Greek Turkey Bowls

5 from 23 votes

Greek Ground Turkey delivers herby turkey, tangy olives, and rich sun-dried tomatoes over fluffy lemon-parsley rice, topped with veggies and a drizzle of tzatziki.

Prep Time45

Cook Time15

Total Time1

Course: Dinner, Lunch

Cuisine: Greek, Healthy

Keyword: greek ground turkey

Servings: servings

Author: Chelsea Lords

Cost: $14.92

Equipment

Small pot with a lid
Large skillet non-stick

Ingredients

Ground Turkey

3 tablespoons olive oil divided
1 cup finely diced yellow onion divided
4 teaspoons minced garlic divided
16 ounces lean ground turkey 93/7
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
2 teaspoons beef bouillon powder
1 lemon
1/4 cup thinly sliced kalamata olives optional
1/3 cup coarsely chopped sun-dried tomatoes in olive oil
Salt and pepper

Lemon Parsley Rice

3/4 cup basmati rice or long-grain white
1 tablespoon olive oil
1/2 cup + 2 tablespoons chicken stock
1/2 cup water
1 lemon
3 tablespoons finely chopped flat-leaf parsley

Toppings

1 batch tzatziki sauce
1 cup cherry tomatoes halved
1 cup English cucumber cut into half-moons
Toppings as desired see note 1

US - Metric

Instructions

Make the tzatziki sauce using the linked recipe above. Chill in the fridge while preparing the rest of the meal.
Rinse rice under cold water and set aside. Heat 1 tablespoon olive oil in a small pot over medium heat. Sauté 1/2 cup diced onion until translucent, about 5 minutes. Add 2 teaspoons minced garlic and cook for 1 minute. Stir in the rice and toast for 3 minutes. Add chicken stock, water, and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover, and cook for 10–12 minutes. Let rest, covered, for 10 minutes. Fluff with a fork, then mix in 1 teaspoon lemon zest, 2-1/2 tablespoons lemon juice, and parsley. Adjust seasoning as needed.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté the remaining onion until soft, about 3–5 minutes. Add remaining 2 teaspoons garlic and cook for 30 seconds. Add turkey seasoned with 1/2 teaspoon each of salt and pepper. Brown for 1 minute on each side, then break it into crumbles, cooking until mostly cooked through, about 4–5 minutes. Stir in oregano, basil, onion powder, garlic powder, thyme, and bouillon powder. Cook for 2 more minutes or until no longer pink. Off heat, mix in 1 teaspoon lemon zest, 2–4 tablespoons lemon juice (to taste), olives, and sun-dried tomatoes. Cover and set aside.
In a bowl, combine cherry tomatoes and cucumber. Drizzle with olive oil, salt, and pepper to taste.
Divide rice evenly among four bowls. Top with turkey, tomato-cucumber mixture, and tzatziki sauce. Sprinkle feta on top and garnish with parsley and lemon wedges. Squeeze lemon juice over everything before serving.

Video

Notes

Note 1: I love adding some fresh parsley or dill, a handful of feta cheese, and additional lemon wedges to the bowls. Hummus and pickled red onions are also nice additions.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep rice, turkey, and toppings separate, and add tzatziki just before eating.

Nutrition