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Greek Turkey Rice Bowls - Fresh, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the base: 2 cups cooked rice (white, brown, or jasmine)
  • 1 tablespoon olive oil (for fluffing or reheating rice, optional)
  • For the turkey: 1 pound ground turkey (93% lean works well)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt (more to taste)
  • 1/4 teaspoon black pepper
  • Zest of 1/2 lemon
  • 2 tablespoons fresh lemon juice
  • For the veggies and toppings: 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta
  • Fresh parsley or dill, chopped
  • Lemon wedges, for serving
  • For the quick tzatziki (optional but recommended): 1 cup plain Greek yogurt
  • 1/2 small English cucumber, grated and squeezed dry
  • 1 clove garlic, finely grated
  • 1–2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Pinch of salt and pepper

Method
 

  1. Cook the rice: Make your rice according to package directions. Fluff with a fork and set aside. If prepping ahead, spread it on a sheet pan to cool quickly.
  2. Mix the tzatziki: In a bowl, combine Greek yogurt, grated cucumber (well-squeezed), garlic, dill, lemon juice, olive oil, salt, and pepper. Stir until smooth. Chill while you cook the turkey.
  3. Sauté aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  4. Brown the turkey: Add ground turkey, breaking it up with a spatula. Cook 5–7 minutes until no longer pink and lightly browned in spots.
  5. Season it up: Stir in oregano, cumin, smoked paprika, salt, and pepper. Cook 1–2 minutes to toast the spices. Add lemon zest and juice, then taste and adjust seasoning.
  6. Prep the veggies: While the turkey cooks, slice tomatoes, dice cucumber, thinly slice red onion, and halve the olives. Crumble the feta and chop the herbs.
  7. Assemble the bowls: Add a scoop of rice to each bowl. Top with the seasoned turkey, tomatoes, cucumber, red onion, olives, and feta. Spoon tzatziki over the top or serve on the side.
  8. Finish and serve: Drizzle with a little olive oil if you like, sprinkle fresh parsley or dill, and add a squeeze of lemon. Serve warm.