Delicious black-eyed beans served on an oven-baked sweet potato with thinly sliced greens.
This warming bowl is packed with Mexican flavours, and loaded with chicken and black beans, a delicious combo.
These steaks, from pasture-reared Yorkshire cows, are seasoned with smoky fajita spices for a Mexican twist and served with roasted red peppers and a spinach, sweet potato and avocado salad.
Herby hake topped with fresh dill and parsley on a bed of roasted fennel and spring onions.
Inspired by shepherd’s pie, this creamy butter bean and greens dish has a bold smoky flavour, thanks to paprika, nutritional yeast and wholegrain mustard. Served with crispy kale and sweet potato mash.
We've made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
A delicious combination of nutty buckwheat, creamy avocado, crunchy walnuts and roasted sweet pears, all drizzled in a zingy apple cider vinegar and Dijon mustard dressing.
Every night is a fiesta with our twist on fajitas – rather than tortillas we use crunchy baby gem, piled with smoked tofu, fried peppers and crushed avocado. We finish with a squeeze of zesty lime.
We've teamed smoked haddock with a creamy coconut quinoa packed with freshly shelled garden peas.
We've roasted butternut squash with a crunchy topping of ground hazelnuts and za'atar, a Middle Eastern mix of sesame, sumac and thyme.
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