Scandinavian-inspired roasted beetroot and smoked mackerel with a creamy coconut yoghurt, lemon & dill dressing and a scattering of sliced pink radishes.
A delicious miso noodle broth with organic firm tofu, buckwheat noodles, sweet potato and zingy ginger.
The creamy avocado and almond butter give our roasted vegetable buckwheat a rich delicious flavour.
A vibrant oven-baked dish of smoked paprika, oregano and garlic chicken on a bed of roasted yellow pepper, cherry tomatoes, cavolo nero and sun-ripened black olives.
We've served our spicy pork chilli alongside smoked paprika sweet potato wedges and creamy avocado.
We've made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
Black garlic has a rich umami flavour which makes the perfect partner to a succulent grass-fed steak alongside baked sweet potato wedges drizzled with a herby caper salsa verde sauce, packed with vitamin C.
Succulent steak strips layered over artichoke hearts, roasted peppers and tenderstem broccoli, drizzled in a warm tomato and caper dressing.
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.
We've stuffed chicken breasts with Mediterranean flavours of sundried tomatoes and black olives and served these with crispy baked hasselback potatoes, sprinkled with fragrant fresh rosemary.
Not a Mindful Chef customer?
Try healthy and delicious recipe boxes.
Crafted by us. Cooked by you.
For every Mindful meal sold, we donate a school meal to a child living in poverty.