Imagine the sun-drenched flavors of the Mediterranean coming together in one nourishing bowl. This dish balances the rich aroma of seasoned lamb with the earthy sweetness of roasted vegetables and the light, nutty texture of quinoa.

It’s the kind of meal that feels both comforting and vibrant — a perfect weeknight dinner or a standout dish when entertaining guests. Plus, it's soy-free and naturally balanced with protein, fiber, and wholesome carbs.

Let’s dive into how to create this flavor-packed masterpiece at home.

Ingredients

• 400g lamb mince
• 150g dry quinoa
• 1 large aubergine, diced
• 2 bell peppers, diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 30ml olive oil
• Juice of 1 lemon
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1/2 tsp cinnamon powder
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 200°C. On a baking tray, toss the diced aubergine and bell peppers with half the olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly browned.
2. While the vegetables roast, cook the quinoa. Rinse it well, then add to a pot with 300ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork.
3. Heat the remaining olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 5 minutes until soft. Add the minced garlic and cook for one more minute until fragrant.
4. Add the lamb mince to the skillet, breaking it up with a spoon. Cook until browned all over, about 5–7 minutes. Drain any excess fat if necessary.
5. Stir the cumin, coriander, turmeric, and cinnamon into the lamb. Season with salt and pepper and cook for another minute to toast the spices.
6. To assemble, divide the fluffy quinoa among four bowls. Top with the spiced lamb and a generous portion of the roasted vegetables. Garnish with fresh parsley and a squeeze of lemon juice before serving.

Tips & Substitutions

• Make it vegetarian: Swap the lamb mince for crumbled tempeh or cooked lentils with the same spice blend.
• Add a creamy touch: A dollop of Greek yogurt or tahini sauce over the top adds a cooling contrast.
• Switch up the grains: Try couscous, bulgur, or brown rice if you don’t have quinoa on hand.

Nutrition

Calories: 2173 kcal (entire recipe)

• Fat: 110g
• Carbohydrates: 153g
• Fiber: 31g
• Protein: 100g

With its balance of spices and fresh ingredients, this Mediterranean spiced lamb bowl is a feast for both the senses and the soul. It’s easy enough for a cozy night in yet impressive enough for company.

Give it a try and share your creation — we’d love to see how you make this bowl your own!