Is this bowl nutritionally balanced for pregnancy?

Yes. This bowl provides high-quality protein from lamb and quinoa, complex carbohydrates and fiber from sweet potatoes, and essential vitamins and minerals from spinach and bell pepper. The lamb contributes iron and zinc, both important for pregnancy, while the lemon-tahini dressing adds calcium and healthy fats. For an extra nutrient boost, you can sprinkle with pumpkin seeds or add a side of Greek yogurt for additional calcium and probiotics.

How can I make this recipe ahead of time for meal prep?

Cook the quinoa, roast the sweet potatoes, and sear the lamb up to 3 days in advance. Store each component separately in airtight containers in the refrigerator. The lemon-tahini dressing can be made ahead and kept sealed for up to 5 days. Reheat the lamb and sweet potatoes before assembling, and add the fresh spinach and bell pepper just before serving to preserve texture and nutrients.

Can I substitute the lamb with another protein?

Yes. You can replace lamb with lean beef, chicken breast, turkey, or even chickpeas or lentils for a vegetarian option. If using poultry, cook until the internal temperature reaches 75°C. For plant-based proteins, sauté them with the same seasonings to maintain the flavor profile.

Lemony Lamb and Quinoa Power Bowl

Name: Lemony Lamb and Quinoa Power Bowl
Prep time: 35
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: en
Ingredients: 250g lean lamb loin, cubed; 100g quinoa; 1 large sweet potato (approx. 300g); 100g fresh spinach; 1 red bell pepper; 1/2 red onion; 2 cloves garlic, minced; 30ml olive oil; 30ml tahini; 1 lemon (for juice); 1 tsp dried oregano; 1/2 tsp cumin; Salt and black pepper to taste

Instrukcje

1.Preheat oven to 200°C. On a baking sheet, toss the diced sweet potato with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly browned.
2.While the potatoes roast, rinse the quinoa thoroughly. In a small pot, combine the quinoa with 200ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
3.Heat the remaining 15ml of olive oil in a skillet over medium-high heat. Season the lamb cubes with oregano, cumin, salt, and pepper. Sear for 5-7 minutes, turning occasionally, until fully cooked through.
4.Add the minced garlic and sliced red onion to the skillet with the lamb and cook for another 2 minutes until fragrant.
5.Remove the skillet from the heat. Add the fresh spinach and toss with the hot lamb mixture until it just wilts.
6.In a small bowl, prepare the dressing by whisking together the tahini and lemon juice. Gradually add 30-45ml of water while whisking until you reach a smooth, pourable consistency. Season with a pinch of salt.
7.To assemble, divide the cooked quinoa between two bowls. Top with the roasted sweet potatoes, the lamb and spinach mixture, and fresh sliced red bell pepper. Drizzle generously with the lemon-tahini dressing and serve immediately.

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