For a lighter taco, we use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot.
Instead of tortillas, we've used delicious rainbow chard in our enchiladas and stuffed these with smoky spicy beans, topped with creamy avocado chunks. A mindful version of a Mexican classic.
Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.
Delicious vegetable and buckwheat noodles with pan-fried tofu and a rich dressing made with sweet miso paste, fresh lime juice and maple syrup and a sprinkling of fresh mint.
The smoky barbecue beans are made with smoked paprika and creamy haricot beans with refreshing avocado slices, zingy lime and baked sweet potato wedges.
We've served spicy cajun chicken alongside purple sweet potato mash, with a zingy salsa & creamy turmeric & coconut dressing.
Poke is a classic Hawaiian dish packed full of vibrant fresh ingredients - we've served ours with tricolour quinoa and crispy tofu.
This flavour-packed sauce from Argentina is full of parsley, oregano, red chilli and lemon juice, giving a great boost!
To add a delicious richness to this Brazilian stew we've added raw cacao and black beans with chunks of yellow pepper and a drizzle of coconut sauce and a sprinkle of coriander.
We've created a smoky steak rub with paprika, garlic and ground coffee to give the flat iron steak a deep rich flavour, alongside oven-baked sweet potato wedges and a refreshing mixed salad with sliced radishes.
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