50+ Easy Holiday Low Sodium Vegetarian Recipes for Every Meal

The holiday season is a time for indulging in delicious meals, gathering with loved ones, and celebrating traditions.

However, for those looking to maintain a healthy diet while still enjoying festive fare, low-sodium vegetarian recipes can be a perfect solution.

Whether you’re hosting a holiday dinner or contributing to a potluck, it’s important to have a variety of dishes that not only offer bold flavors but also cater to dietary needs.

This collection of 50+ holiday low-sodium vegetarian recipes is designed to inspire you with creative, healthy, and festive options that everyone can enjoy.

From appetizers to main courses and sides, these recipes will help you create a holiday spread that’s both nourishing and indulgent without the high sodium content.

50+ Easy Holiday Low Sodium Vegetarian Recipes for Every Meal

This holiday season, make sure your meals are as healthy as they are delicious with these 50+ holiday low-sodium vegetarian recipes.

By embracing the rich flavors of seasonal vegetables, herbs, and wholesome ingredients, you can create a festive spread that supports heart health and well-being.

These recipes offer something for everyone, ensuring that your holiday table is full of variety, flavor, and nutrition.

Whether you’re looking for light appetizers, hearty mains, or tasty sides, these low-sodium vegetarian dishes will help you stay true to your healthy lifestyle while enjoying the joyous spirit of the season.

Holiday Stuffed Acorn Squash

This holiday-inspired stuffed acorn squash features a savory filling made from quinoa, cranberries, and pecans. The naturally sweet and earthy flavor of acorn squash pairs perfectly with the nutty quinoa and tart cranberries, making it a festive and nutritious low-sodium vegetarian dish. This recipe is easy to prepare and perfect for serving as a main dish for a holiday meal or as a side. It’s hearty, satisfying, and packed with seasonal flavors.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 cup quinoa, rinsed
• 1/2 cup dried cranberries, unsweetened
• 1/2 cup chopped pecans
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Freshly ground black pepper to taste
• 1/2 cup vegetable broth (low sodium)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves on a baking sheet, cut side down. Roast for 30-40 minutes, until tender.
3. While the squash is roasting, cook the quinoa. Combine quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce to a simmer and cook for about 15 minutes or until all the water is absorbed.
4. In a small pan, toast the pecans over medium heat for 3-4 minutes until fragrant. Remove from heat and set aside.
5. In a mixing bowl, combine the cooked quinoa, cranberries, toasted pecans, parsley, maple syrup, cinnamon, nutmeg, and black pepper.
6. Once the squash is done, carefully scoop out a small portion of the flesh from the center, leaving a little around the edges to form a “bowl.”
7. Spoon the quinoa mixture into the center of each squash half. Drizzle the vegetable broth over the filling.
8. Place the stuffed squash back in the oven and bake for another 10 minutes, allowing the flavors to meld.
9. Serve warm, garnished with additional parsley if desired.

This stuffed acorn squash is the epitome of holiday warmth, offering a beautiful blend of savory, sweet, and nutty flavors. Its vibrant colors and seasonal ingredients will undoubtedly impress guests at your holiday table. The quinoa provides a healthy base while cranberries and pecans add texture and a burst of flavor, all without the need for excess salt. This dish is not only low in sodium but also rich in nutrients, making it the perfect choice for a holiday celebration where health-conscious choices are important.

Roasted Brussels Sprouts and Sweet Potato Salad

This vibrant roasted Brussels sprouts and sweet potato salad is a perfect combination of crunchy, creamy, and savory flavors, ideal for a low-sodium vegetarian holiday feast. The caramelized Brussels sprouts and roasted sweet potatoes are tossed with a tangy dressing made from olive oil, apple cider vinegar, and Dijon mustard, creating a dish that’s both flavorful and satisfying. With the added crunch of toasted pumpkin seeds, this salad will be a hit at any holiday gathering.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and diced
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 tbsp maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts and diced sweet potatoes with 2 tbsp olive oil, black pepper, and ground cumin. Spread them out on a baking sheet in a single layer.
3. Roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are crispy and the sweet potatoes are tender.
4. While the vegetables are roasting, toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until lightly browned. Set aside.
5. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and maple syrup to make the dressing.
6. Once the roasted vegetables have cooled slightly, toss them in a large bowl with the dressing, cilantro, and toasted pumpkin seeds.
7. Serve warm or at room temperature.

This roasted Brussels sprouts and sweet potato salad is a festive and hearty addition to any holiday meal, combining the richness of roasted vegetables with the zesty tang of the dressing. The toasted pumpkin seeds bring a delightful crunch, while the sweet potatoes add a creamy texture that balances the Brussels sprouts’ bite. It’s a low-sodium recipe that doesn’t skimp on flavor, offering a nutritious and colorful side dish that pairs beautifully with other vegetarian holiday offerings.

Spiced Carrot and Lentil Soup

This spiced carrot and lentil soup is a warming, flavorful, and nutritious dish that brings together carrots, lentils, and aromatic spices like cumin, cinnamon, and turmeric. It’s the perfect comfort food for chilly holiday gatherings, offering a combination of rich textures and deep flavors without the added sodium. Vegan and naturally gluten-free, this soup can be served as a starter or a main dish, providing a wholesome and satisfying option for any holiday table.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 cup dried red lentils, rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp black pepper
• 4 cups low-sodium vegetable broth
• 1 tbsp fresh lemon juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
2. Stir in the cumin, cinnamon, turmeric, and black pepper, cooking for another minute to allow the spices to bloom.
3. Add the chopped carrots, lentils, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 25-30 minutes, until the carrots and lentils are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches and blend until creamy.
5. Stir in the lemon juice, adjusting seasoning to taste.
6. Serve warm, garnished with fresh cilantro.

This spiced carrot and lentil soup is a wonderful addition to any holiday spread, offering a burst of warmth and comfort with every spoonful. The combination of sweet carrots, protein-packed lentils, and fragrant spices provides a flavorful, satisfying dish without relying on excess salt. The soup is easy to make, vegan-friendly, and full of nutrients, making it the perfect starter or main dish for anyone seeking a healthier, low-sodium holiday option. Its rich texture and aromatic spices will make it a memorable part of your holiday menu.

Cranberry and Spinach Salad with Orange Vinaigrette

This refreshing cranberry and spinach salad features a perfect balance of tart cranberries, fresh spinach, and a citrusy orange vinaigrette. The addition of candied pecans adds a touch of sweetness, while the vinaigrette brings a bright, zesty flavor to the dish. This holiday salad is not only visually stunning but also packed with antioxidants, making it an ideal low-sodium vegetarian dish to serve during the festive season. It’s easy to prepare, healthy, and guaranteed to be a crowd-pleaser.

Ingredients:

• 6 cups fresh spinach, washed and dried
• 1/2 cup dried cranberries, unsweetened
• 1/4 cup candied pecans (or plain toasted pecans)
• 1 small orange, juiced and zested
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Freshly ground black pepper, to taste

Instructions:

1. In a large bowl, combine the fresh spinach and dried cranberries.
2. In a small bowl, whisk together the orange juice, orange zest, apple cider vinegar, olive oil, Dijon mustard, maple syrup, and black pepper to make the dressing.
3. Toss the spinach and cranberries with the dressing until well coated.
4. Top the salad with candied pecans just before serving.
5. Serve immediately, or chill in the refrigerator for 15-30 minutes to allow the flavors to meld.

This cranberry and spinach salad is a perfect blend of tart and sweet, with the bright citrus dressing elevating the natural flavors of the ingredients. The addition of candied pecans adds a delightful crunch and sweetness that pairs beautifully with the tangy vinaigrette. It’s a low-sodium, nutrient-dense salad that can be served as a light side dish or a refreshing starter at your holiday gatherings. Whether you’re hosting a holiday dinner or bringing a dish to share, this salad will add a festive and healthy touch to the meal.

Cauliflower and Chickpea Tacos with Avocado Crema

These cauliflower and chickpea tacos with avocado crema offer a vibrant and flavorful low-sodium vegetarian option for a holiday meal. The roasted cauliflower and chickpeas are seasoned with smoky spices and paired with a creamy, tangy avocado sauce, creating a perfect combination of textures and flavors. These tacos are a great way to add some spice to your holiday table, offering a satisfying and healthy alternative to traditional festive fare.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 ripe avocado
• 1 tbsp lime juice
• 2 tbsp plain Greek yogurt
• 1 tbsp fresh cilantro, chopped (for garnish)
• Optional: hot sauce or salsa for topping

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, garlic powder, and black pepper. Spread the mixture out on a baking sheet and roast for 25-30 minutes, until the cauliflower is tender and slightly crispy, and the chickpeas are golden.
3. While the cauliflower and chickpeas are roasting, make the avocado crema. In a blender or food processor, combine the avocado, lime juice, Greek yogurt, and a pinch of black pepper. Blend until smooth and creamy.
4. Warm the corn tortillas in a dry skillet over medium heat for about 1-2 minutes per side.
5. To assemble, divide the roasted cauliflower and chickpeas among the tortillas. Drizzle with avocado crema and top with fresh cilantro and optional hot sauce or salsa.
6. Serve immediately.

These cauliflower and chickpea tacos are a delightful and nutritious addition to your holiday menu. The combination of roasted cauliflower and chickpeas creates a hearty, savory base, while the avocado crema adds a creamy, tangy contrast. These tacos are versatile, flavorful, and easy to prepare, making them the perfect low-sodium vegetarian dish for a festive gathering. They’re also an excellent way to introduce new flavors and textures to your holiday spread, offering a fresh and healthy alternative to traditional dishes.

Baked Spaghetti Squash with Garlic and Herbs

Baked spaghetti squash with garlic and herbs is a light and savory holiday dish that’s perfect for a low-sodium vegetarian meal. The natural sweetness of the squash is enhanced by a fragrant blend of garlic, thyme, rosemary, and olive oil, creating a simple yet satisfying dish. This dish serves as a wonderful substitute for pasta and is a great option for those looking to enjoy a healthy, gluten-free alternative during the holiday season.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of the squash halves with olive oil and season with black pepper, thyme, and rosemary.
4. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, until the squash is tender and the strands easily separate with a fork.
5. While the squash is roasting, heat the remaining olive oil in a small pan over medium heat. Add the minced garlic and sauté for 2-3 minutes, until fragrant.
6. Once the squash is done, use a fork to gently scrape the flesh into spaghetti-like strands. Drizzle with the garlic and olive oil mixture, toss to combine, and garnish with fresh parsley.
7. Serve as is or top with grated Parmesan cheese if desired.

This baked spaghetti squash with garlic and herbs offers a light and flavorful alternative to traditional holiday pasta dishes. The natural texture of the squash mimics spaghetti, making it a perfect substitute for those avoiding carbs or gluten. The garlic and herb-infused olive oil adds a fragrant depth of flavor, while the fresh parsley gives the dish a bright, refreshing finish. It’s a healthy, low-sodium, and satisfying option that’s simple to prepare, making it an excellent choice for a holiday gathering that caters to a variety of dietary preferences.

Roasted Brussels Sprouts with Balsamic Glaze and Almonds

These roasted Brussels sprouts are transformed into a flavorful holiday side dish with the addition of a balsamic glaze and crunchy almonds. The Brussels sprouts are roasted until golden and crispy on the edges, then drizzled with a sweet and tangy balsamic reduction that elevates their natural flavors. Toasted almonds add a delightful crunch, making this low-sodium, vegetarian recipe a perfect holiday addition that pairs well with just about anything on the table.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup slivered almonds
• 1/4 cup balsamic vinegar
• 1 tsp honey (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, black pepper, and garlic powder, then spread them in a single layer on a baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
4. While the Brussels sprouts are roasting, toast the almonds. Place them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
5. In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce the heat to low and cook for 5-7 minutes, allowing the vinegar to reduce by half. If desired, stir in honey for added sweetness.
6. Drizzle the balsamic glaze over the roasted Brussels sprouts and top with the toasted almonds.
7. Garnish with chopped parsley and serve.

This roasted Brussels sprouts recipe with balsamic glaze and almonds is a standout low-sodium, vegetarian dish perfect for holiday celebrations. The crispy Brussels sprouts paired with the tangy-sweet balsamic reduction create a complex flavor profile that feels indulgent without being too heavy. The crunchy almonds provide a satisfying contrast in texture, making this dish both delicious and visually appealing. It’s an easy-to-make, healthy side dish that will add a festive touch to your holiday spread.

Butternut Squash and Lentil Soup

This hearty butternut squash and lentil soup is the perfect warm and comforting dish for any holiday gathering. The rich and creamy texture of the squash combines beautifully with the earthy lentils, while the spices of cumin, turmeric, and cinnamon add depth and warmth to the soup. Low in sodium and packed with fiber and vitamins, this vegetarian soup is both nourishing and satisfying, making it an excellent choice for a holiday meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup dried green lentils, rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 4 cups low-sodium vegetable broth
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1/4 tsp black pepper
• 1 tbsp fresh cilantro, chopped (for garnish)
• Optional: a squeeze of lemon juice

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
2. Add the cumin, turmeric, and cinnamon to the pot, stirring for about 1 minute to toast the spices.
3. Add the diced butternut squash, lentils, vegetable broth, diced tomatoes, and black pepper to the pot. Bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils and squash are tender.
5. Use an immersion blender to partially blend the soup, leaving some chunks of squash and lentils for texture. (Alternatively, transfer about half of the soup to a blender, blend until smooth, and return to the pot.)
6. Taste and adjust seasoning as necessary. Add a squeeze of lemon juice for a burst of freshness, if desired.
7. Serve hot, garnished with fresh cilantro.

This butternut squash and lentil soup is a perfect dish for cozying up during the holidays. The sweetness of the butternut squash complements the hearty, earthy lentils, while the aromatic spices infuse the soup with a festive warmth. It’s a nutritious, low-sodium vegetarian option that can be enjoyed as a main or a starter. This soup is an ideal way to incorporate more plant-based ingredients into your holiday meal while providing a comforting and satisfying dish that everyone will love.

Sweet Potato and Black Bean Salad with Lime Dressing

This vibrant sweet potato and black bean salad is an easy-to-make, flavorful dish that combines roasted sweet potatoes, protein-rich black beans, and a tangy lime dressing. The combination of sweet, savory, and citrusy flavors makes this salad a perfect low-sodium vegetarian dish for your holiday spread. It’s not only visually appealing but also packed with nutrients like fiber, antioxidants, and vitamins, making it a healthy and delicious choice for any occasion.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp ground cumin
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil (for dressing)
• 1 tbsp lime juice
• 1/2 tsp honey
• 1/4 tsp ground chili powder
• Salt to taste (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with 1 tbsp olive oil, black pepper, and ground cumin. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are tender and lightly browned.
3. While the sweet potatoes are roasting, prepare the dressing by whisking together the olive oil, lime juice, honey, chili powder, and a pinch of salt in a small bowl.
4. In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, and cilantro.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately, or chill in the refrigerator for 15-20 minutes before serving.

This sweet potato and black bean salad with lime dressing is a vibrant and nutritious dish that brings a burst of color and flavor to your holiday table. The roasted sweet potatoes offer natural sweetness, while the black beans provide a satisfying protein boost. The tangy lime dressing ties everything together, making this salad both refreshing and fulfilling. It’s an easy-to-make, low-sodium vegetarian dish that is perfect as a side or light main course for a festive holiday meal.

Cauliflower and Chickpea Curry

This hearty cauliflower and chickpea curry is a rich and flavorful vegetarian dish, perfect for a low-sodium holiday meal. The combination of tender cauliflower, protein-packed chickpeas, and aromatic spices creates a vibrant, comforting dish that is both filling and nutritious. With a creamy coconut milk base and a medley of spices such as cumin, coriander, and turmeric, this curry offers a deliciously warm and exotic flavor profile. Serve it over brown rice or with whole wheat naan for a complete meal that’s both satisfying and heart-healthy.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 can (14 oz) light coconut milk
• 1 cup low-sodium vegetable broth
• 1/4 tsp black pepper
• Salt to taste (optional)
• Fresh cilantro, chopped (for garnish)
• Cooked brown rice (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, and cinnamon, cooking for 1 minute to toast the spices.
4. Add the cauliflower florets, chickpeas, coconut milk, vegetable broth, and black pepper. Stir to combine, and bring the mixture to a simmer.
5. Cover and cook for 20-25 minutes, stirring occasionally, until the cauliflower is tender and the flavors have melded.
6. Taste and adjust the seasoning as needed. Add salt if desired.
7. Serve the curry over cooked brown rice and garnish with fresh cilantro.

This cauliflower and chickpea curry is a flavorful and filling dish that offers a unique, low-sodium alternative to more traditional holiday options. The creamy coconut milk base and the variety of spices create a rich, aromatic sauce that enhances the texture of the cauliflower and chickpeas. It’s a satisfying vegetarian dish that works perfectly as a main course or side, and can easily be enjoyed by those looking to reduce their sodium intake during the holidays. This curry will bring bold flavors and a touch of warmth to your festive table.

Stuffed Acorn Squash with Quinoa and Cranberries

This stuffed acorn squash is a beautiful and delicious holiday dish, filled with a savory-sweet combination of quinoa, dried cranberries, and toasted pecans. The naturally sweet flavor of the roasted squash pairs wonderfully with the nutty quinoa and the tart cranberries, making it a festive vegetarian option for any holiday gathering. It’s low in sodium and full of fiber, protein, and antioxidants, offering a well-rounded meal that’s perfect for both vegans and vegetarians. The addition of a light drizzle of maple syrup gives it a subtle sweetness, making it an irresistible seasonal treat.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans, chopped
• 1 tbsp maple syrup
• 1/4 tsp cinnamon
• 1/4 tsp black pepper
• Salt to taste (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the cut sides of the acorn squash with olive oil and place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until the squash is tender when pierced with a fork.
3. While the squash is roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, until the quinoa is cooked and the liquid is absorbed.
4. Stir in the dried cranberries, toasted pecans, maple syrup, cinnamon, and black pepper into the cooked quinoa. Mix well to combine.
5. Once the squash is roasted and tender, remove from the oven and flip the halves over. Spoon the quinoa mixture into each squash half.
6. Garnish with fresh parsley and serve.

This stuffed acorn squash with quinoa and cranberries is a festive and wholesome low-sodium vegetarian dish that is both visually appealing and full of flavor. The roasted acorn squash serves as a perfect vessel for the nutty quinoa, sweet cranberries, and crunchy pecans, creating a well-balanced dish that can be served as a main or side. It’s an ideal choice for holiday meals, offering a healthy, seasonal option that aligns with dietary needs without sacrificing taste. The subtle sweetness from the maple syrup and cinnamon enhances the flavors, making this dish a crowd-pleaser.

Zucchini and Tomato Gratin

This zucchini and tomato gratin is a light, low-sodium, and vegetarian side dish that is perfect for the holidays. The zucchini and tomatoes are baked in a savory herb-infused mixture and topped with a crispy, golden breadcrumb crust. The result is a deliciously comforting dish with layers of flavors, yet light enough to complement any holiday spread. The herbs add an aromatic freshness to the dish, while the crunchy topping provides the perfect contrast to the tender vegetables. This gratin is a healthy, flavorful option for anyone looking to enjoy a low-sodium holiday meal.

Ingredients:

• 3 medium zucchinis, sliced into 1/4-inch rounds
• 2 medium tomatoes, sliced into 1/4-inch rounds
• 1 tbsp olive oil
• 1/2 cup whole-wheat breadcrumbs
• 1/4 cup grated Parmesan cheese (optional for added flavor)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• Fresh black pepper to taste
• Salt to taste (optional)
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a baking dish with olive oil. Arrange a layer of zucchini slices on the bottom of the dish, followed by a layer of tomato slices. Repeat the layers until all the vegetables are used.
3. In a small bowl, combine the breadcrumbs, Parmesan cheese (if using), oregano, thyme, garlic powder, and black pepper.
4. Sprinkle the breadcrumb mixture evenly over the top of the vegetables.
5. Drizzle a little olive oil over the breadcrumbs for extra crispness.
6. Bake for 25-30 minutes, or until the vegetables are tender and the topping is golden brown and crispy.
7. Garnish with fresh basil and serve hot.

This zucchini and tomato gratin is a flavorful and healthy alternative to traditional holiday casseroles. The combination of tender zucchini and juicy tomatoes, enhanced by the savory herbs and topped with a crisp, golden breadcrumb crust, creates a delightful dish that will please guests without overloading on sodium. It’s the perfect side dish to pair with any main course, offering a light yet satisfying addition to your holiday meal. The fresh basil garnish adds a finishing touch of color and flavor, making this gratin both visually and gastronomically appealing.

Roasted Carrot and Parsnip Salad with Lemon Tahini Dressing

This vibrant roasted carrot and parsnip salad is a perfect balance of savory, sweet, and tangy flavors. Roasting the root vegetables brings out their natural sweetness and creates a caramelized exterior that pairs beautifully with the refreshing lemon tahini dressing. This dish is low in sodium, vegetarian, and full of fiber, making it a healthy addition to any holiday table. The lemon tahini dressing, made with fresh lemon juice, tahini, and a touch of olive oil, adds a creamy and zesty finishing touch. It’s a light yet satisfying side dish that will delight your guests.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 4 medium parsnips, peeled and cut into sticks
• 1 tbsp olive oil
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cumin
• Fresh black pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

For the Lemon Tahini Dressing:

• 2 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1/4 tsp garlic powder
• 1-2 tbsp water (to thin, as needed)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrot and parsnip sticks with olive oil, cinnamon, cumin, and black pepper.
3. Spread the vegetables in a single layer on a baking sheet and roast for 30-35 minutes, or until they are tender and slightly caramelized, flipping halfway through for even cooking.
4. While the vegetables are roasting, prepare the lemon tahini dressing. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic powder, and water to achieve a smooth, pourable consistency.
5. Once the vegetables are roasted, remove them from the oven and let them cool slightly.
6. Arrange the roasted carrots and parsnips on a serving platter. Drizzle with the lemon tahini dressing and garnish with chopped parsley.
7. Serve warm or at room temperature.

This roasted carrot and parsnip salad with lemon tahini dressing is a delightful and flavorful dish that offers a refreshing alternative to heavier holiday sides. The natural sweetness of the roasted vegetables is complemented perfectly by the creamy, tangy dressing, creating a well-rounded and satisfying flavor profile. The spices, combined with the smooth tahini dressing, bring depth and richness to the salad, making it a standout addition to any holiday spread. This low-sodium dish is not only nutritious but also visually stunning, with its vibrant colors making it a festive choice for your holiday table.

Sweet Potato and Black Bean Tacos with Avocado Salsa

These sweet potato and black bean tacos are a fun and flavorful way to enjoy a vegetarian holiday meal. The sweet potatoes are roasted until tender and caramelized, creating a delightful contrast with the savory black beans. Topped with a refreshing avocado salsa and a squeeze of lime, these tacos are bursting with vibrant flavors while being low in sodium. The combination of sweet potatoes, black beans, and avocado provides a balance of complex carbohydrates, protein, and healthy fats, making these tacos a satisfying and wholesome meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Fresh black pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• Salt to taste (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, and black pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
3. While the sweet potatoes are roasting, prepare the avocado salsa. In a small bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and black pepper. Stir gently to combine and set aside.
4. Warm the corn tortillas in a dry skillet over medium heat for about 1-2 minutes on each side until soft and pliable.
5. Once the sweet potatoes are roasted, assemble the tacos. Place a few spoonfuls of the roasted sweet potatoes onto each tortilla, then top with black beans and avocado salsa.
6. Serve immediately, garnished with additional cilantro and a squeeze of lime, if desired.

These sweet potato and black bean tacos with avocado salsa are a vibrant and delicious way to enjoy a low-sodium, vegetarian holiday meal. The combination of caramelized sweet potatoes, savory black beans, and creamy avocado salsa offers a satisfying mix of flavors and textures that will keep guests coming back for more. The simplicity of the ingredients allows each element to shine, while the fresh lime and cilantro add a burst of freshness. These tacos are perfect for a fun and healthy holiday gathering, offering a tasty dish that is both nutritious and full of holiday cheer.

Butternut Squash and Spinach Lasagna

This butternut squash and spinach lasagna is a flavorful, low-sodium vegetarian dish that brings warmth and comfort to any holiday table. The creamy butternut squash puree is layered with tender spinach, ricotta cheese, and whole wheat lasagna noodles, creating a satisfying and hearty meal. The combination of roasted squash, garlic, and fresh herbs gives the dish a rich, earthy flavor, while the spinach adds a nutritious green element. This lasagna is a healthier twist on a classic holiday favorite, providing a lighter yet equally indulgent option.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 4 cups fresh spinach
• 9 whole wheat lasagna noodles, cooked and drained
• 1 1/2 cups ricotta cheese (low-sodium, if desired)
• 1/4 cup grated Parmesan cheese (optional for extra flavor)
• Fresh black pepper to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil and roast in a single layer on a baking sheet for 25-30 minutes, until tender and caramelized.
3. While the squash is roasting, heat a large skillet over medium heat. Sauté the onion and garlic until softened, about 5 minutes. Add the fresh spinach and cook until wilted, about 2-3 minutes.
4. In a blender or food processor, puree the roasted butternut squash with nutmeg, cinnamon, and black pepper until smooth.
5. In a 9×13-inch baking dish, spread a thin layer of the butternut squash puree on the bottom. Layer with lasagna noodles, spinach, ricotta, and a bit more squash puree. Repeat layers, finishing with a layer of squash puree on top.
6. Sprinkle with Parmesan cheese, if using, and bake at 375°F (190°C) for 30-35 minutes, or until the top is golden and bubbly.
7. Garnish with fresh basil or parsley before serving.

This butternut squash and spinach lasagna is a warm and nourishing low-sodium vegetarian dish that’s perfect for holiday gatherings. The sweet and creamy butternut squash puree pairs beautifully with the savory spinach and ricotta, making it a filling yet lighter alternative to traditional lasagna. The dish is rich in nutrients, offering a comforting, hearty meal without the heaviness of traditional versions. It’s a great way to enjoy the flavors of the season while keeping things light and healthy, ensuring your holiday meal is both satisfying and nutritious.

Note: More recipes are coming soon!