Middle Eastern Lamb Bowls
These Middle Eastern ground lamb bowls are incredible! I have been on a “bowl” kick lately because they make for an easy, simple and delicious meal. I always love variety, so this helps to keep things interesting in the kitchen. You can add or omit any of the ingredients as you please to make it your own.
The rice and lentil mix above reminds me of an Armenian dish that I used to eat growing up. Adding lentils to rice adds great texture, increases the fibre and protein content of your dish, and will leave you satisfied for a couple hours.
The best part about this recipe is that you will have leftovers for lunch the next day and you can enjoy it all over again. I’d love to see your recipe so don’t forget to tag me @fruitfulkitchen when you make it!
Middle Eastern Ground Lamb Bowls
- 1/2 lbs Ground Lamb
- 1 Onion Diced
- 4 cloves Garlic diced
- 1 tsp Mint dried or fresh leaves
- 1 tsp Salt
- 1 tsp Ground pepper
- 3 cups Cooked rice (white or brown rice of your choice)
- 1 cup Cooked lentils
- 1 eggplant, diced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups Kale, washed and chopped
- 1 Bell pepper, red diced
- 1 Bell pepper, orange diced
- 1 Tomato diced
- 1 cup Cucumber diced
- 1/4 cup Red onion diced
- 1/4 cup Curley parsley chopped finely
- 1 Lemon juiced
- 1/4 cup Olive oil extra virgin
Toppings of your choice
- 1 tbsp Hummus
- 1 tbsp Greek yogurt
- 3-4 Pickled Turnips
- 3-4 Olives
- Dried Mint Sprinkle on top
- Paprika Sprinkle on top
- Hot sauce optional
- In a large pan, cook the ground lamb on med/high heat. Once the meat doesn't show any more pink colour, mix in onion, garlic and mint. Cook and stir with a wooden spoon for 5-7 min until onions become translucent and remove from pan onto a dish (cover to keep warm).
- Combine cooked rice and cooked lentils into a bowl and set aside. If using rice from the previous day, reheat onto a pan and cover to keep warm.
- Preheat oven to 425 degrees.
- On a large baking sheet, place parchement paper and drizzle olive oil over eggplant. Season with salt pepper and toss eggplant cubes around to assure even coating on all sides.
- Roast in the oven for 20-25 min (depending on your type of oven). Eggplant is roasted once it's browned and crispy.
- In a large bowl, combine kale, peppers, tomato, cucumber, onion, parsley, lemon and olive oil. Season with salt and pepper to taste.
Plating your bowl
- In your bowl, add a serving of ground lamb, lentil rice, kale salad, side of eggplant and top with your favourite toppings like hummus, yogurt, hot sauce, pickled turnips, olives, paprika and dried mint leaves.