Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.
These rich balsamic glazed mushrooms are the perfect partner to our roasted stuffed shallots, packed with sunflower seeds and hazelnuts.
Fresh mango adds a delicious sweetness to the tangy lime in our spicy salsa. We keep the skin on our haddock before coating it in our jerk style rub for extra flavour and texture.
We've given the classic nicoise a twist with pan-fried smoked mackerel, alongside tender green beans and delicious black olives.
We love jackfruit for its versatility in vegan dishes. We simmer it in a sweet, smoky barbecue sauce, then shred the jackfruit to give a meaty texture. Served alongside creamy avocado and brown rice.
Delicate plaice parcels, packed full of flavour from a Mediterranean mix of sundried tomatoes, capers and black olives.
This warming bowl is packed with Mexican flavours, and loaded with chicken and black beans, a delicious combo.
Herby hake topped with fresh dill and parsley on a bed of roasted fennel and spring onions.
We've teamed smoked haddock with a creamy coconut quinoa packed with freshly shelled garden peas.
Succulent mango, warm ginger, velvety coconut – this Caribbean-inspired curry packs all the tropical sunshine vibes you’re craving. Creamy black beans fill you up, while juicy red pepper brings immune system-supporting vitamin C.
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