Simple, Nutritious Lunchbox Recipes Your Kids Will Love
We’ve been getting creative in the kitchen during the school holidays, and my children and I are excited to share some of our favourite lunchbox-friendly recipes with you! They’re all simple to make, great for batch cooking, and designed to keep little tummies full and energised, without reaching for endless snacks.
These recipes are packed with protein, fibre, and colourful veggies, offering the kind of balanced nutrition that supports your child’s growth, mood, and focus.
Here’s what we’ve made:
Mini Quiches
A few options, to choose from, cheese & eggs that my son loved, perfect for children with sensory issues. Bacon and Roasted Veg and Spinach & Mackerel We made a selection, to suit everyones preferences. These are perfect hot or cold, and just the right size for little hands.
Recipe
For the pastry you can either use just roll OR
150g plain flour
80g butter
2-3 tbsp water
Filling
2 eggs
150ml milk
3oz cheese
Roasted Veg Filling - peppers, mushrooms, courgette, cut into small dice.
Bacon lardons
or
Smoked mackeral
Fresh Spinach
Method
Lightly butter a muffin tin, line each cup with a pastry case.
To make the filling, depending on your filling choice.
Pan fry the bacon lardons until crispy.
Roast vegetables, tumble in oil and roast for 25 minutes
Bacon & Roasted Veg, put 2 tsp of veg and 1 tsp of bacon in each pastry case
Mackerel & Spinach: 1-2 small pieces of smoked mackerel, a pinch of chopped spinach in each case
In a bowl, whisk the egg, milk and cheese, and pour over the filling in each pastry case.
For the cheese quiche, you might want to sprinkle some extra cheese.
Perfect to freeze and reheat.
🌟Why we love them: Eggs provide high-quality protein and essential vitamins, while spinach is rich in iron and fibre.
🌟Mackerel is a brilliant oily fish option, rich in omega-3 fatty acids, which support brain development, heart health, and inflammation reduction.
Bread Roll-Ups with Hummus & Veg
Ingredients
4 Slices Wholemeal Bread or tortilla
4tsp hummus
1 carrot grated
1/2 red pepper, finely chopped
4 slices of cucumber, finely chopped
Method
Cut the crust off each slice of bread, and use a rolling pin to flatten.
Add a tsp of hummus to each slice, sprinkle of the veg, some mixed seeds would be a lovely optional addition.
Roll up each piece of bread, cut into bite-sized pieces.
A fun alternative to sandwiches that’s easy to customise.
🌟Hummus is a great plant-based source of protein and healthy fats, and a good way to include iron and fibre from chickpeas.
🌟Using wholemeal bread adds more fibre and B vitamins compared to white, helping with energy release and digestion.
Quinoa Bites with Roasted Veg
A protein-packed, bite-sized option perfect for lunchboxes or snacks.
200g quinoa
500ml chicken or veg stock
2 eggs
2 tbsp tomato puree
1 red pepper finely diced
1 medium courgette, finely diced
Handfull chopped spinach
Handfull of peas and sweetcorn
100g grated cheddar (optional)
Method
Preheat oven to 180oC/160oC Fan/gas mark 4
Cook the quinoa according to instructions on the pack or buy cooked quinoa.
You can either pan fry or roast the courgettes and peppers.
Combine all the ingredients together in a bowl, then shape the mixture into small balls.
Place on a baking tray, lined with parchment paper.
Bake for 25 minutes. They are delicious hot or cold.
Perfect to freeze and reheat.
🌟Quinoa is a fantastic source of complete plant-based protein (containing all 9 essential amino acids), as well as magnesium and iron.
🌟Roasted veg adds natural sweetness and depth of flavour—and encourages your child to eat a variety of colours (hello, rainbow nutrition!).
Savoury Sweet Potato Muffins
Soft, cheesy muffins filled with grated veg—great for picky eaters!
600g sweet potatoes, finely grated
1 courgette, finely grated
100g crumbled feta cheese
6 large eggs
40g grated cheddar cheese or Parmesan
300g wholemeal self-raising flour
2 tbsp mixed seeds
Method
Preheat the oven to gas 6, 200°C, fan 180°C
Oil the mini muffin tray
In a bowl mix all the ingredients together,
Divide the mixture evenly between the muffin cases. Sprinkle another 20g grated cheddar cheese or Parmesan and 2 tbsp mixed seeds over the muffins.
Bake for 20-25 minutes, skewer to make sure they are fully cooked.
🌟These are a great way to sneak in sweet potato, carrots, courgette, or sweetcorn, while still being familiar and fun.
🌟Cheese adds protein and calcium for growing bones, and they freeze beautifully for future lunchboxes.
🌈 Why eating the rainbow matters:
Using different coloured fruits and vegetables isn’t just fun, it’s nutritionally powerful.
Each colour represents different antioxidants, vitamins, and minerals:
Orange (carrots, sweet potatoes): beta-carotene for eye health
Green (spinach, broccoli): folate, vitamin K, and iron
Red (peppers, tomatoes): lycopene and vitamin C
Purple (beetroot, aubergine): antioxidants that support brain health
Encouraging a colourful plate helps cover a wide range of nutritional needs in a simple, visual way.
👩🍳 Ready to give them a go?
These recipes are all quick to prep, ideal for batch cooking, and perfect for lunchboxes, picnics, or busy summer days.
Enjoy 😉