A vibrant and satisfying bowl featuring tender pan-seared lamb, fluffy quinoa, and roasted bell peppers, all brought together with a creamy lemon-tahini dressing. This dish is a complete, heart-healthy meal inspired by Mediterranean flavors.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 300g lean lamb loin or leg, cut into 2cm cubes
- 150g quinoa, rinsed
- 1 large red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 red onion, cut into wedges
- 30ml extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 45g tahini
- 60ml lemon juice (from 1-2 lemons)
- 45-60ml water, to thin dressing
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the chopped bell pepper, zucchini, and red onion with half of the olive oil (15ml), oregano, salt, and pepper. Roast for 20-25 minutes, until tender and slightly caramelized.
- 2.While the vegetables roast, cook the quinoa. In a small pot, combine the rinsed quinoa with 300ml of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork.
- 3.Pat the lamb cubes dry and season generously with salt and pepper. Heat the remaining olive oil (15ml) in a skillet over medium-high heat. Add the minced garlic and lamb, searing for 5-7 minutes, turning occasionally, until browned and cooked to your liking.
- 4.Prepare the dressing by whisking together the tahini, lemon juice, and a pinch of salt in a small bowl. Gradually add water, one tablespoon at a time, until you reach a smooth, pourable consistency.
- 5.Assemble the bowls. Divide the cooked quinoa between two bowls. Top with the roasted vegetables and the seared lamb cubes. Drizzle generously with the lemon-tahini dressing before serving.
Nutrition Information
Why this recipe
This recipe is exceptionally nutritious and supports heart health. It balances lean protein from lamb, complex carbohydrates and fiber from quinoa, and a wealth of vitamins from roasted vegetables. The healthy monounsaturated fats from olive oil and tahini help manage cholesterol levels.
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