Our Spanish-style, one-pot chicken couldn’t be easier. Chicken thighs, sweet peppers, smoked paprika and the Mediterranean taste of thyme. Served with roasted purple sprouting broccoli.
Warming and autumnal, this is a delicious plant-based alternative to traditional bolognese packed with chestnut mushrooms, fresh parsley and nutty lentils.
We've created a buckwheat chia pizza, made with gluten-free buckwheat flour and topped with red onion, courgette ribbons and creamy avocado.
These chunky cauliflower steaks are charred then served on Italian-inspired cannellini beans with pesto and spinach. The homemade parsley and Brazil nut pesto ties everything together.
We’ve replaced rice with buckwheat in our roasted squash and crispy sage risotto, with added tahini for a creamy rich flavour, sprinkled with crunchy pumpkin seeds.
Delicious nectarines are drizzled with a little maple syrup and roasted in the oven, then scattered with toasted walnuts.
Salsa verde has a bold, fresh flavour that works wonders with white flaky fish, like our sustainably-sourced hake. Served with millet, an ancient grain, roasted tomato and yellow pepper.
Pan-fried haddock with artichoke hearts on a bed of cannelini beans with a herby parsley and dil sauce.
We use Italian tomatoes as a base for this delicious sauce, then add layers of flavour with black olives, basil and garlic. Served with chestnut mushrooms, courgette and spinach on a seasoned butter bean mash.
These lemon infused pork meatballs are topped with Italian gremolata, made with fresh parsley, hazelnuts and garlic, and sit on a bed of parsnip ribbons.
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.