Indulge in the cozy flavors of fall with this Ground American Lamb Harvest Bowl, a meal that’s as easy to prep as it is delicious! Featuring high-quality American lamb, known for its rich flavor and tenderness, this recipe effortlessly combines nutty quinoa, roasted delicata squash, and savory lamb, creating a hearty dish perfect for crisp autumn evenings. The vibrant toppings of fresh cilantro, pomegranate seeds, and toasted pepitas not only add color but also a delightful crunch. Plus, the creamy tahini dressing ties everything together, making it an ideal choice for meal prep—simply portion out servings for a week of wholesome, satisfying meals. Embrace the season and enjoy the wonderful taste of American lamb in this nourishing bowl!
This post sponsored by the American Lamb Board.
Ground American Lamb Harvest Bowl for Meal Prep
Prep time 10 minutes
Cook time 20 minutes
Serves 4
Ingredients
4 cups quinoa
2 delicata squash halves, seeded and sliced into half-inch moons
1 onion, sliced
2 teaspoons olive oil
Salt and pepper to taste
1 pound ground American lamb
1 tablespoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon chili flakes
3 cloves fresh garlic, minced
Tahini dressing:
1/2 cup tahini
Juice of one lemon
1 garlic clove, minced
Honey to taste
1/4 cup olive oil
1/4 teaspoon chili flakes
1/4 cup water
Salt and pepper to taste
Toppings:
1 cup chopped cilantro
1/2 cup fresh pomegranate seeds
1/2 cup toasted pepitas
- Cook quinoa according to the package instructions. Instead of water, I use broth and 1 teaspoon olive oil. Set aside. Preheat oven to 375 degrees.
- Slice delicata squash in half and remove seeds with a spoon. Slice squash into half-moons and place on a lined baking sheet. Add sliced onion and drizzle with olive oil. Sprinkle with salt and pepper. Gently mix. Roast 20-25 minutes.
- While squash roasts, brown ground America lamb in a skillet over medium-high heat. Add seasonings, garlic, and more salt and pepper. Cook until caramelized.*
- Add all tahini dressing ingredients to a bowl and whisk gently.
- Next up, assemble the bowls. Layer quinoa, squash, and ground American lamb. Top with tahini dressing, then chopped cilantro and toasted pepitas.
- Finish it up with the pomegranate seeds. Enjoy!
*USDA recommends cooking Ground Lamb to an internal temperature of 160°F .
