Veggie-Packed Recipes Kids Will Actually Eat

Veganuary began as a way to inspire veggie-packed meals, but you don’t need to go fully vegan to get your kids eating more vegetables. Here are some simple, creative recipes to sneak extra veggies into their lunch boxes for consistent exposure. Plus, they’re a great way to use up leftovers or those random fridge ingredients.

VEGGIE MUFFINS 

These moist muffins are quick to make, packed with hidden veggies, and perfectly portable for school days. Your little ones will love the taste, and you’ll love knowing they’re getting a healthy boost with every bite.

Makes 16 muffins

Ingredients

1 zucchini, shredded

2 carrots, shredded

1 apple, chopped

1 banana

⅓ cup coconut oil

¼ cup honey

¼ cup cottage cheese

2 eggs

1 teaspoon vanilla 

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon salt

1 ¾ cup flour of choice

½ + 2 Tablespoons chocolate chips

Directions

1. Preheat the oven to 350°F. 

2. Combine all ingredients except the four and chocolate chips in a food processor.

3. Process until smooth.

4. Transfer to a bowl and mix in the flour. Stir in the chocolate chips.

5. Spray your Baking Trays with cooking spray and fill each section about three quarters. Top each with remaining chocolate chips.

6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

*Store in an airtight container in the refrigerator for up to 5 days

BROCCOLI TOTS 

Crispy on the outside and cheesy on the inside, these nutrient-packed bites are perfect for lunch boxes or after-school snacks. They’re so tasty, your kids will be asking for more! Make them ahead of time, freeze, and reheat for easy lunch prep. 

Makes approximately 24 tots

Ingredients

3 cups cooked broccoli florets (or frozen, thawed) 

1 cup seasoned breadcrumbs

1/2 cup grated mozzarella 

1/2 cup grated Parmesan cheese

2  eggs

Salt, to taste

Olive, avocado, or coconut oil for brushing

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. 

2. Pat the broccoli dry with a towel.

3. Chop the broccoli into small bite sized pieces. 

4. In a bowl, combine the chopped broccoli, bread crumbs, cheeses, and eggs. Season with salt.

5. Test the mixture to see if a spoonful holds together in your hands. If it is not holding together, add water 1 tablespoon at a time until the mixture holds together. 

6. Scoop tablespoons of the mixture into your hands and press and shape them into tots. 

7. Brush both sides with oil. 

8. Bake for 15-18 minutes until golden.  

TEX-MEX WRAP

Easy to assemble and perfect for little hands, this refried bean wrap is a tasty way to pack in extra nutrition while switching things up from the usual sandwich routine. Customize it with your kiddo’s favorite veggies or add in cheese for extra appeal. 

Ingredients

1 lavash flatbread

2 Tablespoons refried beans, heated 

¼ red bell pepper, sliced thin

Handful leafy greens (lettuce, baby spinach, microgreens, sprouts) 

1/4 avocado, sliced

Directions

1. On one half of the lavash bread, spread out the refried beans and top with bell pepper slices.

2. On the other half of the lavash bread, layer baby spinach and avocado slices.

3. Start to roll the side with the beans and tuck the ingredients in as you continue to roll.