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.
This filling plant-based bolognese is full of the flavours of the countryside: fragrant thyme, sweet sundried tomato, hearty mushrooms and earthy lentils. Served on courgetti with a sprinkle of pine nuts.
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.
These vibrant falafels are packed with beetroot and served with a fragrant fennel, tahini and juicy orange slaw.
Succulent lamb shoulder simmered in a rich spiced tagine with dried apricots & sweet potato, over vibrant broccoli rice.
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.
This filling salad has it all: fresh leaves and herbs, juicy oranges, artichokes and lentils, salty olives and pine nuts. A Dijon and cider vinegar dressing brings it all together.
We were inspired by Korean Bibimbap when we designed this rice bowl, layered with slices of tender flat iron steak, pickled grated carrot and crunchy roasted broccoli. Drizzled in a warm sesame sauce.
Tangy sweet pink peppercorns are stir-fried with sticcoli, succulent slices of pork and crunchy cashew nuts.
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