Looking for a meal prep idea that’s both flavor-packed and nutritionally balanced? These Mediterranean Lamb & Quinoa Bowls are your new go-to. The combination of juicy ground lamb, roasted vegetables, and nutty quinoa creates a satisfying base that keeps you full and energized throughout the week.

What truly ties everything together is the lemon-tahini dressing. It’s creamy, tangy, and adds that irresistible Mediterranean flair. The result is a wholesome lunch that tastes freshly made every time.

Whether you’re prepping for a busy workweek or want an easy dinner option, this recipe delivers big flavor with minimal fuss.

Ingredients

• 500g ground lamb
• 200g quinoa
• 1 red bell pepper
• 1 yellow bell pepper
• 1 large zucchini
• 250g cherry tomatoes
• 1 red onion
• 3 cloves garlic
• 60ml extra virgin olive oil
• 60ml tahini
• 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. Chop the bell peppers, zucchini, and red onion into bite-sized pieces. Mince the garlic.
2. On a large baking sheet, toss the chopped vegetables and cherry tomatoes with 30ml (2 tablespoons) of olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
3. While the vegetables roast, cook the quinoa. Rinse thoroughly and place in a saucepan with 400ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork once done.
4. In a large skillet, cook the ground lamb with 15ml (1 tablespoon) olive oil, minced garlic, oregano, mint, salt, and pepper over medium-high heat until browned, about 8–10 minutes. Drain any excess fat.
5. Whisk the dressing: combine tahini, juice of 1 lemon, remaining 15ml olive oil, and 3–4 tablespoons of water until smooth. Season with a pinch of salt.
6. Assemble the bowls: divide quinoa, roasted vegetables, and seasoned lamb evenly among four containers. Store dressing separately and drizzle before serving.

Tips & Substitutions

• Swap the protein: Try ground turkey or chicken for a lighter version without losing flavor.
• Make it vegetarian: Replace lamb with roasted chickpeas or lentils for a plant-based twist.
• Boost the greens: Add a handful of baby spinach or arugula before serving for extra freshness.

Nutrition

Calories: 2620 (total yield)

• Fat: 35g
• Carbohydrates: 38g
• Fiber: 9g
• Protein: 40g