35+ Delicious Saturday Low Sodium Broccoli Recipes to Enjoy All Weekend

Broccoli is one of the most versatile vegetables, offering a bounty of nutrients in each bite.

Whether you prefer it steamed, roasted, sautéed, or baked, broccoli is a wonderful addition to any meal.

If you’re looking to keep your sodium intake in check without sacrificing flavor, then you’re in the right place.

This collection of over 35 low-sodium broccoli recipes is perfect for a variety of tastes and cooking preferences.

From savory bites to hearty salads, there’s a broccoli dish for everyone to enjoy on a relaxing Saturday.

These recipes are designed to be both healthy and easy to prepare, ensuring that you can enjoy a flavorful, sodium-conscious meal without compromising on taste.

Let’s dive into these vibrant, nutritious ideas for your weekend cooking!

35+ Delicious Saturday Low Sodium Broccoli Recipes to Enjoy All Weekend

Broccoli is not only a powerhouse of nutrients but also a great vegetable for creating satisfying and flavorful low-sodium meals.

With these 35+ recipes, you have an array of options for every type of meal – whether you’re preparing a quick snack, a light lunch, or a hearty dinner.

These dishes are designed to make your Saturday enjoyable while keeping your sodium intake in check.

By adding these delicious, broccoli-based recipes to your menu, you’ll not only be treating yourself to a variety of flavors but also embracing a healthier lifestyle.

So why wait?

Get creative in the kitchen and start cooking up some of these amazing low-sodium broccoli dishes today!

Savory Roasted Broccoli with Garlic and Lemon

This dish is perfect for a lazy Saturday afternoon when you want something simple yet flavorful. Roasting broccoli brings out its natural sweetness, while garlic and lemon add a tangy zest. Best of all, it’s low in sodium, making it a healthy choice for everyone at the table.

Ingredients:

• 1 large head of broccoli, cut into florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• 1 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the broccoli florets with olive oil, minced garlic, lemon zest, black pepper, and crushed red pepper flakes.
3. Spread the broccoli evenly on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until the broccoli is tender and slightly crispy around the edges.
5. Remove from the oven and serve immediately, garnished with additional lemon zest if desired.

This roasted broccoli recipe is a versatile side dish that pairs well with any meal or can be enjoyed as a light snack. The balance of roasted flavors and citrus zing will have you coming back for seconds, guilt-free!

Creamy Broccoli and Cauliflower Soup

Warm, creamy, and satisfying, this soup is the ultimate comfort food without the guilt of excess sodium. Blending broccoli with cauliflower gives a smooth texture, while herbs and spices bring depth to the flavor. It’s a great way to enjoy a cozy Saturday meal.

Ingredients:

• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk or oat milk
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened.
2. Add the broccoli and cauliflower florets, stirring to coat them in the oil.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
4. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches.
5. Stir in the almond milk, black pepper, and thyme. Adjust seasoning if needed.
6. Serve hot with a sprinkle of fresh parsley or a drizzle of olive oil.

This creamy broccoli and cauliflower soup is a wholesome, low-sodium option for your Saturday menu. It’s rich, nutritious, and can be made in advance, making it a go-to for busy weekends.

Broccoli and Quinoa Salad with Citrus Dressing

If you’re looking for a refreshing and nutritious dish, this broccoli and quinoa salad is an excellent choice. Packed with plant-based protein and vibrant flavors, it’s a light yet filling meal that fits perfectly into a healthy lifestyle.

Ingredients:

• 1 cup cooked quinoa
• 1 head broccoli, cut into small florets
• 1/4 cup chopped red onion
• 1/4 cup unsalted sunflower seeds
• 1/4 cup dried cranberries (unsweetened or low-sugar)
• Juice of 1 orange
• Zest of 1 orange
• 2 tablespoons olive oil
• 1 teaspoon black pepper

Instructions:

1. Steam the broccoli florets until tender but still crisp, about 5 minutes. Set aside to cool.
2. In a large mixing bowl, combine the cooked quinoa, steamed broccoli, red onion, sunflower seeds, and dried cranberries.
3. In a small bowl, whisk together the orange juice, orange zest, olive oil, and black pepper to make the dressing.
4. Pour the dressing over the salad and toss well to combine.
5. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.

This broccoli and quinoa salad is the perfect blend of textures and flavors, with a tangy citrus kick that keeps it light and refreshing. Enjoy it as a main dish or a side; either way, it’s a crowd-pleaser that’s good for you too.

Garlic Parmesan Broccoli Bites

These crunchy garlic parmesan broccoli bites are a tasty, low-sodium snack that works as a side dish or a finger food for a fun Saturday meal. Packed with the goodness of broccoli and a delightful cheesy flavor, these bites are sure to be a hit with everyone, especially when you want something quick and healthy.

Ingredients:

• 1 large head of broccoli, chopped into small florets
• 1/2 cup grated parmesan cheese (low-sodium)
• 1/4 cup whole wheat breadcrumbs
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the broccoli florets, parmesan cheese, breadcrumbs, garlic, basil, and black pepper.
3. Add the beaten egg and mix until everything is well coated.
4. Shape the mixture into small bite-sized balls and place them on the prepared baking sheet.
5. Drizzle the olive oil over the top of the bites.
6. Bake for 15-20 minutes, or until the bites are golden brown and crispy.
7. Serve warm with a side of low-sodium marinara sauce for dipping.

These garlic parmesan broccoli bites are a fun, healthy way to enjoy broccoli. With the crispiness on the outside and the cheesy goodness on the inside, they’re sure to satisfy your cravings without the sodium overload. Perfect for a weekend snack or light meal.

Lemon Herb Broccoli Stir-Fry

Bright, vibrant, and full of fresh flavors, this stir-fry brings broccoli to life with the zing of lemon and a medley of aromatic herbs. This simple, low-sodium dish is an excellent side for your Saturday meals and pairs well with grilled meats, fish, or can stand alone as a vegetarian option.

Ingredients:

• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the broccoli florets and cook, stirring frequently, until they begin to soften, about 5-7 minutes.
3. Sprinkle in the dried oregano, thyme, and black pepper. Stir to combine.
4. Drizzle in the lemon juice and add the lemon zest. Toss the broccoli to coat in the lemony, herby flavors.
5. Continue cooking for another 2-3 minutes, until the broccoli is tender yet still vibrant green.
6. Remove from heat and sprinkle with chopped fresh parsley before serving.

This lemon herb broccoli stir-fry is a delightful combination of fresh and bold flavors. The lemony tang and earthy herbs create a perfect balance that elevates simple broccoli into a dish everyone will enjoy. Quick to make, this recipe is a great addition to your low-sodium repertoire.

Broccoli and Sweet Potato Hash

This colorful, hearty hash is the perfect way to enjoy broccoli in a new way. The natural sweetness of the roasted sweet potatoes pairs beautifully with the savory, slightly bitter taste of broccoli, creating a delicious balance of flavors. It’s a filling, nutritious option for breakfast, brunch, or as a satisfying side for dinner.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 head broccoli, cut into small florets
• 1 tablespoon olive oil
• 1 small red bell pepper, diced
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the diced sweet potato on a baking sheet and toss with half the olive oil, paprika, cumin, and black pepper. Roast for 15-20 minutes, or until the sweet potatoes are soft and slightly caramelized, stirring halfway through.
3. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper, cooking until softened, about 5 minutes.
4. Add the broccoli florets and cook for another 5-7 minutes until the broccoli is tender but still bright green.
5. Once the sweet potatoes are done, add them to the skillet and toss everything together until well combined.
6. Cook for an additional 3-5 minutes, allowing the flavors to meld. Serve immediately.

This broccoli and sweet potato hash is a filling, flavorful dish that’s perfect for a Saturday breakfast or lunch. With its natural sweetness and savory elements, it offers a healthy balance of vitamins and nutrients. It’s an excellent way to get your daily dose of veggies while satisfying your taste buds!

Broccoli and Chickpea Curry

For a satisfying, warm meal, this low-sodium broccoli and chickpea curry delivers a rich combination of spices and hearty ingredients. The curry’s creamy texture and aromatic spices perfectly complement the crunch of broccoli and the protein-packed chickpeas. This dish is a wonderful way to enjoy a flavorful, nutritious, and sodium-conscious meal on a Saturday.

Ingredients:

• 1 head broccoli, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1 can (14 oz) coconut milk (light, unsweetened)
• 1/2 cup water or low-sodium vegetable broth
• 1 teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until softened and fragrant, about 5 minutes.
2. Stir in the curry powder, turmeric, cumin, and cinnamon, and cook for an additional minute to toast the spices.
3. Add the chickpeas, coconut milk, and water (or vegetable broth) to the pot. Bring to a simmer.
4. Add the broccoli florets and cook for about 10 minutes, or until the broccoli is tender but still bright green.
5. Season with black pepper, and adjust seasoning as needed.
6. Garnish with fresh cilantro and serve hot over brown rice or quinoa.

This broccoli and chickpea curry is rich and flavorful while staying low in sodium. The coconut milk adds a creamy texture, and the spices bring warmth and depth to the dish. It’s perfect for a comforting, plant-based Saturday meal that’s packed with protein, fiber, and essential nutrients.

Sautéed Broccoli with Walnuts and Feta

If you’re craving a side dish that’s both satisfying and easy to make, this sautéed broccoli with walnuts and feta will do the trick. The toasted walnuts add a nice crunch, while the creamy feta brings a salty touch, balancing the natural flavors of the broccoli. This dish is quick to prepare and makes a great addition to any low-sodium meal.

Ingredients:

• 1 large head broccoli, cut into florets
• 1/4 cup walnuts, chopped
• 1/4 cup crumbled low-sodium feta cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the walnuts and toast them for 2-3 minutes, until fragrant and lightly browned. Remove the walnuts from the skillet and set them aside.
2. In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.
3. Add the broccoli florets to the skillet and sauté for 6-8 minutes, stirring frequently, until the broccoli is tender but still crisp.
4. Season with black pepper and red pepper flakes (if using), and squeeze the lemon juice over the top.
5. Remove from heat and toss in the toasted walnuts and crumbled feta cheese. Serve immediately.

This sautéed broccoli with walnuts and feta is a quick and delicious dish that’s full of texture and flavor. The combination of crunchy walnuts, creamy feta, and fresh broccoli is satisfying without being heavy, making it a perfect side for your Saturday meal. It’s also easily customizable with your favorite nuts or cheeses.

Broccoli and Mushroom Frittata

A frittata is an ideal dish for a Saturday brunch, and this broccoli and mushroom version is a low-sodium, protein-packed option. The earthy flavor of the mushrooms pairs beautifully with the mild, slightly bitter broccoli, creating a savory dish that’s both filling and light. With eggs providing a hearty base, this frittata is a perfect meal for any time of day.

Ingredients:

• 1 head broccoli, cut into small florets
• 1 cup mushrooms, sliced
• 8 large eggs
• 1/4 cup unsweetened almond milk (or any low-sodium milk)
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet (oven-safe) over medium heat. Add the mushrooms and cook for 5-7 minutes until softened and browned.
3. Add the broccoli florets to the skillet and sauté for another 5 minutes, stirring occasionally, until tender.
4. In a separate bowl, whisk together the eggs, almond milk, black pepper, thyme, and garlic powder.
5. Pour the egg mixture over the sautéed vegetables, ensuring it covers them evenly.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the frittata is set and lightly browned on top.
7. Garnish with fresh parsley and serve warm or at room temperature.

This broccoli and mushroom frittata is an easy-to-make, low-sodium option for brunch or any meal. It’s rich in protein, full of vegetables, and has a wonderfully savory flavor that’s satisfying without being too heavy. It’s perfect for a Saturday gathering or a relaxing solo meal.

Broccoli and Zucchini Noodles with Pesto

If you’re in the mood for something light and refreshing, this broccoli and zucchini noodle dish with pesto is an excellent choice. This recipe swaps traditional pasta for low-carb, nutrient-rich zucchini noodles, while broccoli adds crunch and fiber. A flavorful homemade pesto ties it all together, making it a perfect, low-sodium Saturday meal.

Ingredients:

• 1 head broccoli, cut into small florets
• 2 medium zucchinis, spiralized
• 2 cups fresh basil leaves
• 1/4 cup unsalted sunflower seeds or almonds
• 2 tablespoons olive oil
• 2 cloves garlic
• Juice of 1 lemon
• 1/4 teaspoon black pepper

Instructions:

1. Steam the broccoli florets until tender, about 5 minutes. Set aside.
2. In a food processor, combine basil leaves, sunflower seeds, garlic, lemon juice, olive oil, and black pepper. Blend until smooth to make the pesto.
3. Heat a large skillet over medium heat and add the spiralized zucchini noodles. Cook for 2-3 minutes, just until slightly softened.
4. Add the steamed broccoli and pesto to the skillet, tossing gently to coat everything evenly.
5. Serve immediately, garnished with a few basil leaves or sunflower seeds for extra crunch.

This broccoli and zucchini noodles recipe is a healthy and vibrant dish that’s perfect for a quick and satisfying Saturday meal. The pesto’s fresh flavors pair wonderfully with the tender vegetables, creating a light yet delicious option for a nutritious lifestyle.

Broccoli and Lentil Stew

Warm and hearty, this broccoli and lentil stew is an ideal one-pot meal for a relaxing Saturday. Loaded with plant-based protein from lentils and packed with vitamins from broccoli, it’s a nutritious, low-sodium dish that’s both comforting and flavorful.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 head broccoli, chopped into small florets
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 4 cups low-sodium vegetable broth
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and garlic, sautéing until softened, about 5 minutes.
2. Stir in the cumin, smoked paprika, and black pepper, cooking for 1 minute to release the flavors.
3. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the lentils are tender.
4. Add the broccoli florets to the pot and cook for an additional 5-7 minutes, until the broccoli is tender but still bright green.
5. Adjust seasoning if necessary and garnish with fresh parsley before serving.

This broccoli and lentil stew is a comforting, nutrient-packed dish that’s perfect for a chilly Saturday evening. The earthy lentils and vibrant broccoli come together in a flavorful, hearty stew that’s filling, delicious, and good for the heart.

Broccoli and Cucumber Salad with Tahini Dressing

For a cool and refreshing dish, this broccoli and cucumber salad with tahini dressing is a must-try. The raw crunch of the vegetables paired with a creamy, nutty dressing makes for a delightful combination. Low in sodium yet bursting with flavor, it’s a perfect option for a light Saturday lunch.

Ingredients:

• 1 head broccoli, cut into small florets
• 1 large cucumber, thinly sliced
• 1/4 cup chopped fresh dill or parsley
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup
• 2 tablespoons water (to thin the dressing)
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the broccoli florets, cucumber slices, and chopped dill.
2. In a small bowl, whisk together the tahini, lemon juice, honey or maple syrup, water, and black pepper until smooth.
3. Pour the tahini dressing over the broccoli and cucumber mixture. Toss well to coat evenly.
4. Serve immediately, or refrigerate for 15-30 minutes to let the flavors meld.

This broccoli and cucumber salad with tahini dressing is a refreshing, crunchy dish that’s as nutritious as it is delicious. The creamy tahini dressing adds depth without the need for added salt, making it a healthy and flavorful choice for a low-sodium diet. Perfect for a sunny Saturday afternoon!

Broccoli and Tomato Quinoa Bake

This broccoli and tomato quinoa bake is a delicious, filling, and nutritious dish that’s perfect for a cozy Saturday dinner. Packed with protein-rich quinoa, tender broccoli, and fresh tomatoes, it’s an ideal low-sodium option that combines wholesome ingredients into a satisfying baked meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 1/2 cup low-sodium mozzarella cheese, shredded
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cook the quinoa according to package instructions, then set aside.
3. Steam the broccoli florets until just tender, about 4-5 minutes.
4. In a large bowl, combine the cooked quinoa, steamed broccoli, and halved cherry tomatoes.
5. Drizzle with olive oil, then season with garlic powder, onion powder, black pepper, basil, and oregano. Stir until well combined.
6. Transfer the mixture to the prepared baking dish and top with shredded mozzarella cheese.
7. Bake for 20-25 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This broccoli and tomato quinoa bake is the perfect balance of flavors and textures. The quinoa provides a hearty base, while the broccoli and tomatoes add freshness and nutrients. It’s a great low-sodium dish that can be enjoyed on its own or as a side to your favorite protein.

Broccoli and Avocado Wrap

This fresh and filling broccoli and avocado wrap is a healthy, low-sodium meal that’s perfect for a Saturday lunch or snack. The creamy avocado pairs perfectly with crunchy broccoli, while a touch of lemon juice adds a bright zing. It’s easy to prepare and packed with nutrients, making it a great option for a light meal.

Ingredients:

• 1 head broccoli, cut into small florets
• 1 ripe avocado, mashed
• 2 whole wheat tortillas
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder (optional)
• 1/2 cup shredded carrots (optional)
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Steam the broccoli florets until just tender, about 4-5 minutes. Set aside to cool slightly.
2. In a small bowl, mash the avocado and mix in the lemon juice, black pepper, cumin, and chili powder (if using).
3. Lay the tortillas flat on a clean surface. Spread half of the mashed avocado mixture on each tortilla.
4. Layer the steamed broccoli on top of the avocado, and add shredded carrots and fresh cilantro if desired.
5. Roll up the tortillas tightly, folding in the sides as you go.
6. Slice the wraps in half and serve immediately.

This broccoli and avocado wrap is a light yet satisfying dish that’s full of healthy fats, fiber, and vitamins. It’s simple to prepare, and the combination of creamy avocado and crunchy broccoli makes each bite refreshing and flavorful. It’s a great low-sodium option for a quick Saturday lunch or snack.

Broccoli and Sweet Corn Stir-Fry

This broccoli and sweet corn stir-fry is a vibrant and flavorful dish that’s both easy to make and low in sodium. The sweetness of the corn complements the earthiness of the broccoli, while the savory seasoning brings out the best in both ingredients. This dish is a great side or a light main for a laid-back Saturday meal.

Ingredients:

• 2 cups broccoli florets
• 1 cup sweet corn kernels (fresh or frozen)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
2. Add the broccoli florets to the skillet and sauté for 5-7 minutes until tender yet still bright green.
3. Stir in the sweet corn kernels, turmeric, smoked paprika, and black pepper. Cook for an additional 5 minutes until the corn is heated through and slightly browned.
4. Drizzle with lemon juice and toss to combine.
5. Garnish with fresh parsley before serving.

This broccoli and sweet corn stir-fry is a flavorful and nutrient-packed dish that comes together in no time. The sweetness of the corn and the slight bitterness of the broccoli complement each other beautifully, making this stir-fry a delightful low-sodium option. It’s perfect for a quick Saturday side dish or a light meal.

Note: More recipes are coming soon!