Looking to bring a taste of the Mediterranean into your weekly meal prep? These Lamb and Quinoa Bowls are bursting with flavor, texture, and color. Tender ground lamb meets perfectly roasted vegetables and nutty quinoa for a balanced, protein-packed dish that’s as satisfying as it is beautiful.

Each bowl feels like a mini feast — warm, aromatic, and full of wholesome ingredients that keep you energized. Whether you’re prepping for the week or serving it fresh for dinner, this recipe delivers on both nourishment and taste.

Let’s dive into how to make these meal-prep bowls quickly and efficiently.

Ingredients

• 500g ground lamb
• 200g quinoa, rinsed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large zucchini, chopped
• 1 red onion, chopped
• 2 cloves garlic, minced
• 400ml water
• 60ml olive oil
• 1 lemon, juiced
• 2 tsp dried oregano
• Salt and freshly ground black pepper to taste
• 1 handful fresh mint, chopped

Instructions

1. Preheat your oven to 200°C. On a large baking sheet, toss the chopped bell peppers, zucchini, and red onion with 30ml of olive oil, 1 tsp of oregano, salt, and pepper. Roast for 20-25 minutes, until tender and slightly caramelized.
2. While the vegetables are roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa with 400ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed and the quinoa is fluffy.
3. In a large skillet over medium-high heat, add the remaining 30ml of olive oil. Add the ground lamb and minced garlic. Cook, breaking up the meat with a spoon, for 8-10 minutes until browned and cooked through. Drain any excess fat.
4. Season the cooked lamb with the remaining 1 tsp of oregano, salt, pepper, and the juice of half a lemon. Stir well to combine.
5. To assemble for meal prep, divide the cooked quinoa, roasted vegetables, and seasoned lamb evenly among four airtight containers. Drizzle with the remaining lemon juice and garnish with fresh mint just before serving.

Tips & Substitutions

• Swap the protein: Ground turkey or beef can easily replace lamb for a different flavor profile.
• Add extra veggies: Roasted eggplant or cherry tomatoes make great additions for more Mediterranean flair.
• Make it vegetarian: Substitute lamb with chickpeas or lentils for a plant-based version that’s equally hearty.

Nutrition

Calories: 2440 (total, serves 4)

• Fat: 141g
• Carbohydrates: 175g
• Fiber: 29g
• Protein: 136g