35+ Delicious Sunday Low Sodium Toaster Oven Recipes for a Healthy Feast

Eating healthy doesn’t mean you have to compromise on taste, and when it comes to cooking for the family, finding recipes that are both delicious and nutritious is key.

If you’re looking to lower your sodium intake without sacrificing flavor, using your toaster oven is a great way to cook up healthy, low-sodium meals that the whole family will enjoy.

Whether you’re preparing a light brunch, a wholesome lunch, or a cozy dinner, your toaster oven can help you create meals that are quick, flavorful, and easy to clean up afterward.

In this blog post, we’ve gathered over 35 amazing low-sodium recipes that are perfect for a Sunday feast.

From savory snacks to main courses and even side dishes, these recipes will not only support your health goals but also introduce you to some creative, mouthwatering meals.

So, if you’re ready to take your Sunday cooking to the next level while keeping your sodium in check, keep reading!

35+ Delicious Sunday Low Sodium Toaster Oven Recipes for a Healthy Feast

With these 35+ low-sodium toaster oven recipes, you have a wide range of meal options to choose from, all designed to make your Sunday cooking both easy and healthy.

The toaster oven is a great tool for reducing sodium while enhancing natural flavors, and it’s perfect for cooking small or large meals without needing the hassle of turning on a big oven.

By using fresh ingredients and simple seasonings, you can create mouthwatering dishes that everyone in the family will love.

These recipes offer a variety of options for all tastes and dietary needs, from hearty mains to light snacks.

So, the next time you’re planning your Sunday meals, reach for your toaster oven and try out some of these simple yet flavorful low-sodium dishes!

Crispy Baked Sweet Potato Fries

These crispy sweet potato fries are an excellent low-sodium side dish or snack that can be made with simple ingredients in your toaster oven. With a perfect balance of sweetness and a light, crispy exterior, these fries are a healthier alternative to traditional deep-fried options.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into fries
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Preheat your toaster oven to 400°F (200°C). Line the tray with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, onion powder, and black pepper until evenly coated.
3. Spread the fries in a single layer on the toaster oven tray, making sure they aren’t overcrowded to allow for even crisping.
4. Bake for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy on the outside.
5. Remove from the oven and sprinkle with fresh parsley, if desired, before serving.

These crispy baked sweet potato fries are an excellent choice for a low-sodium, flavorful snack or side dish. The natural sweetness of the sweet potatoes combined with the savory spices creates a satisfying alternative to traditional fries. Plus, baking them in a toaster oven saves on calories and fats compared to frying. Enjoy them with a side of low-sodium dipping sauce, such as homemade avocado or plain Greek yogurt dip, for an even healthier treat.

Zucchini Frittata

A light and fluffy zucchini frittata is a perfect Sunday brunch option when you’re looking for a low-sodium, protein-packed meal. This recipe is full of fresh vegetables, eggs, and a sprinkle of low-fat cheese, all cooked to perfection in your toaster oven.

Ingredients:

• 3 large eggs
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1 small zucchini, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup onion, finely chopped
• 1/2 cup shredded low-fat cheese (optional)
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Heat the olive oil in a small oven-safe skillet in the toaster oven for about 5 minutes.
3. Once hot, add the diced zucchini, red bell pepper, and onion, sautéing until softened (about 5 minutes).
4. In a bowl, whisk together the eggs, almond milk, black pepper, and oregano.
5. Pour the egg mixture over the sautéed vegetables and stir gently to combine. Sprinkle the shredded cheese on top if using.
6. Bake the frittata in the toaster oven for 12-15 minutes or until the eggs are set and the top is slightly golden.
7. Let it cool for a minute before slicing and serving.

This zucchini frittata is a wholesome and low-sodium option that provides a generous serving of vegetables and protein. It’s an ideal choice for a light breakfast or lunch on a Sunday, offering a savory, satisfying dish without the extra salt. The vegetables provide a refreshing crunch, and the eggs add a rich, creamy texture. Plus, using the toaster oven to bake it ensures a fluffy, even texture without the need for extra fat. It’s a healthy, low-sodium start to your day!

Lemon Garlic Roasted Chicken Breasts

This lemon garlic roasted chicken breast recipe is a simple, delicious, and healthy low-sodium option for a Sunday meal. The chicken is seasoned with fresh lemon, garlic, and herbs, roasted to tender perfection in the toaster oven. It’s a low-sodium, low-fat dinner that’s full of flavor and easy to prepare.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 lemon (juice and zest)
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a small bowl, whisk together the olive oil, lemon juice and zest, minced garlic, thyme, rosemary, and black pepper.
3. Place the chicken breasts on a baking tray lined with parchment paper or lightly greased.
4. Pour the lemon garlic mixture over the chicken breasts, making sure to coat both sides.
5. Roast the chicken in the toaster oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown on the outside.
6. Let the chicken rest for 5 minutes before slicing and serving.

This lemon garlic roasted chicken breast is a flavorful and low-sodium option that makes a perfect Sunday dinner. The zesty lemon and aromatic garlic create a mouthwatering marinade that infuses the chicken with delicious flavors while keeping it tender and juicy. Roasting it in the toaster oven ensures it cooks evenly and retains moisture without the need for excessive salt. It pairs beautifully with a side of roasted vegetables or a fresh green salad, making for a light yet satisfying meal.

Roasted Vegetable Medley

A colorful and nutritious roasted vegetable medley is an easy and flavorful low-sodium dish that can serve as a side or main course. With a variety of vegetables like carrots, bell peppers, and broccoli, this recipe highlights the natural sweetness and depth of flavor achieved by roasting them in the toaster oven.

Ingredients:

• 1 medium carrot, peeled and sliced into rounds
• 1 red bell pepper, chopped into chunks
• 1 cup broccoli florets
• 1 zucchini, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 clove garlic, minced

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. In a large bowl, toss the carrots, bell pepper, broccoli, and zucchini with olive oil, basil, oregano, black pepper, and garlic.
3. Spread the vegetables in a single layer on a baking tray lined with parchment paper.
4. Roast for 25-30 minutes, tossing the vegetables halfway through, until they are tender and slightly caramelized.
5. Remove from the toaster oven and serve warm.

This roasted vegetable medley is a delicious and wholesome addition to your Sunday menu. The vegetables retain their natural flavors and nutrients while the roasting process enhances their sweetness and depth. With minimal seasoning, the dish remains low in sodium but full of satisfying taste. The vegetables pair perfectly with a lean protein or serve as a light main dish for a fulfilling meal. It’s an easy, colorful, and healthy choice to enjoy throughout the week!

Low-Sodium Spinach and Mushroom Quesadilla

This spinach and mushroom quesadilla is a perfect combination of savory and earthy flavors, making it a delicious low-sodium vegetarian meal. The toaster oven creates a crisp, golden tortilla while keeping the spinach and mushrooms tender. A little sprinkle of low-fat cheese adds just the right amount of richness without overloading on sodium.

Ingredients:

• 1 large whole wheat tortilla
• 1/2 cup fresh spinach, chopped
• 1/4 cup mushrooms, sliced
• 1/4 cup low-fat shredded cheese (optional)
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat and sauté the mushrooms for 5 minutes until soft.
3. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until wilted.
4. Place the tortilla flat on a baking tray. Spoon the spinach and mushroom mixture onto half of the tortilla, sprinkle with black pepper and garlic powder, and top with cheese (if using).
5. Fold the tortilla in half, press lightly, and bake in the toaster oven for 8-10 minutes until the tortilla is golden and crispy.
6. Remove from the toaster oven and cut into wedges for serving.

This low-sodium spinach and mushroom quesadilla is a great choice for a quick, satisfying lunch or dinner. The earthy mushrooms and vibrant spinach provide a healthy balance of flavors, while the crisp tortilla adds a delightful texture. Baking it in the toaster oven ensures a perfectly crisp and evenly cooked quesadilla, while keeping the sodium content low and the flavors rich. It’s a fantastic vegetarian meal that’s easy to make and even easier to enjoy!

Mediterranean Chickpea Salad

This Mediterranean chickpea salad is a refreshing, light, and nutrient-packed dish that’s perfect for a Sunday lunch. It combines chickpeas, cucumbers, tomatoes, and olives, all tossed in a simple lemon-oregano dressing. With minimal sodium, it’s an ideal low-sodium dish that’s vibrant, healthy, and full of flavor.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper

Instructions:

1. In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, red onion, and Kalamata olives.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper to make the dressing.
3. Pour the dressing over the salad and toss to combine. Make sure the vegetables and chickpeas are evenly coated with the dressing.
4. Let the salad sit for 10 minutes to allow the flavors to meld.
5. Serve immediately or refrigerate for later.

This Mediterranean chickpea salad is the perfect dish for anyone looking for a refreshing, low-sodium meal. The combination of crunchy vegetables and creamy chickpeas creates a satisfying texture, while the lemon and oregano dressing brings a bright and aromatic flavor. This salad can be served on its own or as a side to grilled meats or toasted pita bread. It’s an easy-to-make, nutrient-rich dish that’s perfect for a light and healthy Sunday meal.

Garlic Herb Chicken Drumsticks

These garlic herb chicken drumsticks are a flavorful, juicy, and low-sodium dish that’s easy to prepare in your toaster oven. Coated with a fragrant blend of garlic, herbs, and olive oil, the drumsticks roast to crispy perfection, making them an ideal choice for a hearty yet healthy Sunday dinner.

Ingredients:

• 4 chicken drumsticks, skin-on
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon zest (optional)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. In a small bowl, combine olive oil, minced garlic, thyme, rosemary, black pepper, paprika, and lemon zest (if using).
3. Pat the chicken drumsticks dry with paper towels. Rub the garlic herb mixture evenly over the drumsticks, ensuring they are well-coated.
4. Place the drumsticks on a baking tray lined with parchment paper.
5. Roast for 35-40 minutes, turning once halfway through, until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
6. Let the chicken rest for a few minutes before serving.

These garlic herb chicken drumsticks are a simple yet flavorful low-sodium dish that packs a punch in terms of taste. The combination of garlic, thyme, and rosemary brings a fragrant aroma to the chicken while keeping it moist and juicy on the inside. Roasting in the toaster oven ensures a crispy, golden exterior without the need for added salt. These drumsticks make a perfect dinner paired with roasted vegetables or a fresh salad, offering a satisfying and healthy low-sodium meal.

Cauliflower “Steaks” with Balsamic Glaze

Cauliflower “steaks” are a delicious and nutritious low-sodium alternative to traditional meat steaks. This dish involves thick cauliflower slices roasted in the toaster oven and drizzled with a balsamic glaze, offering a rich, savory flavor without the excess sodium. It’s a great vegetarian option for a light Sunday dinner.

Ingredients:

• 1 large cauliflower, cut into 1-inch thick steaks
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Cut the cauliflower into thick “steaks,” making sure the slices remain intact. You can reserve the leftover florets for another dish.
3. In a small bowl, whisk together olive oil, balsamic vinegar, oregano, black pepper, and garlic powder.
4. Brush the cauliflower steaks with the olive oil mixture on both sides.
5. Place the steaks on a baking tray lined with parchment paper and roast for 20-25 minutes, flipping halfway through, until tender and golden brown on the edges.
6. Drizzle a bit more balsamic glaze on top before serving.

These cauliflower “steaks” with balsamic glaze are a flavorful and creative low-sodium dish that’s perfect for a light, meat-free Sunday meal. The cauliflower becomes tender and caramelized in the toaster oven, while the balsamic vinegar adds a touch of tangy sweetness. This dish is full of rich flavors without any added salt, making it a healthy, satisfying option for vegetarians or anyone looking to reduce sodium intake. Serve it alongside a quinoa salad or steamed greens for a complete meal.

Low-Sodium Veggie Pizza

This low-sodium veggie pizza is a delicious and healthier alternative to takeout. With a homemade or store-bought whole wheat crust, fresh vegetables, and a modest amount of low-sodium cheese, this pizza comes together quickly in the toaster oven for a satisfying and flavorful meal.

Ingredients:

• 1 whole wheat pizza crust (store-bought or homemade)
• 1/2 cup no-salt-added tomato sauce
• 1/2 cup shredded low-sodium mozzarella cheese
• 1/4 cup red onion, thinly sliced
• 1/2 cup bell pepper, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup mushrooms, sliced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Roll out the whole wheat pizza dough on a lightly floured surface to your desired size. Place it on a toaster oven-safe baking tray.
3. Spread the no-salt-added tomato sauce evenly over the crust.
4. Sprinkle the shredded mozzarella cheese on top, followed by the sliced onions, bell peppers, cherry tomatoes, and mushrooms.
5. Sprinkle with dried oregano and black pepper.
6. Bake in the toaster oven for 12-15 minutes or until the crust is golden and the cheese is melted and bubbly.
7. Remove from the toaster oven and let cool for a few minutes before slicing and serving.

This low-sodium veggie pizza is a fantastic way to enjoy a healthier version of a classic favorite. The fresh vegetables provide a burst of flavor, while the whole wheat crust and low-sodium cheese make it a lighter, heart-healthy option. Using a small amount of tomato sauce and cheese helps keep the sodium content low, while still delivering on taste. This pizza is perfect for a Sunday meal and can be customized with your favorite vegetables. It’s a delicious and satisfying dish that doesn’t compromise on flavor.

Lemon Herb Salmon Fillets

This lemon herb salmon fillet recipe is a light, healthy, and flavorful dish that’s perfect for a Sunday dinner. The combination of fresh lemon, garlic, and herbs creates a zesty marinade that enhances the natural richness of the salmon, while the toaster oven perfectly cooks the fish to tender perfection. It’s a delicious low-sodium option that doesn’t sacrifice taste.

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon zest
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a small bowl, combine olive oil, lemon juice, lemon zest, dill, garlic powder, and black pepper. Whisk together to create the marinade.
3. Place the salmon fillets on a parchment-lined baking tray and drizzle the marinade evenly over the fillets.
4. Let the salmon marinate for 10-15 minutes.
5. Bake in the toaster oven for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. Garnish with fresh parsley before serving.

These lemon herb salmon fillets offer a light yet satisfying meal that’s packed with flavor, without adding excess sodium. The fresh lemon and herbs create a zesty profile that enhances the natural flavors of the salmon. It’s a quick, nutritious, and heart-healthy dish perfect for a Sunday evening. Serve with a side of steamed vegetables or a light salad for a complete, low-sodium meal.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a vegetarian and low-sodium option that delivers a vibrant combination of flavors and textures. Roasting the sweet potatoes brings out their natural sweetness, while the black beans provide fiber and protein, making these tacos both satisfying and nutritious. Served in soft corn tortillas, they are a perfect meal for a light Sunday dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional toppings: diced avocado, salsa, diced red onion

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, cumin, chili powder, and black pepper. Spread them evenly on a baking tray lined with parchment paper.
3. Roast the sweet potatoes for 20-25 minutes, or until tender and lightly caramelized, tossing halfway through.
4. While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat for 5-7 minutes.
5. Warm the corn tortillas in the toaster oven for 2-3 minutes.
6. To assemble the tacos, divide the roasted sweet potatoes and black beans evenly among the tortillas. Top with fresh cilantro, a squeeze of lime juice, and any optional toppings like avocado, salsa, or red onion.
7. Serve immediately.

These sweet potato and black bean tacos are a healthy, satisfying, and vibrant low-sodium meal. The combination of roasted sweet potatoes and hearty black beans offers a delicious balance of flavors and textures, while the corn tortillas keep it light and gluten-free. This recipe is an excellent choice for a vegetarian or plant-based meal that’s full of nutrients and easy on the sodium. With fresh toppings and a squeeze of lime, these tacos will be a hit at your Sunday dinner.

Low-Sodium Roasted Tomato Soup

This low-sodium roasted tomato soup is a comforting, flavorful, and healthy option for a Sunday meal. Roasting the tomatoes brings out their natural sweetness, and with just a few simple ingredients, this soup is packed with fresh flavors. It’s perfect for pairing with a slice of whole-grain bread or a light salad for a wholesome, low-sodium meal.

Ingredients:

• 6 large ripe tomatoes, halved
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 2 cups low-sodium vegetable broth
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Arrange the halved tomatoes on a baking tray, drizzle with olive oil, and sprinkle with dried basil, oregano, and black pepper.
3. Roast the tomatoes for 20-25 minutes, until they are soft and caramelized around the edges.
4. In a large pot, sauté the chopped onion and minced garlic over medium heat until fragrant, about 3-4 minutes.
5. Add the roasted tomatoes and vegetable broth to the pot, bringing the mixture to a simmer. Cook for 10 minutes to allow the flavors to blend.
6. Use an immersion blender to puree the soup until smooth, or transfer the mixture to a blender and blend until creamy.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

This low-sodium roasted tomato soup is a heartwarming and wholesome dish that’s easy to prepare and full of fresh flavors. Roasting the tomatoes enhances their sweetness and depth, while the herbs bring a savory aroma to the soup. By using low-sodium vegetable broth, this soup remains light and healthy without sacrificing taste. Serve it with a side of whole-grain bread or a simple salad for a satisfying Sunday lunch or dinner that everyone will enjoy.

Baked Zucchini Fries

These crispy, baked zucchini fries are a healthy alternative to traditional fried fries. Coated in a seasoned breadcrumb mixture and baked in the toaster oven, they turn out crispy on the outside and tender on the inside. With minimal sodium and full flavor, they make a perfect snack or side dish to complement your Sunday dinner.

Ingredients:

• 2 medium zucchinis, cut into 1/2-inch thick strips
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese (optional for flavor)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your toaster oven to 425°F (220°C).
2. In a shallow bowl, mix the breadcrumbs, Parmesan (if using), oregano, garlic powder, and black pepper.
3. Place the zucchini strips in a bowl and drizzle with olive oil, tossing to coat evenly.
4. Dip each zucchini strip into the breadcrumb mixture, pressing gently to adhere.
5. Arrange the coated zucchini fries in a single layer on a baking tray lined with parchment paper.
6. Bake for 15-20 minutes, turning halfway through, until golden and crispy.
7. Garnish with fresh parsley and serve hot with a low-sodium dipping sauce of your choice.

These baked zucchini fries are an excellent low-sodium snack or side dish that will satisfy your craving for something crunchy and flavorful. The combination of whole wheat breadcrumbs and spices makes them crispy without the need for deep frying, keeping the dish light and healthy. Perfect for serving with a lean protein like grilled chicken or fish, these zucchini fries are sure to be a hit at your Sunday dinner.

Roasted Chickpeas with Cumin and Paprika

These roasted chickpeas are a crunchy, savory, and highly addictive snack that’s low in sodium. Seasoned with cumin and paprika, they provide a delightful smoky flavor with every bite. Roasting them in the toaster oven gives them the perfect crisp texture, making them a great addition to your Sunday spread.

Ingredients:

• 1 can (15 oz) no-salt-added chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon lemon juice (optional)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel, ensuring they are as dry as possible for crispness.
3. In a mixing bowl, toss the chickpeas with olive oil, cumin, paprika, garlic powder, and black pepper.
4. Spread the seasoned chickpeas in a single layer on a baking tray lined with parchment paper.
5. Roast in the toaster oven for 25-30 minutes, shaking the tray halfway through, until the chickpeas are golden and crispy.
6. Remove from the oven, and if desired, drizzle with lemon juice for a burst of freshness.
7. Let the chickpeas cool slightly before serving.

These roasted chickpeas are a fantastic low-sodium snack that’s full of flavor and crunch. The spices provide a warm, smoky flavor while keeping the sodium content low, making them perfect for those watching their salt intake. Whether enjoyed on their own, added to a salad, or used as a topping for soups, these roasted chickpeas are a versatile and healthy choice for your Sunday snack or appetizer.

Grilled Veggie and Hummus Wraps

These grilled veggie and hummus wraps are a simple yet flavorful low-sodium meal that’s perfect for a light and satisfying Sunday lunch or dinner. The fresh vegetables are grilled to perfection in the toaster oven, and the creamy hummus adds a rich, tangy flavor to the wraps, making them a nutritious and filling option for your week.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 small red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 4 whole-wheat wraps
• 1/2 cup hummus (low-sodium)
• Fresh spinach or lettuce (optional)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Toss the sliced bell pepper, zucchini, and onion with olive oil, dried basil, and garlic powder.
3. Place the vegetables on a baking tray lined with parchment paper and roast for 15-20 minutes, or until tender and slightly charred.
4. While the veggies are roasting, warm the whole-wheat wraps in the toaster oven for 2-3 minutes to make them more pliable.
5. Once the veggies are done, spread a generous amount of hummus on each wrap.
6. Layer the roasted veggies on top of the hummus, then add fresh spinach or lettuce if desired.
7. Roll the wraps tightly, slice them in half, and serve.

These grilled veggie and hummus wraps are a perfect low-sodium meal that’s both refreshing and satisfying. The roasted vegetables bring natural sweetness and depth of flavor, while the hummus adds a creamy richness without any added salt. These wraps are a great option for a light Sunday lunch or dinner, and they can be easily customized with your favorite veggies or toppings. Healthy, tasty, and packed with nutrients, these wraps are a great way to enjoy a low-sodium meal.

Note: More recipes are coming soon!