Plant-Based Meals for Kids: 5 Delicious Recipes for Healthier Eating

plant-based meals for kids plant-based diet for kids

By E.Baloyo , Parent Herald Apr 18, 08:30 am

Photo: (Photo : Brad Barket /Getty Images)

Incorporating plant-based meals for kids can be quite challenging. However, it is perfect for parents looking to promote more nutritious meals by serving a plant-based diet for kids.

Embracing a plant-based diet for kids isn't just about meeting nutritional needs; it's about crafting delightful family-friendly vegan recipes that redefine the traditional notion of children's meals.

These innovative plant-based meals for kids not only cater to growing bodies but also instill a lifelong appreciation for wholesome eating habits.

5 Delicious Plant-Based Meals for Kids

1. Creamy Chickpea Pasta

Ingredients:

1 cup cooked chickpea pasta
1 cup steamed broccoli florets
1/2 cup cherry tomatoes, halved
1/4 cup chopped fresh basil
1/4 cup diced bell peppers
1/4 cup sliced black olives
1/2 cup creamy cashew sauce (blend soaked cashews, nutritional yeast, garlic, and lemon juice)
Salt and pepper to taste

Instructions:

Cook chickpea pasta according to package instructions.
Steam broccoli until tender-crisp.
In a large bowl, combine pasta, broccoli, cherry tomatoes, basil, bell peppers, and olives.
Pour creamy cashew sauce over the pasta and toss gently to coat.
Season with salt and pepper as desired.
Serve warm and enjoy!

2. Rainbow Veggie Wraps

Ingredients:

Whole-grain wraps or tortillas
Hummus or avocado spread
Sliced cucumbers
Shredded carrots
Sliced bell peppers (red, yellow, or orange)
Baby spinach or mixed greens
Sliced avocado
Sprouts (optional)
Squeeze of lemon juice
Salt and pepper to taste

Instructions:

Lay out the wraps on a clean surface.
Spread a generous layer of hummus or avocado spread on each wrap.
Layer cucumbers, carrots, bell peppers, spinach, avocado, and sprouts on top of the spread.
Squeeze a bit of lemon juice over the veggies and sprinkle with salt and pepper.
Roll up the wraps tightly, tucking in the sides as you go.
Cut each wrap in half diagonally and serve as is or with a side of salsa or tahini dressing for dipping.

3. Quinoa Stuffed Bell Peppers

Ingredients:

4 bell peppers, halved and seeds removed
1 cup cooked quinoa
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1/2 cup diced tomatoes
1/2 cup chopped cilantro
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Vegan cheese (optional)

Instructions:

Preheat oven to 375°F (190°C) and line a baking dish with parchment paper.
In a large bowl, mix quinoa, black beans, corn, tomatoes, cilantro, cumin, paprika, salt, and pepper.
Stuff the bell pepper halves with the quinoa mixture and place them in the baking dish.
If using, sprinkle vegan cheese on top of each stuffed pepper.
Cover the dish with foil and bake for 25-30 minutes until peppers are tender.
Remove the foil and bake for an additional 5 minutes to melt the cheese (if using).
Serve hot and garnish with extra cilantro if desired.

4. Banana Berry Smoothie Bowl

Ingredients:

2 ripe bananas, frozen
1 cup mixed berries (strawberries, blueberries, raspberries)
1/2 cup almond milk (or any plant-based milk)
2 tablespoons chia seeds
Toppings: granola, sliced fruits, coconut flakes, nuts/seeds

Instructions:

In a blender, combine frozen bananas, mixed berries, almond milk, and chia seeds.
Blend until smooth and creamy, adding more milk if needed to reach desired consistency.
Pour the smoothie into a bowl.
Top with granola, sliced fruits, coconut flakes, and nuts/seeds of your choice.
Serve immediately and enjoy with a spoon!

5. Veggie Pizza Pockets

Ingredients:

Whole-wheat pizza dough (store-bought or homemade)
Pizza sauce
Sliced vegetables (bell peppers, mushrooms, onions, and spinach)
Vegan cheese (shredded or sliced)
Italian seasoning
Olive oil (for brushing)

Instructions:

Preheat the oven according to the pizza dough instructions.
Roll out the pizza dough into small circles or rectangles.
Spread pizza sauce on one half of each dough piece.
Layer sliced vegetables and vegan cheese on top of the sauce.
Sprinkle with Italian seasoning.
Fold the dough over the filling and seal the edges by pressing with a fork.
Brush the tops of the pockets with olive oil.
Bake for 15-20 minutes, or until golden brown and crispy.
Let it cool slightly before serving.

These five delightful plant-based recipes are just a glimpse into the world of nutritious and kid-friendly meals that prioritize health without compromising on taste.

Whether you're introducing your child to a plant-based diet or simply looking for creative ways to incorporate more veggies into their meals, these recipes are sure to be a hit at the family table. Happy cooking and happy eating!