We've stirred beetroot through our quinoa risotto for a sweet earthy flavour.
Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.
Wild garlic has just come into season and these rich bright green leaves make a wonderful quick pesto with the tasty addition of pine nuts.
We've sprinkled hand-harvested Cornish seaweed over salmon fillets, tender asparagus and poached eggs.
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.
Fresh coley simmered in a creamy, fresh and aromatic coconut curry spiced with black mustard seeds and our Sri Lankan spice blend of turmeric, ground coriander, ground cumin and cayenne pepper.
Our vegetarian ragu is loaded with rich flavours from the sundried tomatoes, black olives and garlic, and is accompanied by a butter bean mash.
Roast tender lamb thinly sliced alongside a rich garlic infused butterbean mash, crispy kale and red cabbage braised with apple chunks and fresh thyme.
These speedy lentils are packed with Mediterranean-flavours from the fennel, fresh tangy orange, artichoke hearts and black olives. Topped with a sprinkle of toasted pine nuts which add both flavour and texture to this delicious dish.
A delicious homemade gluten-free fajita made with buckwheat flour and bursting with black beans, grated carrot, tomatoes, gem lettuce & drizzled with coconut sauce.
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