Moroccan-Spiced Lamb with Quinoa & Roasted Root Vegetables
27 Eki 2025
Moroccan-Spiced Lamb with Quinoa & Roasted Root Vegetables
A hearty and aromatic gluten-free bowl featuring tender ground lamb, fluffy quinoa, and sweet roasted vegetables.
There’s something truly magical about the way Moroccan spices can transform a simple meal into an aromatic feast. This recipe brings together **tender ground lamb**, **nutty quinoa**, and **caramelized root vegetables** for a warm, satisfying bowl that feels both wholesome and indulgent.
Whether you’re cooking for a weeknight dinner or serving guests, this dish strikes the perfect balance between comfort and sophistication. The combination of cumin, coriander, turmeric, and a hint of cinnamon adds a depth of flavor that’s impossible to resist.
Plus, it’s naturally **gluten-free** and packed with protein, making it a nutritious choice you’ll love coming back to again and again.
Ingredients
- 500g lean ground lamb
- 200g quinoa, rinsed
- 1 large sweet potato (approx. 400g), peeled and cubed
- 2 medium carrots (approx. 250g), peeled and sliced
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 400ml vegetable broth or water
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Preheat your oven to 200°C (400°F). On a baking sheet, toss the cubed sweet potato and sliced carrots with 1 tablespoon of olive oil, salt, and pepper. Roast for 25–30 minutes, or until tender and lightly caramelized.
- While the vegetables roast, cook the quinoa. In a medium saucepan, combine the rinsed quinoa with 400ml of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the liquid is absorbed.
- In a large skillet or pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and cook for 4–5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5–7 minutes. Drain any excess fat.
- Stir the cumin, coriander, turmeric, and cinnamon into the lamb. Season with salt and pepper and cook for 1–2 minutes to toast the spices.
- To serve, fluff the cooked quinoa with a fork. Divide the quinoa among four bowls. Top with the spiced lamb mixture and the roasted root vegetables. Squeeze fresh lemon juice over each bowl and garnish with chopped parsley or cilantro.
Tips & Substitutions
- Make it vegetarian: Swap the lamb for lentils or chickpeas and sauté with the same spice blend.
- Add more color: Roasted beetroot or parsnip adds a beautiful hue and earthy sweetness.
- Meal prep tip: Cook extra quinoa and freeze portions for future quick bowls.
Nutrition
Total Calories: 2320 (approx. 580 per serving)
- Fat: 105g
- Carbohydrates: 195g
- Fiber: 42g
- Protein: 138g
Related Recipe
See the original recipe: "Moroccan-Spiced Lamb with Quinoa & Roasted Root Vegetables"Perfect for cozy dinners or meal prep, this Moroccan-spiced lamb bowl is a flavorful, nourishing dish that will quickly become a favorite. Give it a try, share it with friends, and bring some warm North African flair to your kitchen tonight!
