Spiced Lamb and Pumpkin-Seed Bowl with Turmeric-Roasted Cauliflower, Avocado and Pomegranate
A composed lunch bowl built around two zinc heroes — lamb and pumpkin seeds — with turmeric-roasted cauliflower, avocado, and a scatter of pomegranate. Curcumin, glucosinolates, monounsaturated fats, and anthocyanins each pull their own weight, so this isn't just "healthy lamb bowl" — every layer earns its place.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Servings
- 1
Ingredients
- 90g (raw)lean ground lamb
- 20gpumpkin seeds (pepitas)
- 150gcauliflower florets
- 35gavocado, sliced
- 25gpomegranate seeds
- 2tsp (10g)extra virgin olive oil
- 1clove (3g)garlic, minced
- 1tsp (3g)ground turmeric
- 1/4tspground cumin
- 1/8tspfreshly ground black pepper (helps curcumin absorption)
- 1tbsp (15g)lemon juice
- 1tbsp (4g)flat-leaf parsley, chopped
- 1/4tsp (1.5g)sea salt
Instructions
- 01
Heat the oven to 220°C / 425°F. Toss the cauliflower with 1 teaspoon of the olive oil, the turmeric, half the salt, and the black pepper on a sheet pan. Roast 16-18 minutes, turning once, until the edges are deeply browned.
- 02
Toast the pumpkin seeds in a dry small skillet over medium heat for 3 minutes, shaking the pan, until they puff. Tip onto a plate.
- 03
In the same skillet, warm the remaining olive oil over medium heat. Add the garlic and cumin and cook 30 seconds. Add the lamb, breaking it apart, season with the rest of the salt, and cook 4 minutes until cooked through and starting to brown.
- 04
Plate the turmeric cauliflower as the base. Pile the spiced lamb alongside. Fan the avocado slices, scatter the pumpkin seeds and pomegranate, and finish with the lemon juice and parsley.
Nutrition (per serving)
- Calories
- 510kcal
- Protein
- 28g
- Carbs
- 22g
- Fat
- 32g
- Fiber
- 9g
- Selenium
- 25mcg
- Zinc
- 5.7mg
- Iron
- 5.5mg
- B12
- 2.2mcg
- Iodine
- 3mcg
- Sodium
- 530mg