We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

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

To provide a balanced meal with sufficient energy for the day's activities, focusing on protein, carbohydrates, and 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.

Contact About
Privacy Policy Terms of Service Sitemap