Lamb Protein Power Bowl

Ingredients:

• 500 grams of lean lamb leg steak
• 1 cup of cooked quinoa
• 2 tablespoons of olive oil
• 5 cloves of garlic, minced
• 1 tablespoon of rosemary, finely chopped
• 1 tablespoon of thyme, finely chopped
• Salt and black pepper to taste
• 2 cups of kale, shredded
• 1 cup of cherry tomatoes, halved
• 1 medium avocado, chopped
• A squeeze of lemon juice

Cooking Instructions:

1. Start by marinating the lamb steak with minced garlic, rosemary, thyme, salt, and black pepper. Let it sit for about 30 minutes to let the flavors infuse.
2. Heat one tablespoon of olive oil in a non-stick pan and pan-sear the lamb steak on medium-high heat until browned on each side (about 3-4 minutes per side or until cooked to your desired level). Remove from the pan and allow it to rest before slicing thinly.
3. In the same pan, toss in the shredded kale and sauté until wilted but still bright green. Season with salt and pepper.
4. In a large bowl, mix the cooked quinoa, sautéed kale, cherry tomatoes, and chopped avocado. Drizzle over the rest of the olive oil and a squeeze of fresh lemon juice, then toss everything together.
5. Finally, top the salad with the thinly sliced lamb steak and serve immediately.

Nutritional Information (per serving):

• Calories: 510
• Protein: 55g
• Fat: 22g
• Carbs: 30g

Plating:

Start by spooning a generous serving of the quinoa, kale, cherry tomatoes, and avocado mixture onto the center of a wide, shallow bowl. Arrange the thinly sliced lamb steak on top, fanning out the slices to showcase the tender, juicy insides. The vibrant colors of the tomatoes and avocado chunks should peek through the steak slices; in contrast, the kale provides a snug bed underneath. A few whole cherry tomatoes and a light dusting of rosemary can be used as a garnish on top for a visually pleasing and appetizing dish.