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Greek Turkey Rice Bowls in a shallow white bowl with tzatziki on top, tomato salad and fresh parsley in the background.
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4.93 from 13 votes

Greek Turkey Rice Bowls

A Greek-inspired rice bowl with ground turkey, sun-dried tomatoes, kalamata olives, lemon parsley rice, tomato salad, and tzatziki!
Prep Time30 minutes
Cook Time30 minutes
0 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mediterranean
Servings: 4 - 6 servings
Calories: 605kcal
Author: Taylor Ellingson

Ingredients

Tzatziki:

  • 1 cup plain Greek yogurt
  • juice from 1 lemon
  • 1 tablespoon olive oil
  • 2 teaspoon dried dill
  • 2 cloves garlic, minced
  • ½ cup shredded cucumber

Tomato Salad

  • 10 ounces grape tomatoes quartered
  • ¼ cup finely chopped red onion
  • ¼ cup chopped parsley
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, minced

Lemon Parsley Rice:

  • 1 ½ cups white rice
  • 3 cups chicken broth
  • 1 tablespoon butter
  • juice from 1 lemon
  • zest from 1 lemon
  • ⅓ cup chopped fresh parsley

Greek Turkey

  • 2 tablespoon olive oil
  • 1 lb ground turkey
  • ½ white onion, diced
  • 2 teaspoon cloves garlic, minced
  • 2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ⅓ 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!

Notes

  • You can use ground chicken instead of turkey.
  • Use store-bought tzatziki to save time.
  • This is great for lunches! Prep everything in advance and divide into glass containers or Tupperware and you'll be set for a few days!

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