Mediterranean Lamb and Quinoa Meal-Prep Bowls
A vibrant and nutritious meal-prep bowl featuring savory ground lamb, fluffy quinoa, and colorful roasted Mediterranean vegetables. Perfect for a week of healthy and satisfying lunches.
2220 calories
$4 per serving
$40 min
4 servings
meal-prep-friendly, any cuisine
Ingredients
- 400g ground lamb
- 180g quinoa
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 large courgette, chopped
- 1 red onion, sliced
- 3 cloves garlic, minced
- 45ml extra virgin olive oil
- 1 lemon, juiced
- 2 tsp dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). On a large baking sheet, toss the chopped bell peppers, courgette, and red onion with half of the olive oil, dried oregano, salt, and pepper.
- 2.Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized, tossing halfway through.
- 3.While the vegetables are roasting, cook the quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 360ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed.
- 4.In a large skillet over medium-high heat, add the remaining olive oil. Add the ground lamb and cook, breaking it up with a spoon, until browned. Add the minced garlic and cook for another minute until fragrant. Drain any excess fat.
- 5.Once the quinoa is cooked, fluff it with a fork and stir in the lemon juice.
- 6.To assemble for meal prep, divide the cooked quinoa, roasted vegetables, and ground lamb evenly among four airtight containers. Store in the refrigerator for up to 4 days.
Nutrition Information
30g
fat
35g
carbs
8g
fiber
25g
protein
Why this recipe
This recipe is a powerhouse of balanced nutrition, offering high-quality protein from lamb for muscle support and fiber-rich quinoa for sustained energy. Roasted vegetables provide essential vitamins and antioxidants, making this a wholesome and delicious meal.