Ingredients

• 500g lean ground lamb
• 200g quinoa, rinsed
• 1 large sweet potato (approx. 400g), peeled and cubed
• 2 medium carrots (approx. 250g), peeled and sliced
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 400ml vegetable broth or water
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste
• Fresh parsley or cilantro, chopped, for garnish

Instructions

1. 1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the cubed sweet potato and sliced carrots with 1 tablespoon 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 quinoa. In a medium saucepan, combine the rinsed quinoa with 400ml of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed.
3. 3.In a large skillet or pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. 4.Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
5. 5.Stir the cumin, coriander, turmeric, and cinnamon into the lamb. Season with salt and pepper and cook for 1-2 minutes to toast the spices.
6. 6.To serve, fluff the cooked quinoa with a fork. Divide the quinoa among four bowls. Top with the spiced lamb mixture and the roasted root vegetables. Squeeze fresh lemon juice over each bowl and garnish with chopped parsley or cilantro.

Nutrition Information

Why this recipe