Mediterranean Spiced Lamb and Quinoa Bowl
A vibrant and nourishing dairy-free bowl featuring spiced lamb mince, fluffy quinoa, and roasted Mediterranean vegetables, all brought together with a creamy lemon-tahini dressing. A complete and satisfying meal.
1260 Kalorien
$5 pro Portion
$35 Min.
2 Portionen
dairy-free, any cuisine
Zutaten
- 200g lamb mince
- 100g quinoa
- 1 red bell pepper, chopped
- 1 courgette, chopped
- 1 red onion, chopped
- 2 cloves garlic, minced
- 30g tahini
- 1 lemon, juiced
- 15ml olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- Salt and freshly ground black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C. Toss the chopped bell pepper, courgette, and half of the red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- 2.While the vegetables roast, cook the quinoa. Rinse 100g of quinoa, combine with 200ml of water and a pinch of salt in a pot. Bring to a boil, then cover and simmer for 15 minutes until water is absorbed.
- 3.Heat a skillet over medium-high heat. Add the lamb mince and cook until browned. Add the remaining chopped onion and 1 minced garlic clove and cook for 2-3 minutes until softened.
- 4.Stir in the cumin, coriander, and smoked paprika. Cook for another minute until fragrant, then season with salt and pepper.
- 5.To make the dressing, whisk together 30g tahini, lemon juice, 1 minced garlic clove, and 45-60ml of water until smooth. Season with a pinch of salt.
- 6.Assemble the bowls by dividing the quinoa, then topping with the roasted vegetables and spiced lamb. Drizzle generously with the lemon-tahini dressing before serving.
Nährwertinformationen
66g
fat
84g
carbs
19g
fiber
64g
protein
Warum dieses Rezept
This recipe is a well-balanced meal, rich in high-quality protein from lamb and fiber from quinoa and vegetables, supporting muscle health and digestion. The healthy fats from olive oil and tahini contribute to heart health, making it a nutritious choice.