Greek Turkey Bowls
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These Greek turkey bowls come together in just 30 minutes with seasoned ground turkey, crisp veggies, feta and creamy tzatziki. They’re fresh, high in protein and perfect for meal prep or easy weeknight dinners.
I love a good bowl recipe because I can prep the components ahead of time and pull together quick meals all week long. I have plenty of them on the blog already, from my Greek chicken bowls to my Mediterranean quinoa bowl, but these Greek turkey bowls came together one night while I was trying to use up what I had in the fridge. They turned out so good I knew they deserved a spot on the blog!
Table of Contents
Why I Love This Ground Turkey Greek Bowl
- Quick and easy: The seasoned ground turkey cooks in one skillet, and the whole meal comes together in about 30 minutes. The only other prep is chopping the veggies and assembling your bowls.
- Perfect for meal prep: Prep the turkey, grain and veggies ahead of time, then store everything separately so you can quickly assemble bowls for lunch or dinner throughout the week.
- Easy to customize: Serve it with white rice, cauliflower rice or quinoa and use arugula, spinach or your favorite greens. Everyone can build their bowl exactly how they like it.
Ingredients Needed
- yellow onion and garlic – the flavor base. Cook them until the onion is soft and translucent before the turkey goes in so they have time to sweeten.
- ground turkey – I use 93% lean ground turkey. Anything leaner than that can dry out fast, so if you go with 99% keep a close eye on it and do not overcook.
- lemon juice – stirred in at the very end off the heat. Fresh squeezed only.
- red wine vinegar – works alongside the lemon to brighten the whole skillet. Start with one tablespoon and add more to taste.
- cherry tomatoes – adds sweetness and juiciness against the savory turkey.
- cucumber – English cucumbers are my preference since the skin is thin and there is no need to peel or seed them.
- kalamata olives – briny, salty, and essential for that authentic Greek flavor.
- pickled red onion – my strong preference over raw red onion here. The tangy sweetness cuts right through the creamy tzatziki.
- crumbled feta – salty and creamy. Buy it in a block and crumble it yourself if you can. It tastes noticeably better than pre-crumbled.
- grain of choice – the base of the bowl. I like using white rice or cauliflower rice for low-carb days, but use whatever you have on hand or already prepped.
- arugula, spinach or green of choice – adds freshness and bulk. Arugula brings a peppery bite that works really well with the lemony turkey.
- tzatziki – the creamy, cooling finish that ties the whole bowl together. Make my homemade tzatziki recipe or use store-bought when you’re short on time.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Ground turkey: Ground chicken is an easy swap. Ground beef or lamb also work well, just drain any excess fat before adding the lemon juice and vinegar.
- Olives: Not a fan of kalamata olives? Try buttery Castelvetrano olives or green olives instead. Or skip them and add a little extra feta.
- Feta: Goat cheese is the closest substitute. For a dairy-free option, use vegan feta or simply leave the cheese out.
- Tzatziki: My tahini sauce is my favorite alternative. Hummus also works for a creamier, nuttier flavor.
- Red wine vinegar: White wine vinegar is the best substitute. In a pinch, use extra lemon juice for a brighter flavor.
How to Make Greek Turkey Bowls
Step 1: Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic for 4 to 5 minutes until soft and fragrant.
Step 2: Add the ground turkey and cook, breaking it apart as you go, until browned and cooked through, about 6 to 8 minutes.
Step 3: Stir in the oregano, garlic powder, onion powder, salt, and pepper. Remove from heat, then add the lemon juice and red wine vinegar and stir to combine.
Step 4: Divide the grain and greens between bowls. Top with the turkey, tomatoes, cucumber, olives, pickled onion, and feta. Add a scoop of tzatziki and finish with fresh herbs and a squeeze of lemon.
Brittany’s Recipe Tips
- Let the turkey brown: Let the turkey cook undisturbed for 2 to 3 minutes before breaking it up. Those browned bits add tons of flavor.
- Toast the spices: Cook the oregano, garlic powder and onion powder with the turkey for about 1 minute before adding the lemon juice and vinegar to bring out their flavor.
- Taste before serving: Lean ground turkey often needs more salt than you think. Taste and adjust the seasoning before assembling your bowls.
How to Meal Prep and Store Greek Turkey Bowls
Everything about these Greek turkey bowls is perfect for meal prep. Here’s how I store each component:
- Meal prep: Cook the turkey, grain and tzatziki, then chop the veggies. Store everything in separate airtight containers and assemble the bowls just before eating to keep the greens crisp.
- In the fridge: Store the cooked turkey for up to 4 days. Chopped vegetables will keep for about 3 days, and the tzatziki will last 4 to 5 days in an airtight container. Add the feta and fresh herbs just before serving.
- In the freezer: Freeze the cooked turkey for up to 3 months. Let it cool completely before transferring it to a freezer-safe container or bag. Thaw overnight in the fridge and reheat in a skillet or microwave. I don’t recommend freezing assembled bowls since the vegetables and tzatziki won’t hold up well.
Frequently Asked Questions
Yes, as long as you use a gluten-free grain like rice or quinoa. If you’re using store-bought tzatziki, double check the label to make sure it’s gluten-free.
The biggest tips are to avoid overcooking the turkey and finish it with the lemon juice and red wine vinegar. The acidity brightens the flavor and helps keep the meat juicy.
More High-Protein Bowl Recipes You’ll Love
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Ground Turkey Greek Bowls
Ingredients
For the turkey:
- ½ Tablespoon olive oil
- 1 cup yellow onion, chopped
- 2 cloves garlic, minced
- 1 lb ground turkey, 93–99% lean
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lemon, 1-2 Tablespoons
- 1-2 Tablespoons red wine vinegar
For the bowls:
- 2 cups cherry tomatoes, halved
- 2 cups cucumber, chopped
- ½ cup kalamata olives, sliced
- ½ cup pickled red onion, or thinly sliced red onion
- ½ cup crumbled feta cheese
- 2 cups cooked rice, quinoa or grain of choice
- 4 cups arugula, spinach or green of choice
- ½ cup Tzatziki, for serving
- Fresh chopped parsley or fresh dill, for topping
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic. Saute for 4-5 minutes until onion is fragrant and translucent.½ Tablespoon olive oil, 1 cup yellow onion, 2 cloves garlic
- Add ground turkey and cook, breaking it apart with a spatula, until browned and cooked through, about 6–8 minutes.1 lb ground turkey
- Stir in oregano, garlic powder, onion powder, salt and pepper. Add lemon juice and vinegar and stir to combine. Remove from heat.2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, Juice of ½ lemon, 1-2 Tablespoons red wine vinegar
- Divide cooked grain and fresh greens between four bowls. Top with turkey, tomatoes, cucumber, olives, pickled red onion and feta.2 cups cherry tomatoes, 2 cups cucumber, ½ cup kalamata olives, ½ cup pickled red onion, ½ cup crumbled feta cheese, 2 cups cooked rice, 4 cups arugula
- Add a generous scoop of tzatziki and finish with fresh herbs and a squeeze of lemon, if desired.½ cup Tzatziki, Fresh chopped parsley or fresh dill
Notes
- Optional: You can toss the tomatoes and cucumbers in 2 teaspoons vinegar, 2 teaspoons oil, ½ teaspoon salt, ½ teaspoon pepper and ¼ teaspoon oregano, which will add some more flavor.
- Storage: Store the turkey, grain, vegetables and tzatziki in separate airtight containers in the refrigerator for up to 4 days. Assemble the bowls just before serving for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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