Mediterranean Lamb and Bulgur Meal Prep Bowls

27. lis 2025.

Mediterranean Lamb and Bulgur Meal Prep Bowls

A vibrant and satisfying meal prep bowl featuring savory lamb patties, roasted eggplant, and a fresh bulgur wheat salad with herbs. Perfect for a week of healthy, flavorful lunches or dinners.

There’s something deeply satisfying about a meal that feels both nourishing and indulgent. These Mediterranean Lamb and Bulgur Meal Prep Bowls strike that perfect balance — juicy, herbed lamb patties paired with roasted eggplant and a refreshing bulgur salad.

Designed for busy weeks, this recipe makes four generous portions that stay fresh for days. Each bowl is a complete meal filled with protein, fiber, and bright Mediterranean flavors that never get boring.

Whether you’re looking to simplify your weekday lunches or impress dinner guests with a meal-prep twist, this dish delivers in every bite.

Mediterranean Lamb and Bulgur Meal Prep Bowls

Ingredients

400g ground lamb
1 red onion, finely chopped
2 cloves garlic, minced
30g fresh parsley, chopped
15g fresh mint, chopped
45ml olive oil, divided
200g bulgur wheat
400ml vegetable broth or water
1 large eggplant (approx. 400g), cubed
5g dried oregano
250g cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1 lemon, juice only
Salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 200°C. On a baking sheet, toss the cubed eggplant with 15ml of olive oil, dried oregano, salt, and pepper. Roast for 20-25 minutes until tender and golden.
While the eggplant roasts, prepare the bulgur. Bring 400ml of water or broth to a boil in a saucepan. Add the bulgur wheat, cover, reduce heat to a simmer, and cook for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
In a medium bowl, combine the ground lamb, chopped red onion, minced garlic, fresh parsley, fresh mint, salt, and pepper. Mix well and form into 8 small patties.
Heat 15ml of olive oil in a large skillet over medium-high heat. Cook the lamb patties for 3-4 minutes per side, until browned and cooked through. Set aside.
In a large bowl, combine the cooked bulgur, halved cherry tomatoes, diced cucumber, and diced red bell pepper. Drizzle with the remaining 15ml of olive oil and the fresh lemon juice. Toss to combine and season with salt and pepper.
To assemble for meal prep, divide the bulgur salad evenly among 4 containers. Top with the roasted eggplant and two lamb patties each. Seal and refrigerate for up to 4 days.

Tips & Substitutions

Make it vegetarian: Swap the lamb patties for grilled halloumi or falafel to keep the same Mediterranean vibe.
Batch cook the grains: Cook extra bulgur to use in other salads or as a base for different proteins throughout the week.
Customize the veggies: Add roasted zucchini, olives, or feta for even more flavor and texture.