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.
This filling springtime salad has it all: fresh leaves and herbs, juicy oranges, artichokes and lentils, salty olives and pine nuts. A Dijon and cider vinegar dressing bring it all together.
These cannellini bean and quinoa burgers are loaded with sundried tomatoes and naturally-ripened black olives.
Beluga lentils are smaller and firmer than other lentils. We fold them into a mix of sweet roasted pepper, sundried tomatoes and olives and serve with spring asparagus and soft, creamy avocado.
Jackfruit is a versatile, delicious fruit that’s used in dishes across the Indian subcontinent. Here, it’s simmered in a rich tomato sauce to create a vegan version of the Neapolitan seaside sauce.
Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.
These Norfolk chicken breasts are stuffed with sundried tomatoes and a salty olive tapenade then baked until cooked and juicy. Accompanied by light cauliflower and spinach mash and garlic-roasted green beans.
Our extra-tender heritage lamb comes from animals grazed on wild pasture. Cubed and marinated in Mediterranean spices, it’s then chargrilled on skewers and served with a refreshing Greek-style salad.
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.
This tender chargrilled steak is seasoned with a spicy Creole blend of smoked paprika, cayenne pepper and dried oregano.
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