Sticky sweet chilli salmon and red pepper skewers on a bed of brown rice noodles and roasted tenderstem with a sweet and salty tamari, honey and lime dressing.
A delicious miso noodle broth with organic firm tofu, buckwheat noodles, sweet potato and zingy ginger.
The creamy avocado and almond butter give our roasted vegetable buckwheat a rich delicious flavour.
We've made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
A rich and fragrant black chickpea korma with creamy coconut milk, nutty cashew butter and fresh coriander.
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.
We've stuffed chicken breasts with Mediterranean flavours of sundried tomatoes and black olives and served these with crispy baked hasselback potatoes, sprinkled with fragrant fresh rosemary.
We've stirred beetroot through our quinoa risotto for a sweet earthy flavour.
Sweet slow roasted peppers stuffed with slightly spicy Italian rich beef mince. Sitting on a bed of crispy kale and roasted cherry tomatoes.
Packed with flavour, these juicy beef koftas are packed with dried apricots, fresh mint and ground cumin. Enveloped in a homemade chickpea wrap and topped with a refreshing coconut yoghurt & mint tzatziki.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.