Ingredients

• 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

Instructions

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 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.

Tips & Substitutions

• Make it vegetarian: Swap lamb mince for crumbled tofu or chickpeas seasoned with the same spices.
• Add greens: Toss in fresh spinach or kale for an extra nutrient boost.
• Prep ahead: Cook quinoa and roast veggies in advance for easy assembly throughout the week.

Nutrition

Calories: 1260 kcal per serving

• Fat: 66g
• Carbohydrates: 84g
• Fiber: 19g
• Protein: 64g