50+ Easy and Tasty Saturday Low-Sodium Super Bowl Recipes to Flavor

When Super Bowl Sunday rolls around, it’s easy to get swept up in the excitement of game day, but it’s also a chance to enjoy some healthier snack options without sacrificing flavor.

Whether you’re hosting a party or attending one, you don’t have to compromise your low-sodium lifestyle just to enjoy the big game.

That’s why we’ve put together a collection of over 50 low-sodium recipes that are perfect for Super Bowl Saturday, designed to be as delicious as they are healthy.

These recipes are bursting with flavor and offer a wide variety of options—from hearty dips and appetizers to refreshing salads and savory bites.

Whether you’re looking for a crowd-pleasing dip or a wholesome snack, you’ll find a recipe that everyone will love—without the added sodium.

It’s time to level up your game day spread and keep your snacks both tasty and nutritious.

Let’s dive into these 50+ delicious low-sodium Super Bowl recipes that will be the talk of the party!

50+ Easy and Tasty Saturday Low-Sodium Super Bowl Recipes to Flavor

With over 50 low-sodium Super Bowl recipes, you can create a game day spread that’s both flavorful and healthy.

Whether you’re looking for savory snacks, light bites, or refreshing dips, there’s a low-sodium option for every palate.

These recipes prove that you don’t have to sacrifice taste to maintain a healthy lifestyle.

By preparing these dishes, you’ll not only delight your guests but also make sure that your Super Bowl celebration is full of delicious flavors without the worry of excessive sodium intake.

So, gather your ingredients, get cooking, and enjoy a Super Bowl spread that’s as good for you as it is tasty!

Grilled Veggie Platter with Herbed Yogurt Dip

This Grilled Veggie Platter with Herbed Yogurt Dip is a vibrant, low-sodium alternative to traditional Super Bowl snacks. Packed with flavor from naturally smoky and charred vegetables, paired with a creamy yogurt dip infused with fresh herbs and spices, it’s a feast for the eyes and the palate. Easy to prepare and perfect for sharing, this dish ensures that everyone, including those mindful of sodium, can enjoy game day.

Ingredients:
For the Veggies:

• 1 zucchini, sliced into ¼-inch rounds
• 1 yellow squash, sliced into ¼-inch rounds
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 8-10 asparagus spears, trimmed
• 1 small eggplant, sliced into rounds
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Ground black pepper, to taste

For the Herbed Yogurt Dip:

• 1 cup plain, unsweetened Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• Ground black pepper, to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the prepared veggies in olive oil, garlic powder, smoked paprika, and black pepper.
3. Grill the vegetables for 3-5 minutes on each side until tender and lightly charred. Remove and let cool slightly.
4. In a bowl, mix Greek yogurt with lemon juice, dill, parsley, garlic powder, and black pepper. Stir well and refrigerate until ready to serve.
5. Arrange grilled veggies on a platter with the herbed yogurt dip in the center.

This Grilled Veggie Platter with Herbed Yogurt Dip is a crowd-pleaser that’s as healthy as it is delicious. The smoky vegetables combined with the tangy and herbaceous dip deliver maximum flavor with minimal sodium. It’s a perfect way to satisfy your guests while sticking to your dietary goals.

Spicy Baked Cauliflower Bites with Avocado Lime Dip

Forget the traditional wings—these Spicy Baked Cauliflower Bites are a low-sodium twist on a classic Super Bowl favorite. Coated in a flavorful spice blend and baked until crispy, these bites are paired with a creamy avocado lime dip for a zesty kick. It’s a guilt-free snack that’s perfect for dipping and sharing.

Ingredients:
For the Cauliflower Bites:

• 1 medium head of cauliflower, cut into bite-sized florets
• ½ cup whole wheat flour
• ½ cup water
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon cayenne pepper (adjust for heat level)
• 1 tablespoon olive oil

For the Avocado Lime Dip:

• 1 ripe avocado
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh cilantro

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, water, smoked paprika, garlic powder, onion powder, and cayenne pepper to form a batter.
3. Dip cauliflower florets into the batter, ensuring they are fully coated. Place them on the baking sheet.
4. Bake for 20 minutes, flip the florets, drizzle olive oil, and bake for another 10-15 minutes until golden and crispy.
5. For the dip, blend the avocado, lime juice, olive oil, garlic, and cilantro until smooth. Adjust with water for desired consistency.
6. Serve the cauliflower bites warm with the avocado lime dip.

These Spicy Baked Cauliflower Bites are a game-day sensation! The crunchy, smoky florets paired with the creamy, zesty dip create a harmonious flavor profile. Whether you’re hosting or attending, this dish will score big with health-conscious and flavor-loving fans alike.

Low-Sodium Black Bean and Corn Salsa with Homemade Tortilla Chips

This Black Bean and Corn Salsa is a refreshing and nutritious Super Bowl snack. Packed with colorful veggies and bold flavors, it’s an easy-to-make dip that pairs perfectly with crispy, baked tortilla chips. This recipe keeps the sodium low while delivering satisfying crunch and zest, making it a guaranteed winner.

Ingredients:
For the Salsa:

• 1 cup canned black beans, rinsed and drained
• 1 cup fresh or frozen (thawed) corn kernels
• 1 medium tomato, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• Ground black pepper, to taste

For the Chips:

• 6 small corn tortillas, cut into wedges
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• Ground black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Toss tortilla wedges with olive oil, smoked paprika, and black pepper. Spread them evenly on the baking sheet.
3. Bake for 10-12 minutes, flipping halfway, until golden and crisp. Let cool.
4. In a large bowl, mix black beans, corn, tomato, red onion, jalapeño, lime juice, and cilantro. Stir well to combine.
5. Serve the salsa with homemade tortilla chips on the side.

This Black Bean and Corn Salsa with Homemade Tortilla Chips brings a burst of flavor and crunch to your Super Bowl spread. The fresh vegetables and herbs create a vibrant dip, while the chips add a satisfying texture. It’s a heart-healthy choice that doesn’t compromise on taste.

Low-Sodium Sweet Potato Fries with Garlic Aioli

These crispy Low-Sodium Sweet Potato Fries with Garlic Aioli offer a healthier alternative to traditional fries while still satisfying your cravings for something crunchy and savory. The natural sweetness of the sweet potatoes pairs perfectly with the creamy, garlicky aioli, making this dish both delicious and nutritious. This is an easy-to-make Super Bowl snack that everyone will love.

Ingredients:
For the Sweet Potato Fries:

• 2 large sweet potatoes, peeled and cut into thin fries
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground cinnamon (optional)

For the Garlic Aioli:

• ½ cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Ground black pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss sweet potato fries in olive oil, paprika, garlic powder, black pepper, and cinnamon (if using). Arrange them in a single layer on the baking sheet.
3. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
4. While the fries are baking, combine Greek yogurt, minced garlic, lemon juice, Dijon mustard, and black pepper in a bowl to make the aioli. Stir well.
5. Serve the sweet potato fries hot with the garlic aioli for dipping.

These Low-Sodium Sweet Potato Fries with Garlic Aioli are a perfect game-day snack that provides a delightful mix of crispy texture and savory flavors. The fries are naturally sweet and packed with nutrients, while the homemade aioli is creamy and full of flavor without the added sodium. It’s a snack everyone can feel good about eating.

Mediterranean Hummus and Veggie Wraps

These Mediterranean Hummus and Veggie Wraps are a light yet satisfying Super Bowl snack, offering a delicious combination of fresh vegetables, creamy hummus, and whole wheat wraps. This dish is rich in fiber and packed with nutrients while keeping the sodium content low. It’s a great choice for anyone looking for a healthier option without sacrificing taste.

Ingredients:
For the Wraps:

• 4 whole wheat tortillas
• 1 cup homemade or store-bought low-sodium hummus
• 1 cucumber, thinly sliced
• 1 medium tomato, sliced
• ½ red onion, thinly sliced
• 1 cup baby spinach leaves
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon dried oregano
• Ground black pepper, to taste

Instructions:

1. Lay the tortillas flat on a clean surface.
2. Spread a generous amount of hummus on each tortilla, leaving about an inch around the edges.
3. Layer the cucumber, tomato, onion, and spinach on top of the hummus.
4. Drizzle with olive oil and lemon juice, then sprinkle with dried oregano and black pepper.
5. Roll up the tortillas tightly, folding in the sides as you go to secure the filling.
6. Slice the wraps in half and serve.

These Mediterranean Hummus and Veggie Wraps are perfect for Super Bowl snacking without the guilt. The fresh veggies, creamy hummus, and herbs create a flavor-packed bite that’s both filling and nutritious. They’re ideal for a lighter snack that’s satisfying and low in sodium, making them a great choice for anyone looking to balance their game-day indulgences.

Spicy Chickpea and Avocado Lettuce Cups

These Spicy Chickpea and Avocado Lettuce Cups are a fantastic low-sodium Super Bowl snack that’s both satisfying and full of flavor. The spicy, roasted chickpeas add a crunch, while the creamy avocado provides a cool contrast. Served in crisp lettuce cups, these bites are light, refreshing, and a great option for a healthier game-day snack.

Ingredients:
For the Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional for extra spice)
• Ground black pepper, to taste

For the Lettuce Cups:

• 1 head butter lettuce or Romaine lettuce, leaves separated
• 1 ripe avocado, diced
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• Ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas in olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, and black pepper. Spread them on a baking sheet.
3. Roast the chickpeas for 20-25 minutes, stirring halfway through, until golden and crispy.
4. While the chickpeas are roasting, prepare the lettuce cups by washing and separating the leaves.
5. In a bowl, toss the diced avocado with lime juice, cilantro, and black pepper.
6. Once the chickpeas are done, assemble the lettuce cups by placing a spoonful of the avocado mixture on each leaf, followed by a few roasted chickpeas.
7. Serve immediately and enjoy!

These Spicy Chickpea and Avocado Lettuce Cups are a fantastic Super Bowl snack that’s both healthy and full of flavor. The combination of spicy chickpeas and creamy avocado creates a perfect balance of textures, while the lettuce cups provide a crisp, refreshing wrap. This dish is a light, low-sodium option that’s packed with plant-based protein and healthy fats—perfect for a guilt-free game day snack.

Low-Sodium Zucchini Fritters with Tzatziki Sauce

These Low-Sodium Zucchini Fritters with Tzatziki Sauce are the perfect Super Bowl snack for those seeking something light yet satisfying. The zucchini fritters are crispy on the outside and soft on the inside, paired with a refreshing, creamy tzatziki sauce that complements the flavors. These fritters are packed with fresh vegetables and low in sodium, making them a healthier alternative to traditional deep-fried snacks.

Ingredients:
For the Fritters:

• 2 medium zucchinis, grated
• 1 large egg
• ½ cup whole wheat breadcrumbs
• 2 tablespoons grated Parmesan cheese (optional)
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil, for frying

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt
• ½ cucumber, grated and excess moisture squeezed out
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1 clove garlic, minced
• Ground black pepper, to taste

Instructions:

1. Start by grating the zucchinis and placing them in a clean kitchen towel. Squeeze out the excess moisture.
2. In a bowl, mix the grated zucchini, egg, breadcrumbs, Parmesan (if using), garlic powder, and black pepper until combined.
3. Heat olive oil in a large skillet over medium heat. Scoop 1-2 tablespoons of the zucchini mixture and form into patties. Fry the fritters for 2-3 minutes per side until golden brown and crispy. Remove from the skillet and drain on paper towels.
4. For the tzatziki sauce, combine Greek yogurt, grated cucumber, lemon juice, dill, minced garlic, and black pepper in a small bowl. Stir until smooth.
5. Serve the fritters warm with a generous side of tzatziki sauce for dipping.

These Low-Sodium Zucchini Fritters with Tzatziki Sauce are a delicious and healthier alternative to typical fried snacks. The crispy fritters are light and flavorful, while the tzatziki sauce provides a cool, tangy complement. Whether you’re serving them as an appetizer or a side dish, these fritters are sure to be a hit on game day, offering a perfect balance of flavor without the added sodium.

Roasted Red Pepper and White Bean Dip

This Roasted Red Pepper and White Bean Dip is a flavorful, low-sodium Super Bowl snack that’s easy to make and perfect for dipping. With creamy white beans and smoky roasted red peppers, this dip has a rich, savory flavor without relying on high-sodium ingredients. It’s a healthy, plant-based dip that pairs wonderfully with crunchy veggies or whole-grain crackers.

Ingredients:

• 1 can (15 oz) white beans (such as cannellini or Great Northern), drained and rinsed
• 1 large roasted red pepper (jarred or homemade)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a food processor or blender, combine the white beans, roasted red pepper, olive oil, lemon juice, garlic powder, cumin, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
2. Taste and adjust seasoning, adding more lemon juice or cumin if desired.
3. Transfer the dip to a serving bowl and garnish with freshly chopped parsley.
4. Serve with your favorite veggies, pita chips, or whole-grain crackers.

This Roasted Red Pepper and White Bean Dip is a delicious and nutritious snack that’s perfect for any Super Bowl spread. The combination of creamy white beans and smoky roasted red peppers creates a dip that’s full of flavor and naturally low in sodium. It’s an excellent plant-based option for guests looking for a light yet satisfying snack that’s both healthy and tasty.

Cucumber and Tomato Salad with Feta and Balsamic Glaze

This Cucumber and Tomato Salad with Feta and Balsamic Glaze is a refreshing, light, and low-sodium option for Super Bowl snacking. The crisp cucumbers and juicy tomatoes are complemented by tangy feta cheese and a sweet balsamic glaze, creating a balanced, flavorful dish that’s both vibrant and satisfying. It’s the perfect dish to balance out heavier snacks and bring a fresh, savory bite to the table.

Ingredients:

• 1 large cucumber, sliced
• 1 pint cherry tomatoes, halved
• ½ cup crumbled low-sodium feta cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey (optional)
• 1 tablespoon fresh basil, chopped
• Ground black pepper, to taste

Instructions:

1. In a large bowl, combine the sliced cucumber, cherry tomatoes, and crumbled feta cheese.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey (if using), and black pepper.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Garnish the salad with chopped fresh basil.
5. Serve chilled or at room temperature.

This Cucumber and Tomato Salad with Feta and Balsamic Glaze is the perfect addition to your Super Bowl spread. It’s light, refreshing, and packed with flavor, offering a great balance of textures from the crisp cucumber, juicy tomatoes, and creamy feta. The balsamic glaze adds a touch of sweetness without the need for added salt, making it a healthy, low-sodium option everyone will enjoy.

Low-Sodium Guacamole with Baked Pita Chips

This Low-Sodium Guacamole with Baked Pita Chips is a fresh, flavorful, and healthy twist on the classic Super Bowl dip. With creamy avocado, zesty lime, and a variety of fresh vegetables, this guacamole is rich in healthy fats and full of natural flavor—without any added salt. Paired with crunchy, homemade baked pita chips, it’s the perfect low-sodium snack for any occasion.

Ingredients:
For the Guacamole:

• 3 ripe avocados, mashed
• 1 small red onion, finely chopped
• 1 medium tomato, diced
• 1 small jalapeño, minced (optional)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Ground black pepper, to taste

For the Baked Pita Chips:

• 4 whole wheat pita breads
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Ground black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the pita breads into wedges and arrange them on a baking sheet.
3. Drizzle with olive oil, then sprinkle with garlic powder and black pepper. Toss to coat evenly.
4. Bake for 10-12 minutes or until golden and crispy.
5. Meanwhile, make the guacamole by combining mashed avocados, red onion, tomato, jalapeño, cilantro, lime juice, and black pepper in a bowl. Stir well.
6. Serve the guacamole with the freshly baked pita chips.

This Low-Sodium Guacamole with Baked Pita Chips offers the perfect balance of creamy, tangy, and savory flavors. The guacamole is a healthy, sodium-conscious choice packed with nutrients, while the homemade baked pita chips are crispy and satisfying. This dish is sure to be a hit at your Super Bowl party, giving everyone a flavorful and nutritious option to enjoy.

Cauliflower Buffalo Bites with Blue Cheese Yogurt Dip

These Cauliflower Buffalo Bites with Blue Cheese Yogurt Dip are the perfect low-sodium Super Bowl snack. The crispy cauliflower is tossed in a tangy buffalo sauce, offering the bold flavor of traditional buffalo wings, but with a healthier twist. Paired with a creamy blue cheese yogurt dip, it’s a guilt-free way to enjoy a beloved snack while staying on track with your low-sodium goals.

Ingredients:
For the Cauliflower Bites:

• 1 medium head of cauliflower, cut into florets
• 1 cup whole wheat flour
• 1 cup water
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Ground black pepper, to taste
• 1 cup hot sauce (choose a low-sodium variety)
• 2 tablespoons olive oil

For the Blue Cheese Yogurt Dip:

• 1 cup plain Greek yogurt
• ¼ cup crumbled low-sodium blue cheese
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, water, garlic powder, smoked paprika, and black pepper to form a batter.
3. Dip each cauliflower floret into the batter, making sure it’s fully coated, and place it on the baking sheet.
4. Bake for 20 minutes, flip the florets, and bake for another 10 minutes until crispy.
5. While the cauliflower is baking, combine Greek yogurt, crumbled blue cheese, lemon juice, garlic powder, and black pepper in a small bowl. Stir until smooth.
6. Once the cauliflower bites are done, toss them in hot sauce and olive oil.
7. Serve the cauliflower buffalo bites hot with the blue cheese yogurt dip.

These Cauliflower Buffalo Bites with Blue Cheese Yogurt Dip are a fantastic low-sodium alternative to buffalo wings. The crispy, flavorful cauliflower and tangy dip combine to create a satisfying snack that doesn’t sacrifice flavor for health. Perfect for Super Bowl day, this dish provides a delicious way to enjoy the bold taste of buffalo wings while keeping your sodium intake in check.

Roasted Chickpea and Cucumber Salad

This Roasted Chickpea and Cucumber Salad is a refreshing and nutritious low-sodium snack that’s perfect for Super Bowl gatherings. The crispy roasted chickpeas add a satisfying crunch, while the fresh cucumber, cherry tomatoes, and herbs bring a light, flavorful contrast. It’s a great choice for a lighter snack that’s both healthy and filling.

Ingredients:
For the Roasted Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Ground black pepper, to taste

For the Salad:

• 1 medium cucumber, diced
• 1 pint cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss chickpeas in olive oil, cumin, smoked paprika, and black pepper. Spread them evenly on the baking sheet.
3. Roast for 20-25 minutes, shaking the pan halfway through, until crispy.
4. While the chickpeas are roasting, combine cucumber, cherry tomatoes, red onion, and parsley in a large bowl.
5. In a small bowl, whisk together olive oil, lemon juice, and black pepper. Pour the dressing over the salad and toss gently.
6. Once the chickpeas are done, sprinkle them over the salad and serve immediately.

This Roasted Chickpea and Cucumber Salad is a flavorful, refreshing, and healthy snack for Super Bowl day. The crispy chickpeas provide a satisfying crunch, while the fresh veggies and tangy dressing offer a light contrast. This dish is low in sodium, rich in fiber and protein, and packed with vibrant flavors that will keep your guests coming back for more.

Low-Sodium Veggie and Quinoa Stuffed Peppers

These Low-Sodium Veggie and Quinoa Stuffed Peppers are a colorful and nutrient-packed dish, perfect for a hearty Super Bowl snack that’s both satisfying and healthy. The combination of quinoa, fresh vegetables, and aromatic herbs makes for a filling and flavorful filling, while the bell peppers provide a crisp, savory vessel. With no added salt, this dish keeps sodium levels low but flavor levels high.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• ½ cup black beans, rinsed and drained
• 1 small red onion, diced
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon ground paprika
• 1 tablespoon olive oil
• ¼ cup fresh cilantro, chopped
• Ground black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large bowl, combine the cooked quinoa, diced tomatoes, corn, black beans, red onion, cumin, garlic powder, paprika, and black pepper. Stir well to combine.
3. Stuff each bell pepper with the quinoa mixture, packing it tightly.
4. Place the stuffed peppers upright in the baking dish. Drizzle with olive oil.
5. Cover the dish with foil and bake for 30-35 minutes, until the peppers are tender.
6. Garnish with fresh cilantro before serving.

These Low-Sodium Veggie and Quinoa Stuffed Peppers are a perfect blend of fresh vegetables, hearty quinoa, and spices, making them an ideal Super Bowl snack. They’re satisfying and full of flavor without the added sodium, providing a delicious and nutritious option for your game-day spread. The bell peppers add a wonderful texture and subtle sweetness that complement the hearty quinoa filling, making this dish both hearty and light at the same time.

Spicy Avocado and Mango Salsa

This Spicy Avocado and Mango Salsa is a zesty, fresh, and low-sodium option that will brighten up your Super Bowl spread. With creamy avocado, sweet mango, and a hint of spice from jalapeños, this salsa brings a tropical, bold flavor that pairs perfectly with tortilla chips, veggies, or even grilled chicken. The natural ingredients keep the sodium levels low, while offering a big punch of flavor.

Ingredients:

• 1 ripe avocado, diced
• 1 ripe mango, peeled and diced
• 1 small red onion, finely chopped
• 1 small jalapeño, minced (optional)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Ground black pepper, to taste

Instructions:

1. In a medium bowl, combine diced avocado, diced mango, red onion, and jalapeño (if using).
2. Add the fresh cilantro, lime juice, and black pepper, and stir gently to combine.
3. Taste and adjust seasoning with more lime juice or black pepper, if desired.
4. Serve immediately with tortilla chips, veggies, or as a topping for grilled meats.

This Spicy Avocado and Mango Salsa is a burst of freshness and flavor, perfect for adding a tropical twist to your Super Bowl snacks. The creamy avocado and sweet mango are complemented by a touch of spice and citrus, making it a dynamic dip or topping for a variety of dishes. It’s low in sodium, but packed with vibrant flavors, making it a healthier alternative to traditional high-sodium dips.

Grilled Eggplant with Lemon-Tahini Sauce

This Grilled Eggplant with Lemon-Tahini Sauce is a savory, low-sodium dish that’s perfect for Super Bowl snacking. The smoky grilled eggplant slices are paired with a tangy, creamy tahini sauce, offering a healthy alternative to heavier, salt-laden options. This dish is simple to prepare and packs a big punch of flavor, making it an ideal addition to your Super Bowl spread.

Ingredients:
For the Grilled Eggplant:

• 2 medium eggplants, sliced into ½-inch thick rounds
• 2 tablespoons olive oil
• Ground black pepper, to taste

For the Lemon-Tahini Sauce:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 teaspoon garlic powder
• Ground black pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and sprinkle with black pepper.
3. Grill the eggplant for about 3-4 minutes on each side, until tender and grill marks appear.
4. While the eggplant is grilling, prepare the lemon-tahini sauce by whisking together tahini, lemon juice, water, garlic powder, and black pepper in a small bowl. Add more water if needed to achieve a smooth consistency.
5. Once the eggplant is grilled, drizzle the lemon-tahini sauce over the slices.
6. Serve warm and enjoy!

This Grilled Eggplant with Lemon-Tahini Sauce offers a smoky, creamy, and tangy combination that’s both delicious and low in sodium. The grilled eggplant adds a savory flavor, while the tahini sauce brings a rich, nutty depth that elevates the dish. It’s a great way to enjoy a plant-based, healthy snack that’s packed with flavor, making it a wonderful addition to your Super Bowl table.

Note: More recipes are coming soon!