Dubbed the ‘Plant Points’ menu, each of the eight recipes contain at least 10 plants per serving.
The goal of 30 plants a week has been promoted by the co-founder of nutrition platform Zoe, Professor Tim Spector, who has said that it helps to promote gut health.
The new recipes are as follows:
- Beetroot Hummus Bowl with Roasted Chickpeas, Orange & Rocket (14.75 plant points)
- Superfood Barbacoa Bowl with Avocado Dressing (15.25 plant points, featuring THIS™ Super Superfood)
- Teriyaki Aubergine Donburi Bowl (11 plant points)
- Herby Veg-Packed Superfood Tabbouleh (13.75 plant points)
- Seed-Crusted Tofu, Orange & Green Bean Noodle Salad (10 plant points)
- Super Green Cavolo Nero Pesto Bean Bowl (11 plant points)
- Sticky Mushroom & Miso-Peanut Butter Noodles (10.25 plant points)
- Crispy Tofu, Mango & Quinoa Salad with Tamari & Lime Dressing (10 plant points)
The range has been launching in tranches throughout July, with prices starting at £28 for two meals for two people.
Commenting on the rollout, founder of GRUBBY, Martin Holden-White, said: “We’re all about helping people eat more plants without overthinking it. The science around plant points is undeniable, and our customers are already smashing their weekly targets, but this our NEW Plant Points range takes the power of plants to another level, flavour-first, gut-friendly, and genuinely exciting to cook and eat.
“We’re especially proud to be the first recipe kit to bring THIS Super Superfood into UK homes. These aren’t just on-trend ingredients — they’re part of a smarter, more sustainable way to eat and we’re excited to share them with our customers.”
As part of the launch, GRUBBY has also been highlighting weekly recipe combinations designed to maximise plant-point diversity.
Recipes can be ordered directly from the GRUBBY website and are delivered directly to the customer’s door. The entire range will be available for order by the end of July.
