Ingredients

• 500g ground lamb
• 200g millet
• 400g carrots, chopped
• 300g parsnips, chopped
• 1 large red onion, cut into wedges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 60g tahini
• 1 lemon, juiced
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• Handful of fresh parsley, chopped
• Salt and black pepper to taste
• 400ml water or vegetable broth for millet
• 60ml water for dressing

Instructions

1. 1.Preheat your oven to 200°C (400°F). On a large baking sheet, toss the chopped carrots, parsnips, and red onion wedges with 2 tablespoons of olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. 2.While the vegetables roast, cook the millet. Rinse the millet under cold water. In a medium saucepan, bring 400ml of water or broth to a boil. Add the millet, reduce heat to low, cover, and simmer for about 20 minutes or until the water is absorbed.
3. 3.In a large skillet over medium-high heat, add the remaining 1 tablespoon of olive oil. Add the ground lamb, breaking it up with a spoon. Season with dried oregano, dried rosemary, salt, and pepper. Cook for 8-10 minutes until browned and cooked through. Drain any excess fat.
4. 4.Prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and 60ml of water until smooth and creamy. Season with a pinch of salt.
5. 5.Once all components are cooked, assemble your bowls. Divide the cooked millet among four containers. Top with the roasted vegetables and cooked lamb.
6. 6.Drizzle the lemon-tahini dressing over each bowl and garnish with fresh parsley. These can be enjoyed warm or stored in the refrigerator for up to 4 days for meal prep.

Nutrition Information

Why this recipe