5 New Entrees for Your Kidney Disease Diet

Everyone has different nutritional needs. Speak with a kidney dietitian or a healthcare provider about creating a kidney diet that is right for you.

Whether newly diagnosed or managing kidney health long-term, finding delicious meals that meet your dietary needs is essential to maintaining health. Explore NKF's new entrees to discover how flavorful and enjoyable a kidney-conscious diet can be.

Searching for a low-sodium, roast pork that’s also full of flavor? NKF has you covered with this Caribbean dish that combines vegetables, sofrito, and lean pork roast.

Serving size: 4 ounces

Ingredients

• 2 pounds pork loin roast, trimmed of excess fat
• 1 medium onion, diced
•  ½ cup diced red bell pepper
• ½ cup diced green bell pepper
• 2 cloves garlic, minced
• ½ cup fresh cilantro, finely chopped
• 1 tbsp olive oil
• 1 tsp apple cider vinegar
• 1 tsp dried oregano
• 1 tsp ground cumin
• Black pepper to taste

Directions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the diced onion, bell peppers, garlic, cilantro, apple cider vinegar, oregano, cumin, and black pepper to create the sofrito.
3. Heat olive oil in a skillet over medium heat and sear the pork loin on all sides until golden brown.
4. Transfer the pork to a roasting pan and cover it evenly with the sofrito mixture.
5. Roast in the preheated oven for about 1 hour or until the internal temperature of the pork reaches at least 145°F (63°C).
6. Let the pork rest for 10 minutes before slicing. Serve with additional fresh cilantro if desired.

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Packed with protein-rich chickpeas, vitamins from carrots, and flavor from a blend of spices this meal is as delicious as it is nourishing.

Serving size: 1 cup chickpeas and ½ cup basmati rice

Ingredients

• 1 can chickpeas (15.50z or 439g)
• ¼ cup chopped onions
• 1 tsp of fresh ginger
• 2 cloves chopped garlic
•  ¼ cup chopped carrots
• 1 small fresh grated tomato (no skin)
• 1 tbsp tomato paste
• 3 oz low sodium vegetable stock
• 1 tsp of olive oil
• 1 tsp turmeric
• 1 tsp garam masala
• ½ tsp chili powder
• ½ tsp cumin
• ½ tsp coriander
• ¼ tsp salt
• 1 oz cilantro
• 1 tbsp plain yogurt nonfat or plant based yogurt
• 1 lemon
•  ¼ cup chopped walnuts for garnish
• ½ cup cooked basmati rice

Directions

1. Saute onions, garlic and ginger in olive oil.
2. Add spices, carrots, tomato paste and grated fresh tomato (no skin).
3. Cook for 1-2 minutes at medium high heat.
4. Add cilantro and blend all these ingredients in a food processor.
5. Return blended sauce to the pan and add chickpeas and yogurt. Simmer for 10 minutes until the sauce thickens.
6. Serve with basmati rice, lemon juice and garnish with chopped walnuts and cilantro.

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You don’t need meat to make a delicious, satisfying burger. This portobello mushroom burger is proof of that!

Serving size:

Ingredients

• ¼ cup olive oil
• 1 tbsp low sodium soy sauce (or coconut aminos)
• 2 tbsp apple cider vinegar
• 1 tsp brown sugar
• ½ tsp ground oregano
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• 4 large portobello mushroom caps, stems removed
• 3, ¾ oz slices Swiss cheese
• 4 whole wheat buns
• 4 slices tomato
• 4 romaine lettuce leaves
• 4 thin slices red onion
• 4 teaspoons yellow mustard

Directions

1. Combine olive oil, soy sauce, vinegar and spices in a baking dish. Whisk to combine.
2. Place mushrooms in a baking dish and cover with oil mixture, brushing onto mushrooms as needed.
3. Grill mushrooms over medium heat, about 5 minutes per side, until desired doneness. Larger mushrooms may need more time. Brush on leftover oil mixture periodically.
4. Top each mushroom with 1 slice of Swiss cheese, 1-2 minutes before done.
5. Serve each mushroom on a whole wheat bun topped with 1 tomato slice, lettuce leaf, onion slice, 1 tablespoon mayo and 1 teaspoon mustard.

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Whether enjoyed on its own or ladled over a bed of rice, this versatile and adaptable stew is sure to hit the spot.

Serving size: ⅙ of the stew

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 6 garlic cloves, chopped
• 2 tbsp freshly grated ginger
• 1 jalapeño peppers, diced
• 1 tsp ground cumin
• 1 tsp coriander
• ¼ tsp cinnamon
• ¼ tsp cloves
• 4 cups low-sodium vegetable broth (or water)
• 1 small handful of fresh thyme sprigs**
• ½ pound sweet potatoes, peeled, finely diced, soaked overnight in water, in the refrigerator
• ½ cup Creamy Peanut Butter
• 1 (15-ounce) can of cannellini beans
• 1 (28-ounce/800g) can low sodium, crushed tomatoes
• 2 cups chopped kale
• 1 tbsp freshly squeezed lemon juice
• ⅓ cup cilantro, chopped

Directions

1. Heat a large, deep nonstick pan or Dutch oven over medium-high heat. Add olive oil, onions, and cook until the onions are just starting to brown, about 5 minutes. Add the garlic, ginger, and jalapeño pepper. Cook for 2 minutes, stirring frequently to prevent burning.
2. Add cumin, coriander, cinnamon, and cloves. Stir frequently and vigorously for 2 minutes, incorporating the spices into the onions. Add a few splashes of water to prevent the spices from drying out or burning.
3. Pour in the vegetable broth or water, stirring with a spatula to scrape up any browned bits on the bottom of the pan. Add the thyme sprigs, sweet potatoes, peanut butter, white beans, and crushed tomatoes. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 to 25 minutes, or until the sweet potato is soft and tender, stirring occasionally.
5. Optional step: The stew should be quite thick by now, but if you want it to be even thicker and creamier, run an immersion blender through half of the stew (don’t blend it all - you want to retain some texture).
6. Add the chopped kale and simmer for 3-5 minutes, or until wilted. If desired, use a fork to smash the sweet potatoes to further thicken the stew.
7. Stir in the lemon juice and cilantro. Serve plain, or on top of rice.

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This dish offers bold flavors and fresh ingredients, making it a favorite for taco enthusiasts and veggie lovers alike.

Serving size: 4 tacos

Ingredients

• 1 head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tbsp taco seasoning
• 1 tsp smoked paprika
• ½ tsp chili powder
• 8 corn tortillas

Cilantro Lime Crema

• ½ cup plain, unsweetened, vegan yogurt
• 2 tsp chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp of lime zest
• ¼ tsp garlic powder

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil, taco seasoning, paprika, and chili powder.
3. Toss cauliflower florets with spices
4. Spread the cauliflower florets on the prepared baking sheet in a single layer.
5. Roast for 25 – 35 minutes, or until tender and browned.
6. While the cauliflower roasts, prepare the cilantro lime crema. In a blender or food processor, combine yogurt, cilantro, lime juice, lime zest, and garlic powder. Blend until smooth and creamy.
7. Warm the tortillas according to package instructions.
8. To assemble the tacos, spoon roasted cauliflower onto warmed tortillas.

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View our kidney superfoods or get more kidney-friendly recipes for your CKD diet.

*This content is provided for informational use only and is not intended as medical advice or as a substitute for the medical advice of a healthcare professional.