5.0 from 3 votes
Greek Ground Turkey Rice Bowls
These Greek Ground Turkey Rice Bowls are bursting with fresh Mediterranean flavor from a homemade Greek seasoning mix—the secret to why the ground turkey tastes so incredible! Paired with bright lemon and herb rice, a cucumber tomato salad, and a duo of tzatziki sauce and hummus, they are one of our go-to meal prep options on busy weeknights.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 bowls
Calories: 605 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
- 5 tablespoons olive oil divided
- 1 cup basmati rice rinsed
- 1 ½ cups chicken broth
- ¾ teaspoon salt divided
- 2 tablespoons lemon juice divided, from 1 lemon
- 1 tablespoon chopped fresh parsley plus more for serving
- 1 tablespoon chopped fresh dill plus more for serving
- 1 pound ground turkey
- 1 tablespoons + 2 teaspoons Greek seasoning
- 1 pint cherry tomatoes halved
- 3 cocktail cucumbers thinly sliced
- ½ cup Thinly sliced red onion
- 1 tablespoon red wine vinegar
- 1 teaspoon honey optional
For Serving
- 4 ounces crumbled Feta cheese
- 4 ounces pitted kalamata olives
- Tzatziki sauce store-bought or homemade
- hummus store-bought or homemade
Instructions
- Add 1 tablespoon of olive oil to a medium pot over medium heat along with the basmati rice. Cook for 1 minute, stirring constantly, or until evenly coated with oil. Pour in the broth and ½ teaspoon salt, increase the heat to high, and bring to a boil. Once the mixture begins to boil, reduce the heat to low, cover, and simmer for 16-18 minutes, or until the rice is tender and fluffy. Turn off the heat and add 1 tablespoon of olive oil, 1 tablespoon of the lemon juice, and 1 tablespoon each of chopped parsley and dill. Mix until just combined.
- While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking apart, for 3-4 minutes. Add 1 tablespoon Greek seasoning, another 1 tablespoon of olive oil, and ¼ teaspoon salt. Stir to combine and cook for 3-4 more minutes, or until the turkey is no longer pink.
- Meanwhile, in a medium bowl, combine the cherry tomatoes, cucumbers, red onion, red wine vinegar, the remaining 1 tablespoon lemon juice, honey, 1 tablespoon olive oil, and 2 teaspoons Greek seasoning. Toss until well mixed.
- Serve ground turkey over cooked rice with the tomato cucumber salad, crumbled feta cheese, olives, tzatziki sauce, hummus, and a sprinkle of additional fresh parsley and dill.
Cup of Yum
Notes
- Greek Seasoning. Making your own from scratch will give the dish the most flavor. This mix is what I used when testing the recipe. If you substitute with other spice blends, you will need to adjust to your taste preference.
- EVOO. use a high-quality oil for the best flavor.
- Nutrition. Information is calculated without olives, tzatziki sauce, or hummus.
- Storage. You can store the ground turkey-rice mixture together and keep the cucumber-tomato salad separate in the fridge for up to 3 to 4 days.
Nutrition Information
Calories
605kcal
(30%)
Carbohydrates
56g
(19%)
Protein
38g
(76%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
0.02g
Cholesterol
89mg
(30%)
Sodium
1166mg
(49%)
Potassium
1071mg
(31%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
1079IU
(22%)
Vitamin C
39mg
(43%)
Calcium
236mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 605
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 56g | 19% |
| Protein | 38g | 76% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 1166mg | 49% |
| Potassium | 1071mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1079IU | 22% |
| Vitamin C | 39mg | 43% |
| Calcium | 236mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.