A vibrant and nutrient-packed bowl perfect for pregnancy, featuring iron-rich lamb, protein-packed quinoa, and folate-rich spinach, all tied together with a zesty lemon-mint dressing.
*Afbeelding is ter illustratie en kan verschillen van het echte recept (AI gegenereerd).*
Ingrediënten
- 250g lamb loin or leg steak, cubed
- 120g quinoa, rinsed
- 1 large sweet potato (approx. 300g), diced
- 100g fresh baby spinach
- 1 red bell pepper, diced
- 1/2 red onion, finely sliced
- 2 cloves garlic, minced
- 45ml extra virgin olive oil
- 1 lemon (juice and zest)
- 15g fresh mint, chopped
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Beschikbaar voor NutriPro-leden.
Instructies
- 1.Preheat your oven to 200°C. On a baking tray, toss the diced sweet potato with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly golden.
- 2.While the potato roasts, cook the quinoa. In a small pot, combine the 120g rinsed quinoa with 240ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed. Fluff with a fork.
- 3.Heat 15ml of olive oil in a skillet over medium-high heat. Season the lamb cubes with cumin, salt, and pepper. Sear the lamb for 3-4 minutes until browned and cooked through. Add the minced garlic and cook for one more minute until fragrant.
- 4.In a small bowl, prepare the dressing by whisking together the remaining 15ml of olive oil, the juice and zest of one lemon, and the chopped fresh mint.
- 5.To assemble, combine the cooked quinoa, roasted sweet potato, seared lamb, fresh spinach, diced red bell pepper, and sliced red onion in a large bowl. Pour the lemon-mint dressing over the top and toss gently to combine. The residual heat will slightly wilt the spinach.
- 6.Divide the power bowl between two plates and serve immediately for a wholesome, satisfying meal.
Voedingsinformatie
Waarom dit recept
This is an exceptionally healthy pregnancy meal. It's rich in iron and protein from lamb to support fetal growth, and high in folate from spinach to help prevent birth defects. Vitamin C from the lemon enhances iron absorption, creating a balanced, nutritious dish.
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