Looking for a meal prep idea that’s both nourishing and bursting with flavor? These Mediterranean Lamb and Buckwheat Bowls bring together the rustic charm of the Mediterranean diet with the wholesome goodness of whole grains. Perfect for busy weeks, this recipe gives you a filling, high-protein option that stays delicious for days.

With tender ground lamb, chewy buckwheat groats, and a medley of vibrant vegetables, every bite offers a balance of savory, herby, and citrusy notes. It’s comfort food that’s as smart as it is satisfying.

Ingredients

• 500g ground lamb
• 200g buckwheat groats
• 1 large red bell pepper, diced
• 1 medium zucchini, diced
• 1 medium red onion, finely chopped
• 3 cloves garlic, minced
• 30ml extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• Juice of 1 lemon
• Salt and black pepper to taste

Instructions

1. In a medium pot, combine 200g rinsed buckwheat groats with 400ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until the water is absorbed. Fluff with a fork.
2. While the buckwheat cooks, heat 15ml of olive oil in a large skillet over medium-high heat. Add the ground lamb and cook, breaking it up, until browned (5–7 minutes). Drain any excess fat and set the lamb aside.
3. In the same skillet, add the remaining 15ml of olive oil. Sauté the chopped onion for 3–4 minutes until soft. Add the minced garlic, diced bell pepper, and zucchini, cooking for 5–7 minutes until tender-crisp.
4. Return the cooked lamb to the skillet with the vegetables. Stir in the dried oregano, rosemary, salt, and pepper. Cook for 2 more minutes to combine the flavors.
5. Remove the skillet from the heat and stir in the fresh lemon juice.
6. To assemble for meal prep, divide the cooked buckwheat among four containers. Top with the lamb and vegetable mixture. Allow to cool before sealing and refrigerating for up to 4 days.

Tips & Substitutions

• Make it lighter: Swap lamb for lean ground turkey or chicken while keeping the same herbs for Mediterranean flair.
• Add greens: Mix in baby spinach or kale during the last minute of cooking for extra nutrients and color.
• Boost the flavor: Finish with a spoonful of Greek yogurt or a drizzle of tahini for a creamy, tangy contrast.

Nutrition

Calories: 2470 (total recipe)

• Fat: 120g
• Carbohydrates: 173g
• Fiber: 30g
• Protein: 151g