25+ Delicious Sunday Low Sodium Vegetarian Recipes for a Healthy Feast

Sundays are the perfect opportunity to slow down, unwind, and enjoy a home-cooked meal with loved ones.

For those who are looking to eat healthier, particularly with a focus on reducing sodium intake, it can be challenging to find delicious vegetarian recipes that still pack a flavorful punch.

Thankfully, low-sodium vegetarian dishes can be both satisfying and full of taste, using fresh ingredients, herbs, and creative cooking methods.

Whether you’re preparing a wholesome brunch or a hearty dinner, these 25+ Sunday low sodium vegetarian recipes will inspire you to create meals that are both nutritious and delicious.

From light salads to comforting stews, each recipe in this collection is designed to keep your sodium intake in check without compromising on flavor.

So, gather your ingredients, roll up your sleeves, and get ready to enjoy a healthy and tasty Sunday meal.

25+ Delicious Sunday Low Sodium Vegetarian Recipes for a Healthy Feast

Eating low-sodium doesn’t mean sacrificing flavor, and these 25+ Sunday low-sodium vegetarian recipes are proof of that.

Whether you prefer light dishes like vegetable salads or filling meals like stews and grain bowls, there’s a recipe here for everyone.

By incorporating fresh vegetables, whole grains, and healthy fats, you can create meals that nourish your body and taste amazing.

These recipes offer a great way to enjoy a flavorful, low-sodium lifestyle while making the most of your Sundays.

So next time you’re planning a Sunday feast, turn to these recipes for inspiration and enjoy a wholesome, satisfying meal that’s both kind to your taste buds and your health.

Roasted Vegetable Quinoa Salad

This Roasted Vegetable Quinoa Salad is a perfect low-sodium vegetarian option for a Sunday meal. Packed with fiber and protein from quinoa and a variety of colorful roasted vegetables, this dish is both nutritious and satisfying. With a lemon and olive oil dressing, it strikes a balance between fresh, roasted, and zesty flavors. It’s easy to prepare and ideal for meal prep, ensuring a healthy and delicious start to your week.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 sweet potato, cubed
• 1 red onion, chopped
• 2 tablespoons olive oil
• Salt-free seasoning (herbs, garlic powder, and black pepper)
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the chopped vegetables (bell pepper, zucchini, sweet potato, and red onion) in 2 tablespoons of olive oil and salt-free seasoning. Spread them out on the baking sheet.
3. Roast the vegetables for 20-25 minutes, stirring halfway through, until tender and lightly browned.
4. While the vegetables are roasting, bring 2 cups of water to a boil in a medium pot. Add the quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender.
5. Fluff the quinoa with a fork and transfer to a large bowl.
6. Once the roasted vegetables are done, add them to the quinoa. Drizzle with lemon juice and 2 tablespoons of olive oil. Toss everything together to combine.
7. Garnish with fresh parsley and serve warm or chilled.

This Roasted Vegetable Quinoa Salad is a flavorful and satisfying low-sodium vegetarian dish that can be served as a main course or side dish. It’s rich in nutrients and easy to customize based on seasonal vegetables. The quinoa provides a hearty base while the roasted veggies add depth of flavor, and the lemon dressing ties everything together with a refreshing zest. Whether enjoyed warm or chilled, this dish is an excellent choice for meal prep or a light Sunday lunch.

Spaghetti Squash with Avocado Pesto

Spaghetti Squash with Avocado Pesto is a creamy, low-sodium vegetarian dish that’s perfect for a cozy Sunday meal. The mild, sweet flavor of spaghetti squash pairs wonderfully with the rich, creamy avocado pesto. Made without any salt, this pesto uses fresh basil, garlic, and a bit of lemon juice to enhance the flavor. This dish is not only low in sodium but also gluten-free and full of healthy fats and fiber.

Ingredients:

• 1 medium spaghetti squash
• 2 ripe avocados, pitted and scooped
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1/4 cup olive oil
• 1/4 cup pine nuts (or walnuts)
• Freshly ground black pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until tender.
3. While the squash is roasting, make the avocado pesto. In a food processor, combine the avocados, basil, garlic, lemon juice, olive oil, and pine nuts. Blend until smooth. Add black pepper to taste.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Divide the squash into two bowls.
5. Toss the spaghetti squash with the avocado pesto until well coated.
6. Garnish with cherry tomatoes and serve immediately.

This Spaghetti Squash with Avocado Pesto is a light yet satisfying meal that’s full of healthy fats from the avocado and pine nuts. The creamy pesto complements the sweet, tender spaghetti squash perfectly, making it a comforting dish without the need for added sodium. This recipe is quick to prepare, making it ideal for a Sunday lunch or dinner, and it’s easily customizable with your favorite vegetables or protein for added variety.

Chickpea and Spinach Stuffed Sweet Potatoes

Chickpea and Spinach Stuffed Sweet Potatoes are a hearty, nutrient-packed low-sodium vegetarian dish. The combination of roasted sweet potatoes, sautéed spinach, and protein-rich chickpeas makes for a filling and flavorful meal. This dish is naturally sweet, savory, and loaded with antioxidants, fiber, and vitamins. It’s simple to prepare and can be enjoyed as a main course for lunch or dinner.

Ingredients:

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Freshly ground black pepper to taste
• 2 tablespoons tahini (optional, for drizzling)
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce each sweet potato with a fork and bake for 40-45 minutes, until tender.
2. While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chickpeas to the skillet and cook for 5-6 minutes until lightly browned and crispy. Stir in the cumin, smoked paprika, and black pepper.
4. Add the spinach to the skillet and cook for another 2-3 minutes until wilted.
5. Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
6. Stuff the sweet potatoes with the chickpea and spinach mixture, then drizzle with tahini if using.
7. Serve with lemon wedges for added freshness.

These Chickpea and Spinach Stuffed Sweet Potatoes offer a satisfying and nourishing meal that’s perfect for a Sunday. The combination of naturally sweet and savory flavors from the sweet potato and chickpeas is both filling and comforting, while the spinach adds a burst of green goodness. This dish is an excellent source of fiber, protein, and vitamins, and the optional tahini drizzle adds a creamy richness without needing any added salt. It’s a great option for meal prepping or a quick weeknight dinner.

Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry is a hearty, aromatic, and low-sodium vegetarian dish that’s perfect for a Sunday. With its rich combination of spices like turmeric, cumin, and coriander, this curry delivers robust flavors without relying on added salt. The cauliflower provides a satisfying texture while the chickpeas bring protein, making this dish both nourishing and filling. Served over brown rice or with flatbread, it’s an easy, flavorful meal that’s sure to become a favorite.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 can (14 oz) diced tomatoes, no salt added
• 1 can (14 oz) coconut milk, light or full-fat
• Fresh cilantro for garnish
• Brown rice or naan for serving (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the garlic and ginger to the pan and cook for 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, turmeric, coriander, and cinnamon, cooking for another minute.
4. Add the cauliflower florets and chickpeas to the pan, stirring to coat them in the spices.
5. Pour in the diced tomatoes (with their juice) and coconut milk. Bring the mixture to a simmer and cook for 20-25 minutes until the cauliflower is tender.
6. Garnish with fresh cilantro and serve with brown rice or naan.

This Cauliflower and Chickpea Curry is a perfect balance of flavors, combining the earthiness of cauliflower with the richness of chickpeas and a fragrant blend of spices. The coconut milk adds a creamy texture, while the tomatoes provide a slight tang. This low-sodium dish is not only comforting but also nutritious, packed with vitamins, fiber, and protein. It’s an excellent choice for a filling Sunday dinner, and it pairs beautifully with brown rice or naan to complete the meal.

Zucchini Noodles with Lemon Garlic Cashew Sauce

Zucchini Noodles with Lemon Garlic Cashew Sauce is a light and refreshing low-sodium vegetarian dish that’s perfect for a Sunday meal. The zucchini noodles (or zoodles) serve as a healthy, low-carb alternative to pasta, while the creamy cashew sauce is rich and full of flavor, thanks to the lemon and garlic. This dish is quick to make, full of good fats from the cashews, and provides a burst of fresh, citrusy flavor that makes it an ideal summer or spring meal.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup raw cashews, soaked for at least 2 hours
• 1/4 cup water
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• 1 tablespoon olive oil
• Freshly ground black pepper to taste
• Fresh parsley for garnish
• Cherry tomatoes, halved (optional)

Instructions:

1. To make the sauce, drain the soaked cashews and place them in a blender or food processor. Add the garlic, lemon juice, water, nutritional yeast (if using), olive oil, and black pepper. Blend until smooth and creamy. Add more water if the sauce is too thick.
2. Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes, just until the noodles are tender but still firm.
3. Remove from heat and toss the zucchini noodles with the cashew sauce until well coated.
4. Serve immediately, garnished with fresh parsley and cherry tomatoes if desired.

Zucchini Noodles with Lemon Garlic Cashew Sauce is a light, creamy, and satisfying low-sodium meal that’s perfect for a refreshing Sunday lunch or dinner. The zucchini noodles offer a great texture that mimics traditional pasta, while the cashew sauce provides a rich, garlicky flavor with a zesty lemon kick. This dish is full of healthy fats from the cashews and packed with fresh ingredients, making it not only delicious but also nourishing. It’s a great option for anyone looking to reduce their sodium intake while enjoying a flavorful and satisfying meal.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a delicious low-sodium vegetarian meal that’s perfect for a light Sunday dinner or lunch. Roasted sweet potatoes add a natural sweetness and satisfying texture, while black beans provide protein and fiber. Topped with fresh avocado, cilantro, and a squeeze of lime, these tacos offer a perfect balance of flavors. These tacos are quick to make, customizable with your favorite toppings, and are ideal for a healthy and fulfilling meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Freshly ground black pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat for 5-7 minutes until heated through.
3. Warm the tortillas in a dry skillet or microwave for a few seconds.
4. To assemble the tacos, divide the roasted sweet potatoes and black beans between the tortillas.
5. Top with slices of avocado, fresh cilantro, and a squeeze of lime juice.
6. Serve immediately and enjoy!

These Sweet Potato and Black Bean Tacos are a flavorful and satisfying low-sodium vegetarian dish that’s both nutritious and easy to prepare. The combination of roasted sweet potatoes and black beans offers a perfect balance of sweetness and heartiness, while the avocado and cilantro add a fresh, creamy finish. These tacos are not only delicious but also versatile, allowing you to add your favorite toppings for added variety. Whether served for a family meal or meal prepping for the week, this recipe is sure to become a go-to for a healthy, sodium-conscious option.

Roasted Butternut Squash Salad with Tahini Dressing

This Roasted Butternut Squash Salad with Tahini Dressing is a warm, comforting, and nutrient-packed low-sodium vegetarian meal that’s perfect for a Sunday. The sweetness of roasted butternut squash pairs beautifully with the creamy, nutty tahini dressing. Tossed with fresh greens, quinoa, and a sprinkle of toasted pumpkin seeds, this salad offers a satisfying combination of textures and flavors. It’s an ideal dish for a hearty yet light meal, filled with antioxidants, fiber, and healthy fats.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly ground black pepper
• 2 cups mixed greens (arugula, spinach, or kale)
• 1/2 cup cooked quinoa
• 2 tablespoons toasted pumpkin seeds
• 1 tablespoon fresh parsley, chopped

Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water (more for desired consistency)
• 1 teaspoon maple syrup
• 1/2 teaspoon garlic powder
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cinnamon, and black pepper. Spread it on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and lightly caramelized.
2. While the squash is roasting, prepare the tahini dressing by whisking together tahini, lemon juice, water, maple syrup, garlic powder, and black pepper in a bowl. Add more water if the dressing is too thick.
3. Once the squash is roasted, assemble the salad by placing the mixed greens, quinoa, and roasted butternut squash in a large bowl.
4. Drizzle with the tahini dressing and top with toasted pumpkin seeds and fresh parsley.
5. Toss to combine and serve immediately.

This Roasted Butternut Squash Salad with Tahini Dressing is a satisfying and flavorful low-sodium dish that’s perfect for a Sunday meal. The warm, roasted squash provides a rich, naturally sweet base, while the tahini dressing adds a creamy, nutty contrast that brings the entire dish together. With the addition of quinoa, mixed greens, and pumpkin seeds, this salad is a wholesome meal that is high in fiber, healthy fats, and plant-based protein. It’s a filling yet light dish that’s ideal for those looking for a nourishing, sodium-conscious option to enjoy on a relaxing Sunday.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light and healthy low-sodium vegetarian dish that showcases the natural flavors of seasonal vegetables. The spaghetti squash acts as a great low-carb, gluten-free substitute for traditional pasta, and when combined with sautéed vegetables like bell peppers, zucchini, and tomatoes, it creates a refreshing and nutrient-packed meal. Tossed with olive oil, fresh herbs, and a sprinkle of parmesan, this dish is a perfect option for a Sunday dinner that’s both satisfying and full of flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• 2 tablespoons grated parmesan (optional)
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and season with black pepper. Place the squash halves face down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and can be shredded with a fork.
2. While the squash is roasting, heat the olive oil in a large pan over medium heat. Add the bell pepper, zucchini, and garlic, and sauté for 5-7 minutes until the vegetables are tender.
3. Add the cherry tomatoes and cook for another 2 minutes, just until the tomatoes begin to soften.
4. Once the spaghetti squash is roasted, use a fork to scrape out the flesh into strands.
5. Add the squash strands to the pan with the sautéed vegetables, tossing everything together. Season with red pepper flakes (if using) and fresh basil.
6. Top with grated parmesan (if desired) and serve immediately.

Spaghetti Squash Primavera is a fantastic low-sodium, vegetarian alternative to traditional pasta dishes. The spaghetti squash provides a light, fluffy base that pairs perfectly with the colorful sautéed vegetables and the fragrant basil. The dish is bright and fresh, making it a wonderful option for a Sunday dinner that won’t leave you feeling too heavy. With its abundance of vegetables, healthy fats from olive oil, and the option to add a sprinkle of parmesan, this dish is both nutritious and flavorful, making it a great choice for anyone looking to enjoy a low-sodium, satisfying meal.

Lentil and Vegetable Stew

Lentil and Vegetable Stew is a wholesome, warming, and hearty low-sodium vegetarian dish perfect for a Sunday. Packed with protein-rich lentils, nutrient-dense vegetables, and a flavorful broth, this stew is a nourishing meal that’s easy to prepare. The combination of carrots, celery, and spinach adds a variety of textures and flavors, while the herbs and spices give the stew an aromatic depth. It’s the ultimate comfort food that’s as healthy as it is delicious.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) diced tomatoes, no salt added
• 4 cups low-sodium vegetable broth
• 2 cups fresh spinach, chopped
• Freshly ground black pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
2. Add the garlic, cumin, thyme, and turmeric, and cook for 1-2 minutes until fragrant.
3. Stir in the diced tomatoes, vegetable broth, and lentils. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 25-30 minutes, until the lentils are tender.
4. Add the fresh spinach and cook for another 5 minutes until wilted.
5. Season with black pepper to taste and serve hot.

Lentil and Vegetable Stew is a nourishing, low-sodium vegetarian meal that’s perfect for a Sunday when you want something warm and hearty. The lentils provide protein and fiber, while the vegetables bring a natural sweetness and texture. This stew is a perfect comfort food option that’s both satisfying and healthful, packed with essential vitamins and minerals. The spices add depth and warmth, making this dish a delicious and filling choice for a low-sodium diet. It’s great on its own or paired with whole grain bread for a complete, satisfying meal.

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a flavorful, low-sodium vegetarian dish packed with protein, fiber, and vibrant spices. The hearty chickpeas combine with tender spinach in a rich tomato-based curry sauce that’s aromatic and satisfying. With a blend of turmeric, cumin, coriander, and garlic, this dish delivers a warm and fragrant meal that’s both comforting and nourishing. It’s a perfect Sunday meal that can be made in a single pot, making it quick to prepare and easy to clean up afterward.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes, no salt added
• 1 cup low-sodium vegetable broth
• 4 cups fresh spinach, chopped
• Fresh cilantro for garnish
• Freshly ground black pepper to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
3. Stir in the cumin, coriander, and turmeric, and cook for another 1-2 minutes, allowing the spices to bloom.
4. Add the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
5. Stir in the spinach and cook until wilted, about 3 minutes.
6. Season with freshly ground black pepper to taste, and garnish with fresh cilantro before serving.

This Chickpea and Spinach Curry is a perfect low-sodium dish for a Sunday meal. With its rich, savory flavors and comforting texture, it’s a satisfying option for those seeking a nutritious vegetarian meal. The chickpeas provide a hearty base while the spinach adds color and nutrients, and the spices create a warming, fragrant sauce. This dish is not only quick and easy to prepare but also versatile; it can be paired with whole-grain rice, naan, or enjoyed on its own for a wholesome, filling meal.

Cauliflower and Sweet Potato Tacos

These Cauliflower and Sweet Potato Tacos are a vibrant and satisfying low-sodium vegetarian dish that’s bursting with flavor. The roasted cauliflower and sweet potatoes are tossed in a smoky, spiced seasoning, giving them a rich, savory taste. Paired with fresh toppings like avocado, cilantro, and a squeeze of lime, these tacos are not only delicious but also packed with fiber, vitamins, and antioxidants. These tacos make a fun, healthy Sunday meal that’s easy to prepare and perfect for enjoying with friends and family.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Freshly ground black pepper to taste
• 8 small corn tortillas (or your preferred tortillas)
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets and sweet potato cubes with olive oil, cumin, smoked paprika, chili powder, and black pepper. Spread the vegetables in a single layer on a baking sheet.
2. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
3. Warm the tortillas in a dry skillet or oven.
4. To assemble the tacos, spoon the roasted cauliflower and sweet potato onto the tortillas. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
5. Serve immediately.

Cauliflower and Sweet Potato Tacos are an exciting and flavorful low-sodium vegetarian dish that makes for a fun Sunday meal. The roasted vegetables bring a smoky, spicy depth to each bite, while the fresh toppings add a burst of brightness and freshness. These tacos are a healthy and satisfying option for anyone looking to enjoy a delicious plant-based meal that’s full of flavor and nutrition. Whether for a casual dinner or a weekend get-together, these tacos are sure to be a hit with family and friends.

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto is a refreshing, light, and nutrient-packed low-sodium vegetarian dish that’s perfect for a Sunday. The zucchini noodles are a healthy, low-carb alternative to traditional pasta and pair beautifully with a creamy avocado pesto. The combination of avocado, fresh basil, garlic, and lemon juice creates a rich, flavorful pesto that coats the noodles perfectly. This dish is not only delicious but also incredibly quick to prepare, making it a great option for a busy but health-conscious Sunday.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1 cup fresh basil leaves
• 1 clove garlic
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Freshly ground black pepper to taste
• 1/4 cup toasted pine nuts (optional)
• Fresh basil for garnish

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
2. In a food processor, combine the avocado, basil, garlic, lemon juice, olive oil, and black pepper. Blend until smooth and creamy. If the pesto is too thick, add a little water to reach the desired consistency.
3. Toss the zucchini noodles with the avocado pesto, ensuring the noodles are evenly coated.
4. Top with toasted pine nuts (if using) and garnish with fresh basil leaves.
5. Serve immediately.

Zucchini Noodles with Avocado Pesto is a light, low-sodium vegetarian meal that’s both delicious and satisfying. The creamy avocado pesto is a perfect complement to the fresh, crisp zucchini noodles, creating a dish that’s rich in healthy fats, vitamins, and fiber. It’s an ideal option for a Sunday meal when you want something quick, nutritious, and full of flavor. This dish can be served as a main course or as a side and is perfect for anyone looking to enjoy a healthy, sodium-conscious alternative to pasta.

Roasted Vegetable Quinoa Salad

This Roasted Vegetable Quinoa Salad is a hearty, low-sodium vegetarian meal that’s bursting with flavors and nutrients. Roasted vegetables like bell peppers, zucchini, and sweet potatoes pair perfectly with protein-packed quinoa, creating a satisfying and colorful dish. The addition of lemon juice and fresh herbs brings brightness to the dish, while a drizzle of olive oil and a sprinkle of toasted seeds offer a lovely crunch. This dish can be enjoyed warm or chilled, making it versatile for meal prepping or a Sunday family gathering.

Ingredients:

• 1 cup quinoa, rinsed
• 1 medium zucchini, chopped
• 1 bell pepper, chopped
• 1 small sweet potato, peeled and cubed
• 1 tablespoon olive oil
• Freshly ground black pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons pumpkin seeds (optional)
• 1 tablespoon olive oil (for drizzling)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chopped zucchini, bell pepper, and sweet potato with olive oil and black pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. Meanwhile, cook the quinoa according to the package instructions. Fluff with a fork once cooked.
3. In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with lemon juice and olive oil, then toss to combine.
4. Garnish with fresh parsley and pumpkin seeds, if desired. Serve warm or chilled.

This Roasted Vegetable Quinoa Salad is a flavorful and nutrient-dense low-sodium vegetarian option perfect for a Sunday meal. The roasted vegetables add sweetness and depth, while the quinoa provides a wholesome base rich in protein and fiber. The salad is easy to prepare, filling, and can be enjoyed warm or cold, making it a versatile dish for various occasions. The addition of fresh herbs and lemon juice brightens up the entire salad, turning it into a delightful, satisfying meal that’s perfect for both casual gatherings and meal prepping.

Spaghetti Squash with Garlic and Cherry Tomatoes

Spaghetti Squash with Garlic and Cherry Tomatoes is a light, low-sodium vegetarian meal that’s bursting with fresh, vibrant flavors. The natural sweetness of the spaghetti squash pairs beautifully with the savory garlic and juicy cherry tomatoes. This dish is not only quick to prepare but also offers a healthy, low-carb alternative to traditional pasta. The fragrant garlic, along with a drizzle of olive oil and fresh basil, brings out the best in these simple ingredients, making this a perfect light Sunday dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1 tablespoon fresh basil, chopped
• Freshly ground black pepper to taste
• 2 tablespoons grated Parmesan (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with a little olive oil and season with black pepper.
2. Place the squash halves, cut side down, on a baking sheet and roast for 40 minutes, until the squash is tender and easily shredded with a fork.
3. While the squash is roasting, heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
4. Add the cherry tomatoes and cook for an additional 3-4 minutes, allowing them to soften and release their juices.
5. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Toss the squash strands with the garlic and cherry tomato mixture.
6. Season with black pepper, top with fresh basil, and sprinkle with grated Parmesan if desired. Serve immediately.

Spaghetti Squash with Garlic and Cherry Tomatoes is a light and refreshing low-sodium vegetarian dish that’s perfect for a Sunday evening meal. The spaghetti squash provides a satisfying, noodle-like base, while the garlic and cherry tomatoes create a burst of fresh, savory flavor. This dish is simple to prepare and offers a healthy, low-carb alternative to pasta that’s still filling and delicious. The addition of fresh basil and optional Parmesan adds a touch of freshness and richness, making it a delightful and wholesome dish to enjoy.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a hearty, low-sodium vegetarian dish that’s perfect for cozying up on a Sunday. The sweet potatoes offer a touch of natural sweetness, while the black beans provide protein and fiber. With a mix of chili powder, cumin, and paprika, the flavors are warm and spicy without being too overwhelming. This chili is perfect for meal prepping, as it can be stored in the fridge for several days or frozen for later. It’s a filling, satisfying dish that’s sure to please everyone at the table.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes, no salt added
• 2 cups low-sodium vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the garlic and cook for another 1 minute until fragrant.
3. Stir in the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika. Bring to a simmer and cook for 20-25 minutes until the sweet potatoes are tender and the chili has thickened.
4. Taste and adjust seasoning as needed, adding more chili powder or cumin for extra heat.
5. Serve with fresh cilantro for garnish.

Sweet Potato and Black Bean Chili is a comforting, low-sodium vegetarian dish that’s perfect for a Sunday meal. The combination of sweet potatoes and black beans creates a filling and hearty base, while the spices provide depth and warmth. This chili is not only delicious but also highly nutritious, with the sweet potatoes adding a dose of vitamins and fiber. It’s a great meal for meal prepping, as the flavors only improve with time, making it an excellent dish to have on hand for the week. Whether you serve it on its own or with a side of cornbread, it’s sure to satisfy.

Note: More recipes are coming soon!