Looking to add a fresh, flavorful dinner to your weekly rotation? These Ground Lamb Hummus Bowls combine tender, spiced lamb with bright, turmeric‑kissed orzo, creamy hummus, crisp vegetables, and tangy feta for a satisfying Mediterranean‑inspired meal that’s simple to prepare and easy to customize.
The bowls start with buttery orzo seasoned with ground turmeric, garlic powder, lemon juice, and salt to create a vibrant, aromatic base. Ground lamb is quickly browned and seasoned with warm spices, then piled on top and finished with fresh arugula, cucumber, cherry tomatoes, red onion, a scoop of hummus, crumbled feta, dill, and a squeeze of lemon. The result is a fresh, balanced bowl that’s both filling and bright.
Ingredients
- For the orzo:
- 1 ½ cups orzo
- 2 tablespoons butter
- ½ teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- Salt, to taste
- For the ground lamb:
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 teaspoon kosher salt
- ½ teaspoon allspice
- ½ teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- To build the bowls:
- Baby arugula
- Sliced cucumber
- Halved cherry tomatoes
- Thinly sliced red onion
- Store‑bought hummus (or homemade)
- Crumbled feta
- Fresh dill
- Lemon wedges
Step-by-step Instructions
Step One: Cook the orzo
Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain the orzo and return it to the pot. Stir in the butter, ground turmeric, garlic powder, lemon juice, and salt. Mix until the butter is melted and the spices are evenly distributed. Keep the orzo warm while you prepare the lamb.
Step Two: Cook the lamb
Heat the olive oil in a large skillet over medium‑high heat. Add the ground lamb and cook, breaking it up with a spoon or spatula, until browned and cooked through, about 5 minutes. If there is excess fat, drain it off, then return the pan to medium heat. Sprinkle the kosher salt, allspice, dried oregano, paprika, and garlic powder over the lamb and toss to coat evenly. Remove from heat.
Step Three: Assemble the bowls
Divide the warm turmeric orzo among bowls. Spoon the seasoned ground lamb over the orzo and arrange the arugula, cucumber, cherry tomatoes, and red onion around the meat. Add a generous spoonful of hummus to each bowl, sprinkle with crumbled feta and fresh dill, and finish with a wedge of lemon for squeezing. Serve immediately. For a family‑style meal, set out all toppings and let everyone customize their own bowl.
Tips, Variations, and Serving Suggestions
These bowls are very adaptable. Swap orzo for brown rice, quinoa, or couscous if you prefer a different grain or a gluten‑free option. If you’d rather eat this as a sandwich or handheld meal, pile the lamb and toppings into warmed pita pockets. Add roasted vegetables like bell peppers or eggplant for extra depth, or drizzle a bit of olive oil and lemon or a scoop of tzatziki for added creaminess. Leftovers store well: refrigerate components separately and reheat the lamb, then assemble fresh for best texture.
Recipe FAQs
Yes. This recipe works well with brown rice, quinoa, or couscous if you want a different texture or a gluten‑free alternative.
Absolutely. Use any leafy green you prefer—baby spinach, mixed greens, or even shredded lettuce. You can also serve the filling inside a pita or flatbread instead of a bowl.
Nutrition (per bowl)
Calories: 650 kcal
Carbohydrates: 44 g • Protein: 27 g • Fat: 40 g
Saturated Fat: 16 g • Polyunsaturated Fat: 3 g • Monounsaturated Fat: 18 g
Trans Fat: 0.2 g • Cholesterol: 98 mg • Sodium: 698 mg
Potassium: 424 mg • Fiber: 2 g • Sugar: 2 g
Vitamin A: 427 IU • Vitamin C: 2 mg • Calcium: 41 mg • Iron: 3 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
- Author: Alex Snodgrass
- Servings: 4 bowls
- Calories: 650 per serving (approx.)
If you try these Ground Lamb Hummus Bowls, I’d love to hear how you customized them—leave a comment and share your favorite topping combinations!