Name: Lamb buddha bowl
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Cuisine: Ingredients
Ingredients: 1/2 cup quinoa cooked; 1/2 cup pulled lamb; handful baby spinach; 1/4 cup red cabbage thinly sliced; 1/4 cup yellow pepper cubed; 1 carrot cubed; hanful cherry tomatoes; 1 tbsp fresh coriander; 1 tbsp fresh mint; 1 tbsp fresh parsley; 2 tbsp plain yoghurt; 1 tbsp sesame seeds or 5ml tahini; 1 tbsp olive oil; 1/2 lemon juiced; salt and black pepper to taste

Recipe Disclaimer

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Ingredients (15)

1/2 cup	quinoa — cooked
1/2 cup	pulled lamb
handful	baby spinach
1/4 cup	red cabbage — thinly sliced
1/4 cup	yellow pepper — cubed
1	carrot — cubed
hanful	cherry tomatoes

For the dressing

1 tbsp	fresh coriander
1 tbsp	fresh mint
1 tbsp	fresh parsley
2 tbsp	plain yoghurt
1 tbsp	sesame seeds — or 5ml tahini
1 tbsp	olive oil
1/2	lemon — juiced
	salt and black pepper — to taste

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Method:

To make the dressing: add all the ingredients to a blender and blend until smooth. Add some water if you would like to thin it out more.

Build your bowl on the base of quinoa. Any seasonal veggies can be used!

Notes

To make pulled lamb: brown a leg of lamb on the stove and sprinkled with salt generously then added beef stock to cover the leg and popped it in a 150 °C oven for 3 and a half hours. Switch off the oven and let the leg of lamb rest in the pot, in the oven for another hour to. Once slightly cooled pull the meat from the bone with a fork.

Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.