5 Plant-Powered Recipes That Support Kidney Health

Eating more plant-based meals can help protect your kidneys, and they don’t have to be bland or boring. These five easy, flavor-packed recipes are perfect for those managing kidney disease.

1. Power Golden Smoothie
2. Avocado Garden Salad
3. Cauliflower Herb Soup
4. Brown Rice with Pigeon Peas
5. Zucchini Bread

Start your day with a refreshing smoothie made with carrots and naturally sweetened with honey and orange juice.

Ingredients

• 2¼ cups chopped or grated carrots
• 1½ cups unsweetened pineapple juice
• 1 cup orange juice
• 2 tsp. honey
• 3–4 ice cubes
• ½ cup vanilla low-fat yogurt

Directions

1. Puree chopped carrots in a blender with a few tablespoons of pineapple juice.
2. Add the rest of the juice and honey, blend until smooth.
3. Add ice cubes and blend again.
4. Finish with yogurt and blend until creamy.

Tip: Use fewer carrots and replace half of the orange and pineapple juice with water to lower the potassium in this smoothie.  

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Packed with fiber and topped with heart-healthy avocado, this salad delivers garden-fresh nutrition with every forkful.

Ingredients

• 3 cups salad greens
• 1 cup tomatoes
• ¼ cup onions
• 1 cup of cucumber
• 1 avocado

Dressing

• 1 Tbsp lemon juice
• 1 tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp salt

Directions

1. Mix greens, tomatoes, onions, and cucumbers.
2. Toss with dressing made from lemon juice, garlic, pepper, and salt.
3. Slice the avocado and place it in a starburst shape on top.
4. Drizzle with remaining lemon juice and serve immediately.

Tip: Avocados are nutritious but high in potassium. Use less to lower the dish’s potassium levels.

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Indulge in a creamy, herby soup that is comforting and flavorful without too much sodium.

Ingredients

• 1 lb. cauliflower
• 4 medium potatoes
• 1 large onion
• 3 cups low-sodium chicken broth
• 2 cups 2% milk
• ½ tsp black pepper
• ½ tsp hot pepper sauce
• 1–1½ Tbsp balsamic vinegar
• 2 tsp fresh rosemary (or 1 tsp dried)
• 2 tsp thyme
• Optional: chives for garnish

Directions

1. Boil cauliflower until barely tender; drain.
2. Add potatoes, onion, broth, milk, pepper, and hot sauce. Simmer for 20–25 minutes.
3. Blend in batches until smooth.
4. Stir in balsamic vinegar and herbs. Top with chives.

Tip: Replace half the low-sodium broth with water to lower the sodium level.

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This hearty Caribbean dish features mouthwatering sofrito and warm spices. It’s perfect as a filling side or a flavorful plant-based main.

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons sofrito
• 1 tablespoon tomato paste
• ¾ teaspoon ground cumin
• ¼ teaspoon ground annatto (achiote)
• ¼ teaspoon salt
• 1 1⁄2 cups brown rice
• 15 ounces canned green pigeon peas
• 2½ cups water
• 2 dried bay leaves
• 2 fresh culantro leaves
• 1 large red bell pepper

Directions

1. In a medium-sized pot over medium heat, add the oil, sofrito, tomato paste, cumin, annatto, and salt. Stir to combine the ingredients.
2. Add the rice and stir to coat all the rice grains with the spices.
3. Add the canned pigeon peas with their liquid and water.
4. Once the water is boiling, cover the pot and reduce the heat to medium-low. Cook for 60 minutes without uncovering.
5. Preheat the oven to 350°F.
6. Cut the red bell pepper in half, remove the stem and seeds, and place the two halves on a baking sheet with the skin facing up. Roast for 30 minutes until the skin becomes black.
7. Remove the pepper from the oven and let it cool. Once cool, peel off the skin and slice it thinly.
8. After 60 minutes, uncover the pot and fluff the rice with a fork. Remove and discard the bay leaves and culantro leaves.
9. Place the pepper slices on top of the rice.
10. Serve as a side dish with your favorite protein and vegetables.
11. Store any leftover cooked rice in the fridge for 4-6 days or in the freezer for up to 6 months.

Tip: Choose low-sodium or no-sodium canned peas to cut down on salt.

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This moist and sweet zucchini bread makes a kidney-friendly treat.

Ingredients

• 3 eggs
• 1½ cups sugar
• 1 cup applesauce
• 2 cups unpeeled zucchini, shredded
• 1 teaspoon vanilla extract
• 2 cups flour
• ¼ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• 1 cup unsalted chopped nuts

Directions

1. Beat eggs.
2. Mix sugar, applesauce, zucchini, and vanilla into eggs.
3. Sift dry ingredients together and add to the mixture.
4. Pour into a loaf pan and bake at 375°F for 1 hour.
5. Cut into 16 slices.

Tip: Wrap individual slices in foil or parchment paper before freezing. Then defrost one slice a day to help you stay mindful of portion size.

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View our kidney superfoods or get more kidney-friendly recipes.

*These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.