30+ Flavorful Sunday Low Sodium Dinner Recipes You’ll Love

Sunday dinners are a time for family, relaxation, and a chance to unwind after a busy week. But what if you’re looking for a way to enjoy a delicious and hearty meal without the worry of excess sodium?

Whether you’re managing your sodium intake for health reasons or simply looking to eat more mindfully, low-sodium dinners can be flavorful, satisfying, and just as indulgent as their higher-sodium counterparts.

In this article, we’ve curated a list of 30+ tasty low-sodium dinner recipes that are perfect for a Sunday feast.

From wholesome roasted chicken and savory vegetable stews to flavorful fish dishes and hearty vegetarian meals, there’s something here for everyone.

With these recipes, you can enjoy a nourishing meal that doesn’t sacrifice flavor or your health goals.

30+ Flavorful Sunday Low Sodium Dinner Recipes You’ll Love

Eating a low-sodium diet doesn’t mean you have to give up on flavor or indulge in bland meals.

With the right seasoning techniques, fresh ingredients, and creative recipe choices, you can prepare vibrant, savory dinners that fit perfectly into your healthy lifestyle.

These 30+ Sunday low sodium dinner recipes offer a variety of options to satisfy every taste and dietary preference.

Whether you’re a fan of juicy meats, flavorful fish, or plant-based meals, these dishes will prove that low sodium can still be packed with bold flavors.

So, the next time you’re planning your Sunday dinner, choose one of these delicious recipes and savor a meal that’s both heart-healthy and mouthwatering.

Herb-Crusted Chicken with Roasted Vegetables

This healthy and flavorful dish brings together tender chicken breasts with a crispy herb crust, served alongside a variety of roasted vegetables. It’s a perfect Sunday dinner option for those seeking a low-sodium meal without compromising on taste. The combination of fresh herbs, garlic, and lemon brings out natural flavors, while roasting vegetables like carrots, zucchini, and bell peppers enhances their sweetness.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1 lemon (zested and juiced)
• 2 cups mixed vegetables (carrots, zucchini, bell peppers, etc.)
• 1 tbsp olive oil (for vegetables)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the garlic powder, thyme, rosemary, and black pepper.
3. Rub the chicken breasts with olive oil, then coat them with the herb mixture, pressing gently to adhere.
4. Zest the lemon and sprinkle the zest over the chicken breasts. Squeeze half the lemon juice onto the chicken as well.
5. Arrange the chicken breasts on a baking sheet lined with parchment paper.
6. In a separate bowl, toss the mixed vegetables with olive oil and the remaining lemon juice.
7. Spread the vegetables around the chicken on the baking sheet.
8. Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
9. Serve the chicken with the roasted vegetables and a side of your choice, such as brown rice or quinoa.

This herb-crusted chicken with roasted vegetables makes for a simple yet satisfying low-sodium Sunday dinner. The flavors of fresh herbs and lemon elevate the dish, while the roasting method preserves the natural sweetness of the vegetables. It’s a nourishing meal that is rich in protein and packed with vitamins, making it the perfect choice for anyone looking to maintain a healthy, low-sodium diet without sacrificing flavor.

Grilled Salmon with Avocado Salsa

A light yet flavorful dinner option, this grilled salmon is complemented by a refreshing avocado salsa. With heart-healthy omega-3s from the salmon and a burst of fresh flavors from the salsa, this low-sodium meal is both delicious and nutritious. The grilled salmon is seasoned simply with herbs and a hint of lemon, allowing the natural flavors of the fish to shine through.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 lemon (zested and juiced)
• 1 avocado, diced
• 1 small tomato, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 lime (juiced)
• 1/2 tsp black pepper

Instructions:

1. Preheat the grill to medium heat.
2. Rub the salmon fillets with olive oil, garlic powder, oregano, black pepper, and lemon zest.
3. Grill the salmon for 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
4. While the salmon is grilling, prepare the avocado salsa by combining the diced avocado, tomato, red onion, cilantro, and lime juice in a bowl. Gently toss to combine.
5. Once the salmon is grilled, top each fillet with a generous spoonful of avocado salsa.
6. Serve with a side of steamed asparagus or a light salad.

Grilled salmon with avocado salsa is a vibrant and wholesome low-sodium meal perfect for a Sunday dinner. The fresh avocado salsa adds a creamy and tangy element that complements the rich, smoky flavor of the grilled salmon. Not only is this meal packed with heart-healthy fats and lean protein, but it’s also full of vitamins and antioxidants from the salsa ingredients. This dish is ideal for those who want a quick, flavorful, and nourishing dinner that keeps sodium levels in check without compromising on taste.

Vegetable Stir-Fry with Tofu and Brown Rice

This vegetable stir-fry with tofu and brown rice is an easy, wholesome dish that’s perfect for a low-sodium Sunday dinner. The stir-fry is loaded with colorful vegetables, providing a variety of textures and nutrients, while the tofu adds protein and a satisfying chew. The dish is tossed in a homemade low-sodium stir-fry sauce that’s both flavorful and easy to prepare.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 1/2 cup snow peas
• 1/2 cup sliced mushrooms
• 2 cups cooked brown rice
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1/2 tsp black pepper
• Sesame seeds (optional, for garnish)

Instructions:

1. Start by pressing the tofu to remove excess moisture, then cut it into cubes.
2. In a large skillet or wok, heat the olive oil over medium heat.
3. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove from the skillet and set aside.
4. In the same skillet, add a little more olive oil if needed and toss in the bell pepper, broccoli, carrots, snow peas, and mushrooms. Stir-fry for about 4-5 minutes, until the vegetables are tender-crisp.
5. In a small bowl, mix the low-sodium soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic.
6. Add the tofu back to the skillet along with the sauce mixture. Stir to coat everything evenly and cook for an additional 2 minutes.
7. Serve the stir-fry over cooked brown rice and garnish with sesame seeds if desired.

This vegetable stir-fry with tofu and brown rice offers a hearty and satisfying dinner that is rich in nutrients while being low in sodium. The stir-fry showcases a rainbow of vegetables, each contributing a burst of flavor and texture, while the tofu absorbs the savory stir-fry sauce. Paired with fiber-rich brown rice, this dish is a balanced meal that’s light on sodium but packed with taste. It’s a wonderful choice for those looking for a healthy, plant-based dinner that’s both filling and delicious.

Baked Lemon Herb Turkey Breast with Sweet Potato Mash

A delicious and low-sodium Sunday dinner, this baked lemon herb turkey breast is succulent and flavorful, served with a creamy, naturally sweet mashed sweet potato side. The turkey breast is seasoned with lemon, garlic, and fresh herbs to enhance its natural flavor, while the mashed sweet potatoes provide a healthy, comforting complement to the dish. This recipe is perfect for those who want a hearty, satisfying meal without relying on high levels of sodium.

Ingredients:

• 1 boneless, skinless turkey breast (about 3-4 lbs)
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp black pepper
• 3 medium sweet potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk (or milk of choice)
• 1 tbsp olive oil (for mash)
• 1/4 tsp cinnamon (optional, for sweetness)
• Salt substitute (optional, to taste)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the turkey breast with olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, and black pepper. Place it on a roasting rack in a roasting pan.
3. Roast the turkey breast for 1.5-2 hours, or until the internal temperature reaches 165°F (74°C). Let it rest for 10 minutes before slicing.
4. Meanwhile, boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes.
5. Drain the sweet potatoes and return them to the pot. Mash them with almond milk, olive oil, and cinnamon until smooth and creamy.
6. Serve the sliced turkey breast with a generous scoop of sweet potato mash on the side.

This baked lemon herb turkey breast with sweet potato mash is a perfect low-sodium Sunday dinner, bringing together lean protein and nutritious vegetables in a satisfying and flavorful way. The turkey is tender and aromatic, while the sweet potatoes provide a creamy and naturally sweet accompaniment. The combination of herbs and spices keeps the sodium levels low, making it an ideal meal for those seeking a healthy, balanced dinner. It’s a wholesome choice that will leave you feeling full and content without the worry of excess salt.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers are a vibrant and healthy low-sodium dinner option, filled with a savory mixture of quinoa, black beans, vegetables, and fresh herbs. The bell peppers themselves add a sweet crunch that perfectly complements the hearty filling, making this dish a satisfying choice for those following a low-sodium diet. It’s a great way to enjoy a plant-based meal that is rich in fiber and protein.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup cooked black beans (or canned, drained, and rinsed)
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes (fresh or canned with no salt added)
• 1 small onion, chopped
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened.
3. Stir in the cumin, chili powder, garlic powder, and black pepper. Cook for an additional minute.
4. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and cooked onion mixture.
5. Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack the filling.
6. Place the stuffed peppers upright in a baking dish and cover with aluminum foil. Bake for 30 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
8. Garnish with fresh cilantro and serve warm.

These stuffed bell peppers with quinoa and black beans make a delicious, low-sodium meal that is both filling and nutritious. The combination of quinoa and black beans offers a plant-based source of protein and fiber, while the bell peppers provide a fresh and slightly sweet crunch. The spices add depth of flavor without relying on excessive salt, making this dish an excellent option for a balanced, healthy Sunday dinner. It’s a colorful, satisfying meal that the whole family can enjoy.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini noodles with pesto and grilled chicken offer a light yet satisfying low-sodium dinner option. The zucchini noodles, or “zoodles,” are a healthy, low-carb alternative to traditional pasta, and the fresh basil pesto adds a burst of flavor. Paired with grilled chicken, this dish is rich in protein and antioxidants, making it an ideal choice for a nutritious Sunday meal.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 1/4 cup olive oil (for pesto)
• 1 clove garlic
• 2 tbsp grated Parmesan cheese (optional)
• 1/2 tsp black pepper
• Juice of 1 lemon

Instructions:

1. Preheat the grill to medium heat. Brush the chicken breasts with olive oil and season with black pepper and a squeeze of lemon juice.
2. Grill the chicken for 5-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
3. While the chicken is grilling, prepare the pesto by blending the fresh basil, garlic, pine nuts, olive oil, Parmesan cheese (if using), and black pepper in a food processor until smooth.
4. Heat a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just until tender but still firm.
5. Toss the zucchini noodles with the pesto sauce until well coated.
6. Serve the pesto zoodles with sliced grilled chicken on top and a squeeze of fresh lemon juice.

Zucchini noodles with pesto and grilled chicken make a light and flavorful low-sodium dinner perfect for a healthy Sunday meal. The zucchini noodles offer a fresh, crisp texture, while the pesto adds a rich herbal flavor without the need for salt. The grilled chicken provides lean protein to make the dish filling and satisfying. This is an ideal recipe for those looking to enjoy a lower-carb, lower-sodium alternative to pasta, without sacrificing taste or nutrition. It’s a simple yet delicious way to enjoy a wholesome, vibrant dinner.

Grilled Salmon with Avocado Salsa and Quinoa Salad

This grilled salmon with avocado salsa and quinoa salad is a delicious, low-sodium dinner that combines the health benefits of omega-3-rich fish with the creamy freshness of avocado. The quinoa salad is light and refreshing, packed with vegetables like cucumber and cherry tomatoes, and dressed in a simple lemon vinaigrette. This recipe is perfect for a Sunday dinner that’s not only heart-healthy but also packed with vibrant flavors.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1 ripe avocado, diced
• 1 tbsp fresh lime juice
• 1 tbsp olive oil (for dressing)
• 1 tsp lemon juice
• Salt substitute, to taste

Instructions:

1. Preheat the grill to medium heat. Brush the salmon fillets with olive oil and season with garlic powder and black pepper.
2. Grill the salmon for about 4-5 minutes per side, or until the fish flakes easily with a fork.
3. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and fresh parsley.
4. In a small bowl, whisk together lime juice, olive oil, lemon juice, and salt substitute to make the dressing.
5. Toss the quinoa salad with the dressing and mix in the diced avocado just before serving.
6. Serve the grilled salmon with a generous portion of the quinoa salad on the side.

Grilled salmon with avocado salsa and quinoa salad is a light, satisfying, and heart-healthy low-sodium dinner perfect for a relaxing Sunday meal. The grilled salmon is tender and flavorful, while the quinoa salad provides a delightful crunch and refreshing taste. The avocado adds creaminess and healthy fats, balancing out the flavors of the dish. This recipe offers a great way to enjoy a nutritious, protein-packed meal with fresh, vibrant ingredients, making it a wonderful choice for a Sunday dinner that’s both flavorful and good for you.

Roasted Chicken with Root Vegetables

This roasted chicken with root vegetables is a comforting, low-sodium Sunday dinner that’s easy to prepare and perfect for a cozy meal. The chicken is seasoned with fresh herbs and roasted to perfection, while the root vegetables—carrots, parsnips, and potatoes—are roasted alongside it, absorbing all the delicious flavors. This dish is simple, hearty, and a complete meal in one.

Ingredients:

• 1 whole chicken (about 4-5 lbs), cleaned and patted dry
• 2 tbsp olive oil
• 1 lemon, halved
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 3 garlic cloves, smashed
• 4 medium carrots, peeled and cut into sticks
• 4 medium parsnips, peeled and cut into sticks
• 4 small potatoes, quartered
• 1 tbsp olive oil (for vegetables)
• 1/2 tsp black pepper
• Salt substitute, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken with olive oil, and season it with black pepper, fresh thyme, rosemary, and smashed garlic cloves. Place the lemon halves and a few sprigs of rosemary and thyme inside the chicken cavity.
3. Arrange the carrots, parsnips, and potatoes in a roasting pan. Drizzle with olive oil and season with black pepper and salt substitute.
4. Place the chicken in the roasting pan on top of the vegetables. Roast in the oven for 1.5 to 2 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Let the chicken rest for 10 minutes before carving. Serve with the roasted root vegetables.

This roasted chicken with root vegetables is the epitome of comfort food, offering a hearty and low-sodium meal that satisfies the whole family. The chicken, infused with the aromatic flavors of fresh herbs and lemon, is tender and juicy, while the roasted vegetables are naturally sweet and full of flavor. This recipe is a wonderful way to enjoy a wholesome meal without the need for excess salt, making it perfect for a nourishing Sunday dinner that is both easy to prepare and deeply satisfying.

Veggie Stir-Fry with Tofu and Brown Rice

A colorful and healthy low-sodium veggie stir-fry with tofu and brown rice is a fantastic plant-based option for a light and satisfying Sunday dinner. This dish is packed with vibrant vegetables like bell peppers, broccoli, and snap peas, and tofu adds a plant-based source of protein. The stir-fry is tossed in a homemade low-sodium sauce, offering a delightful balance of savory and slightly sweet flavors.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tbsp sesame oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 medium carrot, julienned
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey (optional)
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp sesame seeds (optional)
• 2 cups cooked brown rice

Instructions:

1. In a large skillet or wok, heat sesame oil over medium-high heat. Add the cubed tofu and sauté until golden brown on all sides, about 8-10 minutes. Remove tofu and set aside.
2. In the same skillet, add the bell pepper, broccoli, snap peas, and carrot. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
3. While the vegetables are cooking, whisk together the low-sodium soy sauce, rice vinegar, honey, ginger, and garlic in a small bowl.
4. Return the tofu to the skillet and pour the sauce over the tofu and vegetables. Toss to coat everything in the sauce, cooking for an additional 2 minutes.
5. Serve the stir-fry over cooked brown rice and garnish with sesame seeds, if desired.

This veggie stir-fry with tofu and brown rice is a delicious, plant-based, low-sodium dinner that’s both satisfying and nutritious. The tofu adds protein, while the colorful vegetables provide a variety of textures and nutrients. The homemade sauce is simple yet flavorful, ensuring that the dish is both tasty and healthy without the need for excessive salt. This recipe is perfect for a Sunday dinner that’s light yet filling, making it an excellent choice for anyone looking to enjoy a wholesome and flavorful meal with minimal sodium.

Lemon Herb Baked Cod with Roasted Asparagus

This lemon herb baked cod with roasted asparagus is a simple yet flavorful low-sodium dinner option, ideal for a light and healthy Sunday meal. The cod is seasoned with fresh herbs and lemon, then baked to perfection. Paired with roasted asparagus, this dish is light, nutritious, and packed with flavor, making it an excellent choice for a low-sodium meal that doesn’t compromise on taste.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 lemon, zested and juiced
• 2 tsp fresh thyme, chopped
• 1 tsp fresh parsley, chopped
• 1/2 tsp black pepper
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil (for asparagus)
• 1/2 tsp garlic powder
• Salt substitute, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the cod fillets on the prepared baking sheet. Drizzle with olive oil, then sprinkle with lemon zest, lemon juice, fresh thyme, parsley, and black pepper. Set aside.
3. Arrange the asparagus on a separate baking sheet. Drizzle with olive oil, then sprinkle with garlic powder and a pinch of salt substitute.
4. Roast the cod and asparagus in the oven for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Serve the baked cod fillets alongside the roasted asparagus.

Lemon herb baked cod with roasted asparagus is a refreshing and light low-sodium dinner that’s perfect for a Sunday meal. The cod is tender and infused with citrusy, herbaceous flavors, while the roasted asparagus offers a satisfying crunch. Together, they create a healthy, satisfying dish that is easy to prepare and full of nutrients. This recipe is an excellent choice for anyone looking to enjoy a low-sodium, flavorful meal that’s both light and filling.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers with quinoa and black beans offer a hearty and flavorful low-sodium option for Sunday dinner. The bell peppers are filled with a mixture of quinoa, black beans, corn, and spices, then baked until tender. This dish is vegetarian, protein-packed, and offers a great balance of flavors, making it a nutritious and satisfying meal for the whole family.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup shredded low-fat cheese (optional)
• 1 tbsp fresh cilantro, chopped
• 1/2 cup low-sodium tomato sauce

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish, standing upright.
2. In a bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, black pepper, and half of the fresh cilantro.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling in.
4. Spoon a small amount of tomato sauce over the top of each stuffed pepper.
5. Cover the baking dish with foil and bake for 25 minutes. If using cheese, sprinkle it on top of the peppers and bake uncovered for an additional 5-10 minutes, until the peppers are tender and the cheese is melted.
6. Garnish with the remaining cilantro before serving.

Stuffed bell peppers with quinoa and black beans are a delicious, low-sodium option for a satisfying Sunday dinner. The quinoa provides a hearty base, while the black beans and corn add protein and fiber, making this dish both filling and nutritious. The combination of spices gives the filling a rich flavor without the need for added salt, and the baked peppers are tender and flavorful. This recipe is perfect for those seeking a vegetarian meal that’s packed with flavor and nutrition.

Spaghetti Squash Primavera

Spaghetti squash primavera is a light and colorful low-sodium dinner that offers all the deliciousness of a traditional pasta primavera, but with a healthier twist. Instead of pasta, spaghetti squash provides a low-calorie, low-sodium base, and is paired with a variety of fresh vegetables and a homemade, garlic-infused tomato sauce. This dish is perfect for those looking for a low-sodium, plant-based option that’s full of flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/2 cup low-sodium tomato sauce
• 1 tsp dried oregano
• 1/2 tsp black pepper
• Salt substitute, to taste
• Parmesan cheese (optional), for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and place the halves cut-side down on a baking sheet. Roast for 40-45 minutes, or until the squash is tender and easily shredded with a fork.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the zucchini, bell pepper, and cherry tomatoes, and sauté for about 5-7 minutes until the vegetables are tender.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Stir in the low-sodium tomato sauce, dried oregano, black pepper, and salt substitute. Let the sauce simmer for 5 minutes, allowing the flavors to combine.
5. Once the spaghetti squash is roasted, use a fork to scrape out the strands and place them into the skillet with the vegetable mixture. Toss to combine and heat through.
6. Serve the squash primavera with fresh basil and a sprinkle of Parmesan cheese, if desired.

Spaghetti squash primavera is a flavorful and light low-sodium dish that’s perfect for those who want a healthier twist on a classic pasta dish. The spaghetti squash serves as a fantastic low-sodium alternative to pasta, while the sautéed vegetables and homemade tomato sauce bring a burst of fresh flavors to the dish. This meal is not only low in sodium but also rich in vitamins and antioxidants from the colorful vegetables, making it an excellent choice for a wholesome, plant-based Sunday dinner.

Grilled Chicken and Vegetable Skewers with Herb Yogurt Sauce

These grilled chicken and vegetable skewers with herb yogurt sauce offer a tasty, low-sodium dinner option perfect for a sunny Sunday. Tender pieces of chicken breast are marinated in a simple herb mixture, then skewered with colorful vegetables such as bell peppers, onions, and zucchini. Paired with a refreshing herb-infused yogurt sauce, this dish is light, healthy, and full of flavor. The perfect balance of protein and vegetables makes it a filling yet nutritious meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp lemon juice
• Salt substitute, to taste

For the Herb Yogurt Sauce:

• 1 cup plain Greek yogurt (low-fat)
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• 1/2 tsp lemon juice
• Salt substitute, to taste

Instructions:

1. Preheat the grill to medium-high heat and lightly grease the grates with oil.
2. In a bowl, combine olive oil, oregano, garlic powder, black pepper, lemon juice, and salt substitute. Add the chicken cubes and toss to coat evenly. Let the chicken marinate for at least 15 minutes.
3. Thread the chicken, bell peppers, zucchini, and onion onto skewers, alternating between chicken and vegetables.
4. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are tender and slightly charred.
5. While the skewers are grilling, make the herb yogurt sauce by combining Greek yogurt, parsley, cilantro, dill, garlic powder, lemon juice, and salt substitute in a small bowl. Stir until smooth and well combined.
6. Serve the grilled chicken and vegetable skewers with a generous drizzle of the herb yogurt sauce.

Grilled chicken and vegetable skewers with herb yogurt sauce are the ideal low-sodium, high-protein dinner option for a Sunday. The chicken is marinated in a savory blend of herbs and spices, which infuses the meat with flavor without the need for excessive salt. The vegetables provide a nice crunch and natural sweetness, complementing the tender chicken. The homemade herb yogurt sauce adds a creamy, refreshing finish that ties the dish together. This meal is a fantastic choice for those looking to enjoy a satisfying, low-sodium, and nutrient-rich dinner.

Sweet Potato and Black Bean Chili

Sweet potato and black bean chili is a hearty, vegetarian, and low-sodium dinner that’s perfect for a cozy Sunday. Packed with protein from black beans and fiber from sweet potatoes, this chili is full of rich flavors from spices like cumin and chili powder. A generous serving of tomatoes and a sprinkle of fresh cilantro brings everything together. This is a filling and satisfying dish that can be enjoyed on its own or served with a side of cornbread.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes (no salt added)
• 1 red bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1 cup vegetable broth (low-sodium)
• 1 tbsp fresh cilantro, chopped
• Salt substitute, to taste
• 1 tbsp lime juice

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onions, bell pepper, and garlic, and sauté for 5-7 minutes, until softened.
2. Add the diced sweet potatoes, black beans, diced tomatoes, chili powder, cumin, paprika, cayenne pepper (if using), and vegetable broth. Stir to combine.
3. Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
4. Taste and adjust seasoning with salt substitute and lime juice.
5. Serve hot, garnished with fresh cilantro.

Sweet potato and black bean chili is a delicious, warming low-sodium dish that’s both nutritious and satisfying. The natural sweetness of the sweet potatoes pairs beautifully with the earthiness of black beans, while the blend of spices brings depth and warmth to the dish. This hearty chili is full of fiber and protein, making it a filling meal that’s perfect for a Sunday. Plus, it’s incredibly versatile—you can enjoy it with a variety of toppings or alongside a slice of cornbread. It’s a perfect choice for anyone looking for a comforting, plant-based, low-sodium dinner.

Baked Salmon with Lemon-Dill Quinoa

Baked salmon with lemon-dill quinoa is a simple and flavorful low-sodium dinner that’s perfect for a Sunday evening. The salmon is baked with a light lemon glaze, offering a fresh and citrusy taste. Paired with a side of quinoa, flavored with lemon and fresh dill, this dish is packed with protein, omega-3 fatty acids, and essential nutrients. It’s a well-balanced and satisfying meal, easy to prepare, and full of natural flavors.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 1 lemon, sliced
• 2 tsp fresh dill, chopped
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1 tbsp lemon juice
• 1/2 tsp black pepper
• Salt substitute, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon fillets on it.
2. Drizzle the salmon with olive oil and sprinkle with black pepper and salt substitute. Place lemon slices on top of the fillets and bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. While the salmon bakes, bring the vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce heat to low, and cover. Simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
4. Once the quinoa is cooked, stir in the lemon juice and chopped dill. Taste and adjust seasoning with salt substitute if necessary.
5. Serve the baked salmon alongside the lemon-dill quinoa, garnished with fresh parsley.

Baked salmon with lemon-dill quinoa is a light yet filling low-sodium dinner that’s packed with nutrients. The salmon is tender and juicy with a refreshing citrus flavor, while the quinoa offers a fluffy, herb-infused base to complement the fish. This dish is rich in omega-3 fatty acids and plant-based protein, making it not only delicious but also highly nutritious. It’s an easy-to-make, elegant meal that’s perfect for a healthy Sunday dinner that won’t leave you feeling overstuffed.

Note: More recipes are coming soon!