Lamb Nourish Bowls




  • 1 lb grass fed ground lamb

  • 1 bunch rainbow chard (chopped, stems separated)

  • 1 lb cauliflower rice

  • 2 tbsp cooking fat (I used beef tallow and ghee), separated

  • 1/2 tsp each: sea salt, black pepper, coriander, garlic powder, paprika and cumin (start with 1/2 tsp of each and add more to taste)

  • 1/2 cup plain yogurt - preferably full fat* see notes for paleo/whole30 version

  • 2-3 tbsp lemon juice

  • 1-2 tsp garlic powder (to taste)

  • 1/2 tsp sea salt (to taste)

  • Cilantro (optional but recommended)


  1. Combine ingredients from plain yogurt to sea salt in a small bowl and adjust ingredients depending on your taste preferences. Set aside.

  2. Heat medium skillet on medium heat and once hot, add 1 tbsp cooking fat. Once hot, add the rainbow chard stems and saute for about 5-6 minutes.

  3. Add cauliflower rice to pan and saute for another 7-8 minutes or until cooked to your liking.

  4. Season with salt and pepper.

  5. While the cauliflower rice is cooking, heat another pan on medium heat. Add 1 tbsp cooking fat, then add ground lamb and cook, breaking up with a wooden spoon, until no longer pink. Add spices mentioned above (excluding pepper) and stir to combine. Set aside.

  6. Once the cauliflower rice is done, distribute into 5-6 bowls evenly.

  7. Saute the chard greens with the remainder of cooking fat, season slightly with salt and pepper, and add to the bowls with cauliflower rice.

  8. Add the ground lamb to the bowls, top each with yogurt sauce, garnish with cilantro, and serve!


*If trying to go dairy free, you can use tahini instead of yogurt. If you do this, once you mix ingredients together, add warm water 1-2 tbsp at a time until you’ve reached the consistency you want, as the tahini will thicken up a lot when you start mixing it.