Herbed Lamb and Quinoa Power Bowl
A vibrant and nutritious Mediterranean-inspired bowl featuring seasoned ground lamb, fluffy quinoa, and roasted vegetables, all tied together with a zesty lemon-dill dressing. A complete and satisfying meal.
1425 Kalorien
$6 pro Portion
$35 Min.
2 Portionen
nut-free, any cuisine
Zutaten
- 300g lean ground lamb
- 150g quinoa
- 300ml water
- 1 medium courgette (zucchini)
- 1 red bell pepper
- 150g cherry tomatoes
- 1 small red onion
- 2 cloves garlic
- 2 tablespoons (30ml) olive oil, divided
- 1 lemon, for juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
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Anleitung
- 1.Rinse the quinoa. In a saucepan, combine quinoa and 300ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed. Fluff with a fork.
- 2.While quinoa cooks, preheat your oven to 200°C. Chop the courgette, bell pepper, and red onion. Mince the garlic.
- 3.On a baking sheet, toss the chopped vegetables and cherry tomatoes with 1/2 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- 4.Heat 1/2 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic and ground lamb with dried oregano. Cook for 8-10 minutes until browned. Drain any excess fat.
- 5.Prepare the dressing by whisking the remaining 1 tablespoon of olive oil, the juice of one lemon, chopped dill, and parsley in a small bowl. Season with a pinch of salt and pepper.
- 6.Assemble the bowls. Divide the cooked quinoa between two bowls. Top with the roasted vegetables and cooked lamb. Drizzle with the lemon-herb dressing and serve immediately.
Nährwertinformationen
68g
fat
122g
carbs
20g
fiber
87g
protein
Warum dieses Rezept
This recipe is a powerhouse of balanced nutrition. It provides high-quality protein from lamb for muscle support, complex carbs and fiber from quinoa for sustained energy, and a rich array of vitamins from roasted vegetables.