50+ Deliciously Easy Saturday Low-Sodium Dinner Recipes to Satisfy

When it comes to preparing a healthy meal, one of the most important factors to consider is sodium intake.

Excess sodium can lead to high blood pressure and other health problems, but that doesn’t mean you have to sacrifice flavor or satisfaction.

Saturday evenings, in particular, are the perfect time to indulge in a delicious and wholesome dinner without overloading on salt.

In this blog post, we’ve rounded up 50+ creative and delicious low-sodium dinner recipes that will not only keep your sodium intake in check but also excite your taste buds.

Whether you’re in the mood for a light salad, hearty pasta, or flavorful stir-fry, we’ve got something for everyone.

These recipes are simple to make, nutritious, and packed with vibrant flavors, making them the ideal way to spend your weekend with a healthy, low-sodium meal.

50+ Deliciously Easy Saturday Low-Sodium Dinner Recipes to Satisfy

Eating low-sodium doesn’t have to be dull or bland. With these 50+ Saturday low-sodium dinner recipes, you can enjoy a wide variety of flavorful meals that support your health goals while still satisfying your cravings.

From zesty grilled shrimp to comforting veggie-packed casseroles, these dishes are proof that reducing sodium doesn’t mean compromising on taste.

So, next time you’re planning a Saturday night dinner, why not try one of these healthy, tasty recipes?

You’ll be able to enjoy a flavorful meal without worrying about your sodium intake, making it a win for both your taste buds and your health.

Baked Lemon Herb Chicken with Roasted Vegetables

This healthy and low-sodium dinner features tender, juicy baked chicken breast infused with a zesty lemon and herb marinade. Paired with perfectly roasted vegetables like carrots, potatoes, and bell peppers, it makes for a well-rounded meal that’s packed with flavor and nutrients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp black pepper
• 4 medium potatoes, cubed
• 2 carrots, sliced
• 1 bell pepper, chopped
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, and black pepper. Stir until well mixed.
3. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes.
4. While the chicken marinates, arrange the cubed potatoes, carrots, and bell pepper on a baking sheet. Drizzle with olive oil and season with black pepper.
5. Place the marinated chicken breasts on a separate baking sheet.
6. Bake the chicken and vegetables for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
7. Garnish the chicken with fresh parsley before serving.

This meal is a perfect example of how simple ingredients can create a delicious, balanced dinner. The lemon and herb marinade adds a burst of freshness to the chicken, while the roasted vegetables provide fiber and essential vitamins. With minimal sodium, this dish is both heart-healthy and flavorful, making it ideal for anyone looking to reduce their sodium intake without sacrificing taste.

Quinoa-Stuffed Bell Peppers

These quinoa-stuffed bell peppers are a fantastic vegetarian dinner option that’s full of protein, fiber, and flavor. The quinoa is cooked with a variety of vegetables, including zucchini, tomatoes, and onions, and seasoned with a blend of herbs and spices for a savory yet low-sodium dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 zucchini, diced
• 1 medium onion, diced
• 1 cup cherry tomatoes, halved
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine quinoa and water (or broth) and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is fully cooked and the liquid is absorbed.
3. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the zucchini and onion and sauté for about 5 minutes until softened.
4. Stir in the tomatoes, cumin, paprika, and black pepper. Cook for an additional 2-3 minutes.
5. Once the quinoa is cooked, add the vegetable mixture and stir to combine.
6. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Cover with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender.
8. Garnish with fresh cilantro before serving.

These quinoa-stuffed bell peppers are a nutrient-dense, low-sodium option that will satisfy your taste buds while providing an excellent source of fiber and plant-based protein. The cumin and smoked paprika infuse the quinoa with a warm, smoky flavor, while the fresh vegetables add color and freshness to the dish. It’s a great way to incorporate more vegetables into your diet without compromising on flavor.

Grilled Salmon with Asparagus and Garlic Mashed Cauliflower

This light yet filling dinner showcases grilled salmon, which is rich in omega-3 fatty acids, paired with roasted asparagus and a creamy garlic mashed cauliflower. The dish is low in sodium and high in heart-healthy nutrients, making it a great choice for a satisfying Saturday meal.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 1 lemon, sliced
• 1 bunch asparagus, trimmed
• 1 medium head cauliflower, cut into florets
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• ¼ cup unsweetened almond milk
• Black pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with 1 tbsp olive oil and season with black pepper. Place lemon slices on top of each fillet.
3. Toss the asparagus with the remaining olive oil and a pinch of black pepper.
4. Grill the salmon for 4-5 minutes per side or until cooked through.
5. Meanwhile, steam the cauliflower florets until tender, about 10 minutes.
6. Mash the steamed cauliflower with garlic, butter, and almond milk until smooth and creamy. Season with black pepper to taste.
7. Serve the grilled salmon alongside the roasted asparagus and garlic mashed cauliflower.

This dish is a perfect balance of protein, healthy fats, and vegetables, all while being low in sodium. The grilled salmon provides a rich and flavorful base, while the garlic mashed cauliflower offers a creamy, low-carb alternative to mashed potatoes. Roasted asparagus adds a crunchy, earthy element, making this dinner both healthy and satisfying.

Chickpea and Spinach Curry

This flavorful chickpea and spinach curry is a hearty, plant-based dish that’s full of protein and fiber. The curry sauce is made with a blend of aromatic spices, fresh tomatoes, and coconut milk, making it creamy, comforting, and low in sodium.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes, no salt added
• 1 cup coconut milk (unsweetened)
• 4 cups fresh spinach
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger and sauté for 5 minutes until softened.
2. Add the turmeric, cumin, and coriander and cook for another minute to release the spices’ fragrance.
3. Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a simmer and cook for 10-15 minutes until the sauce thickens.
4. Add the spinach in batches, stirring until wilted. Once all spinach is added, stir in the lemon juice and cook for an additional 2 minutes.
5. Serve with fresh cilantro and your favorite low-sodium rice or flatbread.

This chickpea and spinach curry is a perfect low-sodium, vegetarian dinner that’s rich in flavor and nutrients. The combination of spices adds warmth and depth to the creamy coconut sauce, while the chickpeas provide a hearty, protein-packed base. The spinach adds a boost of vitamins and minerals, making this dish both satisfying and nutritious.

Zucchini Noodles with Pesto and Grilled Chicken

A healthy, low-carb, and low-sodium dinner option, this dish uses zucchini noodles as a base, topped with a homemade pesto sauce made with fresh basil, garlic, and olive oil. Grilled chicken breasts add lean protein to the meal, creating a light yet filling dinner.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 cup fresh basil leaves
• 2 tbsp olive oil
• 1 clove garlic
• 1 tbsp lemon juice
• ¼ cup pine nuts (or walnuts)
• Black pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with black pepper and grill for 6-7 minutes per side, or until fully cooked.
3. While the chicken is cooking, prepare the pesto by blending the basil, olive oil, garlic, lemon juice, pine nuts, and black pepper in a food processor until smooth.
4. Sauté the zucchini noodles in a non-stick skillet over medium heat for 2-3 minutes until slightly tender.
5. Toss the zucchini noodles with the pesto sauce until evenly coated.
6. Slice the grilled chicken breasts and serve them on top of the zucchini noodles.

This dish is a perfect choice for a light yet fulfilling dinner. The zucchini noodles are a fantastic low-sodium alternative to traditional pasta, while the homemade pesto adds fresh, vibrant flavor. Grilled chicken provides a lean protein source, making this a balanced, low-sodium meal that’s as satisfying as it is delicious.

Roasted Butternut Squash and Black Bean Tacos

These roasted butternut squash and black bean tacos are a flavorful, plant-based meal that combines the sweetness of roasted squash with the hearty richness of black beans. The addition of avocado, cilantro, and lime brings brightness to the dish, all while keeping sodium levels low.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro for garnish
• Black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, cumin, smoked paprika, and black pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
3. While the squash roasts, heat the black beans in a small saucepan over medium heat until warmed through.
4. Warm the corn tortillas on a dry skillet over medium heat for 1-2 minutes on each side.
5. Assemble the tacos by placing a spoonful of roasted butternut squash and black beans onto each tortilla. Top with avocado slices, a squeeze of lime juice, and fresh cilantro.
6. Serve immediately.

These roasted butternut squash and black bean tacos are a perfect low-sodium alternative to traditional tacos. The sweetness of the roasted squash pairs wonderfully with the earthy black beans, while the creamy avocado and fresh cilantro provide a burst of freshness. The lime juice adds a tangy kick, making this taco recipe a satisfying and flavorful meal.

Turkey Meatballs with Zucchini Noodles and Tomato Basil Sauce

This low-sodium dinner features lean turkey meatballs paired with zucchini noodles and a homemade tomato basil sauce. The turkey meatballs are seasoned with garlic, oregano, and parsley, providing a savory protein option that complements the light zucchini noodles and fresh tomato sauce.

Ingredients:

• 1 lb ground turkey (lean)
• 1 egg
• ¼ cup breadcrumbs (preferably whole wheat)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 medium zucchinis, spiralized into noodles
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1 tbsp olive oil
• Fresh basil for garnish
• Black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the ground turkey, egg, breadcrumbs, garlic, oregano, basil, and black pepper. Mix until well combined and shape the mixture into meatballs, about 1½ inches in diameter.
3. Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.
4. Meanwhile, heat olive oil in a skillet over medium heat. Add the diced tomatoes and cook for 5-7 minutes. Season with dried basil and black pepper.
5. In a separate pan, sauté the zucchini noodles over medium heat for 2-3 minutes until just tender.
6. Serve the turkey meatballs on top of the zucchini noodles and spoon the tomato basil sauce over them.
7. Garnish with fresh basil before serving.

This dish is a low-sodium, lighter version of classic spaghetti and meatballs. The turkey meatballs provide lean protein, while the zucchini noodles offer a low-carb alternative to pasta. The homemade tomato basil sauce adds a rich, flavorful element without the excess sodium found in store-bought versions. This healthy dinner is sure to satisfy while keeping sodium intake in check.

Cauliflower Fried Rice with Tofu

This cauliflower fried rice with tofu is a low-sodium take on a classic Chinese takeout dish. The cauliflower rice is stir-fried with tofu, vegetables, and a touch of sesame oil, creating a savory, satisfying meal. It’s packed with protein and fiber, making it a great low-sodium dinner option.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 1 block firm tofu, drained and cubed
• 2 tbsp sesame oil
• 1 small onion, chopped
• 1 cup mixed vegetables (peas, carrots, bell peppers)
• 2 cloves garlic, minced
• 2 eggs, lightly scrambled (optional)
• 2 tbsp low-sodium soy sauce or tamari
• 1 tsp rice vinegar
• Green onions for garnish
• Black pepper to taste

Instructions:

1. Heat 1 tbsp sesame oil in a large skillet over medium heat. Add the cubed tofu and cook until golden on all sides, about 5-7 minutes. Remove the tofu and set aside.
2. In the same skillet, add the remaining sesame oil and sauté the onion and garlic for 2-3 minutes until fragrant.
3. Add the mixed vegetables and cook for 3-5 minutes until tender.
4. Stir in the grated cauliflower and cook for 5-7 minutes until the cauliflower softens and becomes slightly golden.
5. Push the cauliflower rice to the side of the skillet and scramble the eggs in the empty space if using.
6. Return the tofu to the skillet and mix everything together. Add the low-sodium soy sauce, rice vinegar, and black pepper, and stir to combine.
7. Serve the fried rice hot, garnished with chopped green onions.

This cauliflower fried rice with tofu is a perfect low-sodium meal for those craving a hearty, savory dish without the high salt content. The cauliflower rice acts as a great substitute for traditional rice, keeping the meal light and low-carb. Tofu provides a good source of plant-based protein, and the vegetables add fiber and nutrients. The sesame oil and soy sauce give the dish its authentic flavor without the excess sodium found in traditional fried rice recipes.

Grilled Shrimp and Vegetable Skewers

These grilled shrimp and vegetable skewers are a light and flavorful dinner that’s perfect for a Saturday evening. The shrimp is marinated in a blend of olive oil, lemon, and garlic, then paired with colorful vegetables like bell peppers, zucchini, and onions, making for a tasty and low-sodium meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 small onion, cut into wedges
• Fresh parsley for garnish
• Black pepper to taste

Instructions:

1. In a bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, and black pepper. Add the shrimp to the marinade and refrigerate for at least 30 minutes.
2. Preheat the grill to medium-high heat.
3. Thread the shrimp and vegetables onto skewers, alternating between shrimp and vegetables.
4. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and cooked through and the vegetables are tender.
5. Garnish with fresh parsley before serving.

These grilled shrimp and vegetable skewers are a fantastic low-sodium dinner option that’s both light and flavorful. The lemon and garlic marinade enhances the natural sweetness of the shrimp, while the grilled vegetables provide a smoky, savory balance. This dish is a great way to enjoy a fresh, healthy meal with minimal sodium, perfect for a summer evening or a simple weekend dinner.

Spinach and Feta Stuffed Chicken Breasts

This spinach and feta stuffed chicken breast recipe is a low-sodium yet flavorful dinner option. The chicken breasts are filled with a mixture of spinach, feta, and garlic, creating a savory, protein-packed meal. The dish is easy to prepare and pairs wonderfully with a simple side salad or roasted vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the chopped spinach, feta cheese, and minced garlic.
3. Use a sharp knife to create a pocket in each chicken breast by slicing horizontally through the middle.
4. Stuff each chicken breast with the spinach and feta mixture, securing with toothpicks if necessary.
5. Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
6. Transfer the chicken breasts to a baking dish and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
7. Serve with your favorite low-sodium side dishes.

The spinach and feta stuffed chicken breasts are a flavorful, low-sodium dinner that’s both satisfying and healthy. The creamy feta and tender spinach add richness to the chicken, while the seasoning gives it a savory depth of flavor. This dish is perfect for a weeknight meal or for entertaining, offering a nutritious and delicious option without the high sodium content of many store-bought stuffed chicken recipes.

Sweet Potato and Kale Stir-Fry

This vibrant stir-fry combines nutrient-packed sweet potatoes with the earthy taste of kale for a colorful, low-sodium dinner. The dish is stir-fried with garlic, ginger, and a splash of low-sodium soy sauce, making it both savory and satisfying while still being light and healthy.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp sesame oil
• 2 tbsp sesame seeds
• Black pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the cubed sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until tender.
2. Add the garlic and ginger and sauté for another 2 minutes until fragrant.
3. Stir in the kale and cook until wilted, about 3-4 minutes.
4. Add the soy sauce, sesame oil, and black pepper, stirring to coat the vegetables evenly.
5. Garnish with sesame seeds before serving.

This sweet potato and kale stir-fry is a wonderfully hearty and healthy dish that’s packed with vitamins and antioxidants. The sweetness of the sweet potatoes contrasts beautifully with the bitterness of the kale, and the garlic and ginger add a fragrant depth of flavor. With minimal sodium, it’s a great option for a filling and nutritious dinner.

Lemon Garlic Baked Cod with Quinoa Salad

This light and flavorful meal features tender cod fillets baked with a zesty lemon garlic marinade, paired with a fresh quinoa salad loaded with vegetables. The dish is low in sodium but rich in protein and healthy fats, making it a perfect option for a healthy dinner.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, thinly sliced
• Fresh parsley for garnish
• Black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, garlic, lemon juice, lemon zest, and black pepper. Place the cod fillets in a baking dish and pour the marinade over the fish.
3. Bake the cod for 12-15 minutes, or until it flakes easily with a fork.
4. While the cod bakes, cook the quinoa in water or broth according to package instructions.
5. Once the quinoa is cooked, fluff it with a fork and toss with cucumber, cherry tomatoes, red onion, and parsley.
6. Serve the cod on top of the quinoa salad, garnished with fresh parsley.

This lemon garlic baked cod with quinoa salad is a light, refreshing, and nutrient-dense dinner. The cod’s delicate flavor is enhanced by the lemon and garlic marinade, while the quinoa salad provides a fresh, crunchy complement. This low-sodium dish is rich in protein and fiber, making it both satisfying and heart-healthy.

Spaghetti Squash Primavera

A healthy, low-sodium alternative to traditional pasta, this spaghetti squash primavera features roasted squash strands tossed with a medley of sautéed vegetables in a light olive oil and garlic sauce. It’s a colorful and satisfying dinner option, full of fiber and essential nutrients.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Fresh basil for garnish
• Black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tbsp olive oil and season with black pepper.
2. Place the squash halves on a baking sheet, cut side down, and roast for 35-40 minutes, or until tender.
3. While the squash roasts, heat the remaining olive oil in a skillet over medium heat. Add the bell pepper, zucchini, and cherry tomatoes. Sauté for 5-7 minutes, until the vegetables are tender.
4. Add the garlic and oregano, cooking for another 1-2 minutes.
5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
6. Toss the spaghetti squash with the sautéed vegetables and garnish with fresh basil before serving.

This spaghetti squash primavera is a low-sodium, low-carb option that’s as satisfying as it is nutritious. The roasted spaghetti squash provides a pasta-like texture, and the fresh vegetables bring vibrant flavors and colors to the dish. With a simple olive oil and garlic sauce, this meal is both light and packed with vitamins, making it perfect for anyone looking to reduce their sodium intake.

Baked Eggplant Parmesan

This baked eggplant Parmesan is a healthier, low-sodium version of the classic Italian dish. The eggplant is breaded, baked until crispy, and then topped with a simple homemade marinara sauce and a sprinkle of mozzarella cheese. It’s a comforting, vegetarian dinner that’s lighter on sodium without compromising on flavor.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup whole-wheat breadcrumbs
• 1 egg, beaten
• 1 cup low-sodium marinara sauce
• 1 cup part-skim mozzarella cheese, shredded
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• Fresh basil for garnish
• Black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Dip each eggplant slice into the beaten egg, then coat with breadcrumbs. Place the coated slices on the prepared baking sheet.
3. Drizzle olive oil over the eggplant slices and bake for 20-25 minutes, flipping halfway, until golden and crispy.
4. Spread a spoonful of marinara sauce on top of each baked eggplant slice and sprinkle with mozzarella and Parmesan cheeses.
5. Return the eggplant to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This baked eggplant Parmesan is a delicious, low-sodium alternative to the fried version. The eggplant slices are crisped in the oven rather than fried, keeping the dish lighter while still maintaining that classic savory flavor. The simple marinara sauce and melted cheese add richness to the dish, making it a satisfying vegetarian option that won’t derail your sodium intake.

Grilled Vegetable and Hummus Wraps

These grilled vegetable and hummus wraps are an easy and delicious low-sodium dinner option that’s perfect for a light, Mediterranean-inspired meal. The combination of grilled vegetables, creamy hummus, and whole-grain wraps makes for a filling yet healthy dish.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 2 tbsp olive oil
• 4 whole-grain wraps
• ½ cup hummus
• 1 cup fresh spinach
• 1 tbsp balsamic vinegar
• Black pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Toss the sliced vegetables in olive oil and season with black pepper.
2. Grill the vegetables for 4-5 minutes on each side, until tender and charred.
3. Lay out the whole-grain wraps and spread a thin layer of hummus on each one.
4. Layer the grilled vegetables on top of the hummus, followed by fresh spinach. Drizzle with balsamic vinegar.
5. Roll up the wraps tightly and slice in half before serving.

These grilled vegetable and hummus wraps are an easy, flavorful low-sodium dinner option that’s perfect for any time of year. The grilled vegetables provide a smoky, savory flavor, while the hummus adds creaminess without the need for added sodium. Fresh spinach and a touch of balsamic vinegar add brightness to the wraps, making them both delicious and nutritious.

Note: More recipes are coming soon!