Packing school lunches can feel like a daily challenge, but it doesn’t have to be.
With a little planning and creativity, you can pack nutritious, delicious, and kid-approved meals that are completely vegan-friendly.
Here are some helpful tips and over 30 fun and balanced recipes to make your mornings smoother and your kids’ lunch boxes full of goodness.
Helpful Tips for Packing Healthy School Lunches
Let’s start with some tips on packing the perfect school lunch:
- Always pack water: Filtered water is essential. You can also include homemade or organic juice (never from concentrate) for a tasty, natural treat.
- Get your kids involved: Let children help with age-appropriate tasks like chopping soft fruits, spreading fillings, or arranging their lunch. This teaches them about food and encourages healthy eating habits.
- Use bento boxes: These lunch boxes have compartments that keep food separate, which many kids love. They also allow for variety and balanced meals.
- Plan in advance: A simple weekly meal plan will save you time and stress. Prep components like rice, pasta, or parathas the night before.
- Keep meals balanced: Include a mix of fruits, veggies, proteins, grains, and healthy snacks. Avoid overly processed foods where possible.
- Use tools wisely: Invest in thermoses for warm meals, ice packs for cold foods, and reusable, BPA-free lunch containers.
1. Corn Fried Rice + Cucumber Slices + Crunchy Murukku
This light, flavorful fried rice combines sweet corn with mild spices for a kid-friendly meal. Cucumber slices and crispy murukku add a refreshing crunch.
Ingredients: Cooked rice, sweet corn, cumin seeds, turmeric powder, curry leaves, green chili (optional), cucumber, murukku, oil, salt.
Method: Heat oil in a pan, add cumin seeds, curry leaves, and green chili. Stir in sweet corn and turmeric, then add the rice and salt. Mix well and cook for 5 minutes. Serve with cucumber slices and murukku on the side.
Tip: Add grated carrots or peas for an extra veggie boost.
2. Veg Mayo Sandwich + Sautéed Tofu + Kiwi Slices
A creamy sandwich made with vegan mayo and fresh veggies pairs perfectly with protein-packed tofu and tangy kiwi slices.
Ingredients: Whole-grain bread, vegan mayo, shredded carrots, cabbage, bell peppers, tofu, soy sauce, black pepper, oil, kiwi.
Method: Mix shredded veggies with vegan mayo. Spread on bread slices to make the sandwich. For the tofu, sauté cubes in a pan with soy sauce and black pepper. Serve with peeled kiwi slices.
Tip: Toast the sandwich lightly for a crisp texture that kids will love.
3. Carrot Rice + Cucumber Sticks + Raisin Clusters
A colorful rice dish with grated carrots and simple spices, paired with refreshing cucumber sticks and sweet raisin clusters.
Ingredients: Cooked rice, grated carrots, mustard seeds, curry leaves, turmeric, cucumber, raisins, oil, salt.
Method: Heat oil, add mustard seeds and curry leaves. Stir in grated carrots, turmeric, and salt, then mix in the rice. Cook for 3–4 minutes. Serve with cucumber sticks and a small handful of raisins.
Tip: Add a squeeze of lemon juice to brighten the flavors.
4. Potato Spinach Pancakes + Sprouted Moong Salad + Red Grapes
These savory, nutrient-dense pancakes combine potatoes and spinach, paired with a protein-rich moong salad and juicy red grapes.
Ingredients: Mashed potatoes, spinach (finely chopped), chickpea flour, cumin powder, salt, sprouted moong beans, corn, lemon juice, red grapes, oil.
Method: Combine mashed potatoes, spinach, chickpea flour, cumin powder, and salt to make a batter. Shape into small pancakes and cook on a griddle until golden on both sides. Toss moong beans with corn and lemon juice for the salad. Serve with red grapes.
Tip: Add grated zucchini or carrots to the pancake batter for extra veggies.
5. Vegan Veggie Pasta + Strawberries + Peanut Chikki
A quick and creamy veggie pasta made with dairy-free sauce, fresh strawberries, and crunchy peanut chikki for balance.
Ingredients: Whole wheat pasta, broccoli, carrots, peas, vegan cream (store-bought or coconut cream), garlic, salt, strawberries, peanut chikki.
Method: Boil pasta until al dente. Sauté garlic in oil, add veggies, and cook until tender. Stir in vegan cream and mix in the pasta. Serve with sliced strawberries and peanut chikki.
Tip: Prepare the pasta sauce in advance for quicker morning prep.
6. Spinach Chapati + Jeera Aloo + Orange Segments
This hearty combination of soft spinach chapati and cumin-spiced potatoes is paired with refreshing orange slices for a well-rounded lunch.
Ingredients: Whole wheat flour, spinach puree, cumin seeds, boiled potatoes, turmeric, coriander powder, salt, oil, orange.
Method: Knead wheat flour with spinach puree and water to make dough. Roll into chapatis and cook on a griddle. For the jeera aloo, sauté cumin seeds in oil, add potatoes, turmeric, coriander powder, and salt. Serve with peeled orange slices.
Tip: Keep the chapatis warm by wrapping them in parchment paper.
7. Dal Paratha + Pineapple Coconut Raita + Carrot Sticks
A protein-packed lentil paratha paired with refreshing pineapple coconut raita and crunchy carrot sticks.
Ingredients: Cooked lentils, whole wheat flour, turmeric, salt, pineapple chunks, coconut yogurt, cumin powder, carrots.
Method: Mix lentils with wheat flour, turmeric, and salt to form dough. Roll into parathas and cook until golden. For raita, mix coconut yogurt with pineapple and cumin powder. Serve with carrot sticks.
Tip: Grate carrots or cucumbers into the raita for added crunch.
8. Pineapple Fried Rice + Air-Fried Fryums + Blueberries
Sweet and tangy pineapple fried rice paired with crispy air-fried fryums and fresh blueberries for a fun, balanced meal.
Ingredients: Cooked rice, pineapple chunks, soy sauce, peas, turmeric, fryums, blueberries, oil.
Method: Heat oil in a pan, add pineapple, peas, and soy sauce. Stir in the rice and turmeric, cooking for 3–4 minutes. Serve with air-fried fryums and blueberries.
Tip: Add a sprinkle of sesame seeds for extra texture.
9. Spinach Corn Sandwich + Roasted Almonds + Orange Wedges
A creamy vegan spinach and corn filling makes this sandwich delicious and nutritious, paired with almonds and orange slices.
Ingredients: Bread, spinach, corn, vegan cream cheese, garlic, salt, almonds, orange.
Method: Sauté spinach, corn, and garlic until cooked. Mix with vegan cream cheese and spread on bread. Serve with roasted almonds and orange wedges.
Tip: Use multigrain bread for added fiber.
10. Veg Vermicelli Upma + Peanut Sundal + Mango Cubes
A South Indian-inspired vermicelli dish with protein-packed peanut sundal and sweet mango cubes for a tasty, balanced meal.
Ingredients: Vermicelli, mixed veggies (carrots, peas, beans), peanuts, curry leaves, mustard seeds, turmeric, mango, salt.
Method: Sauté mustard seeds, curry leaves, and veggies in oil. Add vermicelli and water; cook until soft. Toss peanuts with salt and curry leaves for sundal. Serve with mango cubes.
Tip: Garnish the upma with fresh cilantro for a burst of flavor.
11. Zucchini Carrot Paratha + Coconut Raita + Dates
This soft paratha combines zucchini and carrots for a colorful, nutrient-dense flatbread, paired with cooling coconut raita and sweet dates.
Ingredients: Whole wheat flour, grated zucchini, grated carrot, cumin powder, salt, coconut yogurt, cumin seeds, dates.
Method: Mix grated zucchini, carrots, flour, cumin powder, and salt to form a dough. Roll into parathas and cook until golden. Serve with raita (coconut yogurt mixed with cumin seeds) and dates.
Tip: Add a pinch of turmeric to boost nutrition and color.
12. Mini Veggie Uttapam + Tomato Chutney + Cucumber Sticks
These mini savory pancakes topped with colorful veggies are fun and easy to eat, paired with tangy tomato chutney and refreshing cucumber sticks.
Ingredients: Idli batter, chopped veggies (tomato, onion, bell pepper), tomato chutney, cucumber.
Method: Pour small uttapams on a greased pan, top with veggies, and cook both sides until golden. Serve with tomato chutney and cucumber sticks.
Tip: Use cookie cutters to make fun shapes for kids.
13. Sweet Potato Paratha + Peanut Chutney + Banana Chips
A soft paratha made with mashed sweet potato pairs perfectly with nutty peanut chutney and crunchy banana chips.
Ingredients: Whole wheat flour, mashed sweet potato, salt, peanut butter, chili powder (optional), banana chips.
Method: Combine sweet potato, flour, and salt to form dough. Roll into parathas and cook on a griddle. Serve with peanut chutney (mix peanut butter with water and a pinch of chili powder) and banana chips.
Tip: Use ripe plantain chips for a sweeter twist.
14. Chickpea Rice + Cucumber Salad + Mango Slices
Protein-packed chickpea rice pairs beautifully with a simple cucumber salad and fresh mango slices for a refreshing meal.
Ingredients: Cooked rice, boiled chickpeas, cumin seeds, turmeric, cucumber, lemon juice, mango.
Method: Sauté cumin seeds and turmeric in oil, mix in chickpeas and rice, and cook for 2 minutes. Toss cucumber slices with lemon juice. Serve with mango slices.
Tip: Add a pinch of chaat masala to the salad for extra flavor.
15. Lemon Rice + Carrot Sticks + Blueberries
Bright and zesty lemon rice pairs perfectly with crunchy carrot sticks and a handful of sweet blueberries.
Ingredients: Cooked rice, lemon juice, mustard seeds, curry leaves, turmeric, carrots, and blueberries.
Method: Sauté mustard seeds, curry leaves, and turmeric in oil. Stir in rice and lemon juice. Serve with carrot sticks and blueberries.
Tip: Add roasted peanuts for a crunchy protein boost.
16. Spinach Idli + Peanut Chutney + Orange Segments
Soft, fluffy spinach idlis are packed with nutrients and served with creamy peanut chutney and juicy orange segments.
Ingredients: Idli batter, spinach puree, peanut butter, chili powder (optional), orange.
Method: Mix spinach puree into idli batter and steam until cooked. Serve with chutney (mix peanut butter with water and chili powder) and orange slices.
Tip: Add grated carrots to the batter for more color and nutrition.
17. Veg Hakka Noodles + Guacamole + Tortilla Chips
This kid-friendly noodle dish is lightly spiced and paired with creamy guacamole and crunchy tortilla chips for a fun lunch.
Ingredients: Whole wheat noodles, mixed veggies (carrot, bell pepper, cabbage), soy sauce, avocado, lemon juice, tortilla chips.
Method: Stir-fry veggies and cooked noodles with soy sauce. Mash avocado with lemon juice to make guacamole. Serve with tortilla chips.
Tip: Use air-fried tortilla chips for a healthier option.
18. Coconut Rice + Masala Corn + Strawberries
Creamy coconut rice pairs beautifully with spiced masala corn and fresh strawberries for a balanced, satisfying lunch.
Ingredients: Cooked rice, coconut milk, sweet corn, cumin powder, chili powder, and strawberries.
Method: Cook rice in coconut milk until creamy. Sauté sweet corn with cumin and chili powder. Serve with strawberries.
Tip: Garnish the rice with fresh cilantro for a burst of flavor.
19. Palak Poori + Aloo Curry + Pear Slices
These soft spinach pooris are a kid favorite, paired with mildly spiced potato curry and juicy pear slices.
Ingredients: Whole wheat flour, spinach puree, boiled potatoes, cumin seeds, turmeric, pear.
Method: Knead flour with spinach puree to make dough and roll into pooris. Fry until puffy. For the curry, sauté cumin seeds, potatoes, and turmeric. Serve with pear slices.
Tip: Use an air fryer for a lighter version of the pooris.
20. Beetroot Rice + Cucumber Sticks + Coconut Ladoo
Bright and colorful beetroot rice pairs perfectly with refreshing cucumber sticks and a sweet coconut ladoo treat.
Ingredients: Cooked rice, grated beetroot, mustard seeds, curry leaves, coconut flakes, dates.
Method: Sauté mustard seeds, curry leaves, and grated beetroot, then mix in rice. Make ladoos by blending coconut flakes with soft dates. Serve with cucumber sticks.
Tip: Add a dash of lemon juice to the beetroot rice to enhance its flavor.
21. Mushroom Fried Rice + Broccoli Sticks + Apple Slices
This protein-rich fried rice with mushrooms pairs beautifully with steamed broccoli sticks and crisp apple slices.
Ingredients: Cooked rice, mushrooms, soy sauce, garlic, broccoli, apples.
Method: Sauté garlic and mushrooms in soy sauce. Stir in rice and cook for 3 minutes. Steam broccoli sticks and slice apples.
Tip: Sprinkle toasted sesame seeds for added crunch.
22. Mini Tofu Burgers + Sweet Potato Fries + Banana Slices
A kid-sized vegan burger packed with tofu goodness, served with crispy sweet potato fries and banana slices.
Ingredients: Tofu, breadcrumbs, garlic powder, whole wheat buns, sweet potatoes, oil, banana.
Method: Mash tofu with garlic powder and breadcrumbs to form patties. Bake or pan-fry until golden. Serve on buns with sweet potato fries and banana slices.
Tip: Add vegan mayo and lettuce for a classic burger feel.
23. Tomato Vermicelli + Peanut Chikki + Blueberries
A tangy tomato vermicelli dish with crunchy peanut chikki and juicy blueberries for a balanced lunch.
Ingredients: Vermicelli, tomatoes, curry leaves, turmeric, peanut chikki, blueberries.
Method: Sauté tomatoes, curry leaves, and turmeric in oil, then add vermicelli and water. Cook until soft. Serve with peanut chikki and blueberries.
Tip: Use roasted vermicelli for a richer flavor.
24. Capsicum Rice + Coconut Yogurt + Pomegranate Seeds
Mildly spiced capsicum rice adds a pop of color and flavor to the lunchbox, paired with creamy coconut yogurt and sweet pomegranate seeds.
Ingredients: Cooked rice, diced capsicum (green, red, or yellow), mustard seeds, turmeric powder, curry leaves, coconut yogurt, pomegranate seeds.
Method: Sauté mustard seeds, curry leaves, and diced capsicum in oil. Add turmeric and cooked rice, stirring until combined. Serve with coconut yogurt and pomegranate seeds.
Tip: Use multicolored capsicum to make the dish visually appealing.
25. Rajma Chawal + Cucumber Slices + Orange Segments
This protein-packed kidney bean curry (rajma) served with rice is a comforting, filling meal. Pair it with fresh cucumber slices and orange segments.
Ingredients: Boiled kidney beans, cooked rice, cumin seeds, onion, tomato puree, turmeric, cucumber, orange.
Method: Sauté cumin seeds, onions, and tomato puree with spices, then add kidney beans and simmer. Serve over rice with cucumber slices and orange wedges.
Tip: Use brown rice for added fiber and nutrition.
26. Beetroot Paratha + Carrot Raita + Banana Chips
These vibrant pink parathas made with beetroot are fun and nutritious. Pair with carrot raita and crunchy banana chips for a complete meal.
Ingredients: Whole wheat flour, beetroot puree, grated carrot, coconut yogurt, cumin powder, banana chips.
Method: Knead flour with beetroot puree to make dough. Roll and cook parathas on a griddle. For raita, mix grated carrot with coconut yogurt and cumin powder. Serve with banana chips.
Tip: Beetroot puree makes the paratha naturally sweet, perfect for kids.
27. Chole Wrap + Carrot Sticks + Red Grapes
A nutritious wrap filled with spiced chickpeas (chole), paired with crunchy carrot sticks and sweet red grapes.
Ingredients: Whole wheat tortillas, boiled chickpeas, onion, tomato puree, cumin powder, carrot sticks, red grapes.
Method: Sauté onion and tomato puree with spices, add boiled chickpeas, and simmer until thick. Fill a tortilla with the chole and roll into a wrap. Serve with carrot sticks and grapes.
Tip: Add shredded lettuce or spinach to the wrap for extra greens.
28. Burnt Garlic Fried Rice + Cherry Tomatoes + Cucumber Slices
This fragrant rice dish with crispy garlic pieces is a quick and flavorful lunchbox option, paired with fresh cherry tomatoes and cucumber slices.
Ingredients: Cooked rice, minced garlic, soy sauce, cherry tomatoes, cucumber, oil.
Method: Sauté minced garlic in oil until golden. Add cooked rice and soy sauce, stirring to combine. Serve with cherry tomatoes and cucumber slices.
Tip: Sprinkle toasted sesame seeds on top for added crunch.
29. Flaxseed Paratha + Aloo Gobi + Mixed Nuts
Soft and wholesome flaxseed parathas are served with a mildly spiced potato and cauliflower curry (aloo gobi) and a handful of mixed nuts.
Ingredients: Whole wheat flour, ground flaxseeds, boiled potatoes, cauliflower florets, cumin seeds, turmeric, mixed nuts.
Method: Knead flour with ground flaxseeds and water to make dough. Roll and cook parathas. Sauté cumin seeds, potatoes, and cauliflower with turmeric. Serve with mixed nuts.
Tip: Add a pinch of garam masala to the aloo gobi for extra flavor.
30. Vegetable Pulao + Roasted Makhana + Sliced Apples
This lightly spiced vegetable pulao is a balanced meal that pairs perfectly with roasted makhana (fox nuts) and crisp apple slices.
Ingredients: Basmati rice, mixed veggies (carrot, peas, beans), cumin seeds, turmeric, roasted makhana, apple slices.
Method: Sauté cumin seeds and veggies in oil. Add rice, turmeric, and water; cook until fluffy. Serve with roasted makhana and apple slices.
Tip: Add a dash of cinnamon for a fragrant twist.
31. Methi Thepla + Mint Coconut Chutney + Orange Wedges
Soft and spiced fenugreek flatbreads (methi thepla) are perfect for lunchboxes. Pair them with refreshing mint coconut chutney and juicy orange wedges.
Ingredients: Whole wheat flour, fenugreek leaves (methi), turmeric, chili powder, mint, grated coconut, coconut yogurt, orange.
Method: Knead wheat flour with chopped fenugreek leaves, turmeric, and chili powder to form dough. Roll and cook theplas on a griddle. Blend mint, coconut, and yogurt to make chutney. Serve with orange wedges.
Tip: Make the theplas ahead—they stay soft and travel well.
32. Quinoa Veggie Pulao + Roasted Chickpeas + Blueberries
This protein-packed quinoa pulao with colorful veggies pairs wonderfully with crunchy roasted chickpeas and fresh blueberries.
Ingredients: Quinoa, mixed veggies (peas, carrots, beans), cumin seeds, turmeric, chickpeas, paprika, blueberries.
Method: Sauté cumin seeds and veggies in oil, add quinoa, turmeric, and water; cook until fluffy. Roast chickpeas with a sprinkle of paprika in the oven or air fryer. Serve with fresh blueberries.
Tip: Add a squeeze of lemon to brighten up the quinoa pulao.
33. Beetroot Tikki + Cucumber Salad + Date Balls
These vibrant beetroot tikkis are crispy on the outside and soft inside. Pair them with a simple cucumber salad and sweet date balls for a balanced lunch.
Ingredients: Boiled beetroot, mashed potatoes, breadcrumbs, cumin powder, cucumber, lemon juice, dates, almonds.
Method: Mash beetroot with potatoes, breadcrumbs, and spices. Form tikkis and pan-fry until crisp. Toss cucumber slices with lemon juice. Blend dates and almonds to form small energy balls.
Tip: Make the tikkis smaller for easy bite-sized eating.
Final Thoughts
With these easy and nutritious vegan lunch box recipes, you’ll have plenty of options to keep your kids’ meals balanced and satisfying.
From rice dishes to parathas, sandwiches, and snacks, these recipes are quick to prepare and perfect for busy mornings.
A little planning goes a long way, making lunchtime stress-free and enjoyable for everyone.
