35+ Healthy Sunday Low Sodium Super Bowl Recipes You’ll Love

The Super Bowl is a time for friends, family, and fans to come together and enjoy the game, but it’s also an occasion for indulging in tasty snacks and comfort food.

However, if you’re watching your sodium intake or looking to enjoy healthier alternatives this year, you don’t have to sacrifice flavor.

With the right recipes, you can prepare a spread of low-sodium treats that are just as delicious as the traditional game day fare.

In this blog article, we’ve rounded up 35+ Sunday low sodium Super Bowl recipes that are perfect for keeping your sodium intake in check without compromising on taste.

Whether you’re in the mood for savory snacks, hearty dips, or sweet bites, these recipes offer a variety of flavors that everyone can enjoy.

Get ready to wow your guests with healthy, flavorful options that won’t leave you feeling guilty.

35+ Healthy Sunday Low Sodium Super Bowl Recipes You’ll Love

With these 35+ low sodium Super Bowl recipes, you can enjoy all the deliciousness of game day without the worry of excessive salt.

From crunchy snacks to savory dips and even healthier dessert options, these recipes will allow you to indulge in your favorite Super Bowl foods without compromising your health goals.

Whether you’re hosting a big party or enjoying a small get-together, these low-sodium treats will keep you and your guests satisfied throughout the game.

So, this Super Bowl Sunday, why not choose healthy, flavorful alternatives that everyone can enjoy? Let the game begin, and let the good food roll in!

Low-Sodium Sweet Potato Skins

Loaded sweet potato skins are a crowd favorite, but traditional recipes often pack a punch of sodium due to cheese, bacon, and seasonings. This low-sodium twist keeps the creamy, crispy goodness while staying heart-healthy. Perfect for Super Bowl snacking, these skins are a guilt-free indulgence that your guests will love.

Ingredients:

• 4 medium sweet potatoes
• 1 cup low-sodium black beans, rinsed and drained
• ½ cup unsalted Greek yogurt
• 1 avocado, diced
• ¼ cup chopped fresh cilantro
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp ground cumin
• 1 lime, juiced
• Olive oil for brushing

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wash and pierce the sweet potatoes with a fork. Bake for 40–50 minutes or until tender.
3. Let the sweet potatoes cool slightly, then slice in half lengthwise and scoop out most of the flesh, leaving a thin layer intact.
4. Brush the skins lightly with olive oil and sprinkle with smoked paprika. Return to the oven and bake for 10–15 minutes until crispy.
5. While the skins bake, mix black beans, Greek yogurt, avocado, cilantro, garlic powder, cumin, and lime juice in a bowl.
6. Fill the sweet potato skins with the mixture and serve warm.

These sweet potato skins bring the perfect balance of smoky flavor, creamy texture, and satisfying crunch—all with significantly less sodium than the traditional recipe. Serve these as a healthier alternative to nachos, and watch them disappear as quickly as a touchdown play.

No-Salt-Added Buffalo Cauliflower Bites

Buffalo wings are a Super Bowl staple, but their high sodium content can be a concern. This healthier alternative swaps wings for cauliflower and uses a homemade, no-salt-added buffalo sauce that doesn’t skimp on flavor. These bites are crispy, tangy, and perfectly spicy for game day.

Ingredients:

• 1 medium head of cauliflower, cut into bite-sized florets
• 1 cup unsalted almond milk
• ¾ cup whole wheat flour
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ cup unsalted hot sauce
• 2 tbsp unsalted butter, melted
• Olive oil spray

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond milk, flour, smoked paprika, onion powder, and garlic powder into a smooth batter.
3. Dip cauliflower florets into the batter, ensuring they’re evenly coated. Place them on the baking sheet.
4. Bake for 20 minutes, flipping halfway through.
5. In a small saucepan, combine hot sauce and melted butter, stirring well.
6. Toss the baked cauliflower in the sauce and return to the oven for an additional 10 minutes.
7. Serve with unsalted ranch or celery sticks.

These no-salt-added buffalo cauliflower bites bring the heat without the extra sodium. Crispy on the outside and tender on the inside, they’re a crowd-pleasing option that delivers all the flavors of game day wings—without the guilt.

Low-Sodium Spinach and Artichoke Dip

Spinach and artichoke dip is a creamy, cheesy favorite for any Super Bowl party, but the sodium levels can often be sky-high. This low-sodium version uses fresh ingredients and seasonings to deliver that rich, indulgent taste while keeping it heart-friendly. Pair it with unsalted tortilla chips or fresh veggies for the ultimate dip experience.

Ingredients:

• 1 cup fresh spinach, chopped
• 1 cup artichoke hearts, chopped (unsalted, canned or fresh)
• 1 cup unsalted Greek yogurt
• ½ cup unsalted cream cheese, softened
• ½ cup shredded low-sodium mozzarella cheese
• 2 garlic cloves, minced
• ½ tsp ground black pepper
• ½ tsp onion powder
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix Greek yogurt, cream cheese, and mozzarella cheese until smooth.
3. Fold in spinach, artichoke hearts, garlic, black pepper, and onion powder.
4. Transfer the mixture to a greased baking dish.
5. Bake for 20–25 minutes or until the dip is hot and bubbly.
6. Serve warm with unsalted tortilla chips or fresh veggie sticks.

This low-sodium spinach and artichoke dip doesn’t compromise on creaminess or flavor. It’s a healthier spin on the classic recipe that will still have your guests going back for more. Pair it with crunchy veggies for a wholesome, game-day favorite.

Low-Sodium Turkey Meatballs with Honey Mustard Dip

These low-sodium turkey meatballs are packed with flavor and made without any added salt, making them a healthier choice for your Super Bowl feast. The honey mustard dip offers a sweet and tangy contrast, ensuring every bite is flavorful. Perfect for snacking and dipping, these meatballs will score big with your guests!

Ingredients

for Meatballs:

• 1 lb ground turkey breast
• 1/2 cup whole wheat breadcrumbs
• 1 large egg
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 tsp ground pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil

Ingredients

for Honey Mustard Dip:

• 2 tbsp unsweetened mustard
• 2 tbsp raw honey
• 1 tsp apple cider vinegar
• 1/2 tsp ground black pepper

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, breadcrumbs, egg, onion, garlic, oregano, black pepper, and garlic powder. Mix until well combined.
3. Form the mixture into 1-inch meatballs and place them on the baking sheet.
4. Drizzle olive oil over the meatballs and bake for 20–25 minutes, or until they are golden and cooked through.
5. While the meatballs bake, mix together the honey mustard dip ingredients in a small bowl.
6. Serve the meatballs hot with the honey mustard dip on the side.

These low-sodium turkey meatballs are a tasty, guilt-free snack that still delivers all the savory flavors of traditional meatballs. Paired with a tangy honey mustard dip, they make the perfect Super Bowl appetizer, ensuring everyone can enjoy game day without the excess sodium.

Low-Sodium Guacamole with Veggies

Guacamole is a classic Super Bowl dip, but the sodium in store-bought versions can be overwhelming. This homemade, low-sodium guacamole is made fresh with ripe avocados and simple, flavorful ingredients, ensuring a rich, creamy dip that’s perfect for pairing with crunchy veggies or whole-grain chips.

Ingredients:

• 3 ripe avocados
• 1 small tomato, diced
• 1/4 cup red onion, finely chopped
• 1/2 jalapeño, finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• Ground black pepper to taste

Instructions:

1. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
2. Mash the avocado using a fork or potato masher until smooth or chunky, depending on your preference.
3. Add the diced tomato, onion, jalapeño (if using), cilantro, lime juice, cumin, garlic powder, and black pepper. Stir well to combine.
4. Taste and adjust seasoning if needed, adding more lime juice or pepper to suit your flavor.
5. Serve with fresh veggie sticks, like carrots, celery, and bell peppers, or whole-grain tortilla chips.

This low-sodium guacamole is creamy, zesty, and incredibly fresh. It’s a simple, healthy snack that captures the essence of Super Bowl flavor without the excessive sodium found in many store-bought dips. Perfect for pairing with crunchy veggies, this guacamole is sure to be a hit at your party!

Low-Sodium Veggie Nachos

Recipe Summary

Nachos are an iconic Super Bowl treat, but they often come loaded with high-sodium toppings like cheese, chips, and sauces. This low-sodium veggie nacho recipe swaps out traditional ingredients for fresh, wholesome vegetables and homemade salsa. It’s a fun and healthy alternative that everyone will enjoy.

Ingredients

for Nachos:

• 1 large sweet potato, thinly sliced into rounds
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 1/2 cup diced bell peppers
• 1/2 cup diced red onion
• 1/4 cup chopped tomatoes
• 1/4 cup black beans, rinsed and drained
• 1/4 cup low-sodium shredded cheddar cheese (optional)

Ingredients

for Salsa:

• 1 cup diced tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• Ground black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss sweet potato slices with olive oil, smoked paprika, garlic powder, and cumin. Spread them in a single layer on the baking sheet.
3. Bake for 15–20 minutes, flipping halfway through, until the sweet potatoes are crisp and golden.
4. While the sweet potatoes bake, mix together all salsa ingredients in a bowl and set aside.
5. Once the sweet potato rounds are done, remove from the oven and top with diced bell peppers, onions, tomatoes, black beans, and cheese (if using). Return to the oven for another 5–7 minutes, until the cheese is melted and veggies are tender.
6. Top with fresh salsa and serve immediately.

These veggie nachos offer the perfect balance of crunch, savory flavors, and freshness, all while being low in sodium. The sweet potato base is a healthy, flavorful alternative to traditional chips, and the homemade salsa adds a zesty, fresh kick. It’s a fun, healthier way to enjoy nachos during the big game!

Low-Sodium Baked Zucchini Fries

Zucchini fries are a lighter, healthier alternative to traditional deep-fried fries. These low-sodium baked zucchini fries are perfectly crispy on the outside and tender on the inside, offering a guilt-free snack option for your Super Bowl party. Served with a homemade low-sodium dipping sauce, they’re sure to be a crowd favorite!

Ingredients:

• 2 medium zucchinis, cut into strips
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese (low-sodium)
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• Olive oil spray

Ingredients for Dipping Sauce:

• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp dried dill
• 1/4 tsp garlic powder
• Ground black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, oregano, and black pepper.
3. Dip the zucchini strips into the beaten egg, then coat them in the breadcrumb mixture.
4. Place the coated zucchini fries on the prepared baking sheet and lightly spray them with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
6. While the fries bake, combine all dipping sauce ingredients in a small bowl.
7. Serve the zucchini fries hot with the dipping sauce on the side.

These baked zucchini fries are a healthier, low-sodium alternative to traditional fries and make for a fun and crunchy game day snack. The crispy exterior paired with the creamy Greek yogurt dipping sauce creates a perfect bite, satisfying both savory cravings and a desire for a lighter snack.

Low-Sodium Guacamole Chicken Wraps

Guacamole chicken wraps are a flavorful and light alternative to heavy sandwiches or wraps. With tender grilled chicken, homemade guacamole, and fresh veggies, this low-sodium recipe is not only a crowd-pleaser but also a healthy option for those watching their sodium intake during the big game.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 2 whole wheat tortillas
• 1 cup mixed greens
• 1/4 cup diced tomatoes
• 1/4 cup chopped red onion
• 1/4 cup homemade guacamole (see previous recipe for ingredients)

Instructions:

1. Preheat a grill or skillet over medium heat.
2. Brush the chicken breasts with olive oil and season with cumin, paprika, garlic powder, and black pepper.
3. Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
4. Let the chicken rest for a few minutes, then slice it into thin strips.
5. Lay the tortillas flat and spread a layer of homemade guacamole on each.
6. Top with mixed greens, diced tomatoes, red onion, and grilled chicken slices.
7. Roll up the tortillas tightly, cut them in half, and serve.

These guacamole chicken wraps are a nutritious and low-sodium alternative to more traditional, sodium-heavy wraps. The grilled chicken provides lean protein, while the homemade guacamole adds creamy texture and a burst of flavor. This easy-to-make recipe is perfect for a satisfying, healthy Super Bowl snack.

Low-Sodium Veggie Stuffed Bell Peppers

Stuffed bell peppers are a wholesome and satisfying dish that can easily be made low in sodium without sacrificing flavor. These veggie-packed stuffed peppers are loaded with fresh ingredients like quinoa, black beans, and corn, making them a perfect vegetarian-friendly dish for your Super Bowl spread.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup low-sodium black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup diced tomatoes
• 1/4 cup chopped onions
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 1/4 cup shredded low-sodium cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine cooked quinoa, black beans, corn, tomatoes, onions, chili powder, garlic powder, and cumin. Stir well to combine.
3. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
4. Cover the dish with foil and bake for 25–30 minutes, or until the peppers are tender.
5. If using cheese, sprinkle it over the peppers in the last 5 minutes of baking and return to the oven to melt.
6. Garnish with fresh cilantro and serve.

These veggie-stuffed bell peppers are a perfect low-sodium option for your Super Bowl spread. Packed with nutritious ingredients like quinoa, black beans, and corn, they offer a fulfilling meal or snack. The addition of cheese, if desired, gives them a creamy finish, making these peppers a wholesome, crowd-pleasing dish.

Low-Sodium Chicken and Veggie Skewers

These chicken and veggie skewers are perfect for grilling or baking, providing a flavorful, low-sodium protein-packed snack. With colorful bell peppers, onions, zucchini, and lean chicken, they’re both satisfying and visually appealing. Serve with a side of homemade low-sodium yogurt dip for an extra kick.

Ingredients:

• 2 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 small red onion, cut into chunks
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• Wooden skewers (soaked in water for 30 minutes)

Ingredients for Yogurt Dip:

• 1/2 cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tsp fresh dill, chopped
• 1/4 tsp garlic powder
• Ground black pepper to taste

Instructions:

1. Preheat your grill or oven to medium-high heat (around 400°F/200°C).
2. In a large bowl, toss the chicken cubes and vegetables with olive oil, oregano, garlic powder, and black pepper until evenly coated.
3. Thread the chicken and vegetables onto the skewers, alternating between the chicken and veggies.
4. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
5. While the skewers cook, mix all the yogurt dip ingredients in a small bowl.
6. Serve the chicken and veggie skewers hot with the yogurt dip on the side.

These low-sodium chicken and veggie skewers are a great way to keep your Super Bowl snacks healthy without sacrificing taste. The combination of lean chicken and colorful vegetables offers a satisfying bite, while the creamy yogurt dip adds extra flavor. Perfect for grilling outdoors or baking indoors, they’re an easy, delicious option for your party.

Low-Sodium Spinach and Feta Stuffed Mushrooms

Stuffed mushrooms are a perfect bite-sized snack for any party, and these low-sodium spinach and feta stuffed mushrooms are sure to be a crowd favorite. With a flavorful spinach and feta filling, these mushrooms are light yet packed with taste—ideal for a healthier Super Bowl spread.

Ingredients:

• 12 large white mushrooms, stems removed
• 2 cups fresh spinach, chopped
• 1/4 cup crumbled low-sodium feta cheese
• 1/4 cup plain breadcrumbs (preferably whole wheat)
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a pan over medium heat and sauté the garlic for 1-2 minutes until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat.
3. In a bowl, mix the cooked spinach, feta cheese, breadcrumbs, black pepper, and oregano until well combined.
4. Stuff each mushroom cap with the spinach and feta mixture and place them on the baking sheet.
5. Bake for 15–20 minutes, until the mushrooms are tender and the filling is golden.
6. Garnish with fresh parsley and serve warm.

These spinach and feta stuffed mushrooms are the perfect low-sodium bite for your Super Bowl spread. They offer a burst of flavor in every bite, thanks to the savory feta and earthy spinach. Whether served as an appetizer or snack, they’re a healthier alternative to traditional stuffed mushrooms without sacrificing taste.

Low-Sodium Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a vibrant, healthy, and satisfying low-sodium option that can be served during the Super Bowl. Full of protein, fiber, and natural sweetness from the sweet potatoes, they’re both filling and flavorful. The homemade low-sodium slaw gives them a perfect crunchy topping.

Ingredients for Tacos:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 can low-sodium black beans, drained and rinsed
• 8 small corn tortillas

Ingredients for Slaw:

• 1 cup shredded cabbage
• 1/4 cup grated carrots
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp apple cider vinegar
• 1/4 tsp garlic powder
• Ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, paprika, garlic powder, and black pepper. Spread them on a baking sheet in a single layer.
3. Roast the sweet potatoes for 20–25 minutes, or until they are tender and slightly crispy, flipping halfway through.
4. While the sweet potatoes cook, prepare the slaw by mixing the cabbage, carrots, Greek yogurt, lime juice, apple cider vinegar, garlic powder, and black pepper in a bowl.
5. Warm the corn tortillas in a dry skillet over medium heat for 30-60 seconds per side.
6. To assemble the tacos, layer the roasted sweet potatoes, black beans, and slaw on each tortilla. Serve immediately.

These sweet potato and black bean tacos are a great low-sodium option for your Super Bowl celebration. Packed with flavor from the cumin-spiced sweet potatoes and topped with a crunchy, tangy slaw, they make for a satisfying, vegetarian-friendly option. These tacos are full of fiber, antioxidants, and healthy fats, making them a wholesome addition to any game day spread.

Low-Sodium Cauliflower Buffalo Wings

Cauliflower buffalo wings are a fantastic, low-sodium alternative to traditional buffalo wings. With a crispy, flavorful coating and a spicy buffalo sauce, they provide all the satisfaction of classic wings but without the sodium overload. These cauliflower wings are perfect for a healthier snack during the Super Bowl and great for guests who prefer plant-based options.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1/2 cup whole wheat flour
• 1/4 cup water
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup low-sodium buffalo sauce
• 1 tbsp apple cider vinegar

Ingredients for Ranch Dressing (optional):

• 1/2 cup plain Greek yogurt
• 1 tbsp fresh parsley, chopped
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp lemon juice
• Ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, water, garlic powder, paprika, and black pepper until smooth.
3. Dip each cauliflower floret into the batter, coating evenly, then place on the baking sheet.
4. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden and crispy.
5. In a separate bowl, mix the buffalo sauce and apple cider vinegar.
6. Once the cauliflower wings are done, toss them in the buffalo sauce mixture until well coated.
7. If making ranch dressing, combine all dressing ingredients in a small bowl and stir until smooth.
8. Serve the cauliflower buffalo wings with the ranch dressing on the side.

These cauliflower buffalo wings are a lighter, low-sodium take on a classic Super Bowl favorite. The crispy cauliflower provides a satisfying crunch, while the spicy buffalo sauce adds that familiar zing. Paired with a tangy Greek yogurt ranch dip, these wings are a flavorful, plant-based option that everyone will enjoy!

Low-Sodium Baked Sweet Potato Chips

These homemade baked sweet potato chips are a healthier, low-sodium snack that’s perfect for munching on during the Super Bowl. With a crispy texture and a sweet flavor, they make a great alternative to store-bought chips, which are often loaded with salt. You can customize the seasoning to your liking, making these chips a tasty and guilt-free game day treat.

Ingredients:

• 2 large sweet potatoes, thinly sliced
• 1 tbsp olive oil
• 1/4 tsp ground black pepper
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato slices with olive oil, black pepper, paprika, garlic powder, and onion powder until evenly coated.
3. Spread the sweet potato slices in a single layer on the baking sheet, making sure they don’t overlap.
4. Bake for 25-30 minutes, flipping the chips halfway through, until they’re crispy and golden.
5. Let the chips cool slightly before serving.

These baked sweet potato chips are a perfect low-sodium snack that satisfies your cravings for something crunchy. The natural sweetness of the sweet potatoes shines through, while the spices add just the right amount of flavor. These chips are easy to make and a much healthier alternative to store-bought chips, making them an ideal addition to your Super Bowl spread.

Low-Sodium Veggie Quesadillas

These low-sodium veggie quesadillas are a delicious, healthy, and flavorful alternative to the usual cheesy quesadillas. Packed with fresh vegetables and beans, they’re high in fiber and protein while remaining low in sodium. This vegetarian dish is great for a lighter game day snack or even as a main course for those who prefer meatless options.

Ingredients:

• 4 small whole wheat tortillas
• 1 cup low-sodium black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/2 cup shredded low-sodium cheese (optional)
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Ground black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pan over medium heat. Add the red bell pepper and onion, and sauté for 3-4 minutes until softened.
2. Add the black beans, corn, cumin, chili powder, and black pepper to the pan. Cook for another 3-4 minutes, stirring occasionally. Remove from heat.
3. Place two tortillas on a flat surface and divide the veggie mixture between them. If using cheese, sprinkle some on top of the veggie mixture.
4. Top with the remaining tortillas and press lightly to flatten.
5. Heat a dry skillet or griddle over medium heat and cook each quesadilla for 3-4 minutes on each side, or until golden brown and crispy.
6. Slice into wedges and garnish with fresh cilantro. Serve immediately.

These veggie quesadillas are a great low-sodium option for your Super Bowl party. The mix of sautéed vegetables, black beans, and corn creates a hearty filling, while the optional cheese adds a satisfying creaminess. These quesadillas are easy to make and offer a light yet flavorful alternative to traditional meat-based snacks, making them a crowd-pleasing choice for everyone!

Note: More recipes are coming soon!