Craving something rich, smoky, and deeply satisfying? This Smoky Lamb and Freekeh Bowl brings together the warm, earthy flavors of roasted eggplant, tender lamb, and nutty freekeh in a bowl that’s both wholesome and indulgent.

Whether you’re exploring a flexitarian approach or simply looking for a balanced Mediterranean-inspired meal, this dish delivers a perfect mix of protein, fiber, and freshness. The lemon-tahini drizzle ties everything together with a creamy, citrusy finish that’s hard to resist.

Let’s dive into this easy yet impressive recipe that’s ideal for dinner parties, meal prep, or a cozy night in.

Ingredients

• 120g cracked freekeh
• 180g lean ground lamb
• 1 medium eggplant, cubed
• 1 red bell pepper, sliced
• 150g cherry tomatoes, halved
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 45ml tahini
• 1 lemon, juiced
• 15ml olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Small handful of fresh mint, chopped
• Small handful of fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. On a baking sheet, toss the cubed eggplant and sliced bell pepper with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. While the vegetables roast, cook the freekeh. Rinse the grain, then add it to a saucepan with 300ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until all water is absorbed.
3. In a separate pan over medium-high heat, sauté the onion until softened, about 3 minutes. Add the minced garlic and ground lamb, breaking it up with a spoon until browned. Drain any excess fat.
4. Stir in cumin, coriander, and smoked paprika. Cook for another minute until fragrant, then season with salt and pepper.
5. For the dressing, whisk together tahini, lemon juice, and a pinch of salt in a small bowl. Gradually whisk in 3–4 tablespoons of water until smooth and pourable.
6. Assemble your bowls: Divide the freekeh between two bowls. Top with roasted vegetables, smoky lamb, and fresh cherry tomatoes. Drizzle generously with tahini dressing and garnish with chopped mint and parsley.

Tips & Substitutions

• Make it vegetarian: Swap the lamb for roasted chickpeas or lentils for a plant-based version that’s equally satisfying.
• Add extra greens: Toss in some baby spinach or kale for added nutrients and color.
• Spice it up: A pinch of chili flakes or harissa paste adds a fiery kick that pairs beautifully with the tahini sauce.

Nutrition

Calories: 1370 kcal (per serving)

• Fat: 65g
• Carbohydrates: 114g
• Fiber: 32g
• Protein: 65g