Introducing the ‘Plant Points’ menu, featuring eight innovative recipes that each boast a minimum of 10 plants per serving.
Professor Tim Spector, co-founder of the nutrition platform Zoe, champions the goal of consuming 30 different plants per week to enhance gut health.
The newly launched recipes are listed below:
- 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)
This range has been rolled out incrementally throughout July, with prices starting at £28 for two meals serving two people.
Commenting on the launch, GRUBBY founder Martin Holden-White stated, “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. However, this NEW Plant Points range elevates the power of plants to a new level—flavor-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.”
In conjunction with the launch, GRUBBY is showcasing weekly recipe combinations aimed at maximizing plant-point diversity.
Customers can conveniently order these recipes directly from the GRUBBY website, with deliveries sent straight to their doors. The entire range will be open for orders by the end of July.