30+ Delicious Sunday Low Sodium Dairy-Free Recipes You’ll Love

Finding the perfect balance between flavor, health, and simplicity can be challenging when planning meals, especially for Sunday dinners or family gatherings.

If you’re looking to reduce your sodium intake and avoid dairy, you may think that your options are limited, but the truth is there are so many delicious, wholesome dishes that fit the bill.

Whether you’re cooking for dietary restrictions or simply trying to embrace a healthier lifestyle, our collection of 30+ Sunday low sodium dairy-free recipes will inspire your next meal.

From hearty salads and savory bowls to comforting mains and tasty snacks, these recipes are full of vibrant flavors and nutritional benefits without the overload of salt or dairy.

With the right ingredients, you can create dishes that are satisfying, packed with flavor, and sure to please everyone at the table.

These recipes are not only low in sodium and free from dairy, but they also include fresh vegetables, whole grains, legumes, and healthy fats—providing you with balanced meals that taste as good as they make you feel.

Let’s dive into a world of healthy, easy-to-make meals perfect for a Sunday reset.

30+ Delicious Sunday Low Sodium Dairy-Free Recipes You’ll Love

A healthy Sunday dinner doesn’t have to be bland or boring. With these 30+ low sodium dairy-free recipes, you’ll have an array of flavorful options that satisfy your taste buds while staying aligned with your health goals.

These meals prove that reducing sodium and cutting out dairy doesn’t mean compromising on taste.

Whether you’re cooking for yourself or sharing with loved ones, you can easily create a wholesome, delicious meal that’s nourishing and filling.

So, the next time you’re planning a Sunday meal, choose one (or more) of these recipes and experience how healthy food can be both satisfying and tasty.

Low Sodium Dairy-Free Smoked Chicken Salad

This low sodium, dairy-free smoked chicken salad is an ideal choice for a light and satisfying Sunday meal. Packed with protein and fresh vegetables, it’s a healthy yet flavorful option that everyone can enjoy. The smoky flavor of the chicken adds a depth of taste without the need for added salt, making it both tasty and heart-healthy.

Ingredients:

• 2 smoked chicken breasts (shredded)
• 1 cup celery, finely chopped
• 1 cup red grapes, halved
• 1/2 cup carrots, shredded
• 1/4 cup fresh parsley, chopped
• 1/4 cup unsweetened plain almond milk
• 1/4 cup tahini
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 tbsp Dijon mustard
• Mixed greens for serving (optional)

Instructions:

1. In a large bowl, combine the shredded smoked chicken, celery, red grapes, shredded carrots, and parsley.
2. In a separate small bowl, whisk together almond milk, tahini, apple cider vinegar, garlic powder, black pepper, thyme, and Dijon mustard until smooth.
3. Pour the dressing over the chicken and vegetables, tossing everything until well-coated.
4. Serve the salad on a bed of mixed greens if desired.

This smoked chicken salad is a perfect combination of smoky, creamy, and crunchy textures, all while being low in sodium and dairy-free. The dressing made with tahini and almond milk offers a rich flavor, without any unnecessary salt. It’s an excellent meal for a Sunday lunch, offering balanced nutrition and a great option for those following a low-sodium or dairy-free diet. You can also prepare this in advance for a quick meal during the week!

Low Sodium Dairy-Free Quinoa & Vegetable Stir-Fry

This quinoa and vegetable stir-fry is a nutrient-dense, low-sodium, and dairy-free dish that’s ideal for a wholesome Sunday dinner. The quinoa provides a rich source of plant-based protein, and the vegetables add both color and vitamins. The stir-fry sauce is crafted without salt, relying on fresh ginger, garlic, and a splash of low-sodium tamari to bring out the flavors.

Ingredients:

• 1 cup quinoa, rinsed
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas, sliced
• 1/4 cup low-sodium tamari or soy sauce
• 2 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Cook the quinoa according to package instructions and set aside.
2. Heat olive oil in a large pan or wok over medium heat. Add the red bell pepper, zucchini, broccoli, and snap peas. Stir-fry for 5-7 minutes until tender but still crisp.
3. In a small bowl, mix together the tamari, grated ginger, garlic, rice vinegar, and sesame oil to create the stir-fry sauce.
4. Add the cooked quinoa to the pan with the vegetables. Pour the sauce over and toss everything together until evenly combined and heated through.
5. Garnish with sesame seeds and fresh cilantro before serving.

This quinoa and vegetable stir-fry is a flavorful, satisfying dish without the need for excess sodium or dairy. The quinoa provides a filling base while the mix of fresh vegetables adds a variety of textures and flavors. The ginger and garlic-based stir-fry sauce enhances the overall taste without adding extra salt. It’s a great dish for a Sunday dinner, offering a vibrant and nourishing option that’s perfect for a low-sodium, dairy-free lifestyle.

Low Sodium Dairy-Free Lentil Soup

This hearty lentil soup is a comforting low-sodium, dairy-free meal that’s perfect for a cozy Sunday. Full of plant-based protein and fiber from the lentils, this soup is not only nutritious but also flavorful. The combination of spices like cumin, coriander, and turmeric gives the soup an aromatic depth, making it a satisfying and healthy meal for the whole family.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1 bay leaf
• 6 cups low-sodium vegetable broth
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until fragrant.
2. Add the carrots, celery, zucchini, cumin, coriander, and turmeric. Stir for another 2-3 minutes, letting the spices bloom.
3. Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce the heat and let the soup simmer for about 25-30 minutes, or until the lentils are tender.
4. Remove the bay leaf, stir in the lemon juice, and adjust seasoning if needed.
5. Serve the soup hot, garnished with fresh parsley.

This lentil soup is a nourishing, low-sodium, and dairy-free meal that’s perfect for a Sunday. The lentils provide a great source of plant-based protein, and the combination of vegetables and aromatic spices makes each spoonful flavorful and satisfying. The addition of lemon juice at the end brightens the soup and adds a subtle tang. This hearty soup is perfect for meal prep, making it easy to enjoy a healthy, comforting dish throughout the week.

Low Sodium Dairy-Free Grilled Portobello Mushroom Steaks

These grilled Portobello mushroom steaks are an easy and delicious low-sodium, dairy-free option for a Sunday dinner. Rich in umami and a meaty texture, Portobello mushrooms are a perfect substitute for steaks. Marinated with balsamic vinegar and olive oil, these mushrooms are packed with flavor and make a great addition to any plant-based meal plan.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1 tbsp fresh parsley, chopped (optional)
• Lemon wedges for serving

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, oregano, garlic powder, black pepper, and smoked paprika to create the marinade.
2. Place the Portobello mushrooms in a shallow dish and pour the marinade over them. Let them marinate for 20-30 minutes, flipping halfway through to ensure even absorption.
3. Preheat your grill or grill pan over medium heat. Grill the mushrooms for 5-7 minutes per side, or until they’re tender and have grill marks.
4. Once grilled, garnish with fresh parsley and serve with lemon wedges for a burst of freshness.

These grilled Portobello mushroom steaks are a great low-sodium and dairy-free dish that will satisfy your cravings for a savory, hearty meal. The balsamic vinegar and olive oil marinade enhance the natural flavor of the mushrooms, creating a rich umami taste that pairs well with a variety of sides. Perfect for a Sunday cookout or as a main dish for a lighter, healthier meal. They’re also easy to prepare in advance, making them an excellent choice for meal prep.

Low Sodium Dairy-Free Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are an ideal choice for a low-sodium, dairy-free Sunday meal. Roasted sweet potatoes provide a natural sweetness that pairs beautifully with the earthy black beans, and the combination of spices makes these tacos burst with flavor. They are simple to prepare and customizable with your favorite toppings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, and smoked paprika. Spread them on a baking sheet in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they’re tender and lightly caramelized.
3. While the sweet potatoes are roasting, warm the black beans in a small pot over medium heat until heated through.
4. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
5. To assemble the tacos, divide the roasted sweet potatoes and black beans among the tortillas. Top with red onion, fresh cilantro, and a squeeze of lime juice.

These sweet potato and black bean tacos are a flavorful, satisfying meal that’s both low in sodium and completely dairy-free. The sweet potatoes offer a rich sweetness that balances out the spices, while the black beans provide protein and fiber. These tacos are versatile and can be topped with any of your favorite toppings, such as avocado or salsa, for extra flavor. They are perfect for a quick and healthy Sunday meal, and the leftovers make a great lunch throughout the week.

Low Sodium Dairy-Free Spaghetti with Roasted Tomato Sauce

This spaghetti with roasted tomato sauce is a light yet hearty low-sodium, dairy-free dish that’s perfect for a Sunday dinner. The sauce is made from roasted tomatoes, which concentrate their natural sweetness and umami flavor. Combined with fresh basil and garlic, this dish is simple, flavorful, and healthy.

Ingredients:

• 12 oz whole wheat spaghetti
• 4 large tomatoes, quartered
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• Red pepper flakes (optional)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the quartered tomatoes on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, or until they are soft and caramelized.
2. While the tomatoes roast, cook the spaghetti according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
3. Once the tomatoes are roasted, transfer them to a blender or food processor along with garlic, basil, black pepper, oregano, onion powder, and red pepper flakes. Blend until smooth.
4. Pour the sauce into a large pan and cook over medium heat for 5 minutes, adding reserved pasta water if needed to adjust the sauce’s consistency.
5. Toss the cooked spaghetti in the sauce, ensuring it is well-coated.

This spaghetti with roasted tomato sauce is a simple, flavorful dish that’s naturally low in sodium and dairy-free. Roasting the tomatoes intensifies their sweetness, making them the perfect base for a light yet satisfying sauce. The fresh basil and garlic add aromatic depth without relying on salt, making this a healthy alternative to traditional pasta dishes. It’s an excellent choice for a Sunday dinner, easy to prepare, and full of fresh, vibrant flavors that everyone will enjoy.

Low Sodium Dairy-Free Chickpea Salad Sandwiches

These chickpea salad sandwiches are a delicious and healthy low-sodium, dairy-free meal perfect for a light Sunday lunch or dinner. Packed with protein and fiber from chickpeas and rich flavors from lemon, tahini, and fresh herbs, this sandwich is both satisfying and flavorful. It’s a quick, simple, and nutritious option for anyone looking to enjoy a hearty meal without the added sodium.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp black pepper
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 4 slices whole grain or gluten-free bread
• Lettuce and tomato slices for garnish

Instructions:

1. In a medium bowl, mash the chickpeas with a fork or potato masher until they are mostly mashed but still have some texture.
2. Add the tahini, lemon juice, Dijon mustard, garlic, and black pepper to the mashed chickpeas. Mix well until fully combined.
3. Stir in the chopped red onion and parsley for added crunch and freshness.
4. Toast the bread slices to your preference.
5. Assemble the sandwich by spreading the chickpea mixture onto two slices of bread. Top with lettuce and tomato slices before closing the sandwich.

This chickpea salad sandwich is a great low-sodium, dairy-free option that offers a hearty and flavorful meal. The chickpeas provide a good source of protein, while the tahini and lemon juice create a creamy texture without the need for mayonnaise or dairy. With the added crunch of fresh vegetables and a zesty touch of mustard, it’s an ideal choice for a healthy, satisfying lunch or dinner. It’s easy to prepare, and the filling can also be used as a topping for salads or crackers, making it a versatile and nutritious option.

Low Sodium Dairy-Free Veggie Stir-Fried Rice

This veggie stir-fried rice is a quick, flavorful, and nutrient-packed low-sodium, dairy-free meal. Loaded with colorful vegetables like carrots, peas, and bell peppers, this dish is a perfect way to use leftover rice and create a satisfying meal. The stir-fry sauce, made from low-sodium tamari and ginger, enhances the natural flavors of the vegetables without adding excess sodium.

Ingredients:

• 2 cups cooked brown rice (preferably cold)
• 1 tbsp sesame oil
• 1/2 cup carrots, julienned
• 1/2 cup bell pepper, diced
• 1/2 cup frozen peas
• 1/4 cup green onions, chopped
• 2 tbsp low-sodium tamari or soy sauce
• 1 tsp fresh ginger, grated
• 1 garlic clove, minced
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat. Add the carrots and bell peppers and stir-fry for 3-4 minutes until they begin to soften.
2. Add the peas, green onions, ginger, garlic, and black pepper. Stir-fry for another 2-3 minutes until the vegetables are tender.
3. Add the cold cooked rice to the pan and toss to combine with the vegetables.
4. Pour the low-sodium tamari over the rice and stir well to ensure the rice is evenly coated. Continue to stir-fry for another 3-4 minutes until everything is heated through.
5. Garnish with sesame seeds and red pepper flakes, if using, and serve hot.

This veggie stir-fried rice is a perfect low-sodium, dairy-free option that’s both healthy and packed with flavor. The combination of sesame oil, fresh ginger, and tamari creates a rich umami flavor without the need for excess salt, while the colorful vegetables provide a satisfying crunch. It’s a versatile dish that can be customized with your favorite vegetables or protein sources, and it’s a great way to use leftover rice. Whether for lunch or dinner, this quick stir-fry will leave you feeling full and nourished without compromising on taste.

Low Sodium Dairy-Free Baked Falafel

These baked falafel are a fantastic low-sodium, dairy-free meal option that’s perfect for a Sunday brunch or dinner. Made with chickpeas, fresh herbs, and spices, they are crispy on the outside and soft on the inside. These falafel are easy to make and are ideal for stuffing into pita pockets or serving on top of salads for a satisfying, healthy meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp black pepper
• 1/2 tsp turmeric
• 2 tbsp oat flour (or any gluten-free flour)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp baking powder

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, black pepper, turmeric, and lemon juice. Pulse until the mixture is well combined but still has some texture.
3. Add the oat flour and baking powder to the mixture and pulse again until everything is evenly incorporated.
4. Scoop out tablespoon-sized portions of the mixture and roll them into balls, placing them on the prepared baking sheet.
5. Drizzle the falafel with olive oil and bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the outside.
6. Serve with a side of hummus, tahini, or in pita pockets with fresh veggies.

These baked falafel are a perfect low-sodium, dairy-free meal that offers a flavorful and crispy alternative to traditional fried falafel. Packed with protein and fiber from chickpeas, and enhanced by fresh herbs and spices, they’re both satisfying and nutritious. The oven-baked method reduces the need for added oil, making them a healthier choice. Serve them as a snack, wrap them in pita, or enjoy them on top of salads—these falafel are versatile and delicious, making them a great addition to your Sunday meal rotation.

Low Sodium Dairy-Free Zucchini Noodles with Pesto

These zucchini noodles with pesto offer a refreshing, low-sodium, and dairy-free alternative to traditional pasta dishes. With spiralized zucchini as the base and a dairy-free pesto sauce made from basil, garlic, and nuts, this dish is light, flavorful, and full of nutrients. It’s the perfect choice for a healthy Sunday meal that is both satisfying and easy to prepare.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup almonds (or pine nuts)
• 2 garlic cloves
• 2 tbsp nutritional yeast
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• Salt to taste (optional)

Instructions:

1. To make the pesto, combine the basil, almonds, garlic, nutritional yeast, olive oil, lemon juice, and black pepper in a food processor or blender. Blend until smooth, adding more olive oil if necessary to reach your desired consistency.
2. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
3. Heat a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just until they are slightly tender but still crisp.
4. Toss the zucchini noodles with the pesto until they are evenly coated.
5. Serve immediately, garnished with additional basil or pine nuts if desired.

This zucchini noodles with pesto dish is a delicious, low-sodium, and dairy-free alternative that will delight your taste buds without compromising on flavor. The zucchini noodles offer a light and crunchy texture that pairs wonderfully with the rich and creamy pesto sauce. It’s an easy, quick meal that’s packed with nutrients, making it an ideal choice for a healthy Sunday lunch or dinner. You can also customize it with your favorite vegetables or protein sources for added variety.

Low Sodium Dairy-Free Quinoa and Veggie Stuffed Bell Peppers

These quinoa and veggie stuffed bell peppers are a wholesome, low-sodium, and dairy-free dish that makes a satisfying Sunday dinner. The bell peppers are filled with a mixture of quinoa, black beans, corn, and a variety of spices, creating a hearty and flavorful meal. This dish is high in protein and fiber, and it’s fully customizable to your taste.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup chopped cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish, cut side up.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cilantro, cumin, chili powder, garlic powder, black pepper, and lime juice. Mix well to combine.
3. Stuff the bell peppers with the quinoa mixture, packing it tightly into each pepper.
4. Drizzle the stuffed peppers with olive oil and cover the baking dish with foil.
5. Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
6. Serve warm, garnished with extra cilantro or lime wedges if desired.

These quinoa and veggie stuffed bell peppers are a colorful and flavorful low-sodium, dairy-free option for Sunday dinner. The combination of quinoa, beans, and vegetables provides a satisfying, nutrient-rich meal that’s both hearty and healthy. These stuffed peppers are also incredibly versatile, allowing you to switch up the vegetables or spices according to your preference. A great meal prep option, they can be made in advance and reheated for an easy and delicious lunch or dinner throughout the week.

Low Sodium Dairy-Free Sweet Potato and Kale Soup

This sweet potato and kale soup is a comforting, low-sodium, and dairy-free dish that’s perfect for a cozy Sunday dinner. The combination of sweet potatoes and kale provides a rich and hearty base, while the addition of garlic, ginger, and turmeric adds a burst of flavor. This soup is nutrient-packed, with vitamins and minerals to keep you feeling satisfied and nourished.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 bunch kale, stems removed and chopped
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 tsp ground turmeric
• 4 cups vegetable broth (low-sodium)
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Salt to taste (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
3. Add the diced sweet potatoes and turmeric, and stir to coat the vegetables in the spices.
4. Pour in the vegetable broth, bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Add the chopped kale to the pot and cook for an additional 5-7 minutes until the kale is wilted.
6. Stir in the lemon juice and black pepper, and adjust the salt if needed.
7. Use an immersion blender to partially blend the soup, leaving some texture, or blend in batches in a blender for a smoother consistency.

This sweet potato and kale soup is a nourishing, low-sodium, and dairy-free option that is perfect for a cozy Sunday meal. The natural sweetness of the sweet potatoes pairs wonderfully with the earthy kale and vibrant spices, creating a delicious and wholesome dish. This soup is full of vitamins and antioxidants, making it not only comforting but also incredibly healthy. It’s easy to make, and the leftovers are just as delicious, making it a perfect meal for meal prep. Enjoy it as a main course or pair it with a side salad for a well-rounded meal.

Low Sodium Dairy-Free Chickpea Salad with Lemon-Tahini Dressing

This chickpea salad with lemon-tahini dressing is a refreshing, low-sodium, and dairy-free dish perfect for a Sunday lunch or dinner. Packed with protein-rich chickpeas, crunchy vegetables, and a zesty, creamy dressing, this salad is full of flavor and nutrition. It’s a quick, easy, and satisfying meal that is light yet filling, and can be enjoyed on its own or as a side.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• Water, as needed to thin the dressing

Instructions:

1. In a large bowl, combine the cooked chickpeas, cucumber, bell pepper, red onion, parsley, and cherry tomatoes. Drizzle with olive oil and toss to combine.
2. In a separate bowl, whisk together the tahini, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, and black pepper. Add water a teaspoon at a time until you reach your desired consistency.
3. Pour the dressing over the salad and toss to coat evenly.
4. Serve immediately, or refrigerate for 30 minutes to let the flavors meld together.

This chickpea salad with lemon-tahini dressing is a vibrant, nutritious, and satisfying meal that’s perfect for a light yet filling Sunday dish. The creamy tahini dressing adds richness without the need for dairy, while the crunchy vegetables and protein-packed chickpeas make it hearty and flavorful. It’s an ideal dish for meal prep as it stores well in the fridge for a few days, making it an easy go-to for quick lunches or dinners throughout the week. You can also customize the veggies based on your preferences, adding more color and variety to the dish.

Low Sodium Dairy-Free Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a delicious and hearty, low-sodium, dairy-free meal that’s perfect for Sunday dinner. Roasted sweet potatoes and seasoned black beans are nestled in soft corn tortillas and topped with a zesty lime crema. This dish is not only flavorful but also full of fiber and nutrients, making it a great option for a healthy, satisfying meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1 tbsp olive oil
• 8 small corn tortillas
• 1/2 cup fresh cilantro, chopped

For the lime crema:

• 1/4 cup unsweetened coconut yogurt
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• A pinch of salt (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, and paprika. Spread them in a single layer on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. In a small saucepan, heat the black beans over medium heat until warmed through, about 5 minutes. Stir in a pinch of cumin and chili powder for added flavor.
3. To make the lime crema, combine the coconut yogurt, lime juice, garlic powder, black pepper, and a pinch of salt in a small bowl. Stir until smooth and creamy.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by placing a spoonful of roasted sweet potatoes and black beans in each tortilla. Top with lime crema and fresh cilantro.
6. Serve immediately and enjoy!

These sweet potato and black bean tacos are a flavorful, low-sodium, and dairy-free meal that’s both filling and nutritious. The roasted sweet potatoes provide a natural sweetness, while the black beans add a hearty, protein-packed base. The lime crema ties everything together with its tangy creaminess, making these tacos a perfect dish for a healthy Sunday dinner or casual weeknight meal. Plus, they’re easily customizable with your favorite toppings, such as avocado, salsa, or shredded lettuce, for an added boost of flavor and texture.

Low Sodium Dairy-Free Avocado and Tomato Quinoa Bowl

This avocado and tomato quinoa bowl is a simple, light, and nutritious meal perfect for a low-sodium, dairy-free Sunday lunch or dinner. Packed with protein-rich quinoa, creamy avocado, juicy tomatoes, and a flavorful lemon dressing, this dish is both refreshing and satisfying. It’s easy to prepare and full of healthy fats, fiber, and essential vitamins, making it a great addition to your weekly meal rotation.

Ingredients:

• 1 cup cooked quinoa
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• Fresh cilantro, for garnish

Instructions:

1. In a large bowl, combine the cooked quinoa, diced avocado, halved cherry tomatoes, and chopped red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, and black pepper to create the dressing.
3. Drizzle the dressing over the quinoa mixture and toss gently to combine.
4. Garnish with fresh cilantro before serving.
5. Serve immediately or refrigerate for up to 2 days for a quick and healthy meal option.

This avocado and tomato quinoa bowl is a delightful, low-sodium, and dairy-free meal that combines the creamy texture of avocado with the freshness of tomatoes and the nuttiness of quinoa. The lemon dressing adds a burst of flavor without any added salt or dairy, making it an ideal dish for anyone seeking a healthy, satisfying meal. Whether enjoyed on a Sunday or as a quick lunch during the week, this dish is easy to prepare and packed with nutrients. It’s versatile, too – feel free to add more veggies or your favorite protein to customize it to your taste.

Note: More recipes are coming soon!