This post is a continuation of my most popular series, a week of Vegetarian Lunch Ideas and Recipes for Kids (Indian-inspired). These are the lunchbox ideas I often pack for my son, meals he genuinely enjoys, with a balanced mix of Indian flavors and Western ingredients.
You can check the Week 1 of Vegetarian Lunch Ideas and Recipes for Kids below-
We consciously expose our kids to a variety of cuisines to help develop a broader palate and an appreciation for different cultures. From savoring a comforting bowl of Italian pasta to enjoying the vibrant flavors of Mexican bowls and quesadillas, and even indulging in aromatic Chinese-style stir-fries and fried rice, these little culinary experiences add a joyful dimension to our family mealtimes.
That said, at the heart of our food journey is Indian cuisine. It reflects our cultural roots and will always hold a special place in our hearts. I also try to make everyday meals more nutritious with simple, thoughtful swaps, like sneaking in extra veggies or choosing millet pasta instead of regular pasta. Small changes like these make meals more fiber- and protein-rich, without compromising on taste.
A Week of Vegetarian Lunch Ideas and Recipes for Kids
Day 1- Millet Pasta with Cucumber
We use Big Green Organic Millet Pasta. It tastes just like regular pasta, without any chewy texture. I always keep a jar of store-bought marinara sauce on hand, usually fromRao’s or the 365 brand at Whole Foods. On busy mornings when I don’t have time to make pasta sauce from scratch, this is my go-to. In my next post, I’ll be sharing the homemade pasta sauce I usually make; this one is made using marinara sauce for convenience.
Millet Pasta Recipe
Ingredients
Method
- Boil the millet pasta according to package instructions until al dente. Drain and set aside.
- Heat a pan on low–medium heat and add olive oil. Add chopped garlic, sprinkle oregano seasoning and saute briefly until fragrant.
- Add peas and bell peppers, then sprinkle a small pinch of salt and pepper. Cook until soft.
- Stir in the marinara sauce and let it warm through.
- Add the cooked pasta and mix well until evenly coated.
- Turn off the heat and grate cheese on the top
- Let it cool slightly before packing into the lunchbox and add sliced cucumber on the side. I like pack the pasta when it's warm and put it in the insulated bag
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Day 2- Uttapam With Hummus and Peppers
Idli–dosa batter, rava idli batter, or green gram batter is a staple part of our weekend meal prep, or we get store-bought ones on busy weeks. It comes in handy throughout the week, for quick weekday dinners, lunchboxes, and relaxed weekend breakfasts. My son loves eating bell peppers, so I often add them as a side; you can replace them with their favorite vegetable. The red pepper hummus is store-bought—this one, to be specific.
For uttapam, spread a thick layer of idli batter and sprinkle chopped carrots or cheese on top to make it more nutritious.
Cut the bell peppers into strips similar to fries and serve them with hummus or peanut chutney as a dip.
Day 3- Carrot Beetroot Rolls With Blueberries and N
Carrots and beetroots are staples in our home. We make carrot–beetroot parathas and carrot-beetroot fry at least once a week. The fry comes together very easily, and if you have a chopper, the prep becomes even quicker and more convenient.
I usually make the carrot beetroot fry or stuffing for the whole family for lunch and dinner; it pairs well with Rasam or dal rice, or eat it with roti. Below, I am sharing a small quantity recipe.
Carrot Beetroot Rolls Recipe
Ingredients
Method
- Heat a pan and add oil. Once warm, add mustard seeds, sesame seeds, green chili, and crushed garlic, and sauté until fragrant.
- Add the chopped carrots and beetroots and mix well. Sprinkle some salt and turmeric, and stir to combine evenly.
- Add chili powder or paprika, mix well, and cover the pan. Cook over medium heat, stirring occasionally. Once the vegetables are soft and cooked, turn off the stove
- I use these store-bought phulkas to save time, though sometimes I use homemade rotis. The phulkas are thin and come out really tasty
- Fry the phulka on one side, then flip it. Place the stuffing at one end, sprinkle some grated cheese over the ends, and start rolling the phulka tightly. Cheese will seal the ends (refer to the video attached below)
- Transfer the roll from the pan and cut it in half diagonally.
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Day 4- Peanut Butter Honey Sandwich with Steamed Broccoli
On mornings when everyone sleeps in, and you’re short on time, this is one of my go-to lunchbox ideas. We use Dave’s Killer 21 Whole Grain Bread and usually spread either peanut butter or cashew butter on it. Cashew butter with honey is my favorite combination. Depending on what my toddler is in the mood for, I add honey or strawberry jam.
We have a Beaba Baby Cook, so steaming veggies becomes easy, and I don’t need to constantly monitor them to check if they’re done or worry about overcooking. I got it back in 2021 when we started solids for my elder one; it’s still one of my most used appliances in our house. I steam veggies for parathas, lunchbox, or pasta sauce.
Day 5- Paneer Cheese Balls and Bell Peppers
Paneer cheese balls are delicious and packed with nutrition. Everyone in our house loves them, both the kids and grown-ups alike. They do take a little more time to make, so I usually prepare a big batch of the binding mixture and reuse it multiple times. It also works well for making tikkis or patties.
I use an Appe pan to cook the cheeseballs; it takes less oil compared to deep-frying, and they come crispy and yummy!
Paneer Cheese Balls
Ingredients
Equipment
Method
- Grind the roasted oats, sesame seeds, and makhana into a fine powder. Store it in an airtight container.
- Into the same glender, add corn and blend it into a coarse mixture
- In a bowl, mix in corn, grated or crumbled paneer, chopped bell peppers, chilli flakes, pepper, and salt
- Add 3-4 tbsp of the binding powder you made and the grated cheese.
- Mix well and make small balls
- Grease the appe or paniyaram pan with a little oil and cook the balls on all sides until they are golden brown and crispy.
Tried this recipe?
Let us know how it was!That’s for this post, I will be back with another week of Vegetarian Lunch Ideas and Recipes for Kids! Please mention in comments if you have tried any of these ideas and loved them, or you can also tag me on Instagram if you share them in your IG stories.
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Beaba Baby Cook– Steamer + Blender
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