We've paired seasonal sweet apricots together with succulent pork for a delicious fruity summer kebab, alongside chargrilled broccoli and pistachios.
For a lighter taco, we use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot.
A fragrant tofu & coconut curry, infused with ginger, garlic and cardamom.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
A creamy spiced curry with tender chicken thighs, spinach, red pepper and organic jackfruit from Sri Lanka. The delicious red rice has a nuttier flavour than brown rice.
A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.
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.
Succulent lamb shoulder simmered in a rich spiced tagine with dried apricots & sweet potato, over vibrant broccoli rice.
Roasting cauliflower is a delicious way to bring out its flavour. We then stir it into a rich spicy tikka masala curry sauce with chickpeas and spinach.
A mindful twist on the takeaway favourite, we've packed our delicious sweet & sour pork with vibrant mangetout and yellow pepper, alongside nutty black rice.
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