Mediterranean Lamb & Quinoa Power Bowl
A vibrant and nutrient-dense bowl featuring lean ground lamb, fluffy quinoa, and roasted Mediterranean vegetables, all tied together with a zesty lemon-dill dressing. Perfect for a heart-healthy DASH diet lunch or dinner.
1280 calories
$6 per serving
$35 min
2 servings
dash, any cuisine
Ingredients
- 250g lean ground lamb
- 120g quinoa
- 240ml water or low-sodium vegetable broth
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 150g cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 45ml extra virgin olive oil, divided
- 1 lemon, juiced
- 15g fresh dill, chopped
- Black pepper to taste
- Salt to taste (use sparingly)
Instructions
- 1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the chopped bell pepper, zucchini, and cherry tomatoes with 15ml (1 tablespoon) of olive oil, salt, and pepper. Spread into a single layer.
- 2.Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized.
- 3.While the vegetables roast, rinse the quinoa under cold water. In a small pot, bring the 240ml of water or broth to a boil, add the quinoa, reduce heat to a simmer, cover, and cook for 15-20 minutes until the liquid is absorbed.
- 4.In a skillet over medium-high heat, cook the ground lamb with the sliced red onion and minced garlic for 8-10 minutes, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
- 5.In a small bowl, whisk together the remaining 30ml (2 tablespoons) of olive oil, fresh lemon juice, and chopped dill to create the dressing. Season with a pinch of salt and pepper.
- 6.To assemble, divide the cooked quinoa between two bowls. Top with the cooked lamb, roasted vegetables, and drizzle generously with the lemon-dill dressing before serving.
Nutrition Information
58g
fat
110g
carbs
20g
fiber
80g
protein
Why this recipe
This recipe is excellent for a DASH diet, rich in lean protein, fiber from quinoa and vegetables, and healthy fats from olive oil. It supports heart health by being low in sodium and packed with potassium and magnesium from the colorful vegetables.