If your toddler’s lunch box keeps coming home half-full or untouched, you're not alone. Toddlers can be wildly unpredictable with food—loving something one day and refusing it the next. The good news? There are lunch options they’ll actually eat and enjoy.

Research shows that offering the same fruit or veggie once a day for 8–10 days (or more) can make it more acceptable to toddlers, so keep trying with that broccoli! In the meantime, these 9 lunch ideas sneak in veggies, pack in flavour, and are toddler-approved (yes, even by picky ones).

Support Better Lunch Habits with One Simple Step

If your toddler’s constantly running on empty or refusing anything that isn’t beige, picky eating could be playing a bigger role than you think. Healthy Parents, Healthy Kids by Dr Nick Fuller, Australia’s leading expert in childhood nutrition, offers practical, no-fuss strategies to broaden your child’s diet and boost their energy through food they’ll actually eat. This isn’t just about fewer lunchtime stand-offs. It’s about helping your toddler stay fuelled for play, growth, and learning.

Start making lunches they’ll eat and love. Grab your copy of Healthy Parents, Healthy Kids today.

9 Easy Lunch Ideas Your Toddler Will Love

These lunch options are designed with little appetites, textures, and preferences in mind—plus, they sneak in plenty of nutrition without making a big deal about it.

Cauliflower Margherita Pizzas

These mini pizzas swap the dough for cauliflower, but your toddler won’t even notice. Topped with melty cheese and tomato, they’re soft, bite-sized, and surprisingly addictive.

Type: Vegetarian, Gluten Free

Serves 4 

Prep Time: 10 minutes

Cooking Time: 30-40 minutes

Ingredients

• 1 medium cauliflower, leaves removed, roughly chopped
• ¾ cup almond meal
• 3 eggs
• Pinch of salt and pepper
• 4 tablespoons tomato paste
• 2 large tomatoes, diced (or could use 2 punnets of cherry tomatoes, sliced in half)
• ¾ cup baby bocconcini, sliced
• Handful basil leaves, plus extra to serve

Recipe

1. Preheat the oven to 200°C. Line 2 baking trays with baking paper. To make the cauliflower pizza bases use a food processor and, working in batches, process the cauliflower florets into crumbs. 

2. Pour the cauliflower crumbs into a mixing bowl and add the almond meal, eggs, garlic powder and a pinch of salt and pepper. Mix well to combine, and until the mixture resembles a dough. 

3. Spread the dough onto the 2 baking trays, shaping it into 4 rough circle shapes that are the width of the baking tray. Make sure the thickness is even. Place the pizza bases into the oven and bake for 20-30 minutes until golden and crispy around the edges. 

4. Once the bases are cooked remove from the oven and allow to cool slightly. Loosen bases from the baking paper then spread the tomato paste over the bases. Top with the remaining ingredients and return to the oven for a further 5-10 minutes until the cheese is melted. Top with remaining basil leaves and serve. Enjoy! 

Bean & Veggie Quesadillas

Crispy on the outside, gooey on the inside—quesadillas are a toddler favourite for a reason. This version hides beans and colourful veggies in melted cheese for a fibre boost that supports digestion.

Type: Vegetarian, Kid Friendly 

Makes 4 (or 8 halves)

Prep Time: 10 minutes

Cooking Time: 15 minutes 

Ingredients

• 4 wholegrain tortillas or wraps
• 1 tablespoon olive oil
• ½ red onion, thinly sliced
• Sprinkle of paprika 
• Sprinkle of cumin
• ½ of 1x400g tin black beans, drained and rinsed
• ½ of 1x400g tin corn, drained and rinsed
• 1 tomato, finely chopped
• ½ cup mozzarella cheese, grated

Recipe

1. Heat a large frying pan over medium to high heat. Add the onion, paprika and cumin, and cook for a couple of minutes until fragrant. 

2. Add in the black beans and corn. Stir and continue to fry for 4-5 minutes. Stir in the tomato and cook for another minute until the tomato is slightly softened. 

3. Remove the bean mixture from the pan into a bowl and set aside. Give the pan a quick wipe, then return to the heat. 

4. Place one tortilla into the pan. Cover half of the tortilla with ¼ of the bean mixture. Sprinkle ¼ of the cheese over the top. Fold the empty side of the tortilla over the bean filling, and press down to enclose. 

5. Continue frying for 1-2 minutes, then flip the entire quesadilla over so that the side facing up is now facing down in the pan. Fry this side for 2-3 minutes until lightly golden. Remove from the pan and set aside. 

6. Repeat steps 4 and 5 with the remaining tortillas, using the rest of the bean mixture and cheese. 

7. Once all the quesadillas are cooked, slice each one in half. Serve immediately and enjoy!

Savoury Zucchini Muffins

These lunchbox heroes look like cupcakes but pack a veggie punch. Zucchini keeps them moist, and they’re perfect for little hands to hold and munch on.

Type: Vegetarian, Snacks

Makes 12 muffins

Prep Time: 5 minutes 

Cooking Time: 15-20 minutes

Ingredients

• 1 egg
• 150ml milk
• 5 tablespoons olive oil
• 1 ¼ cups wholemeal self-raising flour
• ½ teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• Sprinkle of fennel seeds
• Sprinkle of cumin
• Sprinkle of salt and pepper
• 1 large zucchini, grated
• ½ cup reduced fat ricotta cheese 

Recipe

1. Preheat the oven to 180°C.

2. Add the egg, milk and olive oil to a jug and whisk well to combine. 

3. In a large mixing bowl add the self-raising flour, baking powder, bicarbonate of soda, fennel seeds, cumin, salt and pepper. Stir to combine. 

4. Add the whisked egg and milk mixture into the bowl with the dry ingredients. Add in the zucchini and ricotta cheese.

5. Stir all ingredients gently until just combined. Do not overmix, as this will lead to tough textured muffins. 

6. Pour the batter into a non-stick muffin tray. 

7. Place muffins into the oven and bake for 15-20 minutes, until slightly golden on top and firm to the touch. 

8. Allow muffins to cool slightly before removing from the tray. Enjoy!

Zucchini and Corn Slice 

A firm Aussie favourite. Think of it as a crustless quiche that’s packed with sweet corn, grated zucchini, and just enough cheese to tempt even the fussiest eater.

Type: Vegetarian, Kid Friendly, Baby Friendly, Snacks

Makes 15 squares

Prep Time: 5 minutes

Cooking Time: 40 minutes 

Ingredients

• 6 eggs
• 1 cup milk
• 1 cup wholemeal self-raising flour
• 2 large zucchini, grated
• 1 cup corn kernels
• Handful fresh herbs eg. Coriander, mint
• ½ cup grated cheese (optional)

Recipe

1. Preheat the oven to 180°C. 

2. Line a rectangular baking tray with baking paper.  

3. In a large bowl whisk together the eggs and the milk. Add the flour and whisk until smooth. 

4. Add in the grated zucchini, corn, herbs, and the cheese (if using). Stir well to combine. 

5. Pour the batter into the baking tray. Place into the oven and bake for 35-40 minutes, until puffed up and golden. 

6. Remove from the oven and allow to cool completely in the baking tray. Once cooled, cut the zucchini slice into squares and enjoy!

Beetroot and Kidney Bean Veggie Patties

These bright pink patties are fun to look at and even better to eat. Full of iron and plant protein, they’re a playful way to build strong little bodies.

Type: Vegan, Vegetarian, Lactose Free

Serves 2

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

• 1 x 400g can kidney beans, drained and rinsed
• 1 carrot, grated
• 2 small beetroot, boiled, peeled and chopped into fine pieces
• 1 teaspoon paprika
• 1 teaspoon cumin
• Sprinkle of salt and pepper
• 1 garlic clove, crushed
• 2 wholemeal pita breads
• 2 tablespoons hummus
• 1/2 cucumber, chopped into thin strips
• 1 handful cherry tomatoes, halved
• 2 pickled cucumbers, chopped into bite-sized pieces

Recipe

1. Pre-heat oven to 200°C. Line a baking tray with baking paper.

2. Place kidney beans in a mixing bowl and mash roughly, using a fork. The consistency does not need to be super smooth but make sure there are no whole beans remaining.

3. Add the grated carrot, beetroot, paprika, cumin, garlic, salt and pepper and mix well to combine. 

4. Form the mixture in 6 medium sized balls arranged onto the baking tray. Squash each one down into a patty shape.

5. Bake for approximately 20 minutes until patties are firm and holding together.

6. Spread hummus evenly onto each pita bread, and top with cucumber, cherry tomatoes and pickled cucumbers. Arrange 3 patties onto each pita bread, before rolling into a wrap. Enjoy!

Spanish Omelette

Eggs are one of the most nutrient-dense foods around, and this dish makes the most of them. With soft potato slices and veggies mixed in, it’s a lunchtime win that doubles as finger food.

Type: Vegetarian, Gluten Free, Lactose Free

Serves 4-6

Prep Time: 10 minutes

Cooking Time: 40 minutes 

Ingredients

• 5 medium sized potatoes, peeled and washed
• 1/3 cup olive oil
• 6 large eggs, whisked
• Handful fresh parsley leaves, plus extra to serve

Recipe

1. Slice the potatoes into slices that are roughly 5mm thick. 

2. Heat the olive oil in a large non-stick frying pan over medium heat. Add the potato slices to the pan and toss to coat the slices in the olive oil. 

3. Cover the pan and cook the potatoes over medium to low heat, turning often, for 20 minutes until the potatoes are slightly softened. 

4. Remove the pan from the heat and strain the potatoes through a large colander, making sure to collect the olive oil from the pan and set aside. Transfer the potatoes to a large bowl and allow to cool slightly for 5 minutes. 

5. Once the potatoes have cooled slightly, gently stir in the whisked eggs and parsley, trying not to break up the potato slices.

6. Return the frying pan over medium heat and add 3 tablespoons of the reserved olive oil. 

7. Tip the egg and potato mixture into the frying pan and cook uncovered for 10 minutes, using a spatula to gently tuck the edges of the omelette into a cushion shape. 

8. Once the bottom of the omelette is golden and the top is slightly set, invert the omelette onto a large plate. 

9. Add another 1-2 tablespoons of the reserved olive oil into the frying pan. Return the omelette to the pan, cooked side facing up. 

10. Cook the omelette for a further 5-10 minutes, tucking in the edges of the omelette again to form the cushion shape. 

11. Once the omelette is set, remove from the heat and slide the omelette out onto a plate. Allow to cool for 5-10 minutes before slicing into thick slices. Top with more fresh parsley and enjoy!

12. Note: keep any remaining olive oil in a jar and use it for pan frying with any future recipes you make over the next few days. 

Banana Oat Cookies

Technically a snack, but let’s be real—toddlers love a sweet bite at lunch. These cookies use ripe bananas and oats with no added sugar. Bonus: they help with energy and concentration (or at least keep the hangry whinging at bay).

Type: Vegetarian, Contains Nuts, Snacks, Kid Friendly

Makes 15 cookies

Prep Time: 10 minutes

Cooking Time: 15 minutes 

Ingredients

• 2 large overripe bananas
• ½ cup natural 100% peanut butter
• 1 cup rolled oats
• ¼ cup dark chocolate chips 

Recipe

1. Preheat the oven to 180°C. Line 2 baking trays with baking paper. 

2. Add the bananas to a mixing bowl and use a fork to mash. 

3. Add in the peanut butter and oats and mix well to combine. Leave the mixture to sit for 5 minutes to allow it to thicken.

4. Scoop tablespoons of the mixture onto the prepared baking trays. Use a spoon to flatten and shape the mixture into a rough circle.

5. Sprinkle the chocolate chips on top of the cookies. 

6. Place the cookies into the oven and bake for 15 minutes, until set and slightly golden. 

7. Allow to cool on the baking trays, then enjoy!

Turkey Mince Enchiladas

Packed with lean protein and hidden veggies, these enchiladas are soft enough for toddlers to chew easily and tasty enough for parents to steal a bite too.

Type: Contains Meat, Kid Friendly

Serves 6-8

Prep Time: 20 minutes

Cooking Time: 15 minutes 

Ingredients

• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 1 red capsicum, finely chopped
• 500g turkey mince
• 1x400g can cherry tomatoes
• 1 heaped tablespoon tomato paste
• 1x400g can black beans, drained and rinsed
• 8 wholegrain tortillas or wholegrain wraps
• ½ cup mozzarella or tasty cheese
• Fresh coriander leaves, to serve

Recipe

1. Preheat the oven to 180°C. Prepare a large rectangular baking dish. 

2. Heat a large pot or saucepan over medium to high heat. Add in the olive oil, onion, and capsicum. Cook for a couple of minutes until softened, stirring often. 

3. Add in the turkey mince and use a spoon to break up the mince whilst it is frying. Cook for a further 5 minutes, stirring often, until browned. 

4. Add in the tomatoes, tomato paste, black beans, and half a cup of water and stir well. Reduce the heat to low and allow the sauce to simmer for a further 5-10 minutes, stirring occasionally. 

5. Once the sauce is cooked and thickened, remove from the heat. 

6. Place one tortilla or wrap on a flat chopping board. Top with approximately one third of a cup of the turkey mixture. Roll up the tortilla and place into the far-left side of the baking dish.

7. Fill a second tortilla with approximately one third of a cup of the turkey mixture. Roll up the tortilla, then place it into the baking dish and push it up against the other tortilla on the left. 

8. Repeat with the remaining tortillas, until they all fit snugly next to each other in the baking dish. 

9. If there is any of the turkey mixture remaining, pour it over the top or sides of the enchiladas. Sprinkle the cheese over the top, then place into the oven.

10. Bake for 15 minutes until the enchiladas are heated through and the cheese is golden on top.

11. Sprinkle with fresh coriander leaves. Serve immediately and enjoy!

Zucchini And Chickpea Fritters

Crispy outside, soft inside—these fritters are packed with chickpeas for plant-based protein and zucchini for extra fibre. Dip them in yoghurt and watch them disappear.

Type: Vegetarian

Serves 4 (Makes 25 small or 12 large fritters)

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

• 1x 400g tin chickpeas, drained and rinsed
• 4 small zucchinis, grated & excess water squeezed out
• 3 eggs
• 150g feta cheese, crumbled
• ¾ cup wholemeal flour
• 1 teaspoon baking powder
• ½ cup basil, chopped
• ½ cup parsley, chopped
• Salt and pepper
• 1 tablespoon olive oil, for frying

Recipe

1. Add the chickpeas to a large mixing bowl and use a fork to mash the beans. Don’t worry about mashing until perfectly smooth as this is not possible due to the chickpea skins. 

2. Add in the zucchini, eggs, feta cheese, wholemeal flour, baking powder, basil, parsley and a sprinkle of salt and pepper. Mix well to combine all ingredients. 

3. Heat a large non-stick frypan over medium to high heat with a small amount of the olive oil. Add heaped tablespoons of the mixture to the pan and flatten out. Cook for 3 minutes each side until golden and cooked through. Continue to cook fritters in batches, adding a small amount of olive oil to grease the pan each time, until all the fritter mixture has been used.

4. Serve with a side salad and enjoy!

Need more inspiration for lunches your toddler will actually eat?  Explore these fun and healthy ideas: Kindergarten Lunch Ideas For Picky Eaters. 

Final Thoughts

Feeding toddlers doesn’t have to be a guessing game every day. These lunch ideas are simple, veggie-packed, and tested on tiny taste buds. The key? Keep offering variety, serve it in fun ways, and don’t stress if it takes a few tries. Their palate will grow, one bite at a time.

Want more toddler-friendly food ideas? Stick around—we’ve got plenty more where that came from.

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Meet Dr Nick Fuller

My Story

As a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.

But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.