roasting, massage the chopped kale with a little bit of olive oil for 2-3 minutes to soften it.
3. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and black pepper to make the dressing.
4. Once the sweet potatoes are roasted, add them to the kale and drizzle with the dressing. Toss to combine.
5. Top with pumpkin seeds and serve.

This sweet potato and kale salad is a simple yet satisfying dish. The roasted sweet potatoes add sweetness and depth, while the kale provides a fresh, earthy flavor. The honey-Dijon dressing brings everything together in a balanced and flavorful way, making this salad a perfect side or main course.

Avocado and Tomato Salad

This avocado and tomato salad is a quick and easy gluten-free, low-sodium dish that’s perfect for any time of the year. The combination of ripe avocado and juicy tomatoes, seasoned with a little olive oil and lemon juice, makes for a refreshing and satisfying salad.

Ingredients:

• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh basil for garnish
• Ground black pepper to taste

Directions:

1. In a large bowl, combine the diced avocado, halved cherry tomatoes, and red onion.
2. Drizzle with olive oil and lemon juice, then gently toss to combine.
3. Season with ground black pepper and garnish with fresh basil before serving.

This avocado and tomato salad is as simple as it is delicious. The creamy avocado and sweet tomatoes create a satisfying contrast, while the lemon juice adds a zesty freshness. It’s an excellent side dish or light meal, perfect for anyone following a gluten-free and low-sodium diet.

Cauliflower Tacos with Lime-Cilantro Slaw

These cauliflower tacos are a gluten-free and low-sodium twist on traditional tacos. Roasted cauliflower florets are seasoned with cumin and chili powder, then paired with a crunchy lime-cilantro slaw for a fresh, satisfying meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 8 small corn tortillas
• 1/2 cup shredded cabbage
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• Ground black pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets in olive oil, cumin, chili powder, paprika, and garlic powder. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway, until tender and slightly crispy.
2. While the cauliflower is roasting, prepare the slaw by combining shredded cabbage, cilantro, and lime juice in a bowl. Season with black pepper.
3. Warm the corn tortillas in a skillet for 1-2 minutes on each side.
4. Assemble the tacos by placing roasted cauliflower on each tortilla and topping with the lime-cilantro slaw.
5. Serve immediately.

These cauliflower tacos are a flavorful and healthy option for a gluten-free and low-sodium meal. The roasted cauliflower provides a savory, slightly smoky flavor, while the lime-cilantro slaw adds a refreshing crunch. These tacos are a great choice for anyone looking for a meatless, nutritious meal.

Grilled Salmon with Avocado Salsa

This grilled salmon with avocado salsa is a healthy, gluten-free, and low-sodium dish that’s bursting with fresh flavors. The rich, flaky salmon is complemented by the creamy and zesty avocado salsa, making for a perfectly balanced meal.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• 1 lime, juiced
• 1/4 tsp ground black pepper
• 1 avocado, diced
• 1/2 cup diced tomatoes
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Directions:

1. Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with lime juice and black pepper.
2. Grill the salmon for 4-5 minutes per side, until the fish flakes easily with a fork.
3. While the salmon is grilling, prepare the avocado salsa by combining the diced avocado, tomatoes, red onion, cilantro, and lime juice in a bowl. Gently mix together.
4. Serve the grilled salmon fillets topped with the fresh avocado salsa.

The grilled salmon paired with avocado salsa offers a refreshing and satisfying meal. The rich and fatty salmon is balanced by the creamy avocado, tangy lime, and fresh vegetables in the salsa. This is a perfect dish for anyone looking for a heart-healthy, gluten-free, and low-sodium option.

Quinoa and Roasted Vegetable Bowl

This quinoa and roasted vegetable bowl is a filling and nutritious gluten-free, low-sodium meal that’s easy to prepare. The combination of quinoa, roasted vegetables, and a lemon-tahini dressing makes for a hearty yet light meal, perfect for lunch or dinner.

Ingredients:

• 1 cup quinoa, cooked
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1/4 cup tahini
• 1 tbsp lemon juice
• 2 tbsp water (or more to thin)
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Toss the diced zucchini, bell pepper, and sweet potato in olive oil, smoked paprika, and black pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until the vegetables are tender and slightly browned.
2. While the vegetables roast, cook the quinoa according to package instructions.
3. In a small bowl, whisk together tahini, lemon juice, and water to create the dressing.
4. Once everything is ready, assemble the bowl by layering the cooked quinoa and roasted vegetables. Drizzle with tahini dressing and garnish with fresh parsley.

This quinoa and roasted vegetable bowl is a great way to get your daily serving of veggies, protein, and healthy fats. The quinoa is a fluffy base, while the roasted vegetables provide a depth of flavor. The tahini dressing ties everything together with a creamy, tangy finish. It’s a delicious and satisfying meal.

Roasted Butternut Squash and Chickpea Salad

This roasted butternut squash and chickpea salad is a flavorful and satisfying gluten-free, low-sodium dish. The sweetness of the roasted squash pairs perfectly with the hearty chickpeas, making it a filling yet light meal, full of plant-based protein and fiber.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp ground black pepper
• 2 cups mixed greens (spinach, arugula, etc.)
• 1 tbsp tahini
• 1 tbsp lemon juice

Directions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes and chickpeas in olive oil, cumin, cinnamon, and black pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway, until the squash is tender and slightly caramelized.
2. In a small bowl, whisk together tahini and lemon juice to create a simple dressing.
3. In a large bowl, toss the mixed greens with the roasted butternut squash and chickpeas. Drizzle with the tahini-lemon dressing and toss gently.
4. Serve warm or at room temperature.

This roasted butternut squash and chickpea salad is a perfect combination of flavors and textures. The sweet and tender squash pairs beautifully with the crispy, roasted chickpeas, while the tahini dressing brings a creamy, rich touch to the dish. It’s a great meal for any season and an excellent choice for a gluten-free and low-sodium diet.

Lemon Garlic Shrimp and Asparagus

This lemon garlic shrimp and asparagus dish is a light and flavorful gluten-free, low-sodium meal. The shrimp is perfectly seasoned with garlic and lemon, and the asparagus adds a nice crunch. It’s a quick and easy dish that’s ideal for weeknight dinners.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 lemon, juiced and zested
• Ground black pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 3-4 minutes, until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the asparagus and cook for 5-6 minutes, until tender and slightly charred.
4. Return the shrimp to the skillet and add the lemon juice, zest, and black pepper. Toss everything together until well combined.
5. Garnish with fresh parsley and serve immediately.

The lemon garlic shrimp and asparagus dish is bright, savory, and satisfying. The shrimp is juicy and full of flavor, and the asparagus adds a refreshing crunch. The combination of lemon and garlic enhances the dish without needing any added salt. It’s perfect for a light, quick, and nutritious meal.

Vegan Sweet Potato and Lentil Stew

This vegan sweet potato and lentil stew is a comforting, gluten-free, low-sodium dish that’s perfect for chilly evenings. The sweet potatoes and lentils simmer in a fragrant, savory broth, creating a hearty meal that’s full of nutrients and flavor.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 4 cups vegetable broth (low-sodium)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp ground black pepper
• Fresh cilantro for garnish

Directions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat for 5 minutes, until softened.
2. Add the carrots, sweet potatoes, cumin, turmeric, and black pepper. Stir to coat the vegetables in the spices.
3. Pour in the vegetable broth and add the lentils. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils and sweet potatoes are tender.
4. Garnish with fresh cilantro and serve hot.

This vegan sweet potato and lentil stew is filling and packed with plant-based protein. The lentils and sweet potatoes create a hearty texture, while the spices infuse the broth with a warm, comforting flavor. This stew is perfect for anyone looking for a nutritious, low-sodium, and vegan-friendly meal.

Baked Falafel with Cucumber Yogurt Sauce

These baked falafel are a healthier, gluten-free, and low-sodium alternative to traditional fried falafel. The chickpeas are mixed with fresh herbs and spices, then baked to a crispy golden brown. Paired with a tangy cucumber yogurt sauce, they make for a satisfying meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp ground black pepper
• 2 tbsp gluten-free flour
• 1 tbsp olive oil
• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• 1/2 cucumber, grated
• 1 tbsp lemon juice

Directions:

1. Preheat the oven to 375°F (190°C). In a food processor, blend the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and black pepper until the mixture comes together. Add gluten-free flour to help bind the mixture.
2. Form the mixture into small balls or patties and place them on a baking sheet lined with parchment paper. Brush with olive oil.
3. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
4. While the falafel bake, prepare the cucumber yogurt sauce by mixing the yogurt, grated cucumber, and lemon juice in a small bowl.
5. Serve the baked falafel with cucumber yogurt sauce.

These baked falafel with cucumber yogurt sauce are a flavorful, light alternative to traditional falafel. The crispy falafel are packed with savory herbs and spices, while the creamy yogurt sauce adds a cool and refreshing touch. This is a great option for a gluten-free, low-sodium meal that’s full of flavor.

Note: More recipes are coming soon