35+ Delicious Sunday Low-Sodium Ninja Speedi Recipes Perfect for Dinners

Sunday dinners are a special time to gather with family and friends, but finding healthy and low-sodium recipes that don’t compromise on flavor can sometimes be challenging.

The Ninja Speedi, with its versatility and speed, is the perfect kitchen companion for preparing heart-healthy, low-sodium meals that are just as delicious as they are nutritious.

Whether you’re aiming to lower your sodium intake or simply enjoy a lighter, wholesome meal, these 35+ Sunday low-sodium Ninja Speedi recipes are the ideal solution.

From hearty mains to fresh, vibrant sides, you’ll find everything you need to make your Sundays flavorful, filling, and healthy—without the extra salt.

35+ Delicious Sunday Low-Sodium Ninja Speedi Recipes Perfect for Dinners

Eating healthy doesn’t mean sacrificing taste, and these 35+ Sunday low-sodium Ninja Speedi recipes prove just that.

Whether you’re in the mood for savory roasts, fresh vegetable dishes, or comforting soups, the Ninja Speedi offers a convenient and quick way to prepare meals that are both heart-healthy and full of flavor.

By using fresh ingredients, smart seasoning techniques, and the Ninja Speedi’s cooking settings, you can enjoy every bite without worrying about excess sodium.

Make your Sundays stress-free, satisfying, and good for your health with these easy-to-follow recipes.

Lemon Herb Chicken with Roasted Vegetables

This delightful dish features tender, juicy chicken breasts infused with fresh lemon and herbs, paired with an array of roasted vegetables. Cooked in the Ninja Speedi, it delivers a flavorful, low-sodium meal in under 30 minutes, making it perfect for a quick yet healthy Sunday dinner. The dish is easy to prepare, offers a balance of lean protein and nutritious vegetables, and brings fresh flavors without the need for excess salt.

Ingredients:

• 2 chicken breasts (skinless, boneless)
• 1 lemon (zested and juiced)
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• 1 tablespoon olive oil
• 1 garlic clove (minced)
• 1 large zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 small onion, sliced
• 1/2 teaspoon black pepper
• Fresh parsley (for garnish)

Instructions:

1. Prep Chicken: In a small bowl, mix the lemon zest, lemon juice, thyme, rosemary, garlic, olive oil, and black pepper. Rub this mixture all over the chicken breasts and let it marinate for at least 10 minutes.
2. Prepare Vegetables: Slice the zucchini, bell pepper, onion, and halve the cherry tomatoes. Place them in the Ninja Speedi basket.
3. Cook in Ninja Speedi: Place the marinated chicken breasts on top of the vegetables in the Ninja Speedi. Set the Ninja Speedi to “Roast” and cook for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
4. Serve: Once cooked, plate the chicken and vegetables, garnish with fresh parsley, and serve immediately.

This Lemon Herb Chicken with Roasted Vegetables is a simple, low-sodium, and healthy meal that packs a punch of flavor. The Ninja Speedi ensures quick and even cooking, allowing you to enjoy a delicious and nutritious dinner with minimal effort. The combination of fresh herbs and lemon brightens up the chicken, while the roasted vegetables complement the dish with natural sweetness and texture. This meal is perfect for a relaxing Sunday when you want something wholesome and satisfying without spending hours in the kitchen.

Grilled Salmon with Quinoa and Steamed Asparagus

This dish brings together succulent grilled salmon, protein-packed quinoa, and crisp asparagus, all prepared in the Ninja Speedi. By eliminating excess sodium and using natural flavors, this recipe delivers a heart-healthy, low-sodium meal that’s quick, nutritious, and bursting with flavor. Whether you’re cooking for one or a family, this dish is a crowd-pleaser on a Sunday evening.

Ingredients:

• 2 salmon fillets (skinless)
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1 bunch asparagus, trimmed
• Fresh dill (for garnish)

Instructions:

1. Marinate Salmon: In a small bowl, whisk together olive oil, lemon juice, garlic powder, and black pepper. Coat the salmon fillets with the marinade and let them sit for 10-15 minutes.
2. Prepare Quinoa: Rinse the quinoa under cold water. Add the quinoa and water (or broth) to the Ninja Speedi pot. Set the Ninja Speedi to “Steam” and cook for 10 minutes.
3. Cook Salmon and Asparagus: After the quinoa finishes cooking, remove it from the pot and set it aside. Add the salmon fillets to the Ninja Speedi basket and place the asparagus next to it. Set the Ninja Speedi to “Grill” and cook for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
4. Serve: Plate the grilled salmon with a side of quinoa and steamed asparagus. Garnish with fresh dill and a drizzle of lemon juice.

Grilled Salmon with Quinoa and Steamed Asparagus is a perfect example of how easy it is to make a nutritious, low-sodium meal using your Ninja Speedi. The salmon is flaky and flavorful, thanks to the lemon marinade, while the quinoa serves as a protein-packed base for the meal. The crisp, vibrant asparagus adds a fresh crunch, creating a harmonious balance of textures. This dish is ideal for a Sunday evening when you want a delicious, heart-healthy meal that’s also quick to prepare.

Veggie-Packed Frittata with Spinach and Mushrooms

This veggie-packed frittata combines fresh spinach, mushrooms, and eggs into a savory and filling dish, all cooked effortlessly in the Ninja Speedi. Low in sodium but high in flavor, this frittata makes a fantastic option for a Sunday brunch or light dinner. The best part? It’s incredibly easy to prepare, and you can customize the veggies to suit your taste or what you have on hand.

Ingredients:

• 6 large eggs
• 1/2 cup low-fat milk
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 small onion, diced
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup low-fat cheese (optional)
• Fresh basil or parsley for garnish

Instructions:

1. Prep Veggies: Heat the olive oil in the Ninja Speedi pot on the “Sauté” setting. Add the diced onion and mushrooms and cook for 5 minutes, until softened. Add the chopped spinach and cook for an additional 2 minutes until wilted.
2. Mix Egg Mixture: In a bowl, whisk together the eggs, milk, and black pepper. Pour the egg mixture into the Ninja Speedi pot over the vegetables.
3. Cook Frittata: Set the Ninja Speedi to “Bake” and cook for 15-18 minutes or until the eggs are set and lightly golden on top. If you’re adding cheese, sprinkle it over the frittata during the last 5 minutes of cooking.
4. Serve: Once cooked, slice the frittata and garnish with fresh herbs. Serve warm.

This Veggie-Packed Frittata is a versatile and nutritious low-sodium meal that can be enjoyed at any time of day. The Ninja Speedi makes it easy to create a fluffy, flavorful frittata in no time, allowing the natural flavors of the vegetables to shine. With the addition of spinach and mushrooms, this dish is loaded with vitamins and minerals, while the eggs provide protein to keep you full and satisfied. Whether for breakfast, brunch, or a light dinner, this frittata is a great way to get your greens and enjoy a low-sodium meal without compromising on taste.

Spicy Tofu Stir-Fry with Bell Peppers and Broccoli

This vibrant and flavorful spicy tofu stir-fry is the perfect low-sodium dish for a healthy Sunday dinner. With a combination of crispy tofu, crunchy bell peppers, and nutritious broccoli, this dish delivers both texture and taste without relying on added salt. The Ninja Speedi helps you achieve that ideal stir-fry with minimal oil, making it both lighter and faster. The spicy kick from sriracha adds just the right amount of heat to elevate the flavors, making this dish a perfect option for a quick, satisfying meal.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 2 garlic cloves, minced
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
• 1/2 teaspoon black pepper
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Prepare Tofu: Press the tofu to remove excess moisture, then cut it into cubes. Heat olive oil in the Ninja Speedi on the “Sauté” setting. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pot and set it aside.
2. Cook Vegetables: In the same pot, add the sliced bell peppers and broccoli florets. Sauté for 3-4 minutes until they begin to soften. Add minced garlic and cook for another 1 minute.
3. Make Sauce: In a small bowl, mix together sriracha, rice vinegar, sesame oil, low-sodium soy sauce, and black pepper. Pour this sauce over the vegetables and stir well.
4. Combine Tofu and Veggies: Return the cooked tofu to the pot with the vegetables. Stir everything together and cook for an additional 2-3 minutes, ensuring everything is well coated in the sauce.
5. Serve: Garnish with sesame seeds and serve hot over brown rice or quinoa for a complete meal.

This Spicy Tofu Stir-Fry is a fantastic low-sodium, plant-based meal that comes together quickly and is full of flavor. The Ninja Speedi’s sauté and cooking functions allow you to create a crispy tofu texture while keeping the vegetables vibrant and tender. The combination of the tangy and spicy sauce gives the dish depth and heat without relying on excess salt. It’s an excellent option for a quick, nutritious meal that’s both filling and satisfying. Whether you’re a tofu lover or new to it, this stir-fry will become a go-to for an easy, healthy dinner.

Herb-Crusted Turkey Meatballs with Zucchini Noodles

These herb-crusted turkey meatballs are lean, packed with flavor, and paired with low-carb zucchini noodles for a satisfying, low-sodium dinner. Cooked in the Ninja Speedi, the meatballs come out juicy and tender with a perfectly crispy crust. The zucchini noodles provide a fresh, light base for this dish, making it ideal for a healthy Sunday meal. It’s an easy-to-make, low-sodium alternative to traditional pasta dishes.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1/2 cup breadcrumbs (use whole-wheat for a healthier option)
• 1 egg
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 medium zucchinis, spiralized into noodles
• Fresh Parmesan (optional, for garnish)

Instructions:

1. Make Meatballs: In a large bowl, combine the ground turkey, breadcrumbs, egg, garlic, parsley, oregano, basil, and black pepper. Mix everything until well incorporated. Roll the mixture into 12-14 meatballs.
2. Cook Meatballs: Heat olive oil in the Ninja Speedi on the “Sauté” setting. Place the meatballs into the pot and cook for 5-7 minutes, turning them occasionally until they are browned and cooked through (internal temperature should reach 165°F).
3. Prepare Zucchini Noodles: While the meatballs cook, spiralize the zucchinis into noodles. Once the meatballs are done, remove them from the pot and set aside. Add the zucchini noodles to the pot and sauté for 2-3 minutes until tender.
4. Serve: Plate the zucchini noodles and top with the meatballs. Garnish with fresh Parmesan, if desired, and serve immediately.

These Herb-Crusted Turkey Meatballs with Zucchini Noodles are an excellent low-sodium dinner choice that feels indulgent yet is packed with healthy ingredients. The Ninja Speedi ensures the meatballs stay juicy and flavorful while giving them a perfect crust, and the zucchini noodles provide a fresh, low-carb alternative to pasta. This dish offers a delicious balance of lean protein, veggies, and fresh herbs, making it a satisfying meal for a Sunday dinner that won’t weigh you down. It’s light, flavorful, and easy to make—perfect for anyone looking to eat healthy without sacrificing taste.

Cauliflower and Chickpea Curry

This Cauliflower and Chickpea Curry is a hearty, flavorful, low-sodium dish that’s perfect for a cozy Sunday meal. Made with tender cauliflower, protein-packed chickpeas, and a blend of aromatic spices, this curry brings warmth and satisfaction to your table without excess salt. The Ninja Speedi makes cooking this dish quick and easy, creating a rich, creamy curry that’s perfect with a side of brown rice or naan.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 can (14 oz) diced tomatoes (no added salt)
• 1 cup low-sodium vegetable broth
• 1/4 cup coconut milk
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Sauté Aromatics: Heat olive oil in the Ninja Speedi on the “Sauté” setting. Add the diced onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and softened.
2. Add Spices and Veggies: Stir in turmeric, cumin, coriander, cinnamon, and black pepper. Add the cauliflower florets and chickpeas, stirring to coat with the spices.
3. Simmer the Curry: Add the diced tomatoes, vegetable broth, and coconut milk to the pot. Stir everything together, then set the Ninja Speedi to “Steam” and cook for 10-12 minutes, or until the cauliflower is tender.
4. Serve: Garnish with fresh cilantro and serve the curry hot over brown rice or with whole wheat naan.

This Cauliflower and Chickpea Curry is a flavorful and satisfying vegetarian meal that’s low in sodium yet rich in spices. The Ninja Speedi helps to bring all the ingredients together, creating a creamy, fragrant curry with minimal effort. The chickpeas add protein while the cauliflower absorbs the aromatic spices, making every bite deliciously comforting. This dish is perfect for anyone looking for a filling, plant-based option that’s both healthy and delicious, making it an ideal choice for a Sunday dinner. The blend of spices and the richness of coconut milk ensures this curry is anything but bland.

Lemon Garlic Salmon with Asparagus

This Lemon Garlic Salmon with Asparagus is a light, refreshing, and low-sodium dish that is perfect for a healthy Sunday meal. The rich, tender salmon is paired with roasted asparagus, and both are enhanced with a flavorful lemon-garlic sauce. Using the Ninja Speedi, you can easily cook the salmon to perfection while achieving crispy edges without the need for excessive oil or salt. This dish is not only packed with protein and omega-3 fatty acids but also offers a clean and vibrant taste that’s both satisfying and nutritious.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare Salmon: Rub the salmon fillets with 1 tablespoon of olive oil, lemon juice, lemon zest, dried thyme, and black pepper. Let them marinate for about 10-15 minutes.
2. Sauté Garlic and Asparagus: While the salmon marinates, heat the remaining olive oil in the Ninja Speedi on the “Sauté” setting. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the asparagus and sauté for about 3-4 minutes until the asparagus begins to soften.
3. Cook the Salmon: Place the marinated salmon fillets in the Ninja Speedi alongside the asparagus. Set it to “Bake” and cook for 10-12 minutes or until the salmon is fully cooked through (internal temperature should reach 145°F) and the asparagus is tender.
4. Serve: Garnish the salmon with fresh parsley, and serve the fillets alongside the asparagus.

Lemon Garlic Salmon with Asparagus is a fresh, light, and vibrant dish that is perfect for those looking to eat clean and healthy without compromising on flavor. The Ninja Speedi makes it easy to cook the salmon to perfection while infusing it with the bright flavors of lemon and garlic. The asparagus provides a nutritious and crispy side, adding texture to the dish. This meal is quick, simple, and full of heart-healthy omega-3s, making it an excellent choice for a satisfying Sunday dinner.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers are filled with a nutritious blend of quinoa, black beans, vegetables, and spices, creating a hearty yet low-sodium meal. Using the Ninja Speedi, the peppers are cooked to tender perfection while the quinoa absorbs all the flavors of the filling. This dish is packed with plant-based protein, fiber, and a variety of vitamins and minerals. It’s a great meal prep option for the week ahead or a filling Sunday dinner that’s both satisfying and healthy.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 1 cup diced tomatoes (no added salt)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded low-fat cheese (optional)

Instructions:

1. Cook Quinoa: In the Ninja Speedi, set it to “Cook” and add the quinoa with 2 cups of water. Cook for 10-12 minutes until the quinoa is fluffy and the water is absorbed.
2. Prepare Filling: While the quinoa cooks, heat olive oil in the Ninja Speedi on the “Sauté” setting. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the black beans, diced tomatoes, cumin, chili powder, paprika, and black pepper. Cook for another 2-3 minutes until everything is well combined and heated through.
3. Stuff the Peppers: Once the quinoa is cooked, mix it into the bean mixture. Stuff the bell peppers with the quinoa and black bean filling, packing it down gently.
4. Cook the Stuffed Peppers: Place the stuffed peppers in the Ninja Speedi and cook on the “Bake” setting for 15-20 minutes or until the peppers are tender.
5. Serve: If desired, top with shredded cheese and fresh cilantro before serving.

These Stuffed Bell Peppers with Quinoa and Black Beans are an excellent low-sodium, plant-based option that’s packed with flavor and nutrients. The Ninja Speedi helps cook the quinoa perfectly and tenderizes the bell peppers while allowing the spices to infuse every bite. This dish is incredibly filling due to the high fiber and protein content from quinoa and black beans, making it a well-rounded, satisfying meal. It’s ideal for a cozy Sunday dinner, or as part of a meal prep plan for the week ahead.

Sweet Potato and Black Bean Chili

This hearty and wholesome Sweet Potato and Black Bean Chili is a perfect low-sodium option for a warming Sunday meal. The combination of sweet potatoes, black beans, and tomatoes creates a flavorful and filling dish, while the chili spices add depth and warmth. Using the Ninja Speedi, this chili cooks quickly without compromising on flavor. It’s a nourishing, plant-based, and protein-packed chili that’s perfect for a cozy meal, and it’s ideal for leftovers throughout the week.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (no added salt)
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 2 cups low-sodium vegetable broth
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Optional toppings: avocado, lime wedges, Greek yogurt

Instructions:

1. Sauté Vegetables: Heat olive oil in the Ninja Speedi on the “Sauté” setting. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
2. Add Sweet Potatoes and Spices: Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, black pepper, and cinnamon. Cook for 2-3 minutes, allowing the spices to coat the sweet potatoes.
3. Simmer Chili: Add the black beans, diced tomatoes, and vegetable broth to the pot. Stir everything together and set the Ninja Speedi to “Stew” for 15-20 minutes until the sweet potatoes are tender.
4. Serve: Garnish with fresh cilantro and top with optional toppings like avocado, lime wedges, or a dollop of Greek yogurt.

This Sweet Potato and Black Bean Chili is a comforting and satisfying meal that’s perfect for a Sunday evening. The Ninja Speedi helps to cook the chili quickly while preserving the vibrant flavors of the sweet potatoes and black beans. The warm spices provide depth to the dish without needing excessive salt, and the toppings can be customized to add extra creaminess or freshness. It’s a hearty, plant-based meal that’s not only low in sodium but also rich in fiber and antioxidants. It’s perfect for meal prepping, ensuring you have a healthy, delicious dish ready for the week ahead.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a colorful, vegetable-packed dish that’s light on sodium but big on flavor. This low-sodium recipe combines roasted spaghetti squash with a mix of fresh vegetables like zucchini, bell peppers, and cherry tomatoes, all tossed in a garlic-infused olive oil. The Ninja Speedi makes it simple to roast the squash and sauté the vegetables to perfection. This dish is not only low in sodium but also a great source of fiber, antioxidants, and healthy fats, making it a perfect, guilt-free Sunday dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Fresh parsley, chopped (for garnish)
• Optional: grated Parmesan cheese or nutritional yeast for topping

Instructions:

1. Prepare the Spaghetti Squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with a little olive oil, and season with black pepper. Place the squash halves in the Ninja Speedi, cut side down, and cook on the “Bake” setting for 20-25 minutes until tender.
2. Sauté Vegetables: While the squash cooks, heat the olive oil in the Ninja Speedi on the “Sauté” setting. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the zucchini, bell pepper, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender but still vibrant.
3. Combine: Once the spaghetti squash is done, use a fork to scrape the strands into a bowl. Toss the roasted squash with the sautéed vegetables, dried basil, oregano, and black pepper.
4. Serve: Garnish with fresh parsley and top with grated Parmesan or nutritional yeast if desired.

Spaghetti Squash Primavera is a delightful, light meal that’s perfect for anyone looking to reduce sodium while still enjoying a flavorful dish. The Ninja Speedi’s “Bake” setting allows the spaghetti squash to cook evenly and become tender, making it the perfect base for the vibrant vegetable medley. This dish is full of antioxidants and fiber, offering a satisfying texture and delicious taste without the heavy sodium content. It’s a wonderful choice for a healthy Sunday dinner or a quick meal prep option throughout the week.

Lemon Herb Chicken and Veggie Skewers

These Lemon Herb Chicken and Veggie Skewers are a fresh and flavorful way to enjoy a low-sodium meal. With tender, marinated chicken and a mix of vegetables like bell peppers, zucchini, and onions, these skewers are grilled to perfection in the Ninja Speedi. The bright lemon and herb marinade infuses the chicken with savory flavors while keeping the dish light and healthy. This recipe is ideal for a Sunday BBQ or a quick dinner packed with protein and vegetables.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 zucchini, sliced into rounds
• 1 bell pepper, diced
• 1 small onion, cut into wedges
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Fresh lemon wedges, for serving

Instructions:

1. Marinate the Chicken: In a bowl, combine the olive oil, lemon juice, lemon zest, oregano, thyme, garlic powder, and black pepper. Add the chicken cubes and toss to coat. Cover and marinate in the fridge for at least 30 minutes.
2. Assemble Skewers: Thread the marinated chicken and vegetables onto skewers, alternating between the chicken, zucchini, bell pepper, and onion.
3. Cook the Skewers: Preheat the Ninja Speedi on the “Grill” setting. Place the skewers in the Speedi basket and grill for about 12-15 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.
4. Serve: Serve the skewers with fresh lemon wedges for added flavor.

Lemon Herb Chicken and Veggie Skewers are a delicious and healthy low-sodium meal, perfect for a Sunday gathering or a simple dinner. The Ninja Speedi’s “Grill” setting ensures that the chicken stays juicy and tender while the vegetables achieve a perfect char. The lemon herb marinade provides a zesty flavor profile that elevates the dish, making it both refreshing and satisfying. This recipe is not only low in sodium but also high in protein and vitamins, making it an excellent choice for a well-rounded meal.

Cauliflower Rice Stir-Fry

This Cauliflower Rice Stir-Fry is a light, low-sodium alternative to traditional fried rice. The cauliflower rice is sautéed with colorful vegetables, including carrots, peas, and bell peppers, creating a vibrant, healthy dish. By using the Ninja Speedi, this dish comes together quickly, and the cauliflower rice absorbs all the flavors of the stir-fry without the need for excess sodium. It’s a gluten-free, low-carb, and nutrient-packed option that’s perfect for a quick and satisfying Sunday meal.

Ingredients:

• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1/2 cup diced carrots
• 1/2 cup peas (fresh or frozen)
• 1/2 bell pepper, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1/2 teaspoon sesame oil (optional)
• 1/4 teaspoon ground black pepper
• 2 green onions, chopped (for garnish)
• 1 egg (optional for added protein)

Instructions:

1. Prepare the Cauliflower Rice: If you haven’t already, pulse the cauliflower florets in a food processor or grate them using a box grater to create cauliflower rice-sized pieces.
2. Sauté Vegetables: Heat the olive oil in the Ninja Speedi on the “Sauté” setting. Add the garlic, carrots, peas, and bell pepper, and sauté for 5-7 minutes until the vegetables are tender.
3. Add Cauliflower Rice: Stir in the cauliflower rice and soy sauce. Continue to sauté for another 5-7 minutes, until the cauliflower rice becomes tender and slightly golden.
4. Add Egg (Optional): If using, scramble the egg in the center of the pan before mixing it with the rest of the stir-fry.
5. Serve: Drizzle with sesame oil if desired, and garnish with green onions before serving.

Cauliflower Rice Stir-Fry is a healthy and flavorful alternative to traditional fried rice, perfect for anyone looking to reduce their sodium intake. The Ninja Speedi’s “Sauté” setting makes this dish quick and easy, while still allowing the vegetables to retain their vibrant color and texture. The cauliflower rice absorbs all the flavors from the soy sauce and vegetables, creating a dish that’s both satisfying and low in sodium. This recipe is not only low-carb and gluten-free but also packed with vitamins and fiber, making it an excellent option for a light and nutritious Sunday meal.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a refreshing, low-sodium dish that offers a satisfying, healthy alternative to traditional pasta. The Ninja Speedi allows you to quickly sauté the zucchini noodles while preserving their crisp texture. Paired with a fresh basil pesto made with olive oil, garlic, and pine nuts, this dish is bursting with flavor. Cherry tomatoes add a sweet, juicy contrast to the savory pesto, making this a perfect light and vibrant Sunday meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 tablespoons pine nuts
• 1 garlic clove
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 1 tablespoon grated Parmesan (optional)

Instructions:

1. Make the Pesto: In a blender or food processor, combine the basil, olive oil, pine nuts, garlic, lemon juice, and black pepper. Blend until smooth, adding a little extra olive oil if needed.
2. Sauté the Zucchini Noodles: Preheat the Ninja Speedi on the “Sauté” setting. Add the zucchini noodles and sauté for 3-5 minutes until slightly softened but still firm.
3. Combine and Serve: Toss the sautéed zucchini noodles with the pesto sauce and halved cherry tomatoes. Serve with optional grated Parmesan for added flavor.

Zucchini Noodles with Pesto and Cherry Tomatoes is a bright and flavorful dish that’s light on sodium and full of fresh ingredients. The Ninja Speedi helps cook the zucchini noodles quickly, maintaining their crisp texture while allowing the pesto to coat them evenly. The sweet burst of cherry tomatoes and the nutty, herbaceous pesto make this dish a delightful low-sodium option for a light Sunday dinner. It’s a great way to enjoy a pasta-like dish without the added carbs and sodium, perfect for those seeking a healthier, veggie-packed meal.

Low-Sodium Turkey Meatballs with Roasted Vegetables

Low-Sodium Turkey Meatballs with Roasted Vegetables is a hearty and healthy meal that’s perfect for a Sunday dinner. The turkey meatballs are seasoned with fresh herbs and a touch of garlic, offering a flavorful yet low-sodium option compared to traditional beef meatballs. Paired with a medley of roasted vegetables like carrots, bell peppers, and sweet potatoes, this dish is satisfying, nutrient-dense, and full of flavor. The Ninja Speedi makes it easy to roast the vegetables and cook the meatballs in one convenient, quick step.

Ingredients:

• 1 lb ground turkey
• 1/4 cup breadcrumbs (preferably whole wheat)
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium sweet potato, diced
• 1 bell pepper, diced
• 1 carrot, sliced
• 1 small onion, diced

Instructions:

1. Prepare the Meatballs: In a large bowl, combine the ground turkey, breadcrumbs, egg, garlic, oregano, and black pepper. Mix until well combined and form into meatballs, about 1 inch in diameter.
2. Roast the Vegetables: Preheat the Ninja Speedi on the “Roast” setting. Toss the diced sweet potato, bell pepper, carrot, and onion in olive oil and season with black pepper. Spread them evenly in the Speedi basket and roast for 15 minutes.
3. Cook the Meatballs: After the vegetables have roasted for 15 minutes, add the meatballs to the Speedi basket with the vegetables and continue roasting for another 12-15 minutes, or until the meatballs are fully cooked (internal temperature should reach 165°F).
4. Serve: Serve the turkey meatballs with the roasted vegetables, drizzling any juices from the bottom of the basket over the top for added flavor.

Low-Sodium Turkey Meatballs with Roasted Vegetables is a wholesome, flavorful meal that’s perfect for anyone seeking a healthier Sunday dinner. The Ninja Speedi makes preparing this dish simple and efficient, ensuring both the meatballs and vegetables cook to perfection. The turkey meatballs are juicy and packed with herbs, while the roasted vegetables bring out their natural sweetness. This low-sodium recipe is rich in fiber, protein, and vitamins, making it a well-rounded meal that’s both satisfying and heart-healthy.

Grilled Portobello Mushrooms with Quinoa Salad

Grilled Portobello Mushrooms with Quinoa Salad is a perfect low-sodium vegetarian meal that’s bursting with flavor and texture. The meaty Portobello mushrooms are grilled to perfection in the Ninja Speedi, offering a smoky, savory flavor. They’re served with a refreshing quinoa salad made with cucumbers, cherry tomatoes, and fresh herbs. This dish is nutrient-dense, with plenty of fiber, plant-based protein, and antioxidants, making it a great choice for a satisfying and healthy Sunday dinner.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

Instructions:

1. Prepare the Mushrooms: Brush the Portobello mushrooms with olive oil and season with black pepper and oregano. Place them in the Ninja Speedi and grill for 6-8 minutes on each side until they are tender and have grill marks.
2. Prepare the Quinoa Salad: While the mushrooms are grilling, combine the cooked quinoa, diced cucumber, cherry tomatoes, and parsley in a bowl. Drizzle with lemon juice and toss to combine.
3. Serve: Place the grilled mushrooms on plates and top with the quinoa salad. Serve immediately.

Grilled Portobello Mushrooms with Quinoa Salad is a satisfying and nutritious low-sodium meal that’s perfect for a light and fresh Sunday dinner. The Ninja Speedi’s “Grill” setting ensures that the mushrooms are cooked to a tender perfection with a smoky flavor that complements the lightness of the quinoa salad. This dish is rich in fiber, protein, and antioxidants, making it a well-balanced meal that’s both filling and healthy. It’s a wonderful option for vegetarians or anyone looking to reduce their sodium intake without sacrificing flavor.

Note: More recipes are coming soon!