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10 Lunch Box Recipes for Kids

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Packing school lunches doesn’t have to be a struggle, especially when your recipe toolbox includes easy, delicious options that kids love and parents feel good about. Here are ten creative ideas featured on to inspire weekly lunch packing.

Kid Approved Lunch Box Ideas

With these lunch box recipe ideas for kids, packing nutritious, plant-based lunches becomes both manageable and enjoyable. Whether it’s the cheesy comfort of a black bean quesadilla, the veggie rainbow of pinwheels, or the creative build-your-own burrito, every meal offers flavor, fun, and flexibility.

Kid-Approved & Portable: Options like quesadillas, pinwheels, tostadas, and wraps are easy to hold, fun to eat, and lunchbox-ready.

Nutrient-Packed: Combos with beans, legumes, whole grains, and vegetables give a balance of protein, fiber, and energy.

Customizable & Inclusive: Plant-based, many are gluten-free or allergy-aware—plus flexible to suit preferences.

Easy Prep: Many dishes hold up through the morning—salads, wraps, and bento-style mixes stay fresh with an ice pack.

10 Lunch Box Recipes for Kids

With these lunch box recipes for kids, packing nutritious, plant-based lunches becomes both manageable and enjoyable. Whether it’s the cheesy comfort of a black bean quesadilla, the veggie rainbow of pinwheels, or the creative build-your-own burrito, every meal offers flavor, fun, and flexibility.

Rainbow Veggie Pinwheels

Bright, colorful, and fun to eat. Hummus spread on a tortilla, layered with vibrant veggies, rolled up and sliced into bite-sized pinwheels. A perfect sneak-in veggie fix!

Build Your Own Fiesta

Turn lunch into an interactive experience. Pack deconstructed ingredients like oil-free refried beans (Instant Pot style) and tortilla chips, and let kids build their own mini burritos or dip away.

Plant-Based Tostadas

A crunchy corn tortilla base topped with beans, lettuce, tomato, and optional salsa. It's versatile, hands-on, and kid-friendly.

Greek Chickpea Quinoa Salad

A vibrant, protein-packed salad with quinoa, chickpeas, fresh veggies, and zesty dressing. Nutritious, easy to prep, and holds up well for school lunches.

Faux Cheezy Black Bean Quesadillas (Gluten-Free)

A vegan twist on a classic favorite with black beans and creamy dairy-free "cheese" nestled in a gluten-free tortilla. Toast till golden and slice into triangles for easy lunch box dipping.

Greek Pasta Salad

Kid-friendly pasta tossed with crisp veggies and a tangy plant-based Greek dressing. Easy to make ahead and delicious cold or at room temperature.

Strawberry Chia Pudding

A refreshing, nutritious snack option. Creamy chia pudding made with plant-based milk and strawberries. It’s perfect as a sweet addition to a lunch box.

No Bake Energy Balls

With a base of oats, they are a nutritious option for satisfying cravings and boosting energy levels throughout the day.

Veggie Burrito

A basic burrito is easy to throw together, but it comes with big flavor and happy kids.

Oil-Free Hummus

With only a few ingredients, you can blend up a healthier hummus that little fingers love to dip in. Add a side of cut up veggies, and you're all set.

Bonus: Smart Lunch Box Side Ideas for Kids

Round out the main dishes with tasty, easy-to-pack sides that kids love:

SaltySweet
Pretzels (GF or regular)Raisins
Tortilla chips (for dipping beans)Apple Slices
Rice cakesDried fruit
CrackersGranola (bars or bites)
PopcornFresh Fruit

These sides complement any of the main dishes above, offering variety and ease.

More Plant Based Recipes

If you love these lunch ideas, you’ll love these recipes for breakfast and dinner too:

My Favorite Lunch Boxes: Bentgo Easyboxes
My Favorite Lunch Boxes: Bentgo Easyboxes
  • Same Containers You Know & Love: EasyLunchboxes are now Bentgo Easyboxes! Founded and designed by a mom in 2009, these reusable containers proudly join the Bentgo family to continue the tradition of taking healthy meals and snacks on the go. This practical 20-piece set comes with 10 three-compartment food trays and 10 custom-fit lids that help seal in freshness all day long.
  • Perfect Portions: Designed for variety, these durable bento style boxes are a fun and mess-free way to pack multiple meals for school, work, and more! The tabbed lids make it easy for toddlers and kids to open, while still locking in freshness so food doesn’t go stale.
  • Dishwasher, Microwave, & Freezer Safe: Easy to clean, heat, and store in your freezer, these lightweight containers serve as both a meal prep set and reusable lunch containers. Plus, each container nests neatly to save space in your pantry.
  • Reusable Essentials for Every Meal: BPA-free Easyboxes are a much heavier quality than similar “take and toss” items. The waste-free containers will last through months of packing, ensuring the best product for you and the planet.
  • What You Get: Set of 10 EasyLunchboxes, 3-Compartment Plastic Lunch Containers with Lids, and customer support.
$26.99 Amazon Prime
Buy on Amazon

No Bake Energy Balls

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In today’s fast-paced world, finding nutritious and convenient snacks can be a challenge. Enter no-bake energy balls – bite-sized treats packed with wholesome ingredients and plant-based goodness. With a base of oats, they are a nutritious option for satisfying cravings and boosting energy levels throughout the day.

Incorporating No Bake Energy Balls into Your Lifestyle

No-bake energy balls are incredibly versatile and can be enjoyed in a variety of ways throughout the day. Here are a few ideas for incorporating them into your busy lifestyle:

  1. On-the-Go Snack: Keep a stash of energy balls in your purse, backpack, or gym bag for a convenient snack whenever hunger strikes. They’re perfect for satisfying cravings between meals or fueling up before or after a workout.
  2. Breakfast Boost: Start your day on the right foot by enjoying a couple of energy balls alongside your morning coffee or smoothie. They’re a great way to kickstart your metabolism and provide sustained energy to power you through the morning.
  3. Midday Pick-Me-Up: When the afternoon slump hits, reach for an energy ball instead of sugary snacks or caffeine. The combination of complex carbohydrates, protein, and healthy fats will help keep your energy levels stable and your focus sharp.
  4. Dessert Alternative: Swap out traditional desserts like cookies or cake for a healthier option. They satisfy your sweet tooth while providing nourishment and satisfaction without the guilt.
  5. Family-Friendly Treat: Get the whole family involved in making energy balls together. It’s a fun and interactive activity that promotes kitchen skills, creativity, and healthy eating habits.

Plant-based no bake energy balls are a delicious, nutritious, and convenient snack option for anyone looking to fuel their busy lifestyle with wholesome ingredients. With endless flavor variations to choose from and minimal preparation required, energy balls are the perfect solution for satisfying cravings, boosting energy levels, and promoting overall well-being. So why not give them a try and experience the joy of homemade snacking with plant-based no-bake energy balls?

Flavor Variations

From classic combinations to creative twists, there’s no shortage of flavor variations when it comes to this recipe. Here are a few delicious flavor ideas to inspire your culinary creations:

  1. Peanut Butter Chocolate Chip: A timeless favorite, these energy balls combine creamy peanut butter, rolled oats, chocolate chips, and a touch of maple syrup for a sweet and satisfying treat.
  2. Almond Joy: Inspired by the popular candy bar, these feature almonds, shredded coconut, cocoa powder, dates, and a hint of vanilla for a decadent and indulgent snack.
  3. Lemon Blueberry: Light and refreshing, these treats are made with dried blueberries, almond flour, lemon zest, and a drizzle of honey for a burst of citrusy flavor.
  4. Matcha Coconut: For a dose of antioxidants and natural energy, try matcha powder, shredded coconut, almonds, dates, and a splash of almond milk.
  5. Pumpkin Spice: Embrace the flavors of fall with pumpkin puree, warm spices like cinnamon and nutmeg, rolled oats, and chopped pecans for a seasonal treat.

How to Make No Bake Energy Balls

Ingredients

  • 1 ½ cups Old Fashioned Oats 
  • ⅓ cup Ground Flax Seeds 
  • 1 tbsp Chia Seeds 
  • ½ cup Almond Butter 
  • 1/3 cup Maple Syrup 
  • 1 tsp Vanilla Extract 
  • ½ cup Chocolate Chips 

Instructions

Step 1 – Mix Ingredients Together

Stir all of the ingredients together, except for the chocolate chips, until well mixed. 

Step 2 – Fold in Chips

Fold in the chocolate chips. 

Step 3 – Refrigerate

Allow to set up in the fridge for at least a half hour. 

Step 4 – Roll into Balls

Use a 2 tablespoon cookie scoop to scoop out the dough, roll into balls and enjoy! 

Recipe Notes

Peanut butter can easily be substituted for almond butter with a 1:1 ratio. Honey can be easily substituted for maple syrup with a 1:1 ratio. If subbing in honey, you do not need to refrigerate the mixture for a full 30 minutes. 

Store the energy balls in an airtight container for up to one week.

Yield: 18-20 Balls

No Bake Energy Balls

No Bake Energy Balls

These no bake treats are delicious and nutritious! You can feel good about giving these protein rich energy balls to your kids as a snack. They’re rich, satisfying, and taste just like a bite sized granola bar, but better!

Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 ½ cups Old Fashioned Oats
  • ⅓ cup Ground Flax Seeds
  • 1 tbsp Chia Seeds
  • ½ cup Almond Butter
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • ½ cup Chocolate Chips

Instructions

  1. Stir all of the ingredients together, except for the chocolate chips, until well mixed. 
  2. Fold in the chocolate chips. 
  3. Allow to set up in the fridge for at least a half hour. 
  4. Use a 2 tablespoon cookie scoop to scoop out the dough, roll into balls and enjoy! 

Notes

  • Peanut butter can easily be substituted for almond butter with a 1:1 ratio. 
  • Honey can be easily substituted for maple syrup with a 1:1 ratio. If subbing in honey, you do not need to refrigerate the mixture for a full 30 minutes. 
  • Other add-ins to consider are raisins, dried cranberries, white chocolate chips, etc. Just be sure to keep those add-ins to a ½ cup. 

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We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Pack a Plant-Based Lunch Box

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Whether you’ve got a house full of kids or if it’s just you and your spouse, I’m sure that you could use a little less stress in your life. Planning lunches ahead of time by making plant-based lunch boxes makes life easier.

Vegan Lunch Box Ideas

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If your home is anything like ours, it’s really busy and chaotic on school and work mornings. One of the biggest stressors used to be… what’s for lunch or what can I have for lunch or I don’t have any money in my lunch account.

Remove that stress from your mornings by making plant-based lunch boxes for everyone ahead of time!

So if you’ve got chaotic mornings or a field trip or a road trip, save yourself some stress, opt for plant-based lunch on the go. Pack one of these lunch boxes or even better create one of your own. Check out my Lunch Box Guide Here.

Vegan lunch box

Obviously you’re going to want to stay away from processed foods and meat or dairy but that doesn’t mean that you can’t have a little fun with it. Like a fiesta lunch with build your own bean burrito and salsa.

You can also make the burrito ahead of time if making it would be too troublesome, or use chips instead. My kids love eating beans and chips! We use this oil-free refried bean recipe in the Instant Pot! Here is the regular version.

Vegan Lunch Box

This plant-based lunch box is perfect for a day trip lunch! Carrot and cucumber sticks, cut long for easy dipping, are perfect for packing. This lunch has a Mediterranean flare, including veggie wraps with oil-free hummus. You could use your favorite fresh veggies and add olives on the side. We opt for popcorn since our whole family loves it.

Vegan Lunch Box

You could also try a good old fashioned peanut butter and banana sandwich with mixed veggies and mixed fruit with pretzels. This one may be my favorite. I’ve been on a peanut butter kick!

Use your favorite bread or even a tortilla to mix it up a bit. We use whichever fruit and veggies we have and everyone can pick their own.

Vegan Lunch boxes

We love these Rainbow Veggie Pinwheels! They are perfect for exposing kids to veggie variety. We make them with hummus. You can choose your favorite flavor of hummus.

Having fresh fruit as an accompaniment is always a winning choice! We all love apples dipped in peanut butter. We’ll often grab a granola bar or baked oatmeal to add to this.

Vegan Lunch Boxes

When you’re all done designing and building your vegan lunch box, then they’ll stack wonderfully in the fridge as well. We love Easy Lunch Boxes and have used them for 6 years. They are easy to open, durable, and inexpensive. If you like stress free, you’ll love these!

Rainbow Veggie Pinwheels

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These fresh and colorful Rainbow Veggie Pinwheels are a delicious no-cook meal. Choose your favorite veggies or let everyone make their own for a fun snack or meal. Vegan Pinwheels are a fun appetizer too.

Rainbow Veggie Pinwheels

The best part, in my opinion, of these Veggie Pinwheels is that you can get a lot of veggie variety in a couple of bites. The second best part is that everyone can make their own so you get your favorite veggies!

Rainbow Veggie Pinwheels

Vegan Pinwheels: So Many Veggies

You can use any veggies you like to make these Rainbow Veggie Pinwheels, but I like to use all the colors of the rainbow!

My favorite veggies to include are:

  • Red Bell Pepper
  • Carrots
  • Yellow Bell Pepper
  • Baby Spinach
  • Purple Cabbage

I like to have other options for my kids becuase they don’t love bell peppers the way I do. Other veggie favorites include:

  • Tomatoes (with seeds removed so they don’t get too wet)
  • Sweet Peppers
  • Cucumbers
  • Avocados
  • Radishes

These are the complete opposite of the meat and cheese versions I made a decade ago. I called those tortilla roll ups and they were a staple for potlucks and after school snacks. These are a much better alternative, full of fiber and actually good for you!

Veggie Pinwheels with Hummus

Cream cheese is the traditional filling in pinwheels, but we use hummus! My Oil-free Hummus is perfect because it’s easy to make with only a few ingredients and tastes great! Or try my Oil-Free Cilantro Jalapeno Hummus for a little more kick!

Rainbow Veggie Pinwheels

Keep Pinwheels from Getting Soggy

The only problem with with making pinwheels ahead of time is they can get soggy. It’s the high water content of veggies. Some veggies will increase the chances of them getting soggy more than others. There are a few options to decrease the chance of your pinwheels getting soggy.

Prep the Veggies but Assemble Pinwheel Later

You can have all your veggies washed, cut and stored separately. Then when it’s time to eat, simply smooth hummus over your tortilla and arrange your veggies. Roll up your pinwheel and slice them up for easy snacking. This is the best option!

Assemble Pinwheel but Don’t Cut

Another option is to assemble your pinwheel but don’t slice it. Instead, wrap it in a paper towel and carefully store it in a container. Then when you are ready to eat, slice and enjoy.

Cutting Pinwheels Ahead of Time

If you have to cut your pinwheels ahead of time because they are going in a lunch box or to a potluck, wait as long as you can before cutting them. If you can cut them right before you leave, you’ll have a better chance of them not being soggy. I would probably wrap them in a paper towel if possible to help absorb moisture in the container.

Rainbow Veggie Pinwheels

Vegan Pinwheels are perfect for taking to parties or get-togethers. Everyone loves finger food! You can make them more colorful by using different colored tortillas. Green, red/orange and blue are easy to find.

If you are gluten-free, choose gluten-free tortillas instead of wheat.

Rainbow Veggie Pinwheels

Vegan Rainbow Veggie Pinwheels
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 4 large wheat tortillas
  • 1 cup hummus
  • 1 red bell pepper, sliced thin
  • 2 carrots, shredded or matchsticks
  • 1 yellow bell pepper, sliced thin
  • 1/2 cup baby spinach leaves
  • 1/2 cup purple cabbage, sliced thin or shredded

Instructions

  1. Spread about ¼ cup hummus over each tortilla. Leave room on the edge. 
  2. Arrange the veggies on the hummus covered tortillas (in the order of the rainbow).
  3. Roll up each tortilla tightly.
  4. Cut crosswise into pinwheels and serve.

Notes

See posts for additional notes.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Salads & Wraps

You can also save this vegan pinwheel recipe for later by adding it to your favorite Pinterest board.

Gluten-Free Pumpkin Muffins

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Sometimes it’s hard to tell the difference between my breakfasts and desserts! I usually like a sweet breakfast and these Pumpkin Muffins makes them perfect for the morning.

Gluten-Free Pumpkin Muffins

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I’ve always had a sweet tooth. When I was a kid I’d often get donuts or sugary cereal for breakfast. I clearly remember going to the donut shop and getting a long John and a can of coke. Even when I make a savory breakfast, like my Breakfast Hash, I’ll want something sweet to follow.

I created these Pumpkin Muffins because I’m yearning for the cooler temperatures of fall. I didn’t want them to be super sweet and only appropriate for dessert. I wanted these Pumpkin Muffins to be a bit heartier and suitable for breakfast, even for people without a sweet tooth like me.

Pumpkin Muffins that are gluten-free

With or Without Chocolate Chips

With chocolate chips the Pumpkin Muffins are a decadent dessert. Without chocolate chips they are a delicious breakfast that pairs well with fruit and a cup of coffee (for the grown ups).

My husband is not a fan of chocolate so I’ll often scoop out half of the batter then pour chocolate chips into the remaining batter so we are both happy.

Allergy-Friendly Pumpkin Muffins

Allergy-Friendly

Like most of my recipes, these muffins are allergy-friendly. They are gluten-free, dairy-free and nut-free. I use a gluten-free flour blend from Jewel’s Bakery (but you can use your favorite gluten-free blend) and dairy-free chocolate chips. I also use a peanut butter substitute. It has the look and feel of peanut butter and tastes comparable considering there are not nuts. It’s perfect for families with a peanut allergy.

Gluten-Free Pumpkin Muffins

We’ve been enjoying these muffins for breakfast, after school snacks and desserts. You can’t really go wrong with these Pumpkin Muffins!

Ingredients

  • ½ cup Peanut Butter alternative (or peanut butter if you don’t have an allergy)
  • 1 15 oz can of pumpkin
  • ½ cup plant-based milk
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1½ cups gluten-free flour blend
  • ½ cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Measure out ½ cup peanut butter alternative into a microwave safe bowl and microwave it for 20 seconds.
  3. Pour in the 15 oz can of pumpkin and plant-based milk, stir very well.
  4. Dump in the sugar and vanilla then stir again.
  5. Sprinkle all of the spices, salt, and baking soda into the batter.
  6. Pour in the gluten-free flour blend and mix everything together. After everything is mixed together you may add chocolate chips if desired.
  7. Spray cooking oil into muffin pan and scoop batter into muffin cups.
  8. Bake for 30 minutes (you can test at 25) but allow to cool for 10 minutes at least.
Yield: 12 Servings

Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins with SoyNut Butter

With chocolate chips the Pumpkin Muffins are a decadent dessert. Without chocolate chips they are a delicious breakfast that pairs well with fruit and a cup of coffee (for the grown ups).

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • ½ cup Peanut Butter alternative (or peanut butter if you don't have an allergy)
  • 1 15 oz can of pumpkin
  • ½ cup plant-based milk
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1½ cups gluten-free flour blend
  • ½ cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Measure out ½ cup peanut butter alternative into a microwave safe bowl and microwave it for 20 seconds.
  3. Pour in the 15 oz can of pumpkin and plant-based milk, stir very well.
  4. Dump in the sugar and vanilla then stir again.
  5. Sprinkle all of the spices, salt, and baking soda into the batter.
  6. Pour in the gluten-free flour blend and mix everything together. After everything is mixed together you may add chocolate chips if desired.
  7. Spray cooking oil into muffin pan and scoop batter into muffin cups.
  8. Bake for 30 minutes (you can test at 25) but allow to cool for 10 minutes at least.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Yogurt and Granola

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My youngest son does not like cereal. Every morning I have to figure out something he will eat. He prefers a mound of fruit. While a bowl full of fruit isn’t bad I want him to have something that will stick with him a little longer Yogurt and Granola are two of his favorites!

Dairy-Free Yogurt and Gluten-Free Granola make a great breakfast, snack or dessert.

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My son loves fruit. Before he lost one of his front teeth, he would easily eat 5+ apples per day. His missing tooth has slowed him down some, but not much. I end up cutting up a lot of fruit for him now which means he can eat it faster than ever.

As much as he loves a big bowl of fruit for breakfast, I feel like he needs something a little more complex. Thankfully he loves the granola. I love it too.

Yogurt and Granola

Yogurt and Granola

This isn’t an actual recipe, it’s more of a “put all of this together” type of thing.

I use dairy-free yogurt, fresh fruit and granola for an easy breakfast, snack or dessert.

I like to start with granola in the bottom of the bowl, then add yogurt, then fruit. I repeat layers until I’m satisfied.

You can mix and match granola flavors, yogurt flavors and different types of fruit so you always have something interesting to try.

If you have food allergies, carefully inspect all the labels. Gerb’s has a great allergy-safe product (unfortunately it has honey). Bob’s Red Mill has great vegan granola (but it’s not gluten-free).

gluten-free, peanut free granola banana

I have to put the granola away in the pantry every time or I’ll make little pit stops all day long munching on it. I’ll often dip a piece of fruit in SunButter then roll it in the granola.

I also put granola on dairy-free ice cream! What can I say, I’m a sucker for this stuff.

 

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