Mediterranean Lamb and Quinoa Meal-Prep Bowls
27 Eki 2025
Mediterranean Lamb and Quinoa Meal-Prep Bowls
A vibrant and nutritious meal-prep bowl featuring seasoned lamb, quinoa, and a zesty lemon-tahini dressing.
Looking for a healthy, flavorful, and easy-to-prep lunch option that keeps you energized all week? These Mediterranean Lamb and Quinoa Meal-Prep Bowls bring together bold spices, fresh produce, and creamy tahini for the ultimate balance of taste and nutrition.
Each bowl is packed with protein-rich ground lamb, fluffy quinoa, and a crisp cucumber-tomato salad, all tied together with a bright lemon-tahini dressing. It’s a wholesome dish that feels like a Mediterranean vacation in a bowl!
Whether you’re meal prepping for a busy week or simply craving something satisfying and nourishing, this recipe will quickly become your go-to favorite.
Ingredients
- 500g ground lamb
- 200g quinoa
- 400ml water or vegetable broth
- 1 large cucumber, diced
- 250g cherry tomatoes, halved
- 1 small red onion, finely chopped
- 60ml tahini
- 60ml water
- 1 lemon, juiced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 400ml of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until all the liquid is absorbed. Fluff with a fork.
- While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned (about 5–7 minutes). Drain any excess fat.
- Stir in the minced garlic, cumin, oregano, coriander, salt, and pepper. Cook for another minute until fragrant. Remove from heat.
- In a small bowl, prepare the dressing by whisking together the tahini, lemon juice, 60ml of water, and a pinch of salt until smooth. Add more water if needed to reach a drizzling consistency.
- Prepare the fresh salad by combining the diced cucumber, halved cherry tomatoes, and finely chopped red onion in a bowl.
- To assemble for meal prep, divide the cooked quinoa, seasoned lamb, and fresh salad mixture evenly among four airtight containers. Store the dressing in separate small containers to keep the salad crisp. Drizzle with dressing just before serving and garnish with fresh parsley.
Tips & Substitutions
- Make it vegetarian: Swap the lamb for seasoned chickpeas or lentils for a plant-based version.
- Boost the greens: Add a handful of baby spinach or arugula to each bowl for extra freshness.
- Storage tip: Keep the dressing separate until serving to maintain the crisp texture of the salad.
Nutrition
Total Calories: 2808 kcal (approx. 702 kcal per serving if divided into 4 portions)
- Fat: 160g
- Carbohydrates: 168g
- Fiber: 34g
- Protein: 162g
Related Recipe
See the original recipe: "Mediterranean Lamb and Quinoa Meal-Prep Bowls"These bowls are a delicious way to bring Mediterranean flavors into your weekly routine. Try them for your next meal prep session—and don’t forget to share your version with friends or on social media!
