A hearty and nutritious gluten-free bowl featuring tender lamb, nutty buckwheat, and vibrant roasted vegetables, all brought together with a zesty lemon-herb dressing. A complete and balanced meal.
Ingrédients
- 250g lamb loin, cut into cubes
- 150g raw buckwheat groats
- 300ml water or vegetable broth
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 150g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 50g arugula
- 45ml extra virgin olive oil
- 15ml fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- Salt and freshly ground black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. Toss the chopped bell pepper, zucchini, and cherry tomatoes with 15ml of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
- 2.While the vegetables roast, rinse the buckwheat groats. In a saucepan, bring 300ml of water to a boil. Add the buckwheat, reduce heat to low, cover, and simmer for 15-20 minutes until all liquid is absorbed.
- 3.Season the lamb cubes with salt, pepper, and minced garlic. Heat 15ml of olive oil in a skillet over medium-high heat. Sear the lamb for 3-4 minutes until browned on all sides but still pink inside. Set aside.
- 4.In a small bowl, whisk together the remaining 15ml olive oil, lemon juice, chopped parsley, and mint to create the dressing. Season with a pinch of salt and pepper.
- 5.In a large bowl, combine the cooked buckwheat, roasted vegetables, seared lamb, and sliced red onion. Pour the dressing over the top and toss gently to combine. Serve warm over a bed of fresh arugula.
Informations nutritionnelles
Pourquoi cette recette
This is a nutritionally-dense meal, rich in high-quality protein and iron from lamb, plus fiber-packed complex carbs from buckwheat. It supports muscle health and sustained energy, while roasted vegetables provide essential vitamins and antioxidants.
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