Ground Turkey Greek Bowls

A ground turkey Greek bowl with rice, fresh vegetables, and a lemon wedge.

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Greek-seasoned ground turkey served over rice or quinoa with crisp cucumbers, juicy tomatoes, kalamata olives, feta and creamy tzatziki. This Mediterranean-inspired bowl is fresh, protein-packed and meal prep friendly.

Prep Time15

Cook Time15

Total Time30

Course: Lunch/Dinner

Cuisine: Mediterranean

Diet: Gluten Free

Servings:

Author: Brittany Mullins

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