35+ Easy Sunday Low Sodium Camping Recipes for a Healthy Feast

When you’re camping, the fresh air, beautiful scenery, and the opportunity to connect with nature make for the perfect getaway. But a great camping experience isn’t just about the activities—it’s also about the food.

Preparing healthy, flavorful meals on your camping trip can enhance the experience, especially when you’re mindful of your sodium intake. If you’re looking for ways to enjoy delicious, satisfying meals while maintaining a low-sodium diet, then you’ve come to the right place.

In this blog article, we’ll share 35+ Sunday low-sodium camping recipes that are simple, flavorful, and easy to prepare.

From hearty breakfasts to filling dinners, these recipes are packed with fresh ingredients and vibrant flavors, ensuring that you can stay on track with your health goals while enjoying your time outdoors.

These recipes are perfect for camping because they require minimal prep and cleanup, leaving you more time to explore the great outdoors.

Whether you’re a seasoned camper or a weekend adventurer, these low-sodium dishes will keep you energized without sacrificing taste.

35+ Easy Sunday Low Sodium Camping Recipes for a Healthy Feast

Camping is all about enjoying the beauty of nature, relaxing with friends and family, and indulging in good food. However, eating well while on a camping trip doesn’t have to mean sacrificing your health goals.

These 35+ Sunday low-sodium camping recipes are designed to be flavorful, satisfying, and easy to prepare using simple ingredients.

By focusing on whole, fresh foods, and using herbs and spices to enhance the flavor, these recipes allow you to maintain a low-sodium diet without compromising on taste.

Whether you’re looking for a quick breakfast or a hearty dinner, these recipes will keep you feeling great and energized throughout your adventure.

So, pack your gear, fire up the campfire, and get ready to enjoy these delicious, wholesome meals on your next outdoor adventure!

Grilled Lemon Herb Chicken with Veggie Foil Packs

This Grilled Lemon Herb Chicken with Veggie Foil Packs is the ultimate camping recipe for those who love a healthy, flavorful meal with minimal cleanup. The tangy lemon marinade infuses the chicken with zest, while the fresh herbs bring a fragrant touch to tender vegetables. Perfect for a Sunday cookout, this recipe is quick, customizable, and naturally low in sodium, making it a heart-healthy choice for the great outdoors.

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts
• 2 lemons (zested and juiced)
• 3 tablespoons olive oil
• 1 tablespoon garlic powder
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1 teaspoon ground black pepper

For the veggie packs:

• 2 cups zucchini, sliced
• 2 cups bell peppers, chopped
• 2 cups red onions, sliced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley

Instructions

1. Marinate the Chicken: In a bowl, mix lemon juice, zest, olive oil, garlic powder, rosemary, thyme, and black pepper. Coat the chicken breasts in the marinade and let them sit for 30 minutes.
2. Prepare the Veggie Foil Packs: Combine zucchini, bell peppers, and onions in a bowl. Drizzle with olive oil and season with paprika, garlic powder, and parsley. Divide the veggies onto foil sheets and seal tightly.
3. Grill: Place the chicken and veggie foil packs on a hot grill. Cook the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F. Grill the veggies for 15 minutes, turning occasionally.
4. Serve: Plate the chicken alongside the grilled veggies and enjoy the burst of natural flavors.

This low-sodium dish combines the simplicity of foil pack cooking with the vibrant flavors of lemon and herbs. It’s an ideal recipe for a Sunday camping trip, leaving you feeling nourished and energized for the rest of the day.

Low Sodium Lentil and Vegetable Stew

Nothing beats a hearty stew while camping, and this Low Sodium Lentil and Vegetable Stew is perfect for Sunday dinner under the stars. Packed with fiber-rich lentils and a rainbow of vegetables, this dish is as satisfying as it is nutritious. With spices replacing salt for flavor, this recipe ensures you stay warm, full, and healthy.

Ingredients

• 1 cup dried green lentils (rinsed and soaked for 1 hour)
• 4 cups low-sodium vegetable broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup potatoes, diced
• 1 cup canned diced tomatoes (no salt added)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Sauté the Vegetables: Heat olive oil in a large camping pot. Sauté carrots, celery, and potatoes until softened, about 5 minutes.
2. Add Spices and Lentils: Stir in smoked paprika, cumin, oregano, and black pepper. Add lentils and diced tomatoes to the pot.
3. Simmer: Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.
4. Serve: Serve hot with a side of crusty low-sodium bread or crackers for a complete meal.

This stew is a one-pot wonder that is easy to prepare and deeply satisfying. Its warm, hearty flavors make it a camping favorite and a fantastic way to end your weekend with friends or family.

Smoky Campfire Sweet Potato and Black Bean Tacos

These Smoky Campfire Sweet Potato and Black Bean Tacos are a delicious and healthy way to enjoy Mexican-inspired cuisine while camping. Smoky paprika and cumin create depth, while creamy avocado provides richness, eliminating the need for salty toppings. These tacos are easy to prepare, making them a great low-sodium Sunday dinner option.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans (low sodium), drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon chili powder
• 1 avocado, sliced
• 8 small whole-grain tortillas
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Cook the Sweet Potatoes: Toss sweet potatoes with olive oil, smoked paprika, cumin, and chili powder. Wrap in foil and cook over the campfire or grill for 20 minutes until tender.
2. Warm the Black Beans: In a small pot, heat the black beans over low heat until warmed through.
3. Assemble the Tacos: Layer sweet potatoes, black beans, and avocado slices on tortillas. Garnish with cilantro and a squeeze of lime.
4. Serve: Serve warm and enjoy with a side of grilled corn or salad.

These tacos bring a burst of flavor and texture to your camping menu, proving that healthy, low-sodium meals don’t have to sacrifice taste. They’re quick to make and a crowd-pleaser for any outdoor gathering.

Grilled Veggie and Quinoa Salad

The Grilled Veggie and Quinoa Salad is a perfect Sunday camping dish that combines the smoky flavor of grilled vegetables with the protein-packed goodness of quinoa. This light yet satisfying salad is refreshing and easy to make, ideal for a healthy, low-sodium meal outdoors. The balsamic vinaigrette dressing brings a subtle sweetness, while the grilled veggies add depth and texture to each bite.

Ingredients

• 1 cup quinoa
• 2 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions

1. Cook the Quinoa: Rinse the quinoa thoroughly, then cook according to package instructions, using water instead of broth for a low-sodium option. Set aside to cool.
2. Grill the Vegetables: Drizzle the zucchini, bell peppers, and cherry tomatoes with olive oil and season with garlic powder and black pepper. Grill the vegetables over medium heat for about 4-5 minutes, turning occasionally, until tender and lightly charred.
3. Assemble the Salad: In a large bowl, combine the cooked quinoa and grilled vegetables. Drizzle with balsamic vinegar, and sprinkle with dried basil. Toss everything together until evenly mixed.
4. Serve: Garnish with fresh parsley and serve chilled or at room temperature.

This Grilled Veggie and Quinoa Salad is the epitome of a healthy, flavorful camping dish. Packed with fiber, vitamins, and protein, it’s an ideal meal for a Sunday afternoon that doesn’t rely on sodium for flavor. It’s refreshing and filling, perfect for a light dinner or side dish during your camping trip.

Campfire Chickpea and Spinach Stew

This hearty and nutritious Campfire Chickpea and Spinach Stew is the perfect comfort food after a long day of hiking or outdoor activities. Full of plant-based protein from the chickpeas and iron from the spinach, this stew is rich in flavor and naturally low in sodium. The spices and herbs provide a robust taste without the need for salt, and the stew is easy to cook in a single pot, making cleanup a breeze.

Ingredients

• 2 cups canned chickpeas (low sodium), drained and rinsed
• 3 cups fresh spinach
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• ½ teaspoon black pepper
• 3 cups water
• 1 can diced tomatoes (no salt added)
• 1 tablespoon lemon juice
• Fresh cilantro for garnish

Instructions

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking for about 5 minutes until soft and fragrant.
2. Add Spices and Tomatoes: Stir in cumin, coriander, turmeric, and black pepper. Add the diced tomatoes and cook for 2-3 minutes, allowing the spices to bloom.
3. Simmer the Stew: Add the chickpeas and water to the pot. Bring to a simmer and cook for 15 minutes.
4. Add Spinach and Finish: Stir in the fresh spinach and cook until wilted, about 3-4 minutes. Stir in lemon juice to brighten the flavors.
5. Serve: Ladle the stew into bowls and garnish with fresh cilantro.

This Campfire Chickpea and Spinach Stew is not only a nourishing and satisfying option for your camping menu but also incredibly versatile. It’s full of bold, aromatic flavors from the spices and is a great way to enjoy a low-sodium, plant-based meal in the great outdoors. It’s hearty, comforting, and perfect for a Sunday meal.

Turkey and Avocado Lettuce Wraps

For a lighter yet still filling camping meal, these Turkey and Avocado Lettuce Wraps are a great choice. They’re quick to assemble, portable, and packed with lean protein from the turkey and healthy fats from the avocado. The fresh crunch of lettuce provides a satisfying texture without any bread, keeping the meal low-sodium and low-carb. These wraps are the perfect combination of convenience and nutrition.

Ingredients

• 1 pound ground turkey (lean)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 8 large lettuce leaves (such as Romaine or Butterhead)
• ½ teaspoon black pepper
• Fresh lime wedges for serving

Instructions

1. Cook the Turkey: Heat olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it up into small crumbles. Stir in cumin, chili powder, garlic powder, and black pepper. Continue cooking for another 3-5 minutes to allow the spices to blend.
2. Prepare the Wraps: Carefully wash the lettuce leaves and pat dry.
3. Assemble the Wraps: Spoon the seasoned turkey mixture into each lettuce leaf, then top with slices of avocado and cherry tomatoes.
4. Serve: Squeeze fresh lime juice over the wraps and enjoy immediately.

These Turkey and Avocado Lettuce Wraps are a simple yet satisfying camping recipe that’s perfect for a Sunday lunch or dinner. The absence of sodium-laden condiments allows the natural flavors of the ingredients to shine. Quick to prepare and full of healthy fats and lean protein, these wraps are a delicious and low-sodium alternative to traditional wraps or sandwiches.

Campfire Grilled Shrimp and Asparagus Skewers

For a light yet satisfying low-sodium meal, these Campfire Grilled Shrimp and Asparagus Skewers are a great choice. The shrimp is marinated in a citrusy garlic and herb mixture, enhancing its natural sweetness, while the asparagus adds a tender crunch. Grilling them together creates a smoky flavor, making this a perfect dish for a Sunday evening by the campfire. It’s low in sodium but high in protein and fiber, making it both healthy and delicious.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions

1. Marinate the Shrimp: In a bowl, combine olive oil, lemon juice and zest, garlic, thyme, oregano, and black pepper. Add the shrimp and toss to coat. Marinate for 15-20 minutes.
2. Prepare the Skewers: Thread the shrimp and asparagus onto skewers, alternating between the two.
3. Grill the Skewers: Preheat the grill or campfire grill grate. Place the skewers on the grill and cook for 3-4 minutes per side, or until the shrimp is pink and opaque, and the asparagus is tender.
4. Serve: Garnish with fresh parsley and serve immediately.

These Grilled Shrimp and Asparagus Skewers are an ideal low-sodium meal that’s both quick and flavorful. The combination of lemon, garlic, and herbs gives the shrimp a bright, fresh taste, while the asparagus provides a healthy crunch. This dish is easy to prepare and makes a wonderful addition to your camping menu.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a hearty, comforting dish that’s perfect for a chilly camping evening. Packed with nutrients, fiber, and plant-based protein, it’s a low-sodium option that still delivers on flavor. The natural sweetness of the sweet potatoes balances out the richness of the black beans, and the spices provide warmth and depth, making it a satisfying dish that will keep you full and satisfied.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans (low sodium), drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (no salt added)
• 1 cup vegetable broth (low sodium)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened.
2. Cook the Sweet Potatoes: Add the diced sweet potatoes to the pot and cook for another 5 minutes.
3. Add the Beans and Tomatoes: Stir in the black beans, diced tomatoes, vegetable broth, cumin, chili powder, and smoked paprika. Bring to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender.
4. Serve: Ladle the chili into bowls and garnish with fresh cilantro.

This Sweet Potato and Black Bean Chili is a perfect low-sodium meal for a camping trip. It’s packed with fiber, vitamins, and plant-based protein, ensuring you feel satisfied without the excess salt. The blend of spices and natural sweetness from the sweet potatoes makes for a hearty and flavorful dish that’s ideal for a cozy Sunday camping dinner.

Cucumber and Tomato Quinoa Salad

This refreshing Cucumber and Tomato Quinoa Salad is a perfect side dish for any camping meal, especially on a warm Sunday. The quinoa provides a protein-packed base, while the cucumber and tomato add a cool, crisp element. The lemon vinaigrette dressing ties everything together, giving the salad a zesty kick. It’s a low-sodium, healthy, and light option that pairs well with grilled meats or vegetables.

Ingredients

• 1 cup quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• Fresh basil for garnish

Instructions

1. Cook the Quinoa: Rinse the quinoa thoroughly, then cook according to package instructions. Set aside to cool.
2. Prepare the Vegetables: While the quinoa is cooking, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, and black pepper.
4. Assemble the Salad: In a large bowl, combine the cooked quinoa, cucumber, tomatoes, and red onion. Drizzle with the dressing and toss gently to combine.
5. Serve: Garnish with fresh basil and serve chilled or at room temperature.

This Cucumber and Tomato Quinoa Salad is a light and refreshing low-sodium option that’s perfect for a Sunday camping meal. The quinoa provides a satisfying base, while the fresh veggies and zesty dressing keep the flavors bright and clean. It’s an easy-to-make dish that pairs beautifully with grilled foods or can be enjoyed on its own.

Campfire Veggie and Tofu Stir-Fry

The Campfire Veggie and Tofu Stir-Fry is a versatile, plant-based dish that’s quick to prepare over a campfire or on a portable stove. Packed with colorful vegetables and tofu for protein, this stir-fry is a great low-sodium option that doesn’t skimp on flavor. The soy sauce alternative made with low-sodium ingredients ensures you can enjoy a satisfying, savory meal without the excess salt. It’s perfect for a Sunday lunch or dinner under the stars.

Ingredients

• 1 block firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 2 tablespoons low-sodium soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon ground ginger
• 2 cloves garlic, minced
• ½ teaspoon black pepper
• Fresh cilantro for garnish

Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes.
2. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the carrots, bell peppers, zucchini, and snap peas. Stir-fry for about 5-7 minutes, until the vegetables are tender but still crisp.
3. Cook the Tofu: Add the cubed tofu to the skillet with the vegetables and cook for 5 more minutes, turning occasionally, until golden brown.
4. Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger, garlic, and black pepper.
5. Combine and Serve: Pour the sauce over the tofu and vegetables, tossing to coat evenly. Cook for an additional 2-3 minutes, allowing the flavors to combine.
6. Serve: Garnish with fresh cilantro and serve hot.

This Campfire Veggie and Tofu Stir-Fry is a delicious and nutritious way to enjoy a low-sodium meal while camping. The tofu absorbs the flavors of the sauce, creating a savory dish, while the vegetables provide a satisfying crunch and freshness. This stir-fry is not only flavorful but also easy to prepare and adaptable to whatever vegetables you have on hand.

One-Pot Lentil and Vegetable Soup

For a hearty, comforting camping dish, this One-Pot Lentil and Vegetable Soup is a perfect choice. Full of fiber and plant-based protein, this soup is nourishing and filling. With a variety of vegetables and a savory broth made with no added salt, it’s the ideal low-sodium meal for a chilly camping evening. The best part? You can make it in one pot, making cleanup as easy as the preparation.

Ingredients

• 1 cup dried lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 can diced tomatoes (no salt added)
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions

1. Sauté the Aromatics: In a large pot, heat a small amount of olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Add the Vegetables and Lentils: Stir in the carrots, celery, zucchini, and lentils. Cook for 3-4 minutes, allowing the vegetables to soften slightly.
3. Add the Broth and Spices: Pour in the vegetable broth and add the diced tomatoes, thyme, oregano, bay leaf, and black pepper. Bring to a boil, then reduce to a simmer.
4. Simmer the Soup: Let the soup simmer for 30-40 minutes, or until the lentils and vegetables are tender.
5. Serve: Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley before serving.

This One-Pot Lentil and Vegetable Soup is the perfect comforting dish for a chilly camping day. It’s hearty, full of flavor, and provides the warmth and nutrition needed after a day outdoors. With minimal cleanup and healthy ingredients, this soup is a great low-sodium option to keep you satisfied without overloading on salt.

Zucchini and Mushroom Frittata

This Zucchini and Mushroom Frittata is a fantastic low-sodium breakfast or brunch option for your camping trip. It’s full of vegetables, eggs, and cheese, all baked together to create a light yet satisfying meal. You can prepare it ahead of time and reheat it over the campfire for an easy, no-fuss option. It’s also customizable, allowing you to use whatever vegetables or herbs you have on hand, making it a versatile and healthy meal for any camping trip.

Ingredients

• 6 large eggs
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• ½ cup shredded mozzarella cheese (optional)
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Fresh thyme or basil for garnish

Instructions

1. Prepare the Vegetables: Heat olive oil in a skillet over medium heat. Add the zucchini and mushrooms and sauté for 5-7 minutes, until they are tender and any moisture from the mushrooms has evaporated.
2. Whisk the Eggs: In a bowl, whisk together the eggs, garlic powder, and black pepper.
3. Combine the Ingredients: Pour the egg mixture over the sautéed vegetables in the skillet. If using, sprinkle the mozzarella cheese on top.
4. Cook the Frittata: Cook the frittata over low heat for about 8-10 minutes, or until the edges are set. Cover the skillet with a lid and cook for an additional 5 minutes, or until the center is firm.
5. Serve: Garnish with fresh thyme or basil and cut into wedges to serve.

This Zucchini and Mushroom Frittata is a delicious, low-sodium meal that’s packed with protein and vegetables. It’s a great way to start your day, and the eggs provide the perfect base for the sautéed mushrooms and zucchini. The frittata can easily be made in one skillet, making it an ideal camping meal that is quick to prepare and clean up.

Campfire Chicken and Veggie Foil Packets

Campfire Chicken and Veggie Foil Packets are an easy and versatile meal for any camping trip. The chicken is tender and juicy, surrounded by fresh vegetables, all seasoned with a blend of herbs and a splash of low-sodium ingredients. Cooking the ingredients in foil packets ensures the flavors meld together beautifully while keeping cleanup minimal. This low-sodium recipe is perfect for a Sunday dinner after a day of hiking or fishing.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 small onion, sliced
• 1 cup baby potatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions

1. Prepare the Foil Packets: Tear off two large pieces of heavy-duty aluminum foil. Place each chicken breast in the center of a piece of foil.
2. Add the Vegetables: Arrange the bell pepper, zucchini, onion, and potatoes around the chicken on the foil.
3. Season the Chicken and Vegetables: Drizzle the olive oil and lemon juice over the chicken and veggies. Sprinkle with oregano, garlic powder, and black pepper.
4. Seal the Packets: Fold the sides of the foil to cover the chicken and vegetables, then crimp the edges to seal the packets securely.
5. Cook Over the Campfire: Place the foil packets on a grill over the campfire or on a camp stove. Cook for about 25-30 minutes, flipping the packets halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6. Serve: Open the packets carefully, garnish with fresh parsley, and enjoy!

The Campfire Chicken and Veggie Foil Packets are a low-sodium, hassle-free meal that delivers on flavor and ease. The foil-packet cooking method locks in moisture, ensuring the chicken remains juicy, and the vegetables absorb the savory seasoning. This recipe is perfect for campers who want a balanced, healthy meal with minimal prep and cleanup.

Grilled Portobello Mushroom Burgers

Grilled Portobello Mushroom Burgers are an excellent vegetarian alternative to traditional burgers and a fantastic low-sodium option for your Sunday camping meal. The meaty texture of the Portobello mushrooms paired with a tangy, low-sodium marinade creates a satisfying burger that is full of flavor. Serve it on a whole grain bun with your favorite toppings for a delicious and nutritious meal.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 4 whole grain burger buns
• Lettuce, tomato, and other desired toppings

Instructions

1. Marinate the Mushrooms: In a small bowl, whisk together the balsamic vinegar, olive oil, basil, thyme, and black pepper. Brush the mushrooms with the marinade, making sure to coat both sides. Let them sit for 10-15 minutes to absorb the flavors.
2. Grill the Mushrooms: Heat a grill or campfire grate over medium heat. Grill the mushrooms for 5-7 minutes on each side, until they are tender and have grill marks.
3. Assemble the Burgers: Toast the whole grain buns lightly on the grill. Place the grilled mushrooms on the buns, then add your desired toppings such as lettuce, tomato, or a slice of low-sodium cheese.
4. Serve: Serve immediately with a side of grilled vegetables or a light salad.

These Grilled Portobello Mushroom Burgers are a delicious, plant-based alternative to traditional burgers, making them a great low-sodium camping meal. The Portobello mushrooms’ rich, umami flavor combined with the balsamic marinade creates a satisfying and hearty dish, while the whole grain buns and fresh toppings add texture and freshness. This burger is a perfect choice for a light yet fulfilling Sunday camping dinner.

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili is a hearty and comforting dish that’s full of flavor but low in sodium. The sweetness of the roasted sweet potatoes pairs beautifully with the richness of the black beans, and the spices create a depth of flavor without the need for added salt. This chili is easy to make in a single pot, making it ideal for camping, and can be customized with your favorite toppings.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can black beans (no salt added), drained and rinsed
• 1 can diced tomatoes (no salt added)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 1 cup low-sodium vegetable broth
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
2. Add the Sweet Potatoes and Spices: Stir in the diced sweet potatoes, chili powder, cumin, and smoked paprika. Cook for 5 minutes, allowing the spices to toast.
3. Simmer the Chili: Add the black beans, diced tomatoes, and vegetable broth to the pot. Bring to a simmer and cook for 25-30 minutes, or until the sweet potatoes are tender.
4. Finish and Serve: Stir in the lime juice and adjust seasoning as needed. Serve the chili hot, garnished with fresh cilantro.

This Sweet Potato and Black Bean Chili is a nourishing and filling meal that’s perfect for a low-sodium camping dinner. The sweet potatoes provide a comforting sweetness, while the black beans add protein and fiber. The smoky spices elevate the flavor without overwhelming the dish, making it an ideal meal for those looking to enjoy a healthy, hearty, and satisfying chili while camping.

Note: More recipes are coming soon!