25+ Nutritious Sunday Low Sodium Vegan Recipes for Your Meal Plan

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When it comes to Sunday meals, we often crave something comforting yet nutritious—something that will energize us for the week ahead without feeling sluggish.

If you’re looking to reduce your sodium intake while still enjoying flavorful, satisfying meals, then this blog is for you! A low-sodium diet is not only beneficial for heart health, but it can also help you maintain energy levels, reduce bloating, and encourage overall well-being.

And the best part? You don’t have to sacrifice flavor or creativity in the kitchen.

In this article, we’ve curated a list of 25+ Sunday low-sodium vegan recipes. These recipes are plant-based, heart-healthy, and simple to prepare, making them perfect for your Sunday cooking routine.

Whether you’re planning a cozy family dinner, a meal prep session for the week, or just craving something light and fresh, these dishes will have you covered.

From hearty stews to vibrant salads, savory bowls, and flavorful snacks, you’ll find plenty of delicious options that make going low-sodium a breeze!

25+ Nutritious Sunday Low Sodium Vegan Recipes for Your Meal Plan

Choosing low-sodium vegan recipes for your Sunday meals is a fantastic way to promote a healthier lifestyle without sacrificing flavor.

With the variety of recipes shared in this post, you can enjoy meals that are full of vibrant ingredients, rich textures, and satisfying flavors—all while sticking to your dietary goals.

Whether you’re looking for a fresh salad, a warm stew, or an easy stir-fry, these 25+ recipes are sure to inspire your Sunday cooking.

As you explore these dishes, you’ll discover that eating low-sodium can be delicious, satisfying, and most importantly, beneficial for your long-term health.

So why not give these recipes a try and start incorporating them into your Sunday meal rotation? Your body—and your taste buds—will thank you!

Roasted Chickpea & Avocado Salad

This vibrant Roasted Chickpea & Avocado Salad is a refreshing, nutrient-packed dish that’s perfect for a Sunday lunch. With a hearty base of roasted chickpeas, creamy avocado, and a medley of fresh vegetables, this salad provides a satisfying balance of fiber, protein, and healthy fats. It’s naturally low in sodium, gluten-free, and vegan-friendly, making it ideal for anyone seeking a healthy, plant-based option. The homemade dressing adds a zesty flair to the salad while keeping it low in salt.

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed

1 tbsp olive oil
1 tsp paprika
1 tsp ground cumin

1 tsp garlic powder
1 tbsp lemon juice
1 avocado, diced

1 cup cherry tomatoes, halved
1 cucumber, diced
1 red onion, thinly sliced

2 cups mixed greens (spinach, arugula, etc.)
1 tbsp fresh cilantro, chopped (optional)
Fresh ground black pepper, to taste

For the dressing:

2 tbsp tahini
1 tbsp lemon juice

1 tsp maple syrup
1 tbsp water
Fresh ground black pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C).
On a baking sheet, toss the chickpeas with olive oil, paprika, cumin, garlic powder, and black pepper. Spread the chickpeas out in a single layer and bake for 20–25 minutes, or until crispy.

In a small bowl, whisk together all of the dressing ingredients. Add water as needed to reach your desired consistency.
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
Add the roasted chickpeas to the salad and drizzle with the tahini dressing. Toss gently to combine.

Garnish with fresh cilantro, if desired. Serve immediately and enjoy!

This Roasted Chickpea & Avocado Salad is a vibrant, filling dish that works as both a light lunch or a side for dinner. The chickpeas provide a satisfying crunch, while the creamy avocado and fresh veggies balance the textures and flavors. It’s incredibly versatile, so feel free to swap in other vegetables or herbs you prefer. Best of all, it’s a heart-healthy, low-sodium vegan option that will leave you feeling nourished and energized throughout the day. It’s a must-try for anyone looking to maintain a healthy, plant-based lifestyle.

Spaghetti Squash with Tomato & Basil Sauce

This Spaghetti Squash with Tomato & Basil Sauce is a delicious and light vegan alternative to traditional pasta dishes. The spaghetti squash serves as a low-calorie, low-sodium “pasta” base, and the fresh, homemade tomato and basil sauce adds a burst of flavor without any added salt. Perfect for a Sunday meal, this recipe is satisfying yet healthy, packed with fiber, antioxidants, and heart-healthy nutrients. It’s also naturally gluten-free, vegan, and easy to prepare.

Ingredients:

1 medium spaghetti squash
1 tbsp olive oil

1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (no salt added)

1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil

Fresh basil leaves, for garnish
Fresh ground black pepper, to taste
1 tbsp nutritional yeast (optional, for a cheesy flavor)

Instructions:

Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise, removing the seeds. Drizzle the inside with olive oil and sprinkle with black pepper.

Place the squash halves face down on a baking sheet and bake for 40–45 minutes, or until the flesh is tender and can be easily shredded with a fork.
While the squash is baking, heat the olive oil in a pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
Add the garlic, diced tomatoes, tomato paste, oregano, basil, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally.

Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands.
Top the spaghetti squash with the tomato sauce and fresh basil leaves. Sprinkle with nutritional yeast, if desired, for a cheesy flavor. Serve immediately.

This Spaghetti Squash with Tomato & Basil Sauce is the ultimate low-sodium vegan comfort food. The roasted squash serves as a perfect substitute for pasta, providing a light yet hearty base for the rich and flavorful tomato sauce. Fresh basil and the option to add nutritional yeast give the dish a savory, almost cheesy taste without adding any salt. Whether you’re looking to enjoy a healthier alternative to pasta or simply craving something light and fresh, this dish is sure to please. It’s a delightful way to indulge in a classic Italian meal while keeping things vegan and low-sodium.

Sweet Potato & Black Bean Tacos

These Sweet Potato & Black Bean Tacos are a satisfying and flavorful vegan dish that’s perfect for a Sunday dinner or lunch. Roasted sweet potatoes and seasoned black beans come together in a soft tortilla with fresh toppings like avocado, cilantro, and a squeeze of lime. This recipe is naturally low in sodium and full of plant-based protein, fiber, and vitamins. It’s an easy, customizable meal that brings bold flavors to your table without any added salt.

Ingredients:

2 medium sweet potatoes, peeled and diced

1 tbsp olive oil
1 tsp chili powder
1 tsp cumin

1 can (15 oz) black beans, drained and rinsed
1 tsp smoked paprika
1 tbsp lime juice

8 small corn tortillas (ensure they are low-sodium)
1 avocado, sliced
1 small red onion, thinly sliced

Fresh cilantro, chopped
Fresh lime wedges, for serving
Fresh ground black pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C).
Toss the diced sweet potatoes with olive oil, chili powder, cumin, and black pepper. Spread the sweet potatoes out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat. Stir in smoked paprika, lime juice, and black pepper. Heat for 5-7 minutes, until warm.
Warm the tortillas in a dry pan over medium heat or in the microwave for 20 seconds.
To assemble the tacos, add a few spoonfuls of roasted sweet potatoes and black beans to each tortilla. Top with avocado slices, red onion, cilantro, and a squeeze of fresh lime juice.

Serve immediately and enjoy!

These Sweet Potato & Black Bean Tacos are an incredibly delicious and satisfying meal that brings the perfect combination of sweet and savory flavors. The roasted sweet potatoes add natural sweetness, while the black beans bring a savory depth, making each bite deliciously balanced. The fresh toppings like avocado, cilantro, and lime elevate the dish, adding freshness and vibrancy. This meal is not only low in sodium, but it also provides a great source of fiber and plant-based protein. It’s perfect for anyone looking for a quick, flavorful, and nutritious vegan option that’s easy to make yet full of bold flavors.

Zucchini Noodles with Pesto and Cherry Tomatoes

This Zucchini Noodles with Pesto and Cherry Tomatoes is a light and refreshing dish that’s perfect for a Sunday lunch or dinner. The zucchini noodles (or “zoodles”) provide a low-calorie, low-sodium base that’s packed with vitamins, while the homemade vegan pesto offers a burst of flavor without any added salt. The addition of fresh cherry tomatoes adds juiciness and tang to the dish, making it a wholesome, satisfying, and sodium-conscious option. This dish is not only vegan and gluten-free but also a great way to enjoy a healthy, plant-based meal without sacrificing flavor.

Ingredients:

2 medium zucchinis, spiralized into noodles
1 cup cherry tomatoes, halved

1 tbsp olive oil
Fresh ground black pepper, to taste
1 tbsp lemon juice (optional)

For the pesto:

1 cup fresh basil leaves
1/4 cup pine nuts (or walnuts)

2 cloves garlic
2 tbsp nutritional yeast
1/4 cup olive oil

1 tbsp lemon juice
Fresh ground black pepper, to taste

Instructions:

To make the pesto, combine the basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, and black pepper in a food processor or blender. Process until smooth and creamy. Add water or extra olive oil as needed to reach your desired consistency.
Heat a large pan over medium heat and sauté the zucchini noodles with olive oil for 3-5 minutes, until they begin to soften but still retain their bite.
Add the halved cherry tomatoes and sauté for another 2-3 minutes until the tomatoes soften slightly.

Remove the pan from the heat and toss the zucchini noodles and tomatoes with the prepared pesto.
Serve immediately, topped with a sprinkle of fresh black pepper and additional lemon juice, if desired.

This Zucchini Noodles with Pesto and Cherry Tomatoes dish is the perfect combination of fresh, light ingredients and bold, herby flavor. The zoodles provide a low-sodium and low-calorie alternative to traditional pasta, and the pesto adds a rich, nutty taste without needing salt. The cherry tomatoes give the dish a juicy burst of flavor, balancing the pesto beautifully. Whether you’re following a vegan or low-sodium diet, this dish is a delicious, satisfying choice that is both nutritious and full of flavor, making it an excellent option for any Sunday meal.

Quinoa and Roasted Vegetable Buddha Bowl

A Quinoa and Roasted Vegetable Buddha Bowl is the ultimate healthy and colorful meal that’s perfect for a Sunday lunch or dinner. Packed with protein from quinoa and a variety of roasted vegetables, this dish is a great way to enjoy a balanced meal. The vegetables are seasoned simply with olive oil and fresh herbs, making the dish naturally low in sodium. The creamy tahini dressing drizzled over the top ties the flavors together, creating a nutritious, plant-based, and flavorful meal. This Buddha bowl is a complete meal with fiber, protein, and plenty of vitamins, all while being low in sodium.

Ingredients:

1 cup quinoa, rinsed

2 cups water
1 cup cauliflower florets
1 cup sweet potato, diced

1 cup bell pepper, diced
1 tbsp olive oil
1 tsp ground cumin

1 tsp smoked paprika
1/2 tsp ground turmeric
Fresh ground black pepper, to taste

1/4 cup tahini
2 tbsp lemon juice
1 tbsp maple syrup

Water, as needed
Fresh cilantro, chopped (optional)

Instructions:

Preheat the oven to 400°F (200°C).
In a pot, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and fluff with a fork.
While the quinoa cooks, place the cauliflower, sweet potato, and bell pepper on a baking sheet. Drizzle with olive oil and season with cumin, smoked paprika, turmeric, black pepper, and a pinch of salt (optional). Toss to coat evenly. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

To make the tahini dressing, whisk together the tahini, lemon juice, maple syrup, and enough water to reach a creamy, pourable consistency.
To assemble the Buddha bowl, start with a base of quinoa, then add the roasted vegetables on top. Drizzle with tahini dressing and garnish with fresh cilantro if desired.
Serve immediately and enjoy!

The Quinoa and Roasted Vegetable Buddha Bowl is a vibrant and nourishing dish that’s perfect for a wholesome Sunday meal. The quinoa provides a hearty, protein-packed base, while the roasted vegetables bring natural sweetness and earthiness to the bowl. The creamy tahini dressing adds a rich, tangy finish that complements the dish perfectly. Whether you enjoy it as a main or a side, this Buddha bowl is customizable with your favorite vegetables and toppings, making it a versatile and delicious choice for anyone looking for a healthy, low-sodium, and vegan meal.

Vegan Cauliflower Tacos with Cilantro-Lime Slaw

These Vegan Cauliflower Tacos with Cilantro-Lime Slaw are a fresh and flavorful way to enjoy tacos without the sodium-heavy fillings. The roasted cauliflower is seasoned with smoky spices, giving it a rich, savory flavor that’s complemented by a crisp, tangy cilantro-lime slaw. This dish is perfect for a Sunday meal and is both low in sodium and vegan-friendly. The cauliflower provides a great texture and flavor, while the slaw adds a refreshing crunch and brightness. These tacos are light, healthy, and satisfying, making them ideal for anyone looking to enjoy a plant-based meal that’s packed with flavor.

Ingredients:

1 head of cauliflower, cut into florets
1 tbsp olive oil
1 tsp smoked paprika

1 tsp chili powder
1/2 tsp cumin
Fresh ground black pepper, to taste

8 small corn tortillas (ensure they are low-sodium)

For the cilantro-lime slaw:

2 cups shredded cabbage

1/2 cup shredded carrots
1/4 cup fresh cilantro, chopped
1 tbsp lime juice

1 tbsp olive oil
Fresh ground black pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C).
Toss the cauliflower florets with olive oil, smoked paprika, chili powder, cumin, and black pepper. Spread the cauliflower out on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
While the cauliflower roasts, prepare the cilantro-lime slaw. In a bowl, combine the shredded cabbage, carrots, cilantro, lime juice, olive oil, and black pepper. Toss until well mixed and set aside.

Warm the tortillas in a dry pan or microwave.
To assemble the tacos, spoon the roasted cauliflower into the tortillas and top with the cilantro-lime slaw.
Serve immediately with extra lime wedges on the side.

These Vegan Cauliflower Tacos with Cilantro-Lime Slaw are a fresh and exciting way to enjoy plant-based tacos. The roasted cauliflower is hearty and full of smoky flavor, while the tangy slaw provides a refreshing contrast, making each bite satisfying and well-balanced. This dish is naturally low in sodium and offers a great way to enjoy tacos without the heavy, salty fillings typically found in traditional recipes. Perfect for a Sunday meal, these tacos are not only healthy and vegan but also incredibly easy to make. You’ll love the lightness and flavor they bring to your table!

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a vibrant, light, and low-sodium dish that brings together the delicate flavors of roasted vegetables and tender spaghetti squash. This dish is a fantastic option for a Sunday meal when you’re craving something healthy, yet filling. The spaghetti squash acts as a low-calorie, gluten-free, and low-sodium alternative to traditional pasta. The roasted vegetables add richness, while the garlic and lemon-infused olive oil dressing ties the entire dish together. It’s a perfect vegan meal for anyone seeking a delicious, colorful, and satisfying bowl of comfort without the extra sodium.

Ingredients:

1 medium spaghetti squash
1 tbsp olive oil
1 cup cherry tomatoes, halved
1 red bell pepper, sliced
1 zucchini, sliced
1 small onion, sliced
2 cloves garlic, minced
1 tbsp fresh lemon juice
Fresh basil, chopped
Fresh ground black pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with black pepper. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, until the squash is tender.
While the squash is roasting, heat a tablespoon of olive oil in a large pan over medium heat. Add the onion, bell pepper, zucchini, and cherry tomatoes. Sauté for 5-7 minutes, until the vegetables are tender and slightly caramelized. Add the garlic and sauté for an additional 1-2 minutes.
Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
Toss the roasted spaghetti squash with the sautéed vegetables and lemon juice.
Garnish with fresh basil and serve immediately.

Spaghetti Squash Primavera is a delicious and light alternative to traditional pasta primavera. With the squash providing a naturally low-sodium, nutrient-packed base, this dish is perfect for anyone following a vegan or low-sodium diet. The combination of sautéed vegetables and fresh basil gives it a burst of flavor and color, while the garlic and lemon juice dressing adds a bright touch that ties everything together. This dish is the perfect way to enjoy a comforting, plant-based meal on a Sunday without overindulging on sodium or calories.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a hearty, satisfying, and flavorful dish that’s perfect for a Sunday dinner. It’s loaded with nutritious ingredients like sweet potatoes, black beans, and tomatoes, creating a filling and delicious vegan chili that’s naturally low in sodium. The blend of spices—cumin, smoked paprika, and chili powder—gives the chili a rich, smoky depth, while the sweet potatoes add a subtle sweetness that balances out the heat. This dish is ideal for a cozy meal that’s both nutritious and satisfying without any added salt.

Ingredients:

2 medium sweet potatoes, peeled and cubed
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes, no salt added
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 tbsp olive oil
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp chili powder
1/2 tsp ground cinnamon
Fresh ground black pepper, to taste
1 cup vegetable broth (low-sodium)
Fresh cilantro, chopped (for garnish)
1 tbsp lime juice (optional)

Instructions:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes, until softened.
Add the garlic, cumin, smoked paprika, chili powder, and cinnamon, and sauté for an additional 1-2 minutes, until fragrant.
Add the cubed sweet potatoes, black beans, diced tomatoes, and vegetable broth. Stir to combine and bring to a simmer.
Cover and cook for 20-25 minutes, or until the sweet potatoes are tender.
Adjust the seasoning with black pepper, and add lime juice if desired.
Serve with fresh cilantro and enjoy.

Sweet Potato and Black Bean Chili is the perfect low-sodium, vegan comfort food for a Sunday. This hearty chili is packed with fiber, protein, and a satisfying combination of flavors. The sweet potatoes bring a natural sweetness that balances the smoky and spicy flavors from the cumin, smoked paprika, and chili powder, while the black beans provide a filling, protein-rich base. It’s a warm and comforting dish that’s ideal for a chilly day or a simple, nourishing meal. Plus, it’s easy to make, and leftovers taste even better the next day!

Vegan Buddha Bowl with Lemon-Tahini Dressing

A Vegan Buddha Bowl with Lemon-Tahini Dressing is a vibrant, nutritious, and customizable dish that’s perfect for a Sunday meal. This bowl is packed with a variety of fresh vegetables, grains, and legumes, offering a balanced meal filled with fiber, protein, and essential vitamins. The lemon-tahini dressing adds a rich, creamy, and tangy flavor that ties everything together without the need for extra sodium. It’s a great way to enjoy a plant-based, low-sodium meal that’s both satisfying and full of flavor.

Ingredients:

1 cup cooked quinoa or brown rice
1/2 cup chickpeas, roasted (or from a can, drained and rinsed)
1 cup roasted sweet potatoes, cubed
1 cup steamed broccoli
1/2 avocado, sliced
1/4 cup shredded carrots
Fresh spinach or mixed greens
1 tbsp sesame seeds (optional)

For the Lemon-Tahini Dressing:

2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
1 tsp maple syrup (optional)
2 tbsp water (or more, to thin out dressing)
Fresh ground black pepper, to taste

Instructions:

Begin by preparing the grains (quinoa or rice) according to the package directions.
Roast the sweet potatoes by tossing them in a little olive oil, black pepper, and cumin, then baking at 400°F (200°C) for 20-25 minutes, until tender.
Roast the chickpeas with a drizzle of olive oil, black pepper, and a pinch of smoked paprika in the same oven for 15-20 minutes until crispy.
Steam the broccoli until tender, about 5-7 minutes.
To make the dressing, whisk together the tahini, lemon juice, olive oil, maple syrup (if using), and enough water to reach a creamy consistency.
To assemble the bowl, start with a base of quinoa or rice, then add the roasted sweet potatoes, steamed broccoli, chickpeas, shredded carrots, and avocado.
Drizzle with lemon-tahini dressing, sprinkle with sesame seeds, and serve immediately.

This Vegan Buddha Bowl with Lemon-Tahini Dressing is an incredibly versatile and satisfying dish. Packed with a variety of healthy ingredients, it provides a balanced meal that’s both delicious and nourishing. The creamy lemon-tahini dressing ties everything together, giving each bite a bright and tangy flavor. Whether you’re following a vegan or low-sodium diet, this bowl is a great way to fuel your body with plant-based goodness while enjoying a flavorful and fulfilling meal. Plus, it’s highly customizable, so feel free to switch up the ingredients based on your preferences or what you have on hand!

Roasted Vegetable and Quinoa Salad

This Roasted Vegetable and Quinoa Salad is a hearty, nutrient-packed dish that is perfect for a Sunday lunch or dinner. With roasted seasonal vegetables like carrots, bell peppers, and zucchini paired with protein-rich quinoa, this salad is filling yet light and refreshing. The addition of fresh herbs and a tangy lemon dressing ties the flavors together without the need for added salt. It’s a wholesome, low-sodium, and vegan meal that’s simple to make and can be served warm or cold. The roasted vegetables offer a rich, caramelized flavor, making this salad a comforting and satisfying choice.

Ingredients:

1 cup quinoa
1 large carrot, sliced
1 red bell pepper, chopped
1 zucchini, chopped
1 red onion, chopped
1 tbsp olive oil
1 tsp ground cumin
Fresh ground black pepper, to taste
1/4 cup fresh parsley, chopped
2 tbsp fresh lemon juice
1 tbsp olive oil (for dressing)
1 tsp Dijon mustard

Instructions:

Preheat the oven to 400°F (200°C).
Toss the carrot, bell pepper, zucchini, and red onion with 1 tablespoon of olive oil, cumin, and black pepper. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Meanwhile, cook the quinoa according to package instructions (usually 1 cup quinoa to 2 cups water).
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and black pepper for the dressing.
Once the vegetables are roasted and the quinoa is cooked, combine them in a large bowl.
Pour the dressing over the salad and toss to coat.
Garnish with fresh parsley and serve warm or chilled.

This Roasted Vegetable and Quinoa Salad is an easy-to-make, flavorful, and filling vegan dish that’s perfect for a Sunday. The quinoa provides a complete protein source, while the roasted vegetables bring in a natural sweetness and depth of flavor. The lemon-Dijon dressing is tangy yet light, adding brightness to the dish without adding any sodium. It’s a versatile salad that can be enjoyed warm for a cozy meal or cold as a refreshing side dish. Whether you’re preparing it for yourself or a group, this salad is sure to impress with its simplicity and delicious taste.

Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry is a rich and flavorful vegan dish that’s both comforting and nutritious. The combination of cauliflower, chickpeas, and a savory blend of spices makes this curry a satisfying, low-sodium meal. The coconut milk adds a creamy texture without the need for any salt, while turmeric, cumin, and coriander give the dish its aromatic flavor profile. Served over a bed of brown rice or quinoa, this curry is a complete meal that’s perfect for a cozy Sunday dinner.

Ingredients:

1 medium head cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk (light)
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cinnamon
Fresh ground black pepper, to taste
1 cup vegetable broth (low-sodium)
2 tbsp fresh cilantro, chopped
Cooked brown rice or quinoa (for serving)

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes, until softened.
Add the garlic, ginger, cumin, coriander, turmeric, and cinnamon. Cook for another 1-2 minutes, until fragrant.
Add the cauliflower florets, chickpeas, coconut milk, and vegetable broth. Stir to combine and bring the mixture to a simmer.
Cover and cook for 15-20 minutes, or until the cauliflower is tender.
Taste and adjust the seasoning with black pepper.
Serve the curry over cooked brown rice or quinoa, garnished with fresh cilantro.

This Cauliflower and Chickpea Curry is a perfect example of how rich flavors can be achieved without added sodium. The cauliflower is tender, the chickpeas are hearty, and the coconut milk creates a creamy base that makes every bite comforting. The blend of spices provides an aromatic depth, while the absence of salt ensures the curry is healthy and low in sodium. It’s a filling, satisfying, and nutrient-dense dish that’s perfect for a Sunday meal, especially when served with your choice of brown rice or quinoa for added fiber.

Grilled Portobello Mushroom Steaks with Avocado Salsa

Grilled Portobello Mushroom Steaks with Avocado Salsa is a simple yet flavorful dish that’s ideal for a Sunday dinner. The meaty texture of Portobello mushrooms makes them a great alternative to meat, while the fresh avocado salsa adds a creamy, zesty contrast. This dish is low in sodium, vegan, and full of healthy fats, fiber, and antioxidants. The mushrooms are marinated in a savory, soy-free marinade and grilled until tender, and the avocado salsa brings a burst of freshness to every bite. It’s an easy-to-make, satisfying meal that’s perfect for a relaxed Sunday.

Ingredients:

4 large Portobello mushrooms, stems removed
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried oregano
1/2 tsp ground black pepper
1 ripe avocado, diced
1 small tomato, diced
1/4 cup red onion, finely chopped
1 tbsp fresh cilantro, chopped
1 tbsp fresh lime juice

Instructions:

Preheat the grill to medium-high heat.
In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, and black pepper. Brush this mixture onto both sides of the Portobello mushroom caps.
Grill the mushrooms for 5-7 minutes per side, or until they are tender and have grill marks.
While the mushrooms are grilling, prepare the avocado salsa by combining the avocado, tomato, red onion, cilantro, and lime juice in a bowl.
Once the mushrooms are done, remove them from the grill and top with the avocado salsa.
Serve immediately, with your favorite side dish.

These Grilled Portobello Mushroom Steaks with Avocado Salsa are a great vegan and low-sodium meal for a Sunday evening. The savory, grilled mushrooms are the perfect canvas for the creamy, tangy avocado salsa, creating a harmonious contrast of textures and flavors. The dish is rich in healthy fats and fiber, making it a satisfying choice without the need for added salt. It’s an easy-to-make, plant-based meal that feels indulgent yet healthy, perfect for a laid-back Sunday dinner that doesn’t compromise on flavor.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos offer a vibrant and flavorful twist on traditional tacos, making them a perfect choice for a Sunday dinner. The sweetness of the roasted sweet potatoes pairs beautifully with the earthy black beans, and the combination of spices adds depth without overwhelming the taste. Topped with fresh cilantro, avocado, and a tangy lime drizzle, these tacos are not only low-sodium and vegan, but also satisfying and packed with nutrients. They’re quick to prepare, and their colorful presentation makes them a fun and appetizing meal.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/4 tsp smoked paprika
1 can (15 oz) black beans, drained and rinsed
8 small corn tortillas
1 avocado, sliced
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Fresh ground black pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C).
Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and black pepper. Spread them evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
While the sweet potatoes are roasting, heat the black beans in a small saucepan over low heat, stirring occasionally.
Warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
Assemble the tacos by placing a few spoonfuls of black beans on each tortilla, followed by roasted sweet potatoes, avocado slices, and fresh cilantro.
Serve with lime wedges for an extra burst of flavor.

These Sweet Potato and Black Bean Tacos are a delightful, low-sodium, and vegan option for a Sunday meal. The roasted sweet potatoes add a natural sweetness and texture that complements the creamy black beans. The avocado slices bring a rich creaminess to the tacos, and the cilantro and lime enhance the freshness of the dish. Perfectly simple to prepare, these tacos are satisfying and full of flavor, making them a great go-to recipe for a healthy and indulgent plant-based dinner.

Zucchini Noodles with Tomato Basil Sauce

Zucchini Noodles with Tomato Basil Sauce is a light and refreshing dish that’s perfect for those looking for a low-sodium, vegan meal. The zucchini noodles are a healthy alternative to traditional pasta and provide a refreshing crunch. Paired with a homemade tomato basil sauce, this dish is bursting with flavor, while remaining free of any added salt. The simplicity of the ingredients highlights the freshness of the tomatoes and basil, making it an ideal dish for a Sunday meal that’s both light and fulfilling.

Ingredients:

4 medium zucchinis, spiralized into noodles
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
4 medium tomatoes, diced
1/4 cup fresh basil, chopped
Fresh ground black pepper, to taste
1 tsp dried oregano
1/4 cup nutritional yeast (optional, for cheesy flavor)

Instructions:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes, or until softened.
Add the diced tomatoes, oregano, and black pepper. Simmer for 15-20 minutes, allowing the sauce to thicken.
While the sauce is simmering, heat another skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still al dente.
Once the sauce is done, toss the zucchini noodles with the tomato basil sauce in the skillet.
Garnish with fresh basil and optional nutritional yeast for a cheesy flavor.
Serve immediately.

Zucchini Noodles with Tomato Basil Sauce is a light yet satisfying dish that delivers all the flavors of a traditional pasta dish without the sodium or carbs. The zucchini noodles provide a fresh, crunchy base, while the homemade tomato basil sauce is rich in flavor and naturally sweet. This vegan, low-sodium recipe is the perfect option for a Sunday meal when you want something refreshing yet filling. The simplicity of the ingredients makes it easy to prepare, and it can be customized with additional vegetables or toppings to suit your preferences.

Spaghetti Squash Stir-Fry with Tofu

Spaghetti Squash Stir-Fry with Tofu is a healthy, vegan, and low-sodium alternative to traditional stir-fry dishes. The spaghetti squash serves as a great substitute for noodles, offering a light and slightly sweet base. Paired with crispy tofu and colorful vegetables, this stir-fry is both nutritious and satisfying. The soy-free, low-sodium stir-fry sauce adds flavor without the need for excessive salt, making it a perfect meal for a Sunday evening when you want a light but filling dish.

Ingredients:

1 medium spaghetti squash
1 block firm tofu, pressed and cubed
1 tbsp olive oil
1 bell pepper, thinly sliced
1 carrot, julienned
1 cup broccoli florets
1/4 cup low-sodium vegetable broth
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp sesame seeds (optional)
Fresh ground black pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half and scoop out the seeds. Place the halves face down on a baking sheet and roast for 35-40 minutes, or until the squash is tender. Once done, use a fork to scrape the flesh into spaghetti-like strands.
While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the tofu cubes and cook until golden and crispy, about 7-8 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the bell pepper, carrot, and broccoli. Cook for 5-7 minutes, until tender but still crisp.
In a small bowl, whisk together the vegetable broth, rice vinegar, sesame oil, ginger, garlic, and black pepper. Pour this mixture over the vegetables in the skillet.
Add the cooked tofu and spaghetti squash strands to the skillet, tossing to combine and heat through.
Garnish with sesame seeds if desired and serve immediately.

Spaghetti Squash Stir-Fry with Tofu is a perfect low-sodium, vegan dish that’s both filling and flavorful. The spaghetti squash provides a satisfying, noodle-like texture without the carbs, and the crispy tofu adds a hearty protein source. The soy-free stir-fry sauce enhances the dish with its tangy, savory flavors, while the combination of fresh vegetables adds a vibrant and nutritious element. This dish is quick to prepare, making it an excellent choice for a relaxed Sunday meal that is both light and nourishing.

Note: More recipes are coming soon!

25+ Nutritious Sunday Low Sodium Vegan Recipes for Your Meal Plan