Moroccan-Spiced Lamb Meatball Power Bowls with Freekeh & Roasted Rainbow Carrots

Bold North African spices meet weeknight ease in these satisfying protein bowls. Juicy lamb meatballs pack 25g protein per serving over nutty ancient grain freekeh. Roasted rainbow carrots add vibrant color while a harissa-spiked tahini yogurt drizzle ties everything together beautifully.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground lamb
• 1 egg
• 1/4 cup almond flour
• 2 tsp ras el hanout seasoning
• 2 cloves minced garlic
• 1 tbsp tomato paste
• 1.5 cups cooked freekeh
• 4 rainbow carrots (sliced lengthwise)
• 1 tbsp olive oil
• 1/2 cup Greek yogurt
• 1 tbsp tahini
• 1 tsp harissa paste
• 1/4 cup chopped mint
• Lemon wedges for serving

Instructions

1. Preheat oven to 425°F (220°C). Toss carrots with olive oil on baking sheet.
2. Roast carrots 20-25 minutes until caramelized.
3. Mix lamb, egg, almond flour, ras el hanout, garlic and tomato paste in bowl.
4. Roll into 16 small meatballs (about 1 tbsp each).
5. Heat skillet over medium-high. Cook meatballs 8-10 minutes, turning until browned.
6. Whisk yogurt, tahini, harissa and 1 tbsp water for drizzle.
7. Divide freekeh among 4 bowls.
8. Top with roasted carrots, meatballs and mint.
9. Drizzle with harissa-yogurt sauce.
10. Serve with lemon wedges.

Chef's Note

Boost veggies by adding roasted cauliflower. For spicier meatballs, add 1/4 tsp cayenne to lamb mixture.

Make-Ahead Tips

Store components separately for 3 days. Reheat meatballs in skillet.

Substitutions

Beef for lamb, quinoa for freekeh, paprika for harissa if sensitive to spice.