18 Nutritious Davita Recipes for Kidney Health

Eating well for kidney health doesn’t have to be bland or boring! Whether you’re cooking for yourself or a loved one managing kidney disease, these 18 delicious DaVita-approved recipes prove that nutritious meals can be full of flavor—and easy to make. From hearty soups to satisfying mains, these dishes are designed to support your wellness without sacrificing taste. Ready to dig in? Let’s get cooking!

Roasted Vegetable and Lentil Soup

Nothing warms the soul quite like a bowl of Roasted Vegetable and Lentil Soup, a harmonious blend of earthy lentils and caramelized vegetables, simmered to perfection. This dish is a testament to the beauty of simplicity, offering a rich tapestry of flavors that are both nourishing and deeply satisfying.

Ingredients

• Lentils – 1 cup
• Carrots – 2, chopped
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Toss the chopped carrots and diced onion with 1 tbsp of olive oil, spread on a baking sheet, and roast for 25 minutes until edges are golden.
3. In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the roasted vegetables, lentils, vegetable broth, salt, and black pepper to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until lentils are tender.
6. For a smoother texture, blend half of the soup with an immersion blender, leaving some chunks for variety.
7. Adjust seasoning if necessary, then serve hot.

A velvety texture and a deep, savory flavor make this soup a standout. Garnish with a drizzle of olive oil or a sprinkle of fresh herbs for an extra touch of elegance. Perfect for a cozy night in or as a sophisticated starter for your next dinner party.

Low-Sodium Turkey Meatballs with Zucchini Noodles

Whisking together health and flavor, these low-sodium turkey meatballs paired with zucchini noodles offer a light yet satisfying meal that doesn’t compromise on taste. Perfect for a nutritious weeknight dinner, this dish brings a fresh twist to classic comfort food.

Ingredients

• Ground turkey – 1 lb
• Egg – 1
• Whole wheat breadcrumbs – ½ cup
• Garlic powder – 1 tsp
• Olive oil – 2 tbsp
• Zucchini – 2 medium
• Tomato sauce – 1 cup
• Basil – ¼ cup, chopped

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, egg, breadcrumbs, and garlic powder. Mix until just combined to keep the meatballs tender.
3. Shape the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them 1 inch apart.
4. Bake for 20 minutes or until the meatballs are golden and reach an internal temperature of 165°F.
5. While the meatballs bake, spiralize the zucchini into noodles using a spiralizer or julienne peeler for a uniform texture.
6. Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes until just tender but still crisp.
7. Warm the tomato sauce in a small saucepan over low heat, stirring occasionally.
8. Combine the baked meatballs with the zucchini noodles and top with warmed tomato sauce and chopped basil.

Offering a delightful contrast, the tender turkey meatballs and al dente zucchini noodles create a harmonious blend of textures. Serve this dish with a sprinkle of Parmesan cheese or a side of crusty whole-grain bread for an extra touch of indulgence.

Spinach and Feta Stuffed Bell Peppers

These vibrant bell peppers, generously stuffed with a savory blend of spinach and feta, offer a delightful harmony of flavors and textures that elevate any dining experience.

Ingredients

• Bell peppers – 4 large
• Spinach – 2 cups, chopped
• Feta cheese – 1 cup, crumbled
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the stuffing.
3. In a skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute.
4. Add the chopped spinach to the skillet, cooking until wilted, approximately 3 minutes. Tip: Squeeze out excess water from the spinach to prevent soggy peppers.
5. Remove the skillet from heat and stir in the crumbled feta, salt, and black pepper, mixing well to combine.
6. Evenly divide the spinach and feta mixture among the prepared bell peppers, packing it gently.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through. Tip: For a golden top, broil for the last 2 minutes of baking.
8. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Brimming with creamy feta and earthy spinach, these stuffed peppers boast a satisfying contrast between the tender vegetable and the rich, flavorful filling. Serve them atop a bed of quinoa for a complete meal or slice them into rings for an elegant appetizer presentation.

Herbed Cod with Steamed Green Beans

On a bustling evening, nothing soothes the soul quite like a dish that balances simplicity with sophistication. Herbed Cod with Steamed Green Beans offers just that—a light yet flavorful meal that’s as nutritious as it is delicious.

Ingredients

• Cod fillets – 2 (6 oz each)
• Fresh thyme – 1 tbsp
• Fresh rosemary – 1 tbsp
• Olive oil – 2 tbsp
• Green beans – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the cod.
2. While the oven heats, pat the cod fillets dry with paper towels to remove excess moisture, which helps in achieving a better sear.
3. In a small bowl, mix together the thyme, rosemary, salt, and black pepper to create your herb seasoning.
4. Rub the cod fillets evenly with olive oil, then sprinkle the herb seasoning over both sides of each fillet.
5. Place the seasoned cod fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish flakes easily with a fork.
6. Meanwhile, bring a pot of water to a boil and add the green beans, steaming them for 3-4 minutes until they are bright green and tender-crisp.
7. Drain the green beans and toss them with a drizzle of olive oil and a pinch of salt for enhanced flavor.

Light and flaky, the herbed cod pairs beautifully with the crisp green beans, creating a dish that’s as visually appealing as it is palate-pleasing. For an extra touch of elegance, serve it on a warm plate with a wedge of lemon to brighten the flavors.

Slow-Cooker Italian Herb Chicken and Vegetables

Yearning for a dish that marries convenience with gourmet flair? Our slow-cooker Italian herb chicken and vegetables is a testament to the magic of hands-off cooking, delivering robust flavors and tender textures with minimal effort.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Italian seasoning – 1 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Carrots – 2 cups, sliced
• Potatoes – 2 cups, cubed
• Chicken broth – 1 cup

Instructions

1. Heat olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
2. Season chicken thighs with Italian seasoning, garlic powder, salt, and black pepper, ensuring even coverage.
3. Sear chicken in the skillet for 3 minutes per side until golden brown, then transfer to the slow cooker.
4. Layer carrots and potatoes around the chicken in the slow cooker.
5. Pour chicken broth over the ingredients, ensuring it covers the bottom of the slow cooker.
6. Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F.
7. For a crispier skin, broil the chicken on a baking sheet for 2-3 minutes after slow cooking.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Hearty and aromatic, this dish boasts a succulent chicken that falls off the bone, paired with vegetables that have absorbed every bit of the herb-infused broth. Serve it over a bed of creamy polenta or alongside a crisp green salad for a complete meal that delights the senses.

Avocado and Kidney-Friendly Tuna Salad

Savory and satisfying, this Avocado and Kidney-Friendly Tuna Salad combines creamy textures with a light, refreshing taste, perfect for a nutritious lunch or a sophisticated snack. Its simplicity belies the depth of flavor, making it a standout dish for those seeking both health and indulgence.

Ingredients

• Avocado – 1 large, ripe
• Canned tuna in water – 1 can (5 oz), drained
• Lemon juice – 1 tbsp
• Extra virgin olive oil – 1 tbsp
• Salt – ¼ tsp
• Black pepper – ¼ tsp

Instructions

1. Cut the avocado in half, remove the pit, and scoop the flesh into a medium mixing bowl.
2. Add the drained tuna to the bowl with the avocado.
3. Drizzle the lemon juice and extra virgin olive oil over the avocado and tuna.
4. Season with salt and black pepper.
5. Gently mash and mix the ingredients together with a fork until well combined but still slightly chunky for texture.
6. Let the salad sit for 5 minutes to allow the flavors to meld together.

Lusciously creamy with a hint of tanginess from the lemon, this salad offers a delightful contrast of textures. Serve it on whole-grain toast for a hearty breakfast or atop a bed of mixed greens for a light, nutritious lunch.

Roasted Butternut Squash and Kale Salad

Vibrant and wholesome, this Roasted Butternut Squash and Kale Salad is a celebration of autumn’s bounty, offering a perfect balance of sweet and earthy flavors, complemented by a crisp texture that delights the palate.

Ingredients

• Butternut squash – 1 medium, peeled and cubed
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Kale – 4 cups, chopped
• Pecans – ½ cup, toasted
• Dried cranberries – ½ cup
• Balsamic vinegar – 1 tbsp

Instructions

1. Preheat the oven to 400°F.
2. Toss the butternut squash cubes with 1 tbsp olive oil and ¼ tsp salt on a baking sheet.
3. Roast in the preheated oven for 25 minutes, or until the squash is tender and caramelized at the edges, stirring halfway through for even cooking.
4. While the squash roasts, massage the kale with the remaining 1 tbsp olive oil and ¼ tsp salt in a large bowl until the leaves soften slightly, about 2 minutes.
5. Add the toasted pecans and dried cranberries to the kale, tossing to combine.
6. Once the squash is done, let it cool slightly before adding it to the salad to prevent wilting the kale.
7. Drizzle the salad with balsamic vinegar and toss gently to coat all ingredients evenly.

Zesty and vibrant, this salad offers a delightful contrast between the creamy sweetness of the roasted squash and the crisp, slightly bitter kale, with the pecans adding a satisfying crunch. Serve it as a hearty side or top with grilled chicken for a complete meal.

Low-Phosphorus Turkey Burgers with Sweet Potato Fries

Mastering the art of a wholesome, flavorful meal that caters to dietary restrictions without compromising on taste is a culinary triumph. These Low-Phosphorus Turkey Burgers paired with crispy Sweet Potato Fries offer a delightful balance of savory and sweet, perfect for a health-conscious indulgence.

Ingredients

• Ground turkey – 1 lb
• Whole wheat breadcrumbs – ½ cup
• Egg – 1
• Olive oil – 2 tbsp
• Sweet potatoes – 2 large
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F to prepare for baking the sweet potato fries.
2. Peel the sweet potatoes and cut them into thin strips, aiming for uniformity to ensure even cooking.
3. Toss the sweet potato strips with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper in a bowl until evenly coated.
4. Spread the sweet potatoes in a single layer on a baking sheet and bake for 25 minutes, flipping halfway through, until crispy and golden.
5. While the fries bake, combine the ground turkey, whole wheat breadcrumbs, and egg in a mixing bowl, mixing gently to avoid overworking the meat.
6. Form the mixture into four equal-sized patties, ensuring they are compact enough to hold together but not too dense.
7. Heat the remaining 1 tbsp olive oil in a skillet over medium heat and cook the turkey burgers for 5 minutes on each side, or until the internal temperature reaches 165°F.
8. Let the burgers rest for 2 minutes before serving to allow the juices to redistribute.

The turkey burgers emerge juicy and flavorful, with a subtle earthiness from the whole wheat breadcrumbs, while the sweet potato fries offer a crispy exterior and tender interior. Serve this duo on a wooden board for a rustic presentation, or atop a bed of greens for a lighter take.

Mediterranean Grilled Shrimp Skewers

Delight in the vibrant flavors of the Mediterranean with these perfectly grilled shrimp skewers, a dish that marries the simplicity of fresh ingredients with the boldness of classic seasonings for a meal that’s both effortlessly elegant and deeply satisfying.

Ingredients

• Shrimp – 1 lb
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Dried oregano – 1 tsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, combine olive oil, lemon juice, minced garlic, salt, black pepper, and dried oregano to create the marinade.
3. Add the shrimp to the marinade, ensuring each piece is well coated. Let marinate for 15 minutes at room temperature for optimal flavor absorption.
4. Thread the marinated shrimp onto skewers, leaving a small space between each shrimp to ensure even cooking.
5. Place the skewers on the preheated grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque, indicating they’re perfectly done.
6. Remove the skewers from the grill and let them rest for a minute before serving to allow the juices to redistribute.

Relish the succulent texture and zesty flavor of these Mediterranean grilled shrimp skewers, ideal for serving over a bed of fluffy couscous or alongside a crisp, refreshing salad for a complete meal that transports you to the shores of the Mediterranean with every bite.

Baked Parmesan-Crusted Tilapia with Broccoli

Amidst the hustle of everyday life, this Baked Parmesan-Crusted Tilapia with Broccoli offers a swift yet sophisticated escape to the dinner table, blending the delicate flavors of the sea with the earthy crunch of broccoli under a golden, cheesy crust.

Ingredients

• Tilapia fillets – 4 (6 oz each)
• Broccoli florets – 2 cups
• Parmesan cheese – ½ cup, grated
• Breadcrumbs – ¼ cup
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix the Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper.
3. Brush the tilapia fillets with olive oil and lemon juice, then press the cheese mixture onto the top of each fillet to form a crust.
4. Arrange the broccoli florets around the tilapia on the baking sheet, drizzle with the remaining olive oil, and season lightly with salt and pepper.
5. Bake for 12-15 minutes, or until the fish flakes easily with a fork and the broccoli is tender. Tip: For an extra crispy crust, broil for the last 2 minutes.
6. Serve immediately, garnished with lemon wedges if desired. Tip: Let the fish rest for a minute after baking to allow the juices to redistribute.

Crunchy on the outside yet tender within, this dish pairs the mild sweetness of tilapia with the sharpness of Parmesan, while the broccoli adds a refreshing contrast. Consider serving it over a bed of quinoa or with a side of roasted cherry tomatoes for a colorful, nutrient-packed meal.

Cucumber and Tomato Salad with Olive Oil Dressing

Perfectly balancing crisp freshness with a silky dressing, this Cucumber and Tomato Salad is a testament to simplicity meeting sophistication. Each bite offers a harmonious blend of textures and flavors, making it an ideal choice for those seeking a light yet satisfying dish.

Ingredients

• Cucumber – 1 large, thinly sliced
• Tomatoes – 2 medium, diced
• Olive oil – ¼ cup
• Lemon juice – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large mixing bowl, combine the thinly sliced cucumber and diced tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well blended. Tip: For a smoother dressing, slowly drizzle the olive oil while whisking.
3. Pour the dressing over the cucumber and tomato mixture. Gently toss to ensure all pieces are evenly coated. Tip: Use a rubber spatula to fold the ingredients together, preserving their shape and texture.
4. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld. Tip: For enhanced flavor, chill the salad in the refrigerator for 30 minutes if time permits.

The salad presents a delightful contrast between the juicy tomatoes and the crisp cucumbers, all brought together by the rich, tangy dressing. Serve it alongside grilled meats or as a standalone dish garnished with fresh herbs for an extra layer of flavor.

Herb-Roasted Chicken Thighs with Carrots

Nothing elevates a simple weeknight dinner quite like the aromatic allure of herb-roasted chicken thighs paired with tender, caramelized carrots. This dish, with its golden crisp skin and succulent meat, promises a meal that’s as nourishing as it is indulgent.

Ingredients

• Chicken thighs – 4
• Carrots – 1 lb, peeled and cut into 2-inch pieces
• Olive oil – 2 tbsp
• Fresh rosemary – 1 tbsp, chopped
• Fresh thyme – 1 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F to ensure a perfectly crisp skin.
2. In a large bowl, toss the chicken thighs and carrots with olive oil, ensuring each piece is lightly coated for even roasting.
3. Season the mixture with rosemary, thyme, salt, and black pepper, mixing well to distribute the herbs evenly. Tip: For deeper flavor, let the chicken marinate in the seasoning for 30 minutes before roasting.
4. Arrange the chicken thighs and carrots in a single layer on a baking sheet, ensuring space between pieces for optimal browning.
5. Roast in the preheated oven for 35 minutes, or until the chicken skin is golden and the carrots are fork-tender. Tip: Halfway through, flip the carrots and rotate the pan for uniform cooking.
6. Check the chicken’s internal temperature with a meat thermometer; it should read 165°F when inserted into the thickest part. Tip: Rest the chicken for 5 minutes before serving to retain its juices.

The herb-roasted chicken thighs emerge with a crackling exterior and moist interior, while the carrots boast a sweet, earthy depth. Try serving this dish over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

Low-Sodium Vegetable and Chickpea Curry

Brimming with vibrant flavors and wholesome ingredients, this Low-Sodium Vegetable and Chickpea Curry is a testament to the beauty of simple, nourishing meals. Perfect for a cozy dinner, it’s a dish that promises both comfort and a burst of nutrition in every bite.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Curry powder – 2 tbsp
• Chickpeas – 2 cups, cooked
• Tomatoes – 1 cup, diced
• Vegetable broth – 2 cups
• Spinach – 2 cups, fresh

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle curry powder over the onion mixture, stirring well to coat and toast the spices for 30 seconds.
5. Add cooked chickpeas and diced tomatoes to the pot, mixing gently to combine with the spiced onion base.
6. Pour in vegetable broth, bringing the mixture to a simmer. Let it cook uncovered for 15 minutes, allowing the flavors to meld.
7. Fold in fresh spinach until just wilted, about 2 minutes, for a pop of color and nutrients.
8. Remove from heat and let the curry sit for 5 minutes before serving to thicken slightly.

This curry boasts a rich, velvety texture with a harmonious blend of spices that elevate the natural sweetness of the vegetables. Serve it over a bed of fluffy quinoa or with a side of warm naan for a complete, satisfying meal.

Grilled Eggplant with Basil and Olive Oil

Amidst the warmth of summer evenings, few dishes capture the essence of the season quite like this simple yet sophisticated grilled eggplant, elevated with the freshness of basil and the richness of olive oil.

Ingredients

• Eggplant – 1 large
• Olive oil – ¼ cup
• Basil leaves – ¼ cup, thinly sliced
• Salt – ½ tsp.

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F.
2. Slice the eggplant into ½-inch thick rounds, ensuring even thickness for uniform cooking.
3. Brush both sides of each eggplant slice lightly with olive oil, using about half of the total amount.
4. Season the slices with salt, focusing on even distribution to enhance the natural flavors.
5. Place the eggplant slices on the grill, cooking for 4-5 minutes per side until you achieve distinct grill marks and the flesh turns tender.
6. Transfer the grilled eggplant to a serving platter, drizzling the remaining olive oil over the top for added richness.
7. Garnish with the thinly sliced basil leaves, allowing the residual heat to release their aromatic oils.

Silky and smoky, the grilled eggplant offers a melt-in-your-mouth texture, while the basil adds a peppery freshness that cuts through the oil’s richness. Serve it as a standalone appetizer or layer it with fresh mozzarella and tomatoes for a vibrant summer salad.

Conclusion

With these 18 delicious and kidney-friendly DaVita recipes, eating well has never been easier! Whether you’re managing kidney health or just looking for nutritious meals, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments or pin this roundup to Pinterest for later. Happy cooking!