Ingredients

• 400g lean ground lamb
• 200g quinoa, dry
• 1 large red bell pepper
• 1 large zucchini
• 1 red onion
• 3 cloves garlic
• 1 can (240g drained) chickpeas, rinsed
• 200g cherry tomatoes
• 1/2 large cucumber
• 30ml extra virgin olive oil
• 30g tahini
• 1 large lemon
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Fresh mint or parsley, to taste
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. Cook the quinoa according to package instructions. While it cooks, chop the bell pepper and zucchini into bite-sized pieces.
2. 2.Toss the chopped pepper and zucchini with 15ml of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
3. 3.While the vegetables roast, heat the remaining 15ml of olive oil in a large pan over medium-high heat. Finely chop the onion and mince the garlic. Sauté the onion for 3-4 minutes until softened.
4. 4.Add the minced garlic and ground lamb to the pan. Cook, breaking up the meat with a spoon, until browned (about 5-7 minutes). Drain any excess fat. Stir in the cumin, oregano, salt, and pepper.
5. 5.Prepare the fresh components. Halve the cherry tomatoes, dice the cucumber, and chop the fresh herbs. In a small bowl, whisk together the tahini, juice from one lemon, and 2-3 tablespoons of water until a smooth, pourable dressing forms. Season with a pinch of salt.
6. 6.To assemble for meal prep, divide the cooked quinoa, spiced lamb, roasted vegetables, and chickpeas among four airtight containers. Store the fresh tomato-cucumber-herb mix and the tahini dressing in separate small containers to add just before serving.

Nutrition Information

Why this recipe