Buy Now →Ground Lamb Nourish Bowls with Garlic Herb Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop, oven
Ingredients
Scale
Sweet potatoes:
2 medium sweet potatoes
2 Tbsp avocado oil
1 1/2 tsp granulated garlic
1 tsp salt, to preference
Cracked black pepper
3 fresh rosemary sprigs
4–5 fresh thyme sprigs
Lamb:
1 lb ground lamb
1/2 tsp salt
1/2 tsp granulated garlic
Cracked black pepper
Optional: 1 Tbsp coconut aminos (helps make the flavor of the lamb a little more mild if desired!)
To serve:
Cooked quinoa (I used tri-color)
Greek yogurt
Instructions
- Preheat the oven to 400ºF.
- Prep the sweet potato: Dice the sweet potato into 3/4″ cubes (they will take longer to cook if you cut them bigger) and toss in the avocado oil, granulated garlic, salt, and pepper. Place them on a large baking sheet. Place the fresh thyme and rosemary sprigs on top. Put in the oven and cook for 20 minutes until the sweet potatoes are fork tender. Remove from the oven and break the dried leaves from the thyme and rosemary off and sprinkle over the sweet potatoes (discard the stems). Stir it all together.
- Quinoa: Cook according to package instructions. I recommend cooking in broth rather than water for much more flavor.
- Lamb: Preheat a large skillet to medium-high heat with some avocado oil. Add the lamb and cook for about 8 minutes until no longer pink, breaking it up and stirring it as it cooks. Drain some of the fat if desired. Season with the garlic, salt, and pepper. If you don’t like the strong flavor of lamb, then stir in 1 Tbsp of coconut aminos – you don’t taste the coconut aminos but it helps mute some of the “gamey” flavor of lamb.
- To serve: Put a bed of quinoa into a bowl and top with the sweet potato, lamb, and a large dollop of greek yogurt. Enjoy!
