Looking for a meal-prep idea that’s both hearty and wholesome? These Mediterranean Lamb and Quinoa Power Bowls are a perfect balance of flavor, texture, and nutrition. The savory spiced lamb pairs beautifully with roasted vegetables and nutty quinoa for a bowl that’s as satisfying as it is nourishing.

Whether you’re planning ahead for a busy week or simply craving something fresh and filling, this vibrant dish delivers a delicious taste of the Mediterranean in every bite. The lemon-herb dressing brings everything together with a bright, tangy finish.

It’s the kind of recipe that makes eating healthy feel effortless—and truly enjoyable.

Ingredients

• 500g ground lamb
• 200g quinoa
• 600g sweet potatoes, cubed
• 150g kale, chopped
• 1 large red onion, sliced
• 4 cloves garlic, minced
• 60ml olive oil, divided
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. On a large baking sheet, toss the cubed sweet potatoes and sliced red onion with 30ml of olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
2. While the vegetables roast, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 400ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork.
3. Heat the remaining 30ml of olive oil in a large skillet over medium-high heat. Add the ground lamb and cook, breaking it up, until browned (about 5-7 minutes).
4. Add the minced garlic, cumin, coriander, and paprika to the skillet with the lamb. Cook for another 2 minutes until fragrant. Season with salt and pepper, then remove from heat.
5. In the last 5 minutes of roasting, add the chopped kale to the baking sheet with the sweet potatoes, tossing to combine. Roast until the kale is slightly wilted.
6. To assemble your meal-prep containers, divide the cooked quinoa, spiced lamb, and roasted vegetable mixture evenly among 4 airtight containers.
7. In a small jar, whisk together the lemon juice, dried oregano, and a pinch of salt and pepper to create a simple dressing. Store it separately and drizzle over each bowl just before serving.

Tips & Substitutions

• Swap the lamb: Try ground turkey or beef for a lighter or more budget-friendly variation.
• Add extra greens: Spinach or arugula can replace or accompany the kale for added freshness.
• Make it vegetarian: Replace the lamb with spiced chickpeas or lentils for a plant-based twist.

Nutrition

Calories: 3340 (entire recipe)

• Fat: 172g
• Carbohydrates: 280g
• Fiber: 40g
• Protein: 138g