There’s something undeniably satisfying about a well-balanced bowl — one that’s colorful, hearty, and brimming with fresh Mediterranean flavor. This Mediterranean Lamb and Quinoa Power Bowl delivers exactly that, combining tender roasted lamb with fluffy quinoa and vibrant vegetables.

It’s a meal that feels indulgent yet wholesome, layered with texture and brightness from a simple lemon-herb dressing. Perfect for weekday lunches or a cozy weekend dinner, it’s also DASH diet–friendly and packed with nutrients.

Let’s dive into this easy, delicious recipe that brings the sunshine of the Mediterranean right to your table.

Ingredients

• 250g lean lamb loin, cubed
• 120g quinoa
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 150g cherry tomatoes
• 1 small red onion, cut into wedges
• 2 cloves garlic, minced
• 30ml extra virgin olive oil
• 1 lemon, juice and zest
• 10g fresh parsley or mint, chopped
• Black pepper to taste
• A pinch of salt (optional)

Instructions

1. Preheat your oven to 200°C (400°F). Rinse the quinoa under cold water. In a small pot, combine the quinoa with 240ml of water, bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until the water is absorbed.
2. On a baking sheet, toss the cubed lamb, bell pepper, zucchini, cherry tomatoes, and red onion with 15ml of olive oil, minced garlic, and a generous crack of black pepper.
3. Roast for 20–25 minutes, or until the vegetables are tender and slightly caramelized, and the lamb is cooked through.
4. While the lamb and vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 15ml of olive oil, the juice and zest of one lemon, and the chopped fresh herbs.
5. To serve, divide the cooked quinoa between two bowls. Top with the roasted lamb and vegetables. Drizzle the lemon-herb dressing over everything before serving.

Tips & Substitutions

• Make it vegetarian: Swap lamb for grilled halloumi or chickpeas for a plant-based twist.
• Add extra greens: Toss in baby spinach or arugula before serving for an extra nutrient boost.
• Prep ahead: Cook the quinoa and roast the veggies in advance for easy weekday meal prep.

Nutrition

Calories: 1350 kcal

• Fat: 58g
• Carbohydrates: 108g
• Fiber: 19g
• Protein: 77g