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Healthy Lamb Rice Bowl

A healthy lean meat and rice meal for a quick weeknight dinner. Pre-prepare the meat the day prior and have the veggies chopped and ready to add
Course Main
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy



  • 4 tablespoon coriander roots chopped finely 1/2
  • zest of one lime
  • 1 tablespoon of olive oil I used a garlic infused oil
  • 1 tablespoon Coconut Aminos* see notes
  • 250 grams lamb backstrap or fillet

Bowl Ingredients

  • Rice for four
  • bunch fresh asparagus
  • 1/2 tablespoon coconut oil
  • 1/2 eggplant sliced into rounds and pan fried
  • 1 carrot - finely peeled
  • 1/2 cucumber diced
  • 1/4 capsicum sliced into rounds
  • 200 grams cherry tomatoes halved

To Serve

  • leaves fresh coriander
  • Lime juice
  • fresh chilli optional
  • freshly ground pepper


  1. Add the marinate ingredients to a bowl and stir.
  2. Add the meat to the bowl, cover and set aside to marinate - for the day if possible.
  3. Set the rice to cook and prepare the vegetables
  4. Cook the asparagus wrapped in foil, in the oven at 170 degrees celcius for 10 minutes with a drizzle of olive oil and pinch salt
  5. Set a pan to heat to medium high on the stove top and add the coconut
  6. Add the eggplant slices and cook until browned on each side and softened
  7. When the rice is ready, add the meat to the pan used for the eggplant. Ensure it is hot.
  8. Add the meat and cook on a medium high heat on each side for 4 minutes
  9. Remove the meat from the heat and allow it to sit for two minutes prior to finely slicing
  10. Add the rice to serving bowls and top with the vegetable ingredients and meat
  11. Serve with freshly squeezed lime juice and coriander leaves, fresh chilli and cracked pepper

Recipe Notes

Coconut Amnios is a soy and wheat free alternative to soy sauce made from coconut extract. You can find it at some health and wholefood stores or larger delis.
If you are unable to source it, use 1/2 tablespoon of fish sauce and 1/2 tablespoon light soy or tamari.