Mediterranean Lamb and Cauliflower Bowl
A vibrant, nutrient-packed bowl featuring spiced lamb, roasted cauliflower, and chickpeas on a bed of quinoa, finished with a creamy dairy-free tahini-lemon drizzle and fresh pomegranate.
2700 calories
$4 per serving
$35 min
4 servings
dairy-free, any cuisine
Ingredients
- 400g lamb mince
- 1 large head of cauliflower (approx. 600g), cut into florets
- 1 can (240g drained) chickpeas, rinsed
- 150g quinoa
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 75g pomegranate seeds
- 15g fresh mint, chopped
- 60g tahini
- 1 lemon, juiced (approx. 45ml)
- 45ml olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a large baking tray, toss the cauliflower florets and chickpeas with half the olive oil, the smoked paprika, salt, and pepper. Roast for 20-25 minutes, until the cauliflower is tender and slightly caramelized.
- 2.While the vegetables roast, rinse the quinoa under cold water. In a medium pot, combine the quinoa with 300ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
- 3.Heat the remaining olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.
- 4.Add the lamb mince to the pan. Cook, breaking it up with a spoon, for 5-7 minutes until browned. Drain any excess fat. Stir in the ground cumin, ground coriander, salt, and pepper, and cook for another 2 minutes.
- 5.To make the dressing, whisk the tahini, lemon juice, and 60-80ml of water in a small bowl until you reach a smooth, pourable consistency. Season with a pinch of salt.
- 6.To assemble, divide the cooked quinoa among four bowls. Top with the roasted cauliflower and chickpeas, the seasoned lamb mince, a generous drizzle of the tahini sauce, and a sprinkle of fresh pomegranate seeds and chopped mint.
Nutrition Information
117g
fat
197g
carbs
45g
fiber
158g
protein
Why this recipe
This recipe is a powerhouse of balanced nutrition. Lamb provides high-quality protein and iron, quinoa offers complex carbs and essential amino acids, and chickpeas add plant-based protein and fiber, promoting digestive health and sustained energy.