We use curried creamy chickpeas for our vegan take on this Anglo-Indian classic and pair them up with juicy mango, pickled onion, crunchy radishes and sweet mangetout.
A deliciously rich beef ragu topped with chestnut mushrooms, spinach and fresh thyme with a sweet potato mash topping.
The creamy avocado and almond butter give our roasted vegetable buckwheat a rich delicious flavour.
We've made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
Our Yorkshire beef is 100% grass-fed and dry-aged for two weeks. The flat-iron steaks are a tender, flavourful cut and perfect for skewers. Served with cauliflower mash and a parsley drizzle.
A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.
Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.
We were inspired by Korean Bibimbap when we designed this rice bowl, layered with slices of tender flat iron steak, pickled grated carrot and crunchy roasted broccoli. Drizzled in a warm sesame sauce.
These delicate salmon fillets are served with tender, farm-fresh asparagus over quinoa with a poached free-range egg. A light sprinkling of Cornish seaweed adds a complex, marine taste we can’t get enough of.
A mindful twist on the takeaway favourite, we've packed our delicious sweet & sour pork with vibrant mangetout and yellow pepper, alongside nutty black rice.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.