Our North African spiced lamb is served with a tangy cucumber and red onion pickle, made with apple cider vinegar.
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.
Warming and nourishing lentils packed with Moroccan flavours and topped with turmeric roasted cauliflower.
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.
Herby roasted salmon with a ground almond crust alongside mustardy potatoes and a quick sauerkraut, made with caraway seeds and sweet beetroot.
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.
A homemade crepe made with quinoa flour and topped with garlic mushrooms, butter beans, chunky basil pesto and a sprinkling of pine nuts.
A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.
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