Greek Ground Turkey Rice Bowls

Original Post: https://www.evolvingtable.com/greek-ground-turkey-rice-bowls/

Greek turkey, cucumber-tomato salad, and other toppings are served on a bed of rice with a lemon wedge.

5 from 1 vote

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 Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Greek

Servings: bowls

Author: London Brazil

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.
1 cup basmati rice, 1 ½ cups chicken broth, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh dill
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.
1 pound ground turkey
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.
1 pint cherry tomatoes, 3 cocktail cucumbers, ½ cup thinly sliced red onion, 1 tablespoon red wine vinegar, 1 teaspoon honey
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.
4 ounces crumbled feta cheese, 4 ounces pitted kalamata olives, Tzatziki sauce, Hummus

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