Moroccan-Spiced Lamb and Quinoa Meal-Prep Bowls
27. Okt. 2025
Moroccan-Spiced Lamb and Quinoa Meal-Prep Bowls
A vibrant and flavorful meal-prep bowl with tender spiced lamb, fluffy quinoa, and roasted root vegetables. A perfectly balanced, make-ahead meal for busy weeks.
If you’re looking for a meal that offers both bold flavor and smart nutrition, these Moroccan-Spiced Lamb and Quinoa Bowls are a must-try. They combine fragrant spices, tender lamb, and wholesome grains into a dish that feels indulgent yet balanced.
Perfect for meal prep, each bowl is loaded with color, texture, and satisfying protein to keep you fueled all week. Whether you’re packing lunch for work or assembling a quick dinner, this recipe makes healthy eating truly enjoyable.
Let’s dive into how to create this fragrant, nourishing bowl that brings the taste of Morocco right to your kitchen.
Ingredients
- 500g lean lamb loin, cubed
- 200g tricolor quinoa
- 400g sweet potatoes, cubed
- 300g courgette (zucchini), chopped
- 1 large red onion, cut into wedges
- 45ml extra virgin olive oil
- 2 cloves garlic, minced
- 1 lemon, for juice
- Spices: 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cinnamon
- Fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 200°C. On a large baking tray, toss the cubed sweet potatoes, courgette, and red onion with 30ml of olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
- Meanwhile, rinse the quinoa thoroughly. In a saucepan, combine the quinoa with 400ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork.
- In a bowl, toss the cubed lamb with the minced garlic, all the spices, salt, and pepper.
- Heat the remaining 15ml of olive oil in a large skillet over medium-high heat. Add the lamb and cook for 5–7 minutes, until browned on all sides. Squeeze fresh lemon juice over the lamb during the last minute of cooking.
- Assemble your meal-prep containers by dividing the cooked quinoa, roasted vegetables, and spiced lamb evenly among four portions. Garnish with fresh parsley before serving.
Tips & Substitutions
- Swap the protein: Try ground lamb, chicken, or even chickpeas for a vegetarian twist.
- Make it ahead: Store portions in airtight containers; they’ll keep well for up to 4 days in the fridge.
- Add a sauce: A drizzle of Greek yogurt sauce or tahini dressing adds creaminess and extra flavor.
Nutrition
Per serving (approximate): 560 calories — Fat: 22g | Carbs: 52g | Fiber: 11g | Protein: 41g
