Lemony Lamb and Quinoa Power Bowl
A vibrant, nutrient-dense bowl perfect for supporting a healthy pregnancy. It combines iron-rich lamb, protein-packed quinoa, and colorful vegetables, all drizzled with a creamy lemon-tahini dressing.
1630 calories
$7 per serving
$35 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 250g lean lamb loin, cubed
- 100g quinoa
- 1 large sweet potato (approx. 300g)
- 100g fresh spinach
- 1 red bell pepper
- 1/2 red onion
- 2 cloves garlic, minced
- 30ml olive oil
- 30ml tahini
- 1 lemon (for juice)
- 1 tsp dried oregano
- 1/2 tsp cumin
- Salt and black pepper to taste
Instructions
- 1.Preheat oven to 200°C. On a baking sheet, toss the diced sweet potato with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly browned.
- 2.While the potatoes roast, rinse the quinoa thoroughly. In a small pot, combine the quinoa with 200ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
- 3.Heat the remaining 15ml of olive oil in a skillet over medium-high heat. Season the lamb cubes with oregano, cumin, salt, and pepper. Sear for 5-7 minutes, turning occasionally, until fully cooked through.
- 4.Add the minced garlic and sliced red onion to the skillet with the lamb and cook for another 2 minutes until fragrant.
- 5.Remove the skillet from the heat. Add the fresh spinach and toss with the hot lamb mixture until it just wilts.
- 6.In a small bowl, prepare the dressing by whisking together the tahini and lemon juice. Gradually add 30-45ml of water while whisking until you reach a smooth, pourable consistency. Season with a pinch of salt.
- 7.To assemble, divide the cooked quinoa between two bowls. Top with the roasted sweet potatoes, the lamb and spinach mixture, and fresh sliced red bell pepper. Drizzle generously with the lemon-tahini dressing and serve immediately.
Nutrition Information
74g
fat
144g
carbs
24g
fiber
84g
protein
Why this recipe
This recipe is exceptionally healthy and pregnancy-friendly, rich in iron from lamb to help prevent anemia, and folate from spinach, crucial for fetal development. Quinoa and sweet potato provide sustained energy and essential fiber for digestive health.
Similar Recipes
Pregnancy friendly, any cuisine
Pan-Seared Salmon with Warm Lentil & Sweet Potato Salad
A vibrant and nutrient-packed dish featuring perfectly cooked salmon atop a hearty bed of warm lentils, roasted sweet potatoes, and spinach, all tied together with a zesty lemon-dill dressing.