Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
An Italian-style white bean and lemon risotto with basil pesto and garlic mushrooms. We have sprinkled over pumpkin seeds, to add a crunchy texture to this dish.
This traditional warming Italian chicken dish is infused with fresh fragrant rosemary and packed with black olives and tangy sundried tomatoes alongside sweet potato mash.
Cauliflower steaks, taken from the centre of the cauliflower and chargrilled, are drizzled with a parsley lemon sauce and served with Italian inspired cannellini beans with sundried tomatoes, capers and black olives.
For a lighter taco, we use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
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 stirred beetroot through our quinoa risotto for a sweet earthy flavour.
Our vegetarian ragu is loaded with rich flavours from the sundried tomatoes, black olives and garlic, and is accompanied by a butter bean mash.
Plant-based quinoa and cannellini bean arancini, stuffed with a basil pesto and coated in golden polenta.
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