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.
Harissa is a spicy paste made from chilli, a perfect partner to chicken and avocado. We have also paired this with the sweet flavour of squash.
We've topped a juicy beef burger with spinach and an oozing poached egg, served with crunchy beetroot and parsnip crisps, and roasted tomatoes.
This zingy lemon and nut crusted fish is made with creamy macadamia nuts & fresh parsley, served alongside sweet potato.
These vibrant beetroot fritters are served with creamy avocado and peppery rocket.
Our vibrant Australian-inspired burger is spiced with chipotle, topped with a fried egg and served with creamy avocado and beetroot fries.
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.
Salmon fillets are coated in black and white sesame seeds, served with carrot, cucumber & gluten-free buckwheat noodles, and topped with fresh red chilli for a spicy kick.
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