Greek Turkey Power Bowls
Bright and savory, these Greek Turkey Power Bowls are packed with lean protein, fresh vegetables, and Mediterranean flavors, making them ideal for lunch or a speedy weeknight dinner.
Ingredients
Main Ingredients
- 1 lb ground turkey Choose 93/7 or 85/15 lean turkey.
- 1 cup cherry tomatoes, halved Look for firm, glossy tomatoes.
- 1 medium cucumber, diced Use English or Persian cucumbers for crispness.
- 1 cup bell peppers, diced
- 1/2 medium red onion, diced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled Buy block feta and crumble it for freshness.
- 2 tablespoons olive oil
- 1 medium lemon, juiced
- 1 tablespoon dried oregano
- to taste salt and pepper
- cooked quinoa or brown rice, for serving
- to taste fresh parsley, for garnish
Instructions
Cook the Ground Turkey
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 lb of ground turkey, season with salt, pepper, and 1 tablespoon of dried oregano, and cook, breaking it up with a spatula until browned and cooked through, about 7–10 minutes.
Prep the Vegetables
- While the turkey cooks, dice the cucumber, bell peppers, and red onion. Halve the cherry tomatoes and slice the Kalamata olives. Combine all veggies in a large mixing bowl and fold in the crumbled feta.
Make the Lemon-Herb Dressing
- In a small bowl, whisk together the juice of 1 lemon, an extra splash of olive oil, and a pinch of salt and pepper. Taste and adjust acidity.
Build the Bowls
- Spoon a base of cooked quinoa or brown rice into serving bowls. Top with a generous portion of cooked ground turkey and then pile on the fresh veggie and feta mixture.
Finish and Serve
- Drizzle the lemon-herb dressing over each bowl and garnish with chopped fresh parsley. Serve immediately for the best texture.
Notes
This meal is adaptable for various diets and can be made ahead of time. Store the dressing separately to maintain texture.