30+ Easy Sunday Low-Sodium Lunch Recipes for a Heart-Healthy Weekend

When it comes to preparing a delicious yet healthy Sunday lunch, keeping the sodium levels in check can be a challenge.

Whether you’re managing your health, watching your sodium intake, or simply trying to eat more nutritious meals, finding low-sodium lunch recipes can make all the difference.

A balanced, flavorful meal that’s low in sodium doesn’t mean you have to compromise on taste or satisfaction. In this blog post, we’ve compiled 30+ Sunday Low-Sodium Lunch Recipes that are perfect for keeping your weekend meals both tasty and heart-healthy.

From vibrant salads to savory wraps and grain bowls, these recipes will ensure that you’re eating clean, feeling great, and enjoying every bite.

These low-sodium options not only support your heart health but also help you maintain balanced energy throughout the day.

Plus, with a variety of ingredients and flavor combinations, you’ll never run out of healthy meal ideas to spice up your Sunday lunches.

So, whether you’re looking for a filling vegetarian meal, a lean protein-packed dish, or a light salad to refresh your day, these recipes are here to inspire your next low-sodium Sunday lunch.

30+ Easy Sunday Low-Sodium Lunch Recipes for a Heart-Healthy Weekend

Eating low-sodium meals doesn’t have to be a chore or a bland experience. With these 30+ Sunday Low-Sodium Lunch Recipes, you have a wide array of flavorful, nutrient-rich options that are easy to prepare and satisfying to enjoy.

From fresh vegetables and grains to lean proteins and delicious seasonings, these recipes provide the perfect balance of taste and nutrition.

By incorporating more low-sodium meals into your routine, you’ll be able to enjoy your weekends while supporting your health goals.

So next Sunday, try one of these recipes, and you might just find your new favorite go-to lunch!

Low-Sodium Grilled Vegetable and Quinoa Salad

This vibrant Low-Sodium Grilled Vegetable and Quinoa Salad is a perfect Sunday lunch option for those seeking a heart-healthy meal without compromising on flavor. Packed with roasted vegetables, fluffy quinoa, and a zesty homemade dressing, this dish is a delightful combination of textures and tastes. It’s a light yet satisfying recipe that is easy to prepare and perfect for sharing with family or friends.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped

Instructions:

1. Rinse the quinoa thoroughly under cold water. In a pot, combine quinoa and water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
2. Preheat your grill or grill pan to medium heat.
3. Toss the zucchini, bell peppers, and cherry tomatoes with 1 tbsp olive oil, garlic powder, and paprika. Grill until tender and slightly charred.
4. In a large bowl, combine cooked quinoa and grilled vegetables.
5. In a small bowl, whisk together remaining olive oil, lemon juice, and parsley. Pour over the salad and toss to combine.
6. Serve warm or at room temperature.

This Low-Sodium Grilled Vegetable and Quinoa Salad is not only nourishing but also visually stunning with its medley of colorful vegetables. The tangy lemon dressing ties the dish together, ensuring a flavorful experience. It’s an excellent choice for anyone looking to enjoy a healthy, low-sodium meal that doesn’t skimp on taste.

Low-Sodium Lentil and Spinach Soup

Warm, comforting, and brimming with nutrients, this Low-Sodium Lentil and Spinach Soup is a wonderful Sunday lunch choice. With tender lentils, vibrant spinach, and a medley of aromatic spices, this soup offers a hearty yet wholesome meal that’s easy to prepare in under an hour. Perfect for cozy afternoons, it pairs beautifully with whole-grain bread or a fresh salad.

Ingredients:

• 1 cup dry green lentils, rinsed
• 6 cups water or low-sodium vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 3 cups fresh spinach
• 2 tbsp olive oil
• 1 tsp black pepper
• Juice of 1 lime

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, and carrots, and sauté until softened, about 5 minutes.
2. Stir in cumin and turmeric, and cook for an additional 1 minute to release their aroma.
3. Add lentils and water or broth to the pot. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until lentils are tender.
4. Add spinach to the pot, stirring until wilted.
5. Season with black pepper and lime juice. Serve hot with a sprinkle of fresh herbs if desired.

This Low-Sodium Lentil and Spinach Soup is a bowl of health and flavor, proving that nutritious food can also be incredibly delicious. The aromatic spices and the freshness of the spinach make this dish a standout. Whether you enjoy it on its own or with a side, it’s a comforting and satisfying lunch option that fits perfectly into a low-sodium diet.

Low-Sodium Herb Roasted Chicken Wraps

Light, filling, and packed with herbs, these Low-Sodium Herb Roasted Chicken Wraps are a delightful lunch for Sundays. The wraps feature tender roasted chicken, crisp veggies, and a zesty yogurt-based sauce, all bundled in a soft whole-grain tortilla. This recipe is an ideal blend of flavor and nutrition, providing a satisfying meal without unnecessary salt.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 cup shredded lettuce
• 1 medium cucumber, sliced
• 1 small carrot, grated
• 1/2 cup plain Greek yogurt
• Juice of 1 lemon
• 4 whole-grain tortillas

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub chicken breasts with olive oil, garlic powder, onion powder, and oregano. Place them on a baking sheet and roast for 25–30 minutes, or until fully cooked. Allow to cool before slicing.
3. In a small bowl, mix Greek yogurt with lemon juice to make a tangy dressing.
4. Assemble the wraps: lay out a tortilla, add lettuce, cucumber, carrot, and sliced chicken. Drizzle with the yogurt dressing and roll tightly.
5. Slice in half and serve immediately.

The Low-Sodium Herb Roasted Chicken Wraps are a perfect way to enjoy a quick yet flavorful lunch. The combination of fresh vegetables, juicy chicken, and creamy yogurt dressing makes every bite satisfying. This recipe is versatile, allowing for endless variations with different veggies or herbs, making it a go-to for health-conscious families.

Low-Sodium Avocado and Chickpea Salad

This Low-Sodium Avocado and Chickpea Salad is a refreshing, nutrient-packed option for a Sunday lunch. With creamy avocado, protein-rich chickpeas, and a burst of flavors from fresh veggies and a tangy lemon dressing, this salad is both satisfying and light. It’s a versatile dish that can be customized with various herbs and vegetables, making it perfect for anyone looking to cut back on sodium without sacrificing taste.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 small cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• Black pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, diced avocado, cucumber, red onion, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, lemon juice, cumin, and black pepper.
3. Pour the dressing over the salad and gently toss to combine.
4. Garnish with fresh cilantro before serving.

This Low-Sodium Avocado and Chickpea Salad is not only a burst of flavor but also a filling and nutritious choice for a low-sodium lunch. The creamy avocado pairs beautifully with the crunchy vegetables and protein-packed chickpeas, while the cumin and lemon dressing adds a zesty touch. This salad can be enjoyed as a standalone meal or paired with grilled chicken or fish for extra protein.

Low-Sodium Turkey and Hummus Lettuce Wraps

If you’re looking for a light yet filling low-sodium lunch, these Low-Sodium Turkey and Hummus Lettuce Wraps are an ideal choice. With lean turkey slices, creamy hummus, and fresh vegetables, all wrapped in crisp lettuce leaves, this dish is a great alternative to traditional sandwiches. It’s easy to prepare and offers a refreshing way to enjoy a protein-packed, low-sodium meal.

Ingredients:

• 8 large lettuce leaves (romaine or butter lettuce work well)
• 8 oz lean turkey breast, thinly sliced
• 1/4 cup hummus (store-bought or homemade)
• 1/2 cup shredded carrots
• 1/2 cucumber, thinly sliced
• 1/4 cup red bell pepper, thinly sliced
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Lay the lettuce leaves flat on a clean surface.
2. Spread a thin layer of hummus on each lettuce leaf.
3. Add turkey slices, shredded carrots, cucumber, and bell pepper on top of the hummus.
4. Roll up each lettuce leaf tightly to form wraps.
5. Garnish with fresh dill or parsley if desired and serve immediately.

The Low-Sodium Turkey and Hummus Lettuce Wraps are the perfect light, low-sodium lunch that’s both crunchy and creamy. These wraps offer a fantastic blend of lean protein, fresh vegetables, and flavorful hummus, providing a satisfying meal without the added sodium. They’re quick and easy to make, making them a perfect option for busy weekends or meal prep for the week ahead.

Low-Sodium Sweet Potato and Black Bean Tacos

For a fun and flavorful low-sodium lunch, these Low-Sodium Sweet Potato and Black Bean Tacos are a perfect choice. Roasted sweet potatoes paired with hearty black beans, wrapped in soft corn tortillas, and topped with fresh avocado and cilantro create a healthy, satisfying meal. This dish is full of color and nutrients, making it a great choice for those looking to reduce sodium without compromising on flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, chili powder, and cumin, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes roast, heat the black beans in a small pot over medium heat for 5-7 minutes, until warmed through.
4. To assemble the tacos, warm the corn tortillas in a dry skillet or microwave.
5. Place a few spoonfuls of roasted sweet potatoes and black beans on each tortilla. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
6. Serve immediately, garnished with extra cilantro and lime wedges.

These Low-Sodium Sweet Potato and Black Bean Tacos are not only delicious but also a wholesome way to enjoy a plant-based, low-sodium meal. The combination of sweet roasted potatoes, creamy avocado, and protein-packed black beans makes for a satisfying lunch. The fresh cilantro and lime add a burst of flavor, making these tacos a colorful and nutritious addition to any Sunday lunch spread.

Low-Sodium Grilled Shrimp and Veggie Skewers

These Low-Sodium Grilled Shrimp and Veggie Skewers are the perfect Sunday lunch for seafood lovers who are mindful of their sodium intake. Bursting with fresh flavors from marinated shrimp and colorful vegetables, these skewers are light yet packed with protein and fiber. Grilled to perfection, they offer a smoky, satisfying meal that pairs well with a side of quinoa, rice, or a simple green salad.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp black pepper
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, and black pepper. Add shrimp to the marinade and let it sit for 15-20 minutes.
2. Preheat your grill to medium-high heat.
3. Thread the shrimp, bell pepper, zucchini, and red onion onto the skewers, alternating the ingredients for a colorful arrangement.
4. Place the skewers on the grill and cook for 3-4 minutes on each side or until the shrimp are pink and opaque and the vegetables are tender.
5. Remove from the grill and serve immediately.

These Low-Sodium Grilled Shrimp and Veggie Skewers are a flavorful and visually appealing dish, perfect for a light and healthy Sunday lunch. The combination of succulent shrimp and grilled vegetables makes for a balanced meal that’s rich in protein, fiber, and vitamins. Whether served with a side or enjoyed on their own, these skewers are a great way to enjoy a low-sodium meal without sacrificing taste.

Low-Sodium Roasted Cauliflower and Chickpea Tacos

These Low-Sodium Roasted Cauliflower and Chickpea Tacos are a satisfying and flavorful vegetarian option for a Sunday lunch. The roasted cauliflower and crispy chickpeas are seasoned with a mix of spices, making every bite full of rich, smoky flavors. Wrapped in soft corn tortillas and topped with fresh avocado and salsa, these tacos are a healthy, low-sodium choice that’s both filling and delicious.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup fresh salsa
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, turmeric, garlic powder, and black pepper. Spread them evenly on a baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is tender and golden and the chickpeas are crispy.
4. While the cauliflower and chickpeas roast, warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by placing roasted cauliflower and chickpeas in each tortilla. Top with sliced avocado, salsa, and fresh cilantro.
6. Serve immediately.

These Low-Sodium Roasted Cauliflower and Chickpea Tacos offer a satisfying, plant-based lunch packed with flavor and nutrients. The roasted cauliflower and chickpeas provide a deliciously hearty base, while the fresh toppings bring a burst of freshness. These tacos are a great option for anyone looking for a filling and tasty low-sodium meal that’s quick to prepare and perfect for a light Sunday lunch.

Low-Sodium Spinach and Mushroom Frittata

A delicious and versatile option, this Low-Sodium Spinach and Mushroom Frittata is a perfect Sunday lunch that’s light yet packed with flavor. With sautéed mushrooms, fresh spinach, and a fluffy egg base, this frittata is low in sodium but high in protein and vitamins. It’s an easy-to-make dish that can be served warm or at room temperature, making it a great choice for a brunch gathering or a simple family meal.

Ingredients:

• 8 large eggs
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the mushrooms and onion and sauté for 5-7 minutes until softened and lightly browned.
3. Add the chopped spinach and cook for another 2-3 minutes until wilted.
4. In a bowl, whisk the eggs with black pepper, thyme, and garlic powder. Pour the eggs over the cooked vegetables in the skillet.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and slightly golden on top.
6. Remove from the oven and let it cool slightly before slicing. Garnish with fresh parsley.

This Low-Sodium Spinach and Mushroom Frittata is a simple yet nutritious dish, perfect for a Sunday lunch or brunch. The combination of sautéed mushrooms, spinach, and eggs provides a satisfying balance of flavors, and the absence of added salt ensures it’s a heart-healthy meal. With minimal preparation and cooking time, it’s a great go-to recipe for a delicious, low-sodium meal the whole family will enjoy.

Low-Sodium Grilled Chicken and Quinoa Salad

This Low-Sodium Grilled Chicken and Quinoa Salad is a perfect balance of protein, fiber, and fresh flavors. The lean grilled chicken pairs beautifully with the nutrient-packed quinoa and crunchy vegetables, all drizzled with a tangy lemon dressing. This dish is ideal for a Sunday lunch, offering a filling yet light option that is both heart-healthy and low in sodium. Whether you’re looking for a meal prep idea or a quick weekend lunch, this recipe will fit the bill.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 cup quinoa, rinsed
• 1 cucumber, diced
• 1/2 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Season the chicken breasts with black pepper and dried oregano. Grill for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from the grill and set aside to rest.
3. In a medium saucepan, cook quinoa according to package instructions. Fluff with a fork once done.
4. In a large bowl, combine the cooked quinoa, diced cucumber, red bell pepper, cherry tomatoes, and red onion.
5. Slice the grilled chicken into strips and add to the salad.
6. In a small bowl, whisk together olive oil, lemon juice, and black pepper. Drizzle over the salad and toss gently.
7. Garnish with fresh parsley and serve immediately.

The Low-Sodium Grilled Chicken and Quinoa Salad is a wholesome and satisfying meal that combines lean protein, fiber, and healthy fats, making it an ideal choice for a Sunday lunch. The fresh vegetables and light lemon dressing add a refreshing zing, while the quinoa provides a hearty base that keeps you full longer. This recipe is easy to prepare, making it a great option for meal prep or a quick lunch on busy weekends.

Low-Sodium Zucchini Noodles with Pesto

A delicious, light alternative to traditional pasta, these Low-Sodium Zucchini Noodles with Pesto are a great choice for anyone looking to reduce their sodium intake without sacrificing flavor. The fresh zucchini noodles are paired with a homemade pesto made from basil, garlic, olive oil, and a touch of parmesan for a savory yet low-sodium sauce. This dish is light, refreshing, and packed with nutrients—perfect for a quick and healthy Sunday lunch.

Ingredients:

• 4 medium zucchini, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup grated parmesan cheese
• 1 clove garlic
• 1/4 cup pine nuts
• 1 tbsp lemon juice
• Black pepper to taste

Instructions:

1. In a food processor, combine basil, garlic, pine nuts, parmesan, olive oil, and lemon juice. Pulse until smooth, adding a bit more olive oil if the pesto is too thick. Season with black pepper to taste.
2. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender, but still al dente.
3. Remove the noodles from the skillet and toss with the pesto until fully coated.
4. Serve immediately, garnished with extra parmesan if desired.

These Low-Sodium Zucchini Noodles with Pesto are a perfect light lunch option, offering a low-sodium yet flavorful twist on traditional pasta dishes. The zucchini noodles are a healthy, refreshing base, while the pesto adds a rich, savory depth of flavor. This dish is quick to prepare, making it an ideal choice for a busy weekend lunch or a healthier meal option when you’re craving pasta.

Low-Sodium Stuffed Bell Peppers with Brown Rice

These Low-Sodium Stuffed Bell Peppers with Brown Rice are a hearty, nutritious meal perfect for a Sunday lunch. The bell peppers are filled with a flavorful mixture of brown rice, lean ground turkey, and a mix of fresh vegetables, creating a balanced meal that’s low in sodium but high in taste. This dish is filling and provides a good source of fiber, protein, and vitamins, making it a great option for anyone looking for a satisfying, low-sodium lunch.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked brown rice
• 1/2 lb lean ground turkey
• 1/2 onion, diced
• 1/2 cup diced tomatoes
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1 tsp chili powder
• Black pepper to taste
• 1/2 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground turkey over medium heat until browned and cooked through. Add the diced onion and cook for an additional 3-4 minutes until softened.
3. Stir in the cooked brown rice, diced tomatoes, corn, cumin, chili powder, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together.
4. Stuff the bell peppers with the rice and turkey mixture and place them in a baking dish.
5. If desired, top with shredded mozzarella cheese. Cover the dish with foil and bake for 25-30 minutes until the peppers are tender.
6. Serve warm.

These Low-Sodium Stuffed Bell Peppers with Brown Rice are a flavorful and satisfying option for a healthy Sunday lunch. The combination of lean turkey, brown rice, and fresh vegetables makes this meal rich in nutrients while remaining low in sodium. The bell peppers provide a colorful, crunchy exterior, while the savory filling ensures you stay full and satisfied. Whether you enjoy them on their own or with a side of salad, these stuffed peppers are a great addition to your low-sodium lunch repertoire.

Low-Sodium Avocado and Black Bean Wraps

These Low-Sodium Avocado and Black Bean Wraps are a fresh, satisfying lunch that’s perfect for those who need a quick, healthy meal on Sundays. Packed with creamy avocado, protein-rich black beans, and crisp vegetables, these wraps are both nutrient-dense and low in sodium. The addition of lime juice and a sprinkle of fresh cilantro gives the wraps a burst of flavor, making them an ideal choice for anyone looking for a vegetarian, heart-healthy lunch option.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 2 ripe avocados, sliced
• 1/2 cup corn kernels (fresh or frozen)
• 1 small red onion, thinly sliced
• 1 bell pepper, sliced
• 1 cup spinach or mixed greens
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 4 whole wheat or flour tortillas
• Black pepper to taste

Instructions:

1. In a bowl, combine the black beans, corn, red onion, bell pepper, and spinach.
2. Gently fold in the sliced avocado and fresh cilantro.
3. Squeeze lime juice over the mixture and season with black pepper to taste.
4. Warm the tortillas in a dry skillet or microwave until pliable.
5. Divide the mixture evenly between the tortillas, wrap them up tightly, and serve immediately.

These Low-Sodium Avocado and Black Bean Wraps offer a simple yet delicious way to enjoy a satisfying, low-sodium meal. The creamy avocado pairs perfectly with the protein-packed black beans and crunchy veggies, while the fresh cilantro and lime juice provide a zesty kick. These wraps are quick to prepare, making them ideal for busy Sundays or as a healthy, portable lunch option.

Low-Sodium Roasted Sweet Potato and Kale Salad

This Low-Sodium Roasted Sweet Potato and Kale Salad is a vibrant, nutrient-packed dish that’s perfect for a Sunday lunch. The sweetness of the roasted sweet potatoes complements the earthy kale, while the addition of nuts and a light balsamic dressing brings depth and richness to every bite. High in fiber, antioxidants, and vitamins, this salad is a filling and healthy choice that’s both satisfying and low in sodium.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1 bunch kale, stems removed and chopped
• 1/4 cup walnuts, chopped
• 1/4 cup dried cranberries
• 2 tbsp balsamic vinegar
• 1 tbsp honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil and black pepper, and spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, turning halfway through, until tender and golden.
3. While the sweet potatoes roast, massage the kale with a little olive oil and a pinch of black pepper to soften it.
4. Once the sweet potatoes are done, let them cool slightly and then toss them with the kale.
5. Add the chopped walnuts, dried cranberries, balsamic vinegar, and honey (if using). Toss everything to combine.
6. Serve immediately or refrigerate for later.

The Low-Sodium Roasted Sweet Potato and Kale Salad is a perfect blend of textures and flavors, making it a great option for a wholesome Sunday lunch. The roasted sweet potatoes provide a natural sweetness, while the kale and nuts offer crunch and nutrients. The balsamic vinegar adds a tangy finishing touch, making this salad both satisfying and refreshing. It’s an ideal low-sodium option for anyone looking for a filling and nutrient-dense meal.

Low-Sodium Mediterranean Chickpea Salad

This Low-Sodium Mediterranean Chickpea Salad is a vibrant, refreshing dish that combines the goodness of chickpeas with the bold flavors of Mediterranean ingredients like cucumber, tomatoes, olives, and feta. It’s drizzled with a lemon-oregano dressing that adds a zesty kick, while keeping the sodium content in check. Packed with fiber, protein, and heart-healthy fats, this salad is a perfect light lunch that’s quick to prepare and incredibly satisfying.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 1 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Black pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, olives, feta cheese, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 30 minutes to let the flavors meld together.

This Low-Sodium Mediterranean Chickpea Salad is a flavorful and refreshing choice for anyone looking to enjoy a heart-healthy, low-sodium meal. The combination of fresh vegetables, chickpeas, and feta provides a satisfying mix of textures and flavors, while the lemon-oregano dressing ties everything together with a burst of zesty brightness. This salad is not only quick to make but also perfect for meal prep, making it an excellent option for a light and healthy Sunday lunch.

Note: More recipes are coming soon!