Ingredients
Protein and Seasoning
- ½ Tablespoon olive oil
- 1 lb ground turkey (93–99% lean)
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lemon (1-2 Tablespoons)
- 1-2 Tablespoons red wine vinegar
Vegetables and Toppings
- 1 cup yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 cups cherry tomatoes (halved)
- 2 cups cucumber (chopped)
- ½ cup kalamata olives (sliced)
- ½ cup pickled red onion (or thinly sliced red onion)
- ½ cup crumbled feta cheese
- Fresh chopped parsley or fresh dill (for topping)
Base and Sauce
- 2 cups cooked rice (quinoa or grain of choice)
- 4 cups arugula (spinach or green of choice)
- ½ cup Tzatziki (for serving)
Instructions
- Saute Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 4-5 minutes until the onion becomes fragrant and translucent.
- Cook Turkey: Add the ground turkey to the skillet. Use a spatula to break it apart, cooking it until browned and cooked through, about 6-8 minutes.
- Season Turkey: Stir in the dried oregano, garlic powder, onion powder, salt, and black pepper. Add the lemon juice and red wine vinegar, stirring to combine thoroughly. Remove the skillet from heat.
- Assemble Bowls: Divide the cooked grains and fresh arugula evenly between four bowls. Top each bowl with the seasoned ground turkey, halved cherry tomatoes, chopped cucumber, sliced kalamata olives, pickled red onion, and crumbled feta cheese.
- Serve: Add a generous scoop of tzatziki to each bowl. Garnish with fresh chopped parsley or dill, and finish with an extra squeeze of lemon if desired. Serve immediately and enjoy.
Notes
- You can substitute quinoa or any grain of your choice instead of rice to make the bowl gluten-free or to add variety.
- Pickled red onion adds a lovely tang but can be substituted with fresh red onion if unavailable.
- Adjust the lemon juice and vinegar amounts to taste for desired brightness.
- If you prefer, swap arugula with spinach or mixed greens based on preference.
- For a spicier kick, add crushed red pepper flakes while cooking the turkey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
