Meal Name: Lean Lamb Power Bowl
Ingredients:
– 200g lean lamb fillet
– 1 cup of quinoa
– 1 cup of kale, chopped
– 1/2 cup of chickpeas, drained and rinsed
– 1/2 cup of cherry tomatoes, halved
– 1/4 cup of feta cheese, crumbled
– 1 tablespoon of olive oil
– Salt and pepper to taste
Dressing:
– 2 tablespoons of Greek yogurt
– 1 tablespoon of lemon juice
– 1 garlic clove, minced
– Salt and pepper to taste
Instructions:
1. Preheat your grill to medium-high heat. Season the lamb with salt, pepper, and a drizzle of olive oil. Grill for 6-8 minutes on each side or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing thinly.
2. While the lamb is grilling, cook the quinoa according to package instructions. In the last 5 minutes of cooking, add the chopped kale to the pot and cover to let it steam.
3. In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, salt, and pepper. Stir until well combined.
4. Divide the cooked quinoa and kale between two bowls. Top with sliced lamb, chickpeas, cherry tomatoes, and feta cheese. Drizzle the dressing over the top.
Nutritional Information Per Serving:
– Calories: 550
– Protein: 60g
– Fat: 20g
– Carbs: 40g
Plating:
Divide the quinoa and kale mixture into two deep, wide bowls, creating a base for your other ingredients. Arrange the sliced lamb in a crescent shape on one side of the bowl. On the other side, arrange the chickpeas, cherry tomatoes, and feta cheese in their own distinct sections, creating a colorful array of ingredients. Drizzle the dressing evenly over all the ingredients, letting it pool slightly in the bottom of the bowl. The finished dish should be vibrant, colorful, and visually appealing, with each ingredient distinct but contributing to a harmonious whole.