Moroccan Lamb Bowl with Quinoa

Name: Moroccan Lamb Bowl with Quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Deutsch
Ingredients: 1 lb ground lamb; 1 cup quinoa, uncooked; 1 zucchini, diced; 2 carrots, diced; 1 red onion, finely chopped; 2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp cinnamon; 1/4 cup tahini; 1 lemon, juiced; 2 tbsp olive oil; Salt and pepper to taste; 2 tbsp chopped fresh parsley

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This Moroccan Lamb Bowl brings the vibrant, warming flavors of North Africa to your dinner table in under 30 minutes. Savory, well-seasoned ground lamb is cooked with aromatic spices like cumin, coriander, and cinnamon, creating a deeply flavorful and satisfying protein. It's served over a bed of protein-rich, fluffy quinoa and accompanied by colorful roasted carrots and zucchini. The dish is finished with a drizzle of creamy, nutty tahini sauce, a sprinkle of fresh herbs, and crunchy toasted almonds for texture. This bowl is a perfect high-protein, nutrient-dense meal that balances complex spices with fresh, wholesome ingredients, ideal for a healthy yet indulgent weeknight dinner that follows current bowl food trends.

speichern

A colorful Moroccan lamb grain bowl with spiced lamb, quinoa, roasted vegetables, and tahini sauce

Prep Time15 min

Cook Time20 min

Servings2 servings

Equipment

Large skilletBaking sheetSmall bowl

Instructions

1
Preheat oven to 425°F. Toss diced zucchini and carrots with 1 tbsp olive oil, salt, and pepper. Roast for 15-20 minutes until tender.
2
Cook quinoa according to package instructions.
3
Heat remaining oil in a skillet. Cook onion until soft. Add lamb, breaking it up, and cook until browned.
4
Stir in cumin, coriander, cinnamon, salt, and pepper. Cook for 2 more minutes.
5
Whisk tahini with lemon juice and 3-4 tbsp water until a creamy sauce forms.
6
Assemble bowls: quinoa, roasted veggies, spiced lamb. Drizzle with tahini sauce and garnish with parsley.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.