35+ Easy Sunday Low Sodium Affordable Recipes That Won’t Break the Bank

When it comes to Sunday meals, many of us crave comfort food that’s both satisfying and nutritious. But if you’re watching your sodium intake, it can feel like a challenge to create dishes that fit the bill without compromising flavor.

The good news is that low-sodium meals can still be incredibly delicious and hearty, especially when prepared with fresh ingredients and the right spices.

In this article, we’ve compiled 35+ Sunday Low Sodium Affordable Recipes that are perfect for a relaxing and nourishing weekend meal.

From savory stews to light yet satisfying salads, these recipes not only keep sodium levels in check but are also budget-friendly and easy to make.

Whether you’re meal prepping for the week ahead or simply enjoying a cozy family dinner, these recipes will help you eat healthier without sacrificing taste.

35+ Easy Sunday Low Sodium Affordable Recipes That Won’t Break the Bank

Eating low-sodium doesn’t mean giving up flavor or breaking the bank. With the right combination of fresh produce, herbs, and spices, you can create a wide variety of meals that are both affordable and delicious.

These 35+ Sunday Low Sodium Affordable Recipes offer a range of options, from light salads and soups to hearty mains, making it easy to stick to your health goals while enjoying a satisfying meal with family and friends.

So the next time you’re planning your Sunday dinner, try out a few of these recipes to nourish your body and enjoy a flavorful meal without the excess salt.

Savory Herb Chicken Stew

This Savory Herb Chicken Stew is a comforting, low-sodium dish that’s perfect for Sunday gatherings. Packed with tender chicken, hearty vegetables, and fragrant herbs, it’s a meal that feels indulgent without being high in sodium. This recipe uses budget-friendly ingredients, ensuring a satisfying and affordable meal for the entire family. By opting for fresh herbs and naturally low-sodium ingredients, you can enjoy a flavorful stew that’s both heart-healthy and wallet-friendly.

Ingredients

• 1 pound boneless, skinless chicken thighs (cut into chunks)
• 3 medium potatoes (diced)
• 2 medium carrots (sliced)
• 1 medium onion (chopped)
• 2 celery stalks (chopped)
• 3 cloves garlic (minced)
• 4 cups low-sodium chicken broth
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until lightly browned on all sides. Remove and set aside.
2. In the same pot, sauté onions, garlic, carrots, and celery for 5 minutes or until softened.
3. Add potatoes, thyme, rosemary, and paprika to the pot. Stir well to coat the vegetables in the herbs and spices.
4. Return the chicken to the pot and pour in the low-sodium chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 25–30 minutes, or until the potatoes and chicken are tender.
5. Taste and adjust seasoning with pepper (if needed). Garnish with fresh parsley before serving.

This Savory Herb Chicken Stew is an excellent way to end your weekend with a hearty, homemade meal. It’s a low-sodium recipe that doesn’t compromise on flavor, thanks to the medley of herbs and fresh ingredients. Pair it with a side of crusty whole-grain bread for a complete, wholesome dinner.

Vegetarian Lentil and Spinach Curry

Bursting with flavor, this Vegetarian Lentil and Spinach Curry is a fantastic low-sodium recipe for a satisfying Sunday meal. Lentils provide a protein-packed base, while the spinach and aromatic spices elevate the dish to a flavorful feast. This budget-friendly curry is simple to prepare, uses pantry staples, and is perfect for meal prep or feeding a crowd.

Ingredients

• 1 cup dried green or brown lentils (rinsed)
• 4 cups water
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece of ginger (grated)
• 1 can (14 oz) no-salt-added diced tomatoes
• 3 cups fresh spinach
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon garam masala
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions

1. In a medium pot, bring lentils and water to a boil. Reduce heat, cover, and simmer for 20–25 minutes until lentils are tender. Drain excess water and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onions, garlic, and ginger, and sauté for 5 minutes until fragrant.
3. Stir in the cumin, turmeric, smoked paprika, and garam masala. Cook for 1 minute to toast the spices.
4. Add the diced tomatoes and cooked lentils to the skillet. Simmer for 10 minutes, stirring occasionally.
5. Toss in the fresh spinach and cook until wilted, about 3 minutes.
6. Serve the curry garnished with fresh cilantro, alongside steamed brown rice or quinoa.

This Vegetarian Lentil and Spinach Curry is a flavorful, wholesome dish that’s perfect for Sunday dinners. The combination of lentils and spinach makes it nutrient-dense, while the spices add a warm, aromatic touch. It’s an affordable and versatile meal that can be easily adjusted to suit your taste preferences.

Baked Lemon Herb Cod with Roasted Vegetables

For a light yet satisfying Sunday meal, try this Baked Lemon Herb Cod with Roasted Vegetables. This dish features flaky cod fillets seasoned with fresh lemon and herbs, paired with a medley of roasted vegetables. It’s a simple, low-sodium recipe that highlights natural flavors without relying on salt. With its elegant presentation and budget-friendly ingredients, it’s perfect for a family dinner or even a casual gathering.

Ingredients

• 4 cod fillets (about 4–6 ounces each)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 2 medium zucchini (sliced)
• 1 red bell pepper (chopped)
• 1 yellow bell pepper (chopped)
• 1 cup cherry tomatoes
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange zucchini, bell peppers, and cherry tomatoes on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with half of the oregano and garlic powder, and toss to coat.
3. Lay the cod fillets on top of the vegetables. Brush each fillet with lemon juice and the remaining olive oil. Sprinkle with lemon zest, oregano, garlic powder, and black pepper.
4. Bake in the preheated oven for 15–20 minutes, or until the cod is opaque and flakes easily with a fork.
5. Garnish with fresh parsley before serving.

This Baked Lemon Herb Cod with Roasted Vegetables is a delightful, healthy option for your Sunday dinner. The natural flavors of the fish and vegetables are enhanced by the bright notes of lemon and herbs. It’s a quick, affordable recipe that makes healthy eating both enjoyable and accessible. Pair it with a side of wild rice or a green salad for a balanced, nutrient-rich meal.

Hearty Sweet Potato and Black Bean Chili

This Hearty Sweet Potato and Black Bean Chili is a comforting, low-sodium option for Sunday dinner. Packed with plant-based protein, fiber, and natural sweetness from the sweet potatoes, this chili is both nutritious and budget-friendly. By using aromatic spices and fresh ingredients, you’ll create a rich, flavorful meal that’s perfect for feeding a crowd or prepping for the week ahead.

Ingredients

• 1 large sweet potato (diced)
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 2 cans (15 oz each) no-salt-added black beans (drained and rinsed)
• 1 can (14 oz) no-salt-added diced tomatoes
• 1 cup low-sodium vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté for 3–4 minutes until fragrant.
2. Add the sweet potato, smoked paprika, cumin, and chili powder to the pot. Stir well and cook for 5 minutes.
3. Stir in the diced tomatoes, black beans, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
4. Cover and cook for 20–25 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
5. Garnish with fresh cilantro before serving. Enjoy on its own or with a side of cornbread.

This Hearty Sweet Potato and Black Bean Chili is a warming, wholesome meal that will leave everyone at the table satisfied. With its combination of hearty vegetables and bold spices, this dish proves that low-sodium cooking can be both flavorful and nourishing. It’s the ultimate comfort food for a cozy Sunday evening.

Stuffed Bell Peppers with Quinoa and Veggies

These Stuffed Bell Peppers with Quinoa and Veggies are a colorful and nutritious low-sodium dish. Perfect for a Sunday dinner, they’re filled with protein-rich quinoa, fresh vegetables, and aromatic herbs, offering a flavorful meal that’s easy on the budget. This recipe is versatile, allowing you to customize the stuffing based on what you have on hand.

Ingredients

• 4 large bell peppers (tops removed, seeds cleaned out)
• 1 cup cooked quinoa
• 1 medium zucchini (diced)
• 1 medium onion (chopped)
• 1 cup cherry tomatoes (halved)
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté the onion and zucchini for 5 minutes until softened. Add cherry tomatoes, basil, and garlic powder, and cook for another 2–3 minutes.
3. Mix the sautéed vegetables with the cooked quinoa in a bowl. Season with black pepper to taste.
4. Stuff each bell pepper with the quinoa mixture and place them upright in the baking dish. Cover with foil and bake for 25 minutes.
5. If desired, sprinkle with Parmesan cheese and bake uncovered for an additional 5 minutes. Serve warm.

These Stuffed Bell Peppers with Quinoa and Veggies are a delightful, low-sodium option that brings vibrant flavors to your Sunday dinner. They’re simple to prepare, cost-effective, and customizable, making them an excellent choice for healthy eating without sacrificing taste or creativity.

Homestyle Baked Turkey Meatballs with Zucchini Noodles

For a light yet satisfying Sunday meal, these Homestyle Baked Turkey Meatballs with Zucchini Noodles are a winning combination. Made with lean ground turkey and seasoned with Italian herbs, these meatballs are baked to perfection and served over a bed of zucchini noodles. This recipe is low in sodium, affordable, and packed with protein and veggies, making it a healthy and delicious dinner option.

Ingredients

• 1 pound ground turkey
• 1/4 cup whole wheat breadcrumbs (unsalted)
• 1 egg
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons fresh parsley (chopped)
• 2 medium zucchini (spiralized)
• 1 tablespoon olive oil
• 1/2 cup no-salt-added marinara sauce

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, breadcrumbs, egg, oregano, garlic powder, onion powder, and parsley. Mix until just combined.
3. Roll the mixture into small meatballs and place them on the prepared baking sheet. Bake for 15–18 minutes or until fully cooked.
4. While the meatballs bake, heat olive oil in a skillet over medium heat. Add spiralized zucchini and sauté for 2–3 minutes until tender.
5. Warm the marinara sauce in a small pan. Serve the meatballs over the zucchini noodles, topped with marinara sauce.

These Homestyle Baked Turkey Meatballs with Zucchini Noodles are a delightful twist on a classic comfort food. By swapping traditional pasta for zucchini noodles and using lean turkey, this dish keeps things light, nutritious, and low-sodium. It’s an affordable, wholesome recipe that the whole family will love.

Spaghetti Squash Primavera

This Spaghetti Squash Primavera is a light, low-sodium dish packed with fresh vegetables and natural flavors. The spaghetti squash serves as a fantastic, low-carb alternative to traditional pasta, and the colorful assortment of bell peppers, cherry tomatoes, and zucchini creates a vibrant, healthy meal. This budget-friendly recipe is full of fiber, vitamins, and antioxidants, making it a perfect choice for a Sunday meal that won’t break the bank.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 zucchini (sliced)
• 1 cup cherry tomatoes (halved)
• 2 cloves garlic (minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with a little olive oil. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until tender.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the bell peppers, zucchini, and garlic, and sauté for 5–7 minutes until the vegetables are tender.
3. Stir in the cherry tomatoes, basil, and oregano, and cook for an additional 2 minutes.
4. Once the spaghetti squash is done, use a fork to scrape out the flesh, creating spaghetti-like strands.
5. Toss the roasted spaghetti squash with the sautéed vegetables, and top with grated Parmesan cheese and fresh basil if desired. Serve warm.

This Spaghetti Squash Primavera is a flavorful, nutritious dish that combines the health benefits of vegetables with the satisfying texture of spaghetti squash. It’s an ideal low-sodium and affordable option for Sunday dinners, and can be easily customized with other vegetables or herbs. This dish is light but filling and makes a wonderful, hearty meal for a family or a solo lunch.

Crispy Baked Chickpea Tacos

These Crispy Baked Chickpea Tacos offer a deliciously unique twist on traditional tacos. With roasted chickpeas seasoned with cumin, paprika, and garlic powder, these tacos are crunchy, satisfying, and low in sodium. Served with fresh toppings like avocado, lettuce, and salsa, these tacos are not only a fun, budget-friendly meal, but they are also plant-based and full of protein and fiber.

Ingredients

• 2 cans (15 oz each) no-salt-added chickpeas (drained and rinsed)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 8 small whole wheat tortillas
• 1 avocado (sliced)
• 1 cup lettuce (shredded)
• 1/2 cup salsa

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the chickpeas with olive oil, cumin, smoked paprika, garlic powder, and onion powder until evenly coated. Spread the chickpeas in a single layer on the prepared baking sheet.
3. Bake for 20–25 minutes, stirring halfway through, until the chickpeas are crispy and golden brown.
4. While the chickpeas are baking, warm the tortillas in the oven or on a skillet.
5. To assemble the tacos, divide the crispy chickpeas between the tortillas and top with shredded lettuce, avocado slices, and salsa.

These Crispy Baked Chickpea Tacos are an exciting, low-sodium way to enjoy a taco night without compromising on flavor or nutrition. With their crunchy texture and vibrant toppings, these tacos are full of fiber and protein, and they make an affordable and fun dinner option for the whole family. Feel free to get creative with the toppings to customize them to your liking!

Simple Veggie Stir-Fry with Brown Rice

This Simple Veggie Stir-Fry with Brown Rice is a fast and nutritious low-sodium meal that’s perfect for a busy Sunday evening. The colorful combination of bell peppers, broccoli, carrots, and snap peas provides a variety of nutrients, while the brown rice adds a hearty base. This dish is easy to make, budget-friendly, and loaded with vitamins, minerals, and fiber, making it a wholesome choice for the whole family.

Ingredients

• 1 cup brown rice (cooked)
• 1 tablespoon olive oil
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 cup broccoli florets
• 1/2 cup snap peas
• 1 medium carrot (julienned)
• 2 cloves garlic (minced)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (optional)
• 1 tablespoon sesame seeds (optional)

Instructions

1. Cook the brown rice according to package instructions and set aside.
2. Heat olive oil in a large skillet or wok over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the bell peppers, broccoli, snap peas, and carrots to the skillet. Stir-fry for 5–7 minutes, or until the vegetables are tender but still crisp.
4. Stir in the cooked brown rice, low-sodium soy sauce, rice vinegar, and sesame oil (if using). Continue to cook for an additional 2–3 minutes, stirring to combine.
5. Sprinkle sesame seeds on top for extra flavor and crunch. Serve warm.

This Simple Veggie Stir-Fry with Brown Rice is a quick, healthy, and delicious option for a Sunday meal. It’s packed with colorful vegetables, full of nutrients, and completely customizable based on what you have in your fridge. The combination of low-sodium soy sauce and sesame oil creates a savory, satisfying dish without the need for added salt, making it an ideal choice for those looking to maintain a healthy, low-sodium lifestyle.

Lentil and Vegetable Stew

This Lentil and Vegetable Stew is a hearty, low-sodium meal that’s both filling and nutritious. Packed with fiber-rich lentils, colorful vegetables, and a blend of aromatic herbs, this stew makes for an affordable and wholesome Sunday dinner. The ingredients come together to create a comforting, warming dish that’s perfect for chilly evenings, offering a plant-based, protein-packed alternative to traditional stews.

Ingredients

• 1 cup dried green or brown lentils (rinsed)
• 1 tablespoon olive oil
• 1 onion (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 zucchini (diced)
• 2 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups low-sodium vegetable broth
• 1 can (14.5 oz) no-salt-added diced tomatoes
• Fresh parsley for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, zucchini, and garlic. Sauté for about 5 minutes until the vegetables begin to soften.
2. Add the cumin, thyme, and bay leaf, stirring for about 1 minute to release the flavors.
3. Pour in the vegetable broth and diced tomatoes, and bring the mixture to a boil.
4. Once boiling, add the lentils, reduce the heat to low, and let the stew simmer for 30–35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
5. Remove the bay leaf, and adjust the seasoning to taste with black pepper. Garnish with fresh parsley and serve warm.

This Lentil and Vegetable Stew is a nutritious and satisfying meal that’s both easy to make and affordable. Packed with protein from the lentils and loaded with vegetables, it’s a perfect way to enjoy a hearty, low-sodium dish without compromising on flavor. Ideal for meal prep, this stew can be stored for days and still taste great.

Baked Lemon Herb Salmon with Asparagus

This Baked Lemon Herb Salmon with Asparagus is a simple, low-sodium dinner that’s rich in omega-3 fatty acids and full of flavor. The bright lemon and fresh herbs elevate the natural taste of the salmon, while the asparagus adds a crisp, tender texture to the dish. Perfect for a Sunday dinner, this recipe is quick to prepare, making it a great option for a healthy, yet easy-to-make meal.

Ingredients

• 4 salmon fillets
• 1 bunch asparagus (trimmed)
• 1 tablespoon olive oil
• 1 lemon (sliced into thin rounds)
• 2 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Black pepper, to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Place the salmon fillets on one side of the baking sheet and arrange the asparagus on the other side. Drizzle both the salmon and asparagus with olive oil.
3. Sprinkle the minced garlic, thyme, rosemary, and black pepper over the salmon and asparagus. Lay lemon slices over the salmon fillets for extra flavor.
4. Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork. The asparagus should be tender and slightly browned.
5. Garnish with fresh parsley and serve immediately.

This Baked Lemon Herb Salmon with Asparagus is an easy, flavorful, and healthy dish that’s perfect for a light Sunday dinner. Rich in essential nutrients and low in sodium, it offers a delicious way to enjoy fish and vegetables. With minimal preparation and cook time, this meal is not only simple but also a great option for those looking for a heart-healthy, low-sodium recipe.

Vegetable and Chickpea Curry

This Vegetable and Chickpea Curry is a vibrant, low-sodium dish bursting with flavor. Featuring a medley of vegetables and protein-packed chickpeas, this curry is cooked in a rich, aromatic sauce made with coconut milk, curry powder, and turmeric. The dish is naturally gluten-free and can be served over brown rice or enjoyed on its own. It’s a fantastic, budget-friendly recipe that can easily be made in bulk and stored for later.

Ingredients

• 1 tablespoon olive oil
• 1 onion (diced)
• 2 carrots (sliced)
• 1 bell pepper (diced)
• 1 zucchini (diced)
• 2 cloves garlic (minced)
• 1 can (15 oz) no-salt-added chickpeas (drained and rinsed)
• 1 can (14 oz) coconut milk (unsweetened)
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 cup low-sodium vegetable broth
• 1/2 teaspoon ground ginger
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, bell pepper, and zucchini. Sauté for 5–7 minutes until the vegetables begin to soften.
2. Add the garlic, curry powder, turmeric, cumin, and ginger. Stir to coat the vegetables with the spices and cook for another 2 minutes.
3. Add the chickpeas, coconut milk, and vegetable broth to the pot. Stir well and bring the mixture to a simmer.
4. Let the curry cook for 20–25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
5. Garnish with fresh cilantro and serve over rice or with flatbread.

This Vegetable and Chickpea Curry is a hearty, flavorful dish that is full of rich spices and textures. The combination of vegetables, chickpeas, and coconut milk provides a satisfying meal while keeping sodium levels low. It’s a budget-friendly, make-ahead option that can be enjoyed throughout the week, proving that healthy and low-sodium meals can be both delicious and affordable.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a hearty, flavorful dish that’s perfect for a low-sodium Sunday dinner. Packed with sweet potatoes, black beans, and a blend of spices, this chili is rich in fiber, protein, and vitamins. It’s a filling and satisfying meal, ideal for chilly evenings when you want something warm and comforting. The addition of cumin, paprika, and chili powder gives it a bold, smoky flavor without needing added salt.

Ingredients

• 2 medium sweet potatoes (peeled and diced)
• 1 tablespoon olive oil
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 bell pepper (diced)
• 1 can (15 oz) no-salt-added black beans (drained and rinsed)
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 2 cups low-sodium vegetable broth
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5 minutes until softened.
2. Add the diced sweet potatoes, chili powder, cumin, paprika, and turmeric. Stir to combine and cook for another 2 minutes to bring out the flavors.
3. Stir in the black beans, diced tomatoes, and vegetable broth. Bring the chili to a boil, then reduce the heat and let it simmer for 25–30 minutes, or until the sweet potatoes are tender.
4. Taste and adjust seasoning if necessary. Serve the chili garnished with fresh cilantro.

This Sweet Potato and Black Bean Chili is a perfect example of how hearty and satisfying a low-sodium dish can be. The sweetness of the potatoes complements the spiced beans, creating a balanced, comforting meal. It’s an ideal choice for meal prep, as it keeps well in the fridge and can be easily reheated for several days. Packed with nutrients, this chili is both affordable and incredibly delicious.

Cauliflower and Potato Mash

This Cauliflower and Potato Mash is a lightened-up version of traditional mashed potatoes, made with cauliflower to reduce the carbs and calories while keeping the flavor. The combination of creamy potatoes and cauliflower creates a rich, smooth mash that pairs perfectly with any main dish. The use of garlic and a touch of olive oil adds depth, and the result is a low-sodium, budget-friendly alternative that’s just as satisfying.

Ingredients

• 2 medium potatoes (peeled and diced)
• 1 small cauliflower head (cut into florets)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 1/4 cup unsweetened almond milk (or milk of choice)
• Black pepper to taste
• Fresh parsley for garnish

Instructions

1. Bring a large pot of water to a boil. Add the diced potatoes and cauliflower florets, and cook for 12–15 minutes, or until tender.
2. Drain the potatoes and cauliflower, and return them to the pot.
3. Add the minced garlic and olive oil. Mash the potatoes and cauliflower together using a potato masher or immersion blender until smooth and creamy.
4. Stir in the almond milk and season with black pepper to taste.
5. Garnish with fresh parsley and serve warm.

This Cauliflower and Potato Mash offers a healthier take on mashed potatoes, making it an excellent low-sodium side dish that pairs well with a variety of main courses. The cauliflower lightens up the dish while still keeping it creamy and satisfying. With minimal ingredients and a simple preparation, it’s a great choice for a Sunday dinner that won’t leave you feeling overindulged.

Stuffed Bell Peppers with Quinoa and Vegetables

These Stuffed Bell Peppers with Quinoa and Vegetables are a colorful, nutritious, and low-sodium option that makes for a perfect Sunday meal. Packed with quinoa, black beans, corn, and diced vegetables, these stuffed peppers are full of fiber and protein. They’re easy to make, and the combination of spices adds a wonderful depth of flavor without the need for extra salt. This dish is not only healthy but also visually appealing and perfect for meal prepping.

Ingredients

• 4 large bell peppers (tops cut off, seeds removed)
• 1 cup quinoa (rinsed)
• 1 can (15 oz) no-salt-added black beans (drained and rinsed)
• 1 cup frozen corn kernels
• 1 onion (diced)
• 1 zucchini (diced)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground paprika
• 1/4 cup fresh cilantro (chopped)
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium pot, cook the quinoa according to the package instructions. Set aside.
3. Heat the olive oil in a skillet over medium heat. Add the diced onion and zucchini, and sauté for 5–7 minutes until softened.
4. Add the black beans, corn, cumin, chili powder, and paprika to the skillet. Stir to combine and cook for an additional 2 minutes.
5. Remove from heat, and stir in the cooked quinoa and chopped cilantro.
6. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
7. Cover with foil and bake for 25–30 minutes, or until the peppers are tender.
8. Serve warm and garnish with additional cilantro if desired.

These Stuffed Bell Peppers with Quinoa and Vegetables are an easy-to-make, low-sodium meal packed with flavor and nutrition. The quinoa and black beans provide a hearty filling, while the bell peppers add a sweet, crisp contrast. This dish is versatile and can be easily adapted to suit different preferences or available ingredients, making it a go-to recipe for both weeknight meals and special Sunday dinners.

Note: More recipes are coming soon!