Greek Turkey Bowls

Ingredients

• 3 tbsp olive oil (Divided; 1 tablespoon for the rice and 2 tablespoons for the turkey)
• 1 cup yellow onion (Finely diced and divided; about 1/2 cup for the rice and 1/2 cup for the turkey)
• 4 tsp garlic (Minced and divided)
• 16 oz lean ground turkey (93/7)
• 1 tbsp dried oregano
• 1 tsp dried basil
• 0.5 tsp onion powder
• 0.5 tsp garlic powder
• 0.5 tsp dried thyme
• 2 tsp beef bouillon powder
• 2 lemon (Use zest and juice; reserve wedges for serving)
• 0.25 cup Kalamata olives (Thinly sliced; optional)
• 0.333 cup sun-dried tomatoes in olive oil (Coarsely chopped; julienne-cut, herb- and oil-packed tomatoes may be used without additional chopping)
• 0.75 tsp salt (Includes 1/4 teaspoon for the rice and 1/2 teaspoon for seasoning the turkey; additional salt to taste for vegetables and finishing)
• 0.5 tsp black pepper (For seasoning the turkey; additional pepper to taste for vegetables and finishing)
• 0.75 cup basmati rice (Or long-grain white rice)
• 0.5 cup chicken stock (Plus 2 tablespoons)
• 0.5 cup water
• 3 tbsp flat-leaf parsley (Finely chopped, plus more for garnish if desired)
• 1 batch tzatziki sauce (Prepare using the linked recipe; chill before serving. Full-fat Greek yogurt is recommended for a creamy sauce)
• 1 cup cherry tomatoes (Halved)
• 1 cup English cucumber (Cut into half-moons)
• feta cheese (Sprinkle on top, as desired)
• olive oil (For drizzling over the tomato-cucumber mixture, as desired)

Steps

1. 1

   Prepare the tzatziki sauce according to the linked recipe. Cover and chill it in the refrigerator while preparing the rice, turkey, and vegetables.

2. 2

   Rinse the basmati rice under cold running water until the water runs mostly clear, then drain and set it aside.

3. 3

   Heat 1 tablespoon of olive oil in a small pot over medium heat. Add 1/2 cup of the diced onion and sauté for about 5 minutes, until translucent.

4. 4

   Add 2 teaspoons of the minced garlic to the pot and cook for 1 minute, stirring, until fragrant.

5. 5

   Stir in the rinsed rice and toast it for about 3 minutes, stirring occasionally so the grains are lightly coated and fragrant.

6. 6

   Add the chicken stock, water, and 1/4 teaspoon salt. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and cook for 10–12 minutes, until the liquid is absorbed and the rice is tender.

7. 7

   Remove the rice from the heat and let it rest, covered, for 10 minutes. Fluff it gently with a fork.

8. 8

   Add 1 teaspoon lemon zest, 2 1/2 tablespoons lemon juice, and the chopped parsley to the rice. Stir gently to combine, then taste and adjust the seasoning as needed.

9. 9

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the remaining diced onion and sauté for 3–5 minutes, until softened.

10. 10

    Add the remaining 2 teaspoons minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.

11. 11

    Add the ground turkey, seasoning it with 1/2 teaspoon each of salt and pepper. Brown it for 1 minute on each side, then break it into small crumbles with a wooden spoon.

12. 12

    Continue cooking the turkey for 4–5 minutes, stirring occasionally, until it is mostly cooked through. Add the oregano, basil, onion powder, garlic powder, thyme, and bouillon powder.

13. 13

    Cook the seasoned turkey for 2 more minutes, stirring, until no pink remains and the mixture is fully cooked.

14. 14

    Remove the skillet from the heat. Stir in 1 teaspoon lemon zest, 2–4 tablespoons lemon juice to taste, the sliced olives, and the sun-dried tomatoes. Cover and set aside.

15. 15

    Place the halved cherry tomatoes and cucumber half-moons in a bowl. Drizzle with olive oil and season with salt and pepper to taste, then toss gently.

16. 16

    Divide the lemon rice evenly among four bowls. Top each bowl with the turkey, tomato-cucumber mixture, and tzatziki sauce.

17. 17

    Sprinkle with feta and garnish with parsley and lemon wedges. Squeeze fresh lemon juice over the bowls immediately before serving.

Notes

For meal prep, store the rice, turkey, and toppings separately in airtight containers and add the tzatziki just before eating. Refrigerate for up to 3 days. The recipe author recommends doubling the rice, or the whole recipe, for meal prep. The turkey mixture develops more flavor as it rests.

Nutrition per serving

• main
• meal prep
• Mediterranean
• Greek-inspired
• high-protein
• family-friendly
• stovetop