Greek Lamb Bowls

The other Sunday, after a weekend of traveling and having zero interest in going to a grocery store, I caved and ordered groceries online to our apartment for us to use that upcoming week. When I got home late that night I was excited to see the groceries hanging on our door until I realized that they were in fact not my order but, instead, someone else's entirely. Since it was too late for the delivery system to do anything, I emptied the bags into our fridge and took note of what we were working with.

While it ironically happened to be a lot of what we would typically order, there was one standout: arugula. I quickly realized how much I loved and missed this ingredient. Why in God’s name is it never on my grocery list!? So, with this newfound love, I found myself a week later in the same conundrum and ordering groceries to our apartment while traveling back home. To be frank, I picked the items in a haphazard rush and didn’t really have any set meals in mind… very very very unlike my usual meal planning techniques. Fortunately for me, my scattered mind picked out some easily combinable winners. That night when I arrived home, feeling like I was playing Chopped in my own kitchen, I noticed that I had all the makings for a delicious Greek dish. And just like that, in under 30 minutes, I was eating a dinner that I immediately proclaimed as part of our rotation. While traveling can take a toll on us all, and I am right there with you in typically picking up dinners on Sunday nights after being away, this was a nice realization that just because I haven’t spent all day in our apartment doesn’t mean dinner can’t be whipped together in the kitchen!

Ingredients (serves 4):

• Ground lamb (1lb)

• Arugula (1 case)

• Grape tomatoes (1 case)

• Avocado (2)

• Cucumber (1)

• Goat Feta (1 block)

• Quinoa (½ cup)

• Tahini

• Olive oil

• Cumin

• Za’atar

• Salt

• Pepper

Directions:

1. Make the quinoa: combine ½ cup of quinoa with 1 ¼ cups of water, cover, and bring to a boil. Once boiling, lower to a simmer and cook, covered, until all of the water is absorbed

2. Season the ground lamb with cumin, za’atar, and salt & pepper and place on a hot skillet

3. While continuing to break up the lamb with a wooden spoon, stir until it is cooked through

4. While the lamb is cooking, prepare the vegetables

   1. Dice the tomato in half lengthwise

   2. Peel the cucumber and cut it into fourths

   3. With the cucumber spears, dice into ¼ inch pieces

   4. Dice the avocado into ½ inch pieces

5. Toss the arugula in olive oil and place in the base of a bowl

6. Top the arugula with the quinoa, ground lamb, avocado, cucumber, and tomato

7. Sprinkle with goat feta cheese

8. Top with a drizzle of tahini and enjoy!

Allergen Information:

• Gluten free

• Soy free