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Greek Turkey Bowl

Two Greek turkey bowls with garlic basmati rice, seasoned ground turkey, cucumber tomato salad, tzatziki, feta, and pickled onions.
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This Greek turkey bowl is made with seasoned ground turkey, garlic basmati rice, creamy tzatziki, fresh vegetables, and feta. It's an easy, healthy meal that's perfect for meal prep or busy weeknights.

  • Author: George
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main course
  • Method: Stovetop
  • Cuisine: Mediterranean

Ingredients

Scale

  • Turkey

    • 1 tablespoon olive oil
    • 1 pound ground turkey
    • 2 cloves garlic, minced
    • 1 teaspoon onion powder
    • 1 teaspoon dried oregano
    • 1 teaspoon lemon pepper seasoning
    • 2 tablespoons chopped fresh parsley

    Cucumber Tomato Topping

    • 1 cup cherry tomatoes, halved
    • 2 Persian cucumbers, diced
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • Salt and pepper, to taste

    For Serving

Instructions

  1. Prepare the cucumber tomato topping. In a small bowl, combine the cherry tomatoes, cucumbers, olive oil, lemon juice, salt, and pepper. Let it sit while you prepare the remaining ingredients.
  2. Cook the turkey. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it into small crumbles, until mostly cooked through.
  3. Season the turkey. Stir in the garlic, onion powder, oregano, and lemon pepper seasoning. Cook for another 2 to 3 minutes, until the turkey is fully cooked and the garlic is fragrant.
  4. Finish with parsley. Remove the skillet from the heat and stir in the fresh parsley. Taste before adding any extra salt, since most lemon pepper seasonings already contain salt.
  5. Assemble the bowls. Divide the Garlic Basmati Rice among four bowls. Top with the turkey, cucumber tomato topping, Small-Batch Tzatziki, feta, and any additional toppings you like.

Notes

  • Meal prep: If you're making everything from scratch, cook the Garlic Basmati Rice first. While it cooks, prepare the Small-Batch Tzatziki and cucumber tomato topping. Cook the turkey last so it's warm when you're ready to assemble the bowls.
  • Don't overcook the turkey. Ground turkey is lean, so cook it just until it's no longer pink. Overcooking can make it dry.
  • Taste before adding more salt. Most lemon pepper seasonings already contain salt, so taste the turkey before adding any extra.
  • Storage: Store the cooked turkey and rice in an airtight container in the refrigerator for up to 4 days. Keep the tzatziki, cucumber tomato topping, and other fresh toppings in separate containers.
  • Reheating: Warm the turkey and rice until heated through, then top with the cold cucumber tomato topping, tzatziki, feta, and any other fresh toppings before serving.

Find it online: https://www.myeclecticbites.com/greek-turkey-bowl/