Mediterranean Lamb and Quinoa Power Bowl
A vibrant and flavorful bowl featuring savory ground lamb, fluffy quinoa, and a medley of roasted Mediterranean vegetables, finished with a zesty lemon-herb dressing. A perfectly balanced and satisfying soy-free meal.
1300 calories
$5 per serving
$35 min
2 servings
soy-free, any cuisine
Ingredients
- 250g lean ground lamb
- 120g quinoa
- 240ml water
- 1 medium courgette, chopped
- 1 red bell pepper, chopped
- 150g cherry tomatoes
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 30ml extra virgin olive oil
- 1 lemon, for juice
- 5g dried oregano
- Small bunch of fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a baking tray, toss the chopped courgette, bell pepper, and onion with half the olive oil, salt, and pepper. Roast for 15 minutes.
- 2.While the vegetables roast, rinse the quinoa thoroughly. Place it in a small pot with 240ml of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork.
- 3.After 15 minutes of roasting, add the cherry tomatoes and minced garlic to the vegetable tray and roast for another 5-7 minutes until all vegetables are tender and slightly caramelized.
- 4.Heat the remaining olive oil in a skillet over medium-high heat. Add the ground lamb, season with dried oregano, salt, and pepper. Cook for 7-8 minutes, breaking it up with a spoon, until browned. Drain any excess fat.
- 5.To assemble, divide the fluffed quinoa between two bowls. Top with the roasted vegetables and the cooked ground lamb. Squeeze fresh lemon juice over everything and garnish with fresh parsley before serving.
Nutrition Information
57g
fat
103g
carbs
17g
fiber
72g
protein
Why this recipe
This balanced meal is rich in high-quality protein from lamb and quinoa, which supports muscle health. It's packed with fiber, vitamins, and antioxidants from roasted vegetables, promoting digestive wellness and a strong immune system.