Few meals pack the punch of flavor, color, and comfort quite like a well-constructed Moroccan grain bowl. This Spiced Lamb Moroccan Grain Bowl with Mint Tzatziki is the kind of dish that delivers every time—savory, refreshing, a little spicy, and full of depth. If you love Moroccan dishes or are exploring healthy bowls recipes, this one’s for you. Ground lamb is seasoned with warm spices like cumin, cinnamon, and coriander, then nestled over fluffy bulgur wheat with roasted vegetables, crunchy spiced chickpeas, and a dollop of cool, minty tzatziki. It’s a full Moroccan dinner in a bowl, perfect for meal prep or for impressing guests with minimal effort.
This is one of those easy dinner recipes you’ll want to add to your rotation—simple enough for weeknights, yet layered with flavors worthy of a special occasion. Whether you’re a fan of fall dinner recipes or just need a wholesome alternative to takeout, this Moroccan-inspired dish brings the best of spice, balance, and nutrition.
Spiced Lamb Moroccan Grain Bowl with Mint Tzatziki
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Mediterranean, Moroccan
Servings 4 generous bowls
Large skillet or sauté pan For browning the lamb. A cast iron skillet works beautifully here.
Medium saucepan For cooking the bulgur wheat.
Baking sheet Used for roasting vegetables and spiced chickpeas. Line with parchment paper for easy cleanup.
Mixing bowls To toss veggies and mix the tzatziki.
Box grater For grating the cucumber for the tzatziki.
Fine mesh sieve or cheesecloth To drain the grated cucumber (prevents watery tzatziki).
Knife and Cutting Board To prep all your veggies and herbs.
For the Spiced Lamb
- 1 lb ground lamb
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper optional for heat
- Salt and pepper to taste
- 1 small onion finely chopped
- 2 garlic cloves minced
- Juice of 1/2 lemon
For the Bulgur Base
- 1 cup bulgur wheat
- 2 cups water or low-sodium vegetable broth
- Pinch of salt
For the Roasted Vegetables
- 1 zucchini diced
- 1 red bell pepper diced
- 1 red onion sliced
- 1 tablespoon olive oil
- Salt pepper, and cumin to season
For the Spiced Chickpeas
- 1 15 oz can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- Pinch of salt
For the Mint Tzatziki
- 1 cup plain Greek yogurt
- 1/2 cucumber grated and drained
- 1 garlic clove minced
- 1 tablespoon fresh mint finely chopped
- 1 tablespoon lemon juice
- Salt to taste
Toppings (optional but highly recommended)
- Chopped fresh parsley or cilantro
- Sliced almonds or toasted pine nuts
- Pomegranate seeds
- Moroccan vegetable salad in bowl as a side or mixed in
- Lemon wedges
Prepare the Bulgur Wheat
In a saucepan, bring 2 cups of water (or broth) to a boil. Add a pinch of salt and stir in the bulgur. Cover, reduce heat to low, and simmer for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Roast the Vegetables
Preheat your oven to 425°F (220°C). Toss the diced zucchini, red bell pepper, and red onion with olive oil, salt, pepper, and a dash of cumin. Spread on a baking sheet and roast for 20 minutes, flipping halfway through, until golden and slightly caramelized.
Crisp the Spiced Chickpeas
While the veggies roast, pat the chickpeas dry. Toss with olive oil, cumin, paprika, cinnamon, and salt. Spread them on a separate baking sheet and roast for 15-20 minutes until crispy and golden. These make for excellent healthy snacks too, if you make extra.
Cook the Spiced Lamb
Heat olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add garlic and cook for another minute. Stir in the ground lamb, breaking it up with a spoon. Sprinkle in cumin, paprika, cinnamon, coriander, cayenne (if using), salt, and pepper. Cook until browned and cooked through, about 8–10 minutes. Finish with a squeeze of lemon juice.
Make the Mint Tzatziki
Grate the cucumber and use a sieve or cheesecloth to squeeze out excess moisture. In a bowl, mix the yogurt, cucumber, garlic, chopped mint, lemon juice, and a pinch of salt. Chill until ready to serve.
Assemble the Bowl
Divide the cooked bulgur between four bowls. Top with a scoop of spiced lamb, roasted vegetables, and spiced chickpeas. Add a generous dollop of mint tzatziki on the side or center. Garnish with parsley, pomegranate seeds, and a few toasted nuts. Serve with lemon wedges.
Pairings
This dish shines as a standalone, but pairing it with a light side or dessert can round out the meal beautifully. A fresh Moroccan salad—think chopped tomatoes, cucumbers, parsley, and lemon juice—is an ideal complement. If you're going for a full Moroccan food experience, a small bowl of Moroccan soup like harira or lentil-tomato broth is a warming starter.
Finish the meal on a sweet note with something unexpected, like a slice of german chocolate pecan pound cake—an indulgent, rich treat that contrasts the savory bowl perfectly. If you're planning a spread for a fall gathering or holiday table, this bowl fits right into the theme of fall crockpot recipes and fall dinner recipes with its cozy spices and vibrant ingredients.
For drinks, a mint tea or sparkling lemon water with muddled herbs works beautifully to enhance the mint tzatziki and cleanse the palate.
FAQs
1. What cut of lamb works best for this recipe?
Ground lamb is ideal for this recipe because it cooks quickly and absorbs the Moroccan spices evenly. However, if you prefer chunks, you can use lamb shoulder or leg, diced small and slow-cooked until tender.
2. Can I make this dish vegetarian?
Absolutely. Replace the lamb with spiced chickpeas (double the chickpea portion) or roasted cauliflower for a hearty, plant-based option. You'll still get that satisfying depth and texture.
3. Is bulgur wheat necessary, or can I use something else?
Bulgur is traditional and adds a nutty chew, but you can substitute with couscous, quinoa, or rice. For a heartier Moroccan rice bowl, try brown rice or even freekeh.
4. Can I meal prep this?
Yes! Every component can be made ahead of time and stored separately in the fridge for up to 4 days. Just reheat the lamb and grains, and keep the tzatziki cold.
5. How spicy is this bowl?
It has a warm spice rather than heat. The cayenne is optional, so you can easily dial the spice level up or down based on your preference. The mint tzatziki cools it down nicely.
