Greek Turkey Rice Bowls are a healthy and filling rice bowl inspired by Greek flavors! They’re great for meal prepping and eating clean all week long.

It’s been awhile since I’ve cooked with Greek flavors and I have missed them so much! Usually I make my Falafel Quinoa Bowls, but I was craving something a bit more meaty, which is how these Greek Turkey Rice Bowls were born!

I love rice bowls for so many reasons. For one, they can be customized for every palate. People just add the ingredients that they want, and everyone has their own bowl. Second, they’re great for kids! My kids LOVE rice and I usually make sure there’s at least one other component they’ll definitely eat, and then it’s a great opportunity to introduce new foods to them. Last, they are perfect for meal prep. I tend to make extras of all of the ingredients so, in addition to being one dinner for all of us, it can be a couple of lunches, too!

Components of Greek Turkey Rice Bowls

First, there’s the Greek inspired ground turkey. It’s a combination of ground turkey, onion, oregano, basil, garlic, and sun-dried tomatoes and it has SO much flavor!

Next, there’s a tomato salad. The tomato salad is made with cherry tomatoes, red onions, red wine vinegar, olive oil, garlic, and parsley.

Of course the bowls need a rice base, so I came up with lemon parsley rice, which is kind of like cilantro lime rice in a burrito bowl, just with Greek flavors.

Last, every rice bowl needs sauce! It’s all about the sauce in my book, and this Greek rice bowl is topped with a homemade tzatziki sauce. This tzatziki is made with plain Greek yogurt, olive oil, lemon juice, dill, cucumber, and garlic. SO good!

Other toppings are olives and sliced cucumbers which add flavor and some crunch!

Helpful Tools for Making Greek Turkey Rice Bowls

• Meat Chopper – I love using a meat chopper when cooking any ground meat.  It makes it a lot easier!
• Olive Pitter – if you buy olives with pits, this tool is essential!
• Rice Cooker or Instant Pot – I have both of these and always make my rice in either one.  Having a rice cooker is nice because if the Instant Pot is already in use, I have it as a backup.
• Box Grater – for shredding the cucumber
• Paring Knife – for cutting the cherry tomatoes
• Cutting Board
• Zester
• Bowls for Serving – these are perfect for these rice bowls!

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Southwestern Salmon Quinoa Bowls

Greek Turkey Rice Bowls

A Greek-inspired rice bowl with ground turkey, sun-dried tomatoes, kalamata olives, lemon parsley rice, tomato salad, and tzatziki!

Print Pin Rate

Course: Main Course

Cuisine: Mediterranean

Keyword: ground turkey, lemon, main dish, olives, parsley, rice bowl

Servings: 4 -6 servings

Calories: 605kcal

Author: Taylor

Ingredients

Tzatziki:

• 1 cup plain Greek yogurt
• juice from 1 lemon
• 1 tbsp olive oil
• 2 tsp dried dill
• 2 cloves garlic, minced
• 1/2 cup shredded cucumber

Tomato Salad

• 10 ounces grape tomatoes quartered
• 1/4 cup finely chopped red onion
• 1/4 cup chopped parsley
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 cloves garlic, minced

Lemon Parsley Rice:

• 1 1/2 cups white rice
• 3 cups chicken broth
• 1 tbsp butter
• juice from 1 lemon
• zest from 1 lemon
• 1/3 cup chopped fresh parsley

Greek Turkey

• 2 tbsp olive oil
• 1 lb ground turkey
• 1/2 white onion, diced
• 2 tsp cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/3 cup chopped sun dried tomatoes (the ones in oil)

Other:

• 1 cucumber sliced
• kalamata olives for topping

Instructions

For the Tzatziki:

• In a medium bowl, combine the Greek yogurt, lemon juice, olive oil, dill, garlic, and cucumber. Season with salt. Cover and refrigerate until ready to use.

For the Tomato Salad:

• Combine tomatoes, onion, parsley, olive oil, red wine vinegar, and garlic in a bowl. Season with salt and pepper. Refrigerate until ready to use.

For the Lemon Parsley Rice:

• Place rice in a fine mesh strainer and rinse with cold water.
• Place broth in a medium saucepan and bring to a boil.
• Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes, until rice has absorbed the water.
• Remove from heat, add the butter, lemon juice, lemon zest, and parsley, and toss well. Set aside.

For the Turkey:

• While the rice is cooking, cook the turkey.
• Add olive oil to a large skillet.
• Add the turkey and onion, and cook until the turkey is browned and the onion is softened, breaking up the turkey into small pieces as it cooks.
• Add the garlic, oregano, and basil, and stir well to combine.
• Add the sun-dried tomatoes, and stir to combine, cooking for another 2-3 minutes.

Assembly:

• To each bowl, add rice, turkey, tomato salad, chopped cucumbers, olives, and top with tzatziki. Enjoy!

Nutrition

Calories: 605kcal | Carbohydrates: 69g | Protein: 40g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 758mg | Potassium: 1103mg | Fiber: 4g | Sugar: 6g | Vitamin A: 837IU | Vitamin C: 37mg | Calcium: 152mg | Iron: 3mg

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