After making my delicious turkey quinoa bowl, I decided to change things up a bit this week and make a dish with organic ground lamb. The result? A mouth-watering dish full of protein, a little carbohydrate, fresh vegetables, and amazing fresh herbs!! This recipe is gluten-free, dairy-free (if you omit the feta) and can be made low-carb (by using cauliflower rice instead of brown rice). It is perfect to make the night before to eat the next day for a yummy lunch or dinner.
Lamb is a great source of zinc and vitamin B12. In Chinese medicine, it is recommended to eat lamb to warm the body, improve cold conditions, boost energy, reduce lower back pain, improve blood production, and increase lactation. Lamb is also good for treating general weakness, anemia, impotence and disorders of the kidneys or pancreas. Always choose grass-fed organic lamb when possible.
1 lb organic ground lamb
1/8 cup red onion, finely diced
2 garlic cloves, minced
1 cup cooked organic brown rice, quinoa or cauliflower rice
1 cucumber, diced
2 tomatoes, diced
1/2 TBSP souvlaki seasoning (or any greek seasoning)
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp ground turmeric
1/2 cup hummus (optional)
1/2 cup feta cheese (optional)
Heat a large skillet over medium-high heat. Add a dash of avocado oil and add in garlic and red onions, cooking for 1 minute. Add in ground lamb, souvlaki seasoning, onion and garlic powder. Cook until lamb is no longer pink. Add in cooked brown rice, turmeric, and 1 TBSP of water and cook for an additional 2 minutes while stirring.
Portion out meat and rice into 4 bowls. Divide the cucumber, tomatoes, fresh mint, fresh parsley, feta cheese and a dollop of hummus into each bowl, on the side. If preparing to eat later, keep the cooked ingredients separate until you are ready to eat. Simply heat up the lamb and rice and add your cold toppings when done.
Makes 4 servings.