Nourishing Lamb and Quinoa Power Bowl

27 oct. 2025

Nourishing Lamb and Quinoa Power Bowl

A vibrant and nutrient-packed bowl designed for maternal health, featuring iron-rich ground lamb, protein-heavy quinoa, roasted sweet potatoes, and a creamy lemon-tahini dressing. Perfect for anyone looking to refuel with wholesome, balanced energy.

This colorful power bowl brings together hearty ingredients and bright Mediterranean-inspired flavors. It’s ideal for busy days when you need a satisfying, nutrient-dense meal that feels as good as it tastes.

Whether you’re fueling postpartum recovery or simply craving a feel-good dinner, this bowl checks every box—comforting, flavorful, and full of goodness.

Ingredients

250g ground lamb
150g quinoa
1 large sweet potato (approx. 300g), cubed
1 can (240g drained) chickpeas, rinsed
100g fresh spinach
1 small red onion, finely chopped
2 cloves garlic, minced
30ml olive oil
1 tsp cumin
1 tsp paprika
45g tahini
Juice of 1 lemon
60ml water
Salt and black pepper to taste

Instructions

Preheat your oven to 200°C (400°F). Toss the cubed sweet potato with 15ml of olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes, or until tender and lightly browned.
While the potatoes roast, rinse the quinoa thoroughly. In a small pot, combine the quinoa with 300ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
Heat the remaining 15ml of olive oil in a large skillet over medium-high heat. Add the red onion and cook for 3–4 minutes until softened. Add the minced garlic, cumin, and paprika, and cook for another minute until fragrant.
Add the ground lamb to the skillet, breaking it up with a spoon. Cook for 6–8 minutes until fully browned and cooked through. Drain any excess fat.
Stir the rinsed chickpeas and fresh spinach into the skillet with the lamb. Cook for 2–3 minutes until the spinach has wilted.
In a small bowl, whisk together the tahini, lemon juice, and 60ml of water until a smooth, pourable sauce forms. Season with a pinch of salt.
To assemble, divide the cooked quinoa between two bowls. Top with the roasted sweet potatoes and the lamb and spinach mixture. Drizzle generously with the lemon-tahini dressing before serving.

Tips & Substitutions

Make it vegetarian: Swap ground lamb for lentils or crumbled tofu for a plant-based version.
Batch cook: Roast extra sweet potatoes and cook more quinoa to save time on future meals.
Flavor boost: Add a sprinkle of feta cheese or a handful of fresh herbs like parsley or cilantro before serving.