Warming and nourishing lentils packed with Moroccan flavours and topped with turmeric roasted cauliflower.
Succulent lamb shoulder simmered in a rich spiced tagine with dried apricots & sweet potato, over vibrant broccoli rice.
A lightly spiced hot smoked salmon fillet on a bed of brown rice, chickpeas and juicy pomegranate seeds, drizzled in a tangy coconut yoghurt sauce with North African spice, ras el hanout.
Our North African spiced lamb is served with a tangy cucumber and red onion pickle, made with apple cider vinegar.
The harissa spiced aubergine is the star ingredient in this Middle Eastern dish which accompanies a warm chickpea salad sprinkled with dukkah, a North African spice mix, made up of crunchy seeds, sesame, nuts and spices.
This fragrant chickpea tagine is packed with aubergine and green beans and infused with green olives and tangy preserved lemons.
The chermoula that coats the sea bream is a North African blend of spices which includes preserved lemon, fresh coriander and parsley - a perfect partner for this delicate fish.
This Moroccan spiced stew is studded with chickpeas, fresh ling, a firm white fish, and chunks of roasted sweet potato.
A Moroccan-style tagine bursting with soft aubergine, chickpeas and dried apricots, which add a subtle sweet flavour to this dish alongside cauliflower rice with flaked almonds.
We've marinated chicken with Ras el Hanout, a North African spice mix made up of turmeric, paprika, cumin and coriander, and teamed the chicken with cauliflower rice.
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