Ingredients

• 500g lean lamb mince
• 200g quinoa
• 400ml vegetable broth or water
• 2 medium zucchini (approx. 400g)
• 1 large red bell pepper
• 250g cherry tomatoes
• 1 red onion
• 3 cloves garlic
• 45ml olive oil
• 1 teaspoon dried oregano
• 1 lemon, for juice
• Small handful of fresh mint, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and 400ml of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
2. 2.While the quinoa cooks, chop the zucchini and red bell pepper into bite-sized pieces. On a large baking sheet, toss the zucchini, pepper, and whole cherry tomatoes with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
3. 3.Heat another 15ml of olive oil in a large skillet over medium-high heat. Finely chop the red onion and add it to the skillet, sautéing for 3-4 minutes until softened. Mince the garlic and add it to the pan, cooking for one more minute until fragrant.
4. 4.Add the lamb mince to the skillet. Use a spoon to break it apart and cook until browned, about 5-7 minutes. Drain off any excess fat from the pan. Season the lamb with the dried oregano, salt, and pepper.
5. 5.To assemble the meal prep bowls, divide the cooked quinoa, roasted vegetables, and seasoned lamb evenly among 4 airtight containers. Drizzle each portion with the remaining olive oil and a generous squeeze of fresh lemon juice.
6. 6.Garnish with chopped fresh mint. Allow the bowls to cool completely before sealing and storing in the refrigerator. They can be stored for up to 4 days.

Nutrition Information

Why this recipe