15 recipes for toddlers who hate vegetables

Mealtime battles with your little one? Does the sight of broccoli send them running for the hills? Fear not, fellow parent!

This list of 15 easy and delicious recipes is packed with hidden veggies, turning even the pickiest eaters into veggie enthusiasts.

Easy Recipes For Toddlers Who hate Vegetables

1. Sunshine Veggie Muffins

Ingredients:

• 1 cup mashed ripe banana
• 1/2 cup whole wheat flour
• 1/4 cup rolled oats
• 1/4 cup milk (dairy or non-dairy)
• 1 egg, beaten
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1 cup shredded zucchini (squeezed dry)

Directions:

1. Preheat oven to 375°F (190°C). Grease a muffin tin.
2. In a large bowl, mash the banana. Stir in the flour, oats, milk, egg, baking powder, and cinnamon. Mix well.
3. Fold in the shredded zucchini. Don’t worry if it seems like a lot – the muffins will still be fluffy!
4. Fill muffin cups and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool slightly before serving.

These muffins are bursting with sneaky zucchini, but the banana flavor shines through. They’re perfect for a quick breakfast or afternoon snack.

2. Cheesy Veggie Scramble

Ingredients:

• 2 eggs, beaten
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped spinach or kale, sauteed until wilted
• 1/4 cup chopped mushrooms
• 1/4 cup diced bell pepper (any color)
• Salt and pepper to taste

Directions:

1. Heat a non-stick pan over medium heat. Spray with cooking spray or add a pat of butter.
2. Pour in the beaten eggs and scramble until almost cooked through.
3. Stir in the cheese, spinach, mushrooms, and bell pepper. Cook for another minute or two, until the cheese is melted and the vegetables are heated through.
4. Season with salt and pepper to taste. Serve immediately.

This scramble is packed with colorful veggies, but the cheese makes it irresistible to little ones.

3. Super Secret Sweet Potato Fries

Ingredients:

• 1 large sweet potato, peeled and cut into sticks
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the sweet potato sticks with olive oil, paprika, garlic powder, salt, and pepper.
3. Spread the sweet potato fries in a single layer on the prepared baking sheet.
4. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Sweet potatoes are naturally sweet, so these fries are a healthy alternative to regular fries. The spices add a touch of flavor that kids will love.

4. Sneaky Tomato Pasta Sauce

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup chopped carrots
• 1/4 cup chopped red bell pepper
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions:

1. Heat olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic and cook for another minute.
3. Add the diced tomatoes, carrots, bell pepper, tomato paste, and oregano. Bring to a simmer and cook for 15 minutes, or until the vegetables are softened.
4. Use an immersion blender or transfer the sauce to a blender and blend until smooth (optional). Season with salt and pepper to taste.
5. Toss the sauce with your favorite cooked pasta.

This veggie-packed sauce is a great way to hide some extra nutrients in your child’s pasta dish. The sweetness of the tomatoes and the creaminess of the sauce will mask the taste of the veggies.

5. Monster Meatballs (with a Veggie Surprise!)

Ingredients:

• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 cup chopped onion
• 1/4 cup shredded zucchini (squeezed dry)
• 1 teaspoon dried basil
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, onion, zucchini, basil, salt, and pepper. Mix well.
3. Form the mixture into small meatballs, about 1 inch in diameter.
4. Place the meatballs on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through.
5. Serve with your favorite dipping sauce, like marinara or ketchup.

These meatballs are a fun and easy way to get some veggies into your child’s diet. The zucchini adds moisture and helps keep the meatballs tender, without them noticing any hidden veggies.

6. Smiley Sunshine Smoothie

Ingredients:

• 1 cup frozen mango chunks
• 1/2 cup chopped banana
• 1/2 cup plain yogurt (dairy or non-dairy)
• 1/4 cup milk (dairy or non-dairy)
• 1/4 cup chopped baby spinach

Directions:

1. In a blender, combine the mango chunks, banana, yogurt, milk, and spinach.
2. Blend until smooth and creamy.
3. Pour into a glass and add fun toppings like sliced banana or a sprinkle of granola (optional).

This vibrant smoothie is packed with vitamin C and potassium thanks to the mango and banana. The spinach hides in the background, adding a sneaky dose of greens without overpowering the taste.

7. Cheesy Broccoli Bites

Ingredients:

• 1 cup cooked broccoli florets, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg, beaten
• Salt and pepper to taste

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the chopped broccoli, cheddar cheese, Parmesan cheese, breadcrumbs, and egg. Season with salt and pepper to taste.
3. Mix well and form the mixture into small balls, about 1 inch in diameter.
4. Place the bites on the prepared baking sheet.
5. Bake for 15-20 minutes, or until golden brown and crispy.

These cheesy bites are a fun and easy finger food that kids will love. The broccoli florets are chopped small, making them less noticeable to picky eaters.

8. Rainbow Veggie Burgers

Ingredients:

• 1 pound ground beef or turkey
• 1/2 cup grated carrots
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped onion
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the ground meat, grated carrots, bell peppers, onion, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix well.
2. Form the mixture into patties, about 1/2 inch thick.
3. Heat a grill pan or skillet over medium heat. Cook the burgers for 4-5 minutes per side, or until cooked through.
4. Serve on hamburger buns with your favorite toppings.

These burgers are a colorful and delicious way to get some extra veggies into your child’s diet. The sweetness of the bell peppers and the savory flavor of the meat help mask the taste of the carrots and onion.

We’ll continue with another 5 recipes in the next section!

9. Swirly Surprise Yogurt Parfait

Ingredients:

• 1 cup plain yogurt (dairy or non-dairy)
• 1/2 cup mashed berries (strawberries, blueberries, raspberries)
• 1/4 cup granola
• 1/4 cup chopped banana

Directions:

1. In a small bowl, mash the berries with a fork until slightly chunky.
2. In a serving glass or small bowl, layer the yogurt, mashed berries, granola, and chopped banana in alternating stripes.
3. Use a spoon to swirl the layers together slightly, creating a fun marbled effect.

This parfait is a beautiful and delicious way to get some fruit and yogurt into your child’s diet. The mashed berries add sweetness and a vibrant color, while the granola provides a satisfying crunch. The banana adds a creamy texture and a familiar flavor that kids love.

10. Cheesy Veggie Quesadillas

Ingredients:

• 2 large tortillas
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped bell peppers (any color)
• 1/4 cup chopped mushrooms
• 1/4 cup chopped cooked spinach or kale
• Salsa and sour cream for dipping (optional)

Directions:

1. Heat a large skillet over medium heat. Spray with cooking spray or add a pat of butter.
2. Place one tortilla in the skillet. Sprinkle with half the cheese, then top with the bell peppers, mushrooms, and spinach.
3. Sprinkle with the remaining cheese. Top with the other tortilla.
4. Cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown.
5. Cut into wedges and serve with salsa and sour cream for dipping (optional).

These quesadillas are a fun and easy way to get some extra veggies into your child’s lunch or dinner. The cheese and the familiar taste of the tortillas will mask the flavor of the veggies, making them more appealing to picky eaters.

11. Hidden Veggie Frittata

Ingredients:

• 8 eggs, beaten
• 1/2 cup chopped broccoli florets, steamed
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper (any color)
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C). Grease a pie dish or 8-inch oven-safe skillet.
2. In a large bowl, whisk together the eggs, steamed broccoli, cheese, onion, and bell pepper. Season with salt and pepper to taste.
3. Pour the egg mixture into the prepared pie dish or skillet.
4. Bake for 20-25 minutes, or until the frittata is set and golden brown on top.
5. Let cool slightly before cutting into slices and serving.

This frittata is a great way to use up leftover vegetables. The steamed broccoli florets are chopped small, making them less noticeable to picky eaters. The cheese and the savory flavor of the eggs help mask the taste of the other vegetables.

12. Sneaky Veggie Pasta Salad

Ingredients:

• 1 cup cooked pasta (any shape)
• 1/2 cup chopped cherry tomatoes
• 1/4 cup shredded carrots
• 1/4 cup chopped cucumber
• 1/4 cup chopped bell pepper (any color)
• 2 tablespoons olive oil
• 1 tablespoon vinegar (white wine or apple cider)
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Directions:

1. Cook the pasta according to package directions. Drain and cool slightly.
2. In a large bowl, combine the cooked pasta, cherry tomatoes, carrots, cucumber, and bell pepper.
3. In a small jar, whisk together the olive oil, vinegar, oregano, salt, and pepper.
4. Pour the dressing over the pasta and vegetables. Toss to coat.
5. Serve immediately or refrigerate for up to 2 days.

This colorful pasta salad is a fun and easy way to get some extra veggies into your child’s diet. The sweetness of the cherry tomatoes and the bite-sized veggies make it appealing to picky eaters. The simple dressing adds flavor without overpowering the taste of the vegetables.

13. Monsters on the Move Trail Mix

Ingredients:

• 1 cup dry cereal (cheerios, animal crackers)
• 1/2 cup raisins or dried cranberries
• 1/4 cup chopped nuts (almonds, peanuts – check for allergies!)
• 1/4 cup pretzel sticks
• 1/4 cup mini marshmallows

Directions:

1. In a large bowl, combine the cereal, raisins, nuts, pretzel sticks, and marshmallows.
2. Let your child help mix the ingredients and create their own fun monster trail mix!

This trail mix is a healthy and satisfying snack that kids will love. The combination of sweet and salty flavors, along with the fun shapes and textures, makes it irresistible. The nuts and dried fruit add a sneaky dose of extra nutrients.

14. Chocolate Beet Smoothie

Ingredients:

• 1 cup frozen banana chunks
• 1/2 cup cooked and cooled beets, chopped
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup plain yogurt (dairy or non-dairy)
• 1 tablespoon cocoa powder

Directions:

1. In a blender, combine the frozen banana chunks, cooked beets, milk, yogurt, and cocoa powder.
2. Blend until smooth and creamy.
3. The vibrant color of this smoothie might surprise your little one, but the chocolate flavor will win them over!

This smoothie is a great way to sneak in some extra nutrients with the hidden beets. The banana and cocoa powder create a delicious chocolate flavor that masks the taste of the beets.

15. Ant on a Log Snack

Ingredients:

• Celery sticks
• Peanut butter (check for allergies!)
• Raisins

Directions:

1. Wash and cut the celery sticks into bite-sized pieces.
2. Spread peanut butter on each celery stick.
3. Top with a raisin to create the “ant” on the log.

This classic snack is a fun and healthy option for picky eaters. The celery adds a satisfying crunch, while the peanut butter and raisin combination provides protein and sweetness.