Mediterranean Lamb and Cauliflower Bowl
Mon Oct 27 2025
Mediterranean Lamb and Cauliflower Bowl
A vibrant, nutrient-packed bowl featuring spiced lamb, roasted cauliflower, and chickpeas on a bed of quinoa, finished with a creamy dairy-free tahini-lemon drizzle and fresh pomegranate.
This Mediterranean-inspired bowl is the perfect balance of hearty and wholesome. Juicy, spiced lamb pairs beautifully with roasted cauliflower and chickpeas, creating a texture-packed meal that’s both satisfying and light.
Finished with a creamy tahini-lemon drizzle and a sprinkle of ruby-red pomegranate seeds, it’s a dish that looks as stunning as it tastes. Whether you’re prepping a quick weeknight dinner or hosting a relaxed weekend lunch, this bowl will impress every time.
It’s also completely dairy-free and rich in plant-based fiber and protein — a modern twist on Mediterranean comfort food.
Ingredients
- 400g lamb mince
- 1 large head of cauliflower (approx. 600g), cut into florets
- 1 can (240g drained) chickpeas, rinsed
- 150g quinoa
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 75g pomegranate seeds
- 15g fresh mint, chopped
- 60g tahini
- 1 lemon, juiced (approx. 45ml)
- 45ml olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 200°C. On a large baking tray, toss the cauliflower florets and chickpeas with half the olive oil, the smoked paprika, salt, and pepper. Roast for 20–25 minutes, until the cauliflower is tender and slightly caramelized.
- While the vegetables roast, rinse the quinoa under cold water. In a medium pot, combine the quinoa with 300ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
- Heat the remaining olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.
- Add the lamb mince to the pan. Cook, breaking it up with a spoon, for 5–7 minutes until browned. Drain any excess fat. Stir in the ground cumin, ground coriander, salt, and pepper, and cook for another 2 minutes.
- To make the dressing, whisk the tahini, lemon juice, and 60–80ml of water in a small bowl until you reach a smooth, pourable consistency. Season with a pinch of salt.
- To assemble, divide the cooked quinoa among four bowls. Top with the roasted cauliflower and chickpeas, the seasoned lamb mince, a generous drizzle of the tahini sauce, and a sprinkle of fresh pomegranate seeds and chopped mint.
Tips & Substitutions
- Make it vegetarian: Swap the lamb for roasted eggplant or grilled halloumi for a plant-based variation.
- Add crunch: Sprinkle toasted pine nuts or almonds on top just before serving.
- Meal prep friendly: Store components separately in the fridge for up to 3 days and assemble fresh when ready to eat.
Nutrition
Total Calories: 2700 kcal (serves 4)
- Fat: 117g
- Carbohydrates: 197g
- Fiber: 45g
- Protein: 158g
Related Recipe
See the original recipe: "Mediterranean Lamb and Cauliflower Bowl"This Mediterranean Lamb and Cauliflower Bowl is proof that healthy eating can be both comforting and exciting. Give it a try this week — and don’t forget to share your creation with friends or tag it online for some well-deserved food envy!
