Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
We've paired seasonal sweet apricots together with succulent pork for a delicious fruity summer kebab, alongside chargrilled broccoli and pistachios.
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.
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 vibrant oven-baked dish of smoked paprika, oregano and garlic chicken on a bed of roasted yellow pepper, cherry tomatoes, cavolo nero and sun-ripened black olives.
We've made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.
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