40+ Nutritious Saturday Low-Sodium Dutch Oven Recipes You’ll Love

Saturday dinners are the perfect time to unwind, try new recipes, and enjoy a delicious, hearty meal with family and friends.

For those who are mindful of their sodium intake, finding tasty and nutritious dishes can be a challenge.

However, Dutch ovens offer a wonderful solution for preparing flavorful meals with minimal sodium.

With their ability to lock in moisture and enhance flavors, Dutch ovens are perfect for slow-cooked stews, braises, casseroles, and roasted dishes that are both satisfying and heart-healthy.

In this blog post, we’ll explore over 40+ low-sodium recipes made in a Dutch oven that will transform your Saturday dinners into nourishing and delicious meals.

Whether you’re looking for a warm, savory stew or a light yet filling roast, these recipes are designed to keep sodium levels in check without sacrificing taste.

From hearty vegetable dishes to lean meats, we’ve got something for every palate.

Let’s dive in and discover the endless possibilities for low-sodium, Dutch oven-inspired meals!

40+ Nutritious Saturday Low-Sodium Dutch Oven Recipes You’ll Love

Eating healthy doesn’t mean compromising on flavor, especially when using the versatile Dutch oven.

These 40+ low-sodium Saturday recipes will inspire you to create dishes that are both satisfying and heart-healthy, perfect for any weekend gathering.

By incorporating fresh ingredients, lean proteins, and a variety of herbs and spices, you can craft meals that are as rich in flavor as they are nutritious.

Whether you’re a seasoned cook or a beginner, these easy-to-follow recipes will ensure your Saturdays are filled with delicious, low-sodium comfort food.

Enjoy exploring new flavors and creating memorable meals with your Dutch oven!

Hearty Vegetable and Lentil Stew

This hearty vegetable and lentil stew is perfect for a cozy Saturday night. Packed with nutrient-rich vegetables and protein-packed lentils, it’s both satisfying and healthy. The low-sodium content makes it ideal for those watching their salt intake, while the natural flavors from fresh herbs and spices bring out a robust and comforting taste.

Ingredients:

• 1 cup dried green or brown lentils, rinsed and drained
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed
• 1 14-ounce can no-salt-added diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp olive oil
• 2 cups chopped kale or spinach
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion, carrots, and celery until softened (about 5 minutes).
2. Add the garlic, smoked paprika, cumin, and thyme, and cook for 1 minute, stirring frequently.
3. Stir in the lentils, sweet potato, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 30–40 minutes, or until the lentils and sweet potatoes are tender.
5. Stir in the kale or spinach and cook for an additional 5 minutes, until wilted.
6. Remove the bay leaf before serving. Add freshly ground black pepper to taste.

This stew is a nutrient-dense, comforting dish that’s easy to make and perfect for meal prepping. It tastes even better the next day, as the flavors continue to meld. Pair it with crusty whole-grain bread for a filling meal.

Herb-Infused Chicken and Barley Soup

A low-sodium twist on a classic, this chicken and barley soup uses fresh herbs and aromatics to create a flavorful broth without added salt. It’s a wholesome and light dish, perfect for a leisurely Saturday lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/2 cup pearl barley
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• 1 tbsp olive oil
• Juice of 1 lemon (optional)
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion, carrots, and celery until softened (about 5 minutes).
2. Add the garlic and dried herbs, and cook for 1 minute, stirring constantly.
3. Add the chicken breasts, barley, chicken broth, water, and bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and the barley is tender.
5. Remove the chicken, shred it using two forks, and return it to the pot.
6. Remove the bay leaf before serving. Add a squeeze of lemon juice and freshly ground black pepper, if desired.

This herb-infused chicken and barley soup is a warm, satisfying meal. The barley adds a chewy texture, while the fresh herbs elevate the dish with their earthy aromas. It’s a great way to enjoy a low-sodium, nutrient-packed soup.

Tuscan White Bean and Kale Stew

This rustic Tuscan white bean and kale stew is a hearty, flavorful dish inspired by Italian countryside cooking. With minimal salt and maximum flavor, it’s a delightful option for a cozy Saturday meal.

Ingredients:

• 2 cans no-salt-added cannellini beans, drained and rinsed
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 cups water
• 2 cups chopped kale
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp smoked paprika
• 1 bay leaf
• 1 tbsp olive oil
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion, carrots, and celery until softened (about 5 minutes).
2. Add the garlic, oregano, basil, and smoked paprika, and cook for 1 minute, stirring constantly.
3. Stir in the beans, vegetable broth, water, and bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes.
5. Add the kale and cook for another 5–7 minutes, until wilted. Remove the bay leaf before serving.

This Tuscan white bean and kale stew is rich in fiber, vitamins, and antioxidants. It’s a delicious way to enjoy a plant-based, low-sodium meal. Pair it with a slice of whole-grain bread or a side salad for a complete dinner.

Savory Mushroom and Barley Risotto

A rich and creamy risotto made with earthy mushrooms and nutty barley, this dish is a low-sodium twist on a classic comfort food. Perfect for a Saturday night dinner, it’s hearty, satisfying, and packed with flavor.

Ingredients:

• 1 cup pearl barley
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups low-sodium vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1 tsp dried thyme
• Fresh parsley, chopped (for garnish)
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion and garlic until fragrant (about 2 minutes).
2. Add the mushrooms and thyme, and cook until the mushrooms release their liquid (about 5 minutes).
3. Stir in the barley and toast for 2 minutes.
4. Add the white wine (if using) and cook until absorbed.
5. Gradually add the vegetable broth, 1/2 cup at a time, stirring frequently until each addition is absorbed before adding the next. Continue until the barley is tender and creamy (about 30 minutes).
6. Season with black pepper and garnish with fresh parsley.

This mushroom and barley risotto is a creamy, indulgent dish without the guilt of added sodium. It’s a versatile recipe that pairs well with a fresh green salad or roasted vegetables.

Mediterranean Chickpea and Quinoa Stew

This Mediterranean-inspired stew combines protein-packed chickpeas, quinoa, and vibrant vegetables in a low-sodium, flavor-rich dish. It’s the perfect way to add variety to your Saturday meal plan.

Ingredients:

• 1 cup cooked quinoa
• 1 can no-salt-added chickpeas, drained and rinsed
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 14-ounce can no-salt-added diced tomatoes
• 3 cups low-sodium vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp olive oil
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion, zucchini, and red bell pepper until softened (about 5 minutes).
2. Add the garlic, smoked paprika, oregano, and basil, and cook for 1 minute.
3. Stir in the chickpeas, diced tomatoes, vegetable broth, and quinoa. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 15–20 minutes.
5. Stir in the lemon juice and garnish with fresh parsley before serving.

This Mediterranean chickpea and quinoa stew is a vibrant, nutrient-dense meal that’s easy to prepare and bursting with fresh flavors. It’s perfect for a satisfying, low-sodium Saturday dinner.

Low-Sodium Beef and Vegetable Stew

This low-sodium beef and vegetable stew is a heartwarming dish full of tender beef, root vegetables, and a flavorful broth. With lean beef and plenty of vegetables, it’s a wholesome option for a filling Saturday meal, keeping the sodium content low while still offering a rich, savory taste.

Ingredients:

• 1 lb lean beef stew meat, trimmed of fat
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 potatoes, peeled and cubed
• 1 parsnip, peeled and sliced
• 4 cups low-sodium beef broth
• 2 cups water
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Brown the beef stew meat on all sides (about 5–7 minutes).
2. Add the onion, carrots, potatoes, and parsnip. Cook for another 3–4 minutes.
3. Pour in the beef broth, water, thyme, rosemary, and bay leaf. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
5. Remove the bay leaf and season with freshly ground black pepper before serving.

This beef and vegetable stew is a satisfying and hearty dish that’s perfect for chilly Saturdays. It’s packed with vitamins from the root vegetables and lean protein from the beef, making it a wholesome low-sodium meal that doesn’t compromise on flavor.

Lemon Herb Salmon with Roasted Vegetables

This zesty lemon herb salmon paired with roasted vegetables is a light, yet filling dish that offers a great balance of protein and nutrients. With a burst of citrus and fresh herbs, it’s a perfect low-sodium dinner option for a healthy weekend.

Ingredients:

• 4 salmon fillets (about 4 oz each)
• 2 tbsp olive oil
• 1 lemon, zest and juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried dill
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 bell pepper, chopped
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, dill, and freshly ground black pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the fillets with the lemon herb mixture.
4. Toss the cherry tomatoes, zucchini, and bell pepper with a little olive oil, salt, and pepper. Spread the vegetables on the same baking sheet around the salmon.
5. Roast in the oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.

This lemon herb salmon with roasted vegetables is a fresh and light dish, making it an ideal choice for those who want a low-sodium meal without sacrificing flavor. The citrusy salmon pairs beautifully with the roasted vegetables for a well-rounded, nutritious meal.

Spaghetti Squash Primavera

This spaghetti squash primavera offers a healthy, low-sodium alternative to traditional pasta dishes. Loaded with colorful vegetables and a simple garlic olive oil dressing, it’s an easy and satisfying option for a Saturday dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Freshly ground black pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the inside with a little olive oil and season with freshly ground black pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, until tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Sauté the onion, bell pepper, zucchini, and garlic until softened (about 5–7 minutes).
4. Add the cherry tomatoes and oregano and cook for another 2–3 minutes.
5. When the squash is done, use a fork to scrape out the spaghetti-like strands. Toss the strands with the sautéed vegetables.
6. Garnish with fresh basil before serving.

This spaghetti squash primavera is a light and refreshing dish that’s low in sodium and packed with vegetables. The tender squash serves as a perfect base for the colorful veggies and herbs, offering a delicious and nutritious meal.

Roasted Chicken with Root Vegetables

Roasted chicken with root vegetables is a classic, simple, and comforting meal that’s easy to prepare. By using fresh herbs and a touch of olive oil, this low-sodium dish is full of flavor while still being heart-healthy.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 medium potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 parsnip, peeled and sliced
• 1 tbsp fresh lemon juice
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rub the chicken thighs with 1 tablespoon of olive oil, thyme, rosemary, and freshly ground black pepper.
3. In a separate bowl, toss the potatoes, carrots, and parsnips with the remaining olive oil, lemon juice, and pepper.
4. Place the chicken on a roasting pan or baking sheet, surrounded by the vegetables. Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
5. Remove from the oven and let the chicken rest for 5 minutes before serving.

This roasted chicken with root vegetables is an effortless and healthy dish that’s both satisfying and flavorful. The crisp, golden chicken pairs perfectly with the tender, herb-infused vegetables, creating a complete, low-sodium meal.

Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a comforting, vegetarian dish that’s naturally low in sodium. Packed with fiber and antioxidants, it’s a filling, nutritious meal perfect for a Saturday evening.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can no-salt-added black beans, drained and rinsed
• 1 can no-salt-added diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 4 cups low-sodium vegetable broth
• Fresh cilantro, chopped (for garnish)
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion, garlic, and bell pepper until softened (about 5 minutes).
2. Add the sweet potatoes, cumin, chili powder, and smoked paprika, and cook for 2–3 minutes.
3. Stir in the black beans, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the sweet potatoes are tender.
5. Season with freshly ground black pepper, and garnish with fresh cilantro before serving.

This sweet potato and black bean chili is a hearty, plant-based meal that’s packed with flavor and perfect for a low-sodium diet. The natural sweetness of the potatoes complements the spices beautifully, making it a satisfying, warming dish.

Baked Cod with Herb Quinoa and Steamed Asparagus

This baked cod with herb quinoa and steamed asparagus is a light, healthy meal that’s easy to prepare and naturally low in sodium. The flaky cod is complemented by the nutty quinoa and fresh asparagus, making it a balanced dish that’s perfect for a low-sodium, nutrient-rich Saturday dinner.

Ingredients:

• 4 cod fillets (about 4 oz each)
• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 1 tsp dried thyme
• 1 tsp dried parsley
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the cod fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, and season with freshly ground black pepper, lemon zest, thyme, and parsley. Bake for 12-15 minutes, or until the fish is flaky and cooked through.
3. While the cod is baking, rinse the quinoa under cold water. Combine it with 2 cups of water or low-sodium vegetable broth in a medium saucepan, and bring to a boil.
4. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
5. Steam the asparagus for 4-5 minutes until tender.
6. Serve the baked cod with a side of herb quinoa and steamed asparagus.

This baked cod with herb quinoa and steamed asparagus is a light, protein-packed meal that’s full of flavor. The cod’s delicate taste pairs perfectly with the herbed quinoa, and the asparagus adds a burst of freshness. It’s a simple yet elegant dish that’s ideal for a healthy Saturday dinner.

Vegetable Stir-Fry with Tofu and Brown Rice

This vegetable stir-fry with tofu and brown rice is a colorful, plant-based dish full of fiber, protein, and vitamins. The tofu absorbs all the savory flavors of the vegetables and low-sodium soy sauce, creating a satisfying and delicious meal without the excess sodium.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tbsp olive oil
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 carrots, sliced
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 2 cups cooked brown rice
• Fresh cilantro, chopped (for garnish)
• Freshly ground black pepper, to taste

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat olive oil in a large skillet or wok over medium heat. Add the tofu and cook until golden brown on all sides (about 7-10 minutes). Remove the tofu from the skillet and set aside.
3. In the same skillet, add the onion, bell pepper, zucchini, broccoli, and carrots. Stir-fry for about 5-7 minutes, or until the vegetables are tender.
4. Add the garlic, low-sodium soy sauce, and sesame oil to the skillet. Stir to combine and cook for 1 more minute.
5. Return the tofu to the skillet and toss to coat with the sauce.
6. Serve the stir-fry over cooked brown rice and garnish with fresh cilantro.

This vegetable stir-fry with tofu and brown rice is a flavorful, nutrient-packed dish that’s perfect for a low-sodium diet. The tofu is crispy on the outside and tender on the inside, complementing the fresh, crisp vegetables. It’s a wholesome and satisfying meal that’s both filling and healthy.

Mediterranean Quinoa Salad with Grilled Chicken

This Mediterranean quinoa salad with grilled chicken is a light yet filling dish that incorporates fresh, vibrant flavors. It’s a healthy, low-sodium option that combines protein-rich chicken with nutrient-packed quinoa and Mediterranean vegetables, making it a perfect Saturday meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups low-sodium chicken broth or water
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your grill or grill pan to medium heat. Season the chicken breasts with freshly ground black pepper and 1 tablespoon of olive oil. Grill for 6-7 minutes per side, or until the chicken is fully cooked and has an internal temperature of 165°F (75°C).
2. While the chicken is grilling, rinse the quinoa and combine it with 2 cups of low-sodium chicken broth or water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
3. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
4. Drizzle with olive oil and lemon juice, then sprinkle with oregano and freshly ground black pepper.
5. Slice the grilled chicken and serve it over the quinoa salad.

This Mediterranean quinoa salad with grilled chicken is a light yet satisfying meal packed with flavor and nutrition. The quinoa serves as a great base for the fresh vegetables and tangy feta, while the grilled chicken adds a lean source of protein. It’s a perfect dish for a low-sodium, health-conscious Saturday dinner.

Zucchini and Chickpea Curry

This zucchini and chickpea curry is a vibrant, comforting dish that’s easy to make and full of flavor. With a blend of spices and the creaminess of coconut milk, it’s a savory and satisfying low-sodium vegetarian curry that pairs well with brown rice or naan.

Ingredients:

• 2 medium zucchinis, sliced
• 1 can no-salt-added chickpeas, drained and rinsed
• 1 can light coconut milk
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• Fresh cilantro, chopped (for garnish)
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, garlic, and ginger, and sauté until softened (about 5 minutes).
2. Stir in the curry powder, turmeric, cumin, cinnamon, and cayenne pepper (if using), and cook for 1 minute.
3. Add the zucchini and cook for 5-7 minutes, until slightly tender.
4. Stir in the chickpeas and coconut milk, and bring to a simmer. Cook for an additional 10 minutes, or until the zucchini is tender and the curry is heated through.
5. Season with freshly ground black pepper, and garnish with fresh cilantro before serving.

This zucchini and chickpea curry is a deliciously aromatic dish that’s rich in flavor yet low in sodium. The creamy coconut milk balances the spices, creating a comforting curry that’s perfect for a light Saturday dinner. Serve it over brown rice or with whole-grain naan for a complete meal.

Sweet Potato and Kale Frittata

This sweet potato and kale frittata is a hearty, nutritious dish perfect for a Saturday breakfast, brunch, or light dinner. With its blend of sweet potatoes, kale, and eggs, it’s a protein-packed, low-sodium option that’s satisfying and delicious.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cups kale, chopped
• 6 large eggs
• 1/4 cup low-fat milk
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the sweet potatoes and cook until tender, about 8-10 minutes.
3. Add the onion and cook for an additional 5 minutes, until softened.
4. Stir in the kale and cook until wilted (about 2 minutes).
5. In a bowl, whisk together the eggs, milk, garlic powder, thyme, and freshly ground black pepper. Pour the egg mixture over the vegetables in the skillet.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and slightly golden on top.
7. Slice and serve.

This sweet potato and kale frittata is a simple yet flavorful dish that’s packed with vitamins, fiber, and protein. It’s a versatile recipe that can be enjoyed for any meal of the day, offering a nutritious, low-sodium option that doesn’t compromise on taste.

Note: More recipes are coming soon!