Nourishing Lamb and Quinoa Power Bowl
A vibrant and nutrient-packed bowl designed for maternal health, featuring iron-rich ground lamb, protein-heavy quinoa, roasted sweet potatoes, and a creamy lemon-tahini dressing.
1380 calories
$9 per serving
$35 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 250g ground lamb
- 150g quinoa
- 1 large sweet potato (approx. 300g), cubed
- 1 can (240g drained) chickpeas, rinsed
- 100g fresh spinach
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 30ml olive oil
- 1 tsp cumin
- 1 tsp paprika
- 45g tahini
- Juice of 1 lemon
- 60ml water
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). Toss the cubed sweet potato with 15ml of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
- 2.While the potatoes roast, rinse the quinoa thoroughly. In a small pot, combine the quinoa with 300ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
- 3.Heat the remaining 15ml of olive oil in a large skillet over medium-high heat. Add the red onion and cook for 3-4 minutes until softened. Add the minced garlic, cumin, and paprika, and cook for another minute until fragrant.
- 4.Add the ground lamb to the skillet, breaking it up with a spoon. Cook for 6-8 minutes until fully browned and cooked through. Drain any excess fat.
- 5.Stir the rinsed chickpeas and fresh spinach into the skillet with the lamb. Cook for 2-3 minutes until the spinach has wilted.
- 6.In a small bowl, whisk together the tahini, lemon juice, and 60ml of water until a smooth, pourable sauce forms. Season with a pinch of salt.
- 7.To assemble, divide the cooked quinoa between two bowls. Top with the roasted sweet potatoes and the lamb and spinach mixture. Drizzle generously with the lemon-tahini dressing before serving.
Nutrition Information
62g
fat
125g
carbs
31g
fiber
78g
protein
Why this recipe
This balanced meal is rich in iron and folate from lamb and spinach, crucial for preventing anemia and supporting fetal neural tube development. Quinoa and chickpeas provide complete protein and fiber, while sweet potatoes offer essential Vitamin A for baby's growth.
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