Butter beans, quinoa and Middle Eastern spices replace the classic chickpea falafel. Served on a rich apricot harissa spiced tagine sauce.
This tasty bake layers velvety aubergine slices with a robust tomato spinach sauce and fresh basil pesto. We top it with a ground almond crumb for added texture and serve with crispy roasted kale.
Vibrant pink rhubarb is a delicious partner to roast pork. We've served both alongside sweet roasted carrot quinoa and crispy kale.
A deliciously rich lentil ragu with carrot, leek, celery and fresh thyme topped with a roasted butternut and sage mash.
These dry-aged 100% grass-fed steaks from Yorkshire are coated in a rich, caramelised black garlic paste, then quickly seared. Served with sweet potato wedges, salsa verde and a fresh green salad.
This vegan take on classic pasta might not get nonna’s approval but we challenge you to resist it. Cubed tofu is fried in basil pesto and served with olive and sundried tomato sauce on courgetti.
Inspired by the stews of West Africa, this chicken dish loads up on cinnamon, ginger, nutmeg, cumin, coriander and peanut paste. Served with sweet potato and cauliflower rice to keep the flavours in balance.
Lightly cinnamon spiced lamb mince in a rich tomato sauce layered with sliced potatoes and aubergine, topped with a creamy vegan béchamel sauce.
An Asian inspired dish, this sticky teriyaki glazed salmon is served with a vegetable packed carrot, yellow pepper and spinach rice.
Our take on a chicken Kiev, basil pesto stuffed chicken coated in a golden crumb, served with tenderstem broccoli and a rich tomato sauce.
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