Lamb buddha bowl

Lamb and Mutton SA
1 serving Prep: 5 mins
Rate this recipe
This meal is ideal when you're in need of a nutritious adaptable meal, perfect for leftovers and clearing out fresh produce from the fridge!

By Independent Contributor November 08 2021
Recipe Disclaimer
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients


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!


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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.