Can I prepare the components of the Lamb and Quinoa Power Bowl ahead of time for meal prep?

Yes. You can roast the sweet potatoes, cook the quinoa, and brown the lamb up to 3 days in advance. Store each component separately in airtight containers in the refrigerator. The tahini dressing also keeps well for 4–5 days when refrigerated. Assemble just before eating, and reheat the lamb and sweet potatoes for best texture.

What are some good substitutions if I don’t have lamb or quinoa?

For a different protein, try using lean ground beef, turkey, or plant-based crumbles. For a vegetarian version, increase the chickpeas to 300g and add extra spinach or roasted vegetables. You can swap quinoa for brown rice, couscous, or farro—just adjust cooking times accordingly to ensure a tender grain base.

Is this bowl nutritionally balanced for pregnancy, and what makes it beneficial?

Absolutely. Lean lamb provides heme iron and high-quality protein to support increased blood volume and tissue growth. Quinoa adds all essential amino acids, while spinach and chickpeas contribute folate and fiber for digestive health. The sweet potato offers beta-carotene and slow-release carbohydrates, and the tahini-lemon dressing adds healthy fats and calcium for bone support.

Nourishing Lamb and Quinoa Power Bowl

Name: Nourishing Lamb and Quinoa Power Bowl
Prep time: 35
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: en
Ingredients: 200g lean ground lamb; 120g quinoa, rinsed; 1 large sweet potato (approx. 250g), cubed; 100g fresh spinach; 150g canned chickpeas, rinsed and drained; 20ml olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 30g tahini; 1 lemon, juiced; 1 clove garlic, minced; Small handful of fresh parsley, chopped; 240ml water or vegetable broth; Salt and black pepper to taste

Talimatlar

1.Preheat your oven to 200°C. Toss the cubed sweet potato with 10ml of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
2.While the sweet potato roasts, combine the rinsed quinoa with 240ml of water or broth in a small pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork.
3.Heat the remaining 10ml of olive oil in a skillet over medium-high heat. Add the ground lamb, cumin, paprika, salt, and pepper. Cook, breaking it apart, for 5-7 minutes until browned and cooked through.
4.Prepare the dressing by whisking together the tahini, lemon juice, minced garlic, and 2-3 tablespoons of warm water to reach a smooth, pourable consistency. Season with a pinch of salt.
5.Assemble the bowls. Divide the quinoa between two bowls. Top with the roasted sweet potato, cooked lamb, fresh spinach, and chickpeas. Drizzle generously with the lemon-tahini dressing and garnish with fresh parsley.

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