Lamb Protein Power Pockets

Ingredients:

• 500g of lean lamb mince
• 2 cups of mixed vegetables (broccoli, bell pepper, carrots) finely chopped
• 1 cup of baby spinach
• 2 large sweet potatoes
• 2 tsp. of olive oil
• 1 tbsp. of cumin
• 1 tbsp. of coriander
• Salt and pepper to taste
• 4 whole wheat pita pockets

Cooking Instructions:

1. Preheat your oven to 200°C (400°F).
2. Prick sweet potatoes with a fork, place on a baking sheet, and roast in the oven until tender. This should take about 45 minutes.
3. While the sweet potatoes are roasting, heat olive oil in a pan over medium heat. Add in lamb mince, cumin, coriander, salt, and pepper.
4. Cook the lamb, breaking it up into small chunks, until it is brown and fully cooked.
5. In the same pan, add your mixed vegetables and baby spinach. Continue to cook until vegetables are tender.
6. Once the sweet potatoes are cooked through, let them cool slightly, then scoop out the flesh and mash.
7. Mix the mashed sweet potato into the lamb and vegetable mixture.
8. Slice the top off each pita pocket then fill with the lamb, vegetable, and sweet potato mixture.

Nutritional Information Per Serving:

• Calories: 400
• Protein: 55g
• Fat: 15g
• Carbohydrates: 30g

Plating:

Serve the Lamb Protein Power Pockets on a sleek, rectangular white plate for contrast. Pair the pockets with green salad on the side, dressed lightly with lemon vinaigrette, making sure the green pops against the plate. The pockets should be standing upright, showcasing the colorful filling, with the open, sliced side facing upwards. A small dollop of Greek yogurt or a splash of tahini on top of the pockets will add a bit of extra savor and a nice splash of white for presentation. The end look is one of freshness and vibrancy, promising a punch of flavor and high protein content.