If you’re craving a dish that’s equal parts hearty and wholesome, this Mediterranean-inspired bowl is your new go-to. It brings together the earthy sweetness of roasted root vegetables, the nutty comfort of quinoa, and the rich savor of seared lamb — all kissed with a bright lemon-mint dressing.

What makes this bowl shine is its balance: protein-packed lamb, fiber-rich vegetables, and a refreshing dressing that ties everything together. Whether you’re easing into a flexitarian lifestyle or simply looking for a fresh dinner idea, this meal checks every box.

Ready in under an hour, it’s a meal that feels both luxurious and effortless — ideal for busy weeknights or a cozy weekend dinner at home.

Ingredients

• 200g lean lamb loin, cubed
• 100g quinoa
• 200ml water or vegetable broth
• 1 large carrot, peeled and chopped
• 1 large parsnip, peeled and chopped
• 1 red onion, cut into wedges
• 2 cloves garlic, minced
• 3 tbsp extra virgin olive oil, divided
• 1 tbsp lemon juice
• 1 tsp dried rosemary
• 1 tbsp fresh mint, finely chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C. On a baking tray, toss the chopped carrot, parsnip, and red onion with 1 tablespoon of olive oil, dried rosemary, salt, and pepper.
2. Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized at the edges.
3. While the vegetables roast, rinse the quinoa under cold water. In a small pot, combine the quinoa and 200ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork.
4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the lamb cubes with salt and pepper. Sear the lamb for 3-4 minutes, turning occasionally, until browned but still juicy inside.
5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, and fresh mint to create the dressing.
6. To serve, divide the cooked quinoa between two bowls. Top with the roasted vegetables and seared lamb. Drizzle generously with the lemon-mint dressing.

Tips & Substitutions

• Make it vegetarian: Replace lamb with grilled halloumi or roasted chickpeas for a plant-based twist.
• Swap the grains: Try couscous, farro, or brown rice if you don’t have quinoa on hand.
• Boost the greens: Add a handful of baby spinach or arugula under the warm quinoa for extra freshness and nutrients.

Nutrition

Approximate per serving (serves 2):

• Calories: 1180
• Fat: 56g
• Carbohydrates: 110g
• Fiber: 22g
• Protein: 68g