A delicious miso noodle broth with organic firm tofu, buckwheat noodles, sweet potato and zingy ginger.
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.
Fresh salmon fillets pan-fried in a homemade honey teriyaki sauce and served with double greens: tender wilted choi sum and crispy kale. Rounded off with quinoa and ribboned spring onions.
These succulent skewers are accompanied by a fragrant cauliflower rice, the perfect light dinner full of flavour.
Wedges of golden tofu are simmered in a homemade maple and ginger teriyaki sauce. Finished with crunchy veg, spring onions and a crispy seaweed blend.
Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.
We've cooked soft baby aubergines in a homemade teriyaki sauce with edamame & crispy kale.
This tender chargrilled steak is seasoned with a spicy Creole blend of smoked paprika, cayenne pepper and dried oregano.
We've paired edamame beans, young soybeans, with rich umami-flavoured miso paste and made burgers with a crunchy peanut slaw alongside.
We've served spicy cajun chicken alongside purple sweet potato mash, with a zingy salsa & creamy turmeric & coconut dressing.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.