When you crave a wholesome meal that feels both comforting and energizing, this Lemony Lamb and Quinoa Power Bowl delivers. It's the kind of dish that celebrates fresh, vibrant ingredients while keeping nutrition at the forefront.

Juicy lamb cubes meet fluffy quinoa, roasted sweet potatoes, and sautéed vegetables — all tied together with a creamy lemon-tahini drizzle that adds just the right amount of zest. Whether you're nourishing your body during pregnancy or simply looking for a balanced weekday lunch, this bowl is as satisfying as it is beautiful.

The best part? It's quick to prepare and endlessly adaptable, giving you the freedom to add your favorite seasonal vegetables or tweak the flavors to your taste.

Ingredients

• 250g lean lamb loin, cubed
• 100g quinoa
• 1 large sweet potato (approx. 300g)
• 100g fresh spinach
• 1 red bell pepper
• 1/2 red onion
• 2 cloves garlic, minced
• 30ml olive oil
• 30ml tahini
• 1 lemon (for juice)
• 1 tsp dried oregano
• 1/2 tsp cumin
• Salt and black pepper to taste

Instructions

1. Preheat oven to 200°C. On a baking sheet, toss the diced sweet potato with 15ml of olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly browned.
2. While the potatoes roast, rinse the quinoa thoroughly. In a small pot, combine the quinoa with 200ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
3. Heat the remaining 15ml of olive oil in a skillet over medium-high heat. Season the lamb cubes with oregano, cumin, salt, and pepper. Sear for 5–7 minutes, turning occasionally, until fully cooked through.
4. Add the minced garlic and sliced red onion to the skillet with the lamb and cook for another 2 minutes until fragrant.
5. Remove the skillet from the heat. Add the fresh spinach and toss with the hot lamb mixture until it just wilts.
6. In a small bowl, whisk together the tahini and lemon juice. Gradually add 30–45ml of water while whisking until smooth and pourable. Season with a pinch of salt.
7. To assemble, divide the cooked quinoa between two bowls. Top with roasted sweet potatoes, the lamb and spinach mixture, and fresh sliced red bell pepper. Drizzle with the lemon-tahini dressing and serve immediately.

Tips & Substitutions

• Make it vegetarian: Swap lamb for grilled tofu or chickpeas for a plant-based protein boost.
• Add more greens: Kale or arugula can easily replace spinach for a slightly different flavor and texture.
• Batch prep friendly: Cook extra quinoa and roasted veggies to assemble quick lunches throughout the week.

Nutrition

Calories: 1630 kcal

• Fat: 74g
• Carbohydrates: 144g
• Fiber: 24g
• Protein: 84g