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Autumn Lamb and Quinoa Bowl with Roasted Vegetables
Autumn Lamb and Quinoa Bowl with Roasted Vegetables

Autumn Lamb and Quinoa Bowl with Roasted Vegetables
A nourishing bowl featuring tender lamb, protein-rich quinoa, and a medley of roasted seasonal vegetables.
Autumn Lamb and Quinoa Bowl with Roasted Vegetables
Ingredients:
1
Servings
  • 200
    g
     lamb loin
  • 100
    g
     quinoa
  • 150
    g
     butternut squash
  • 100
    g
     carrot
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 5
    g
     fresh rosemary
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Lamb and Quinoa Bowl with Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the butternut squash and carrot. Slice the red onion.
  3. Place the vegetables on a baking tray, drizzle with 1 tbsp olive oil, and season with salt and pepper.
  4. Roast the vegetables in the oven for 25-30 minutes until tender.
  5. Rinse the quinoa under cold water. Cook according to package instructions.
  6. Season the lamb loin with salt, pepper, and rosemary.
  7. Heat 1 tbsp olive oil in a pan over medium-high heat. Add garlic cloves and lamb loin.
  8. Sear the lamb for about 3-4 minutes on each side until cooked to your liking.
  9. Let the lamb rest for a few minutes before slicing.
  10. Serve the sliced lamb over a bed of quinoa and roasted vegetables.
Nutrition Per Serving 800 g Per 100g
Energy 900 kcal 113 kcal
Protein 50 g 6.3 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 80 g 10.0 g
Fat 45 g 5.6 g
  • 200
    g
     lamb loin
  • 100
    g
     quinoa
  • 150
    g
     butternut squash
  • 100
    g
     carrot
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 5
    g
     fresh rosemary
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the butternut squash and carrot. Slice the red onion.

Place the vegetables on a baking tray, drizzle with 1 tbsp olive oil, and season with salt and pepper.

Roast the vegetables in the oven for 25-30 minutes until tender.

Rinse the quinoa under cold water. Cook according to package instructions.

Season the lamb loin with salt, pepper, and rosemary.

Heat 1 tbsp olive oil in a pan over medium-high heat. Add garlic cloves and lamb loin.

Sear the lamb for about 3-4 minutes on each side until cooked to your liking.

Let the lamb rest for a few minutes before slicing.

Serve the sliced lamb over a bed of quinoa and roasted vegetables.

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