A vibrant and flavorful Paleo dish featuring spiced ground lamb served over a colorful medley of roasted parsnips, carrots, and sweet potatoes, finished with fresh kale. A perfectly balanced and satisfying meal.
Ingrédients
- 300g lean ground lamb
- 250g sweet potato
- 200g carrots
- 150g parsnip
- 100g kale, tough stems removed
- 1 medium onion
- 3 cloves garlic
- 30ml olive oil
- 5g ground cumin
- 5g ground coriander
- 2g turmeric powder
- 15ml lemon juice
- Salt and black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. Peel and chop the sweet potato, carrots, and parsnip into 2-3 cm cubes. Toss with 15 ml of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, until tender.
- 2.While the vegetables roast, finely chop the onion and mince the garlic.
- 3.Heat the remaining 15 ml of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic, cumin, coriander, and turmeric, and cook for another minute until fragrant.
- 4.Add the ground lamb to the skillet. Break it up with a spoon and cook for 8-10 minutes until browned and cooked through. Drain any excess fat if needed.
- 5.When the root vegetables are nearly done, add the chopped kale to the baking sheet and roast for the final 3-5 minutes until just wilted.
- 6.To serve, divide the roasted root vegetable and kale medley between two plates. Top with the spiced ground lamb and drizzle with fresh lemon juice.
Informations nutritionnelles
Pourquoi cette recette
This recipe is a nutrient-dense powerhouse, compliant with Paleo principles. Lamb provides high-quality protein and iron, while the root vegetable medley offers complex carbohydrates for sustained energy, plus fiber, vitamins A and C.
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