For a lighter taco, we use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot.
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.
These speedy lentils are packed with Mediterranean-flavours from the fennel, fresh tangy orange, artichoke hearts and black olives. Topped with a sprinkle of toasted pine nuts which add both flavour and texture to this delicious dish.
These cannellini bean and quinoa burgers are loaded with sundried tomatoes and naturally-ripened black olives.
Sundried tomatoes give our Mediterranean-style lentils a deliciously rich flavour, alongside fresh parsley and a delicious millet.
Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.
Delicious vegetable and buckwheat noodles with pan-fried tofu and a rich dressing made with sweet miso paste, fresh lime juice and maple syrup and a sprinkling of fresh mint.
Marinating free-range chicken breasts in yogurt and warming spices locks in tenderness and flavour. Served with nutty black rice and a crunchy, chopped Shepherd’s (Choban) salad.
We've chosen delicate plaice for its mild sweet flavour which make a great partner to salty capers and aromatic fresh dill.
Lightly spiced with harissa, our fish stew is packed with chunky pieces of cod, cannellini beans, black olives and fresh parsley.
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