These Greek Ground Turkey Rice Bowls are bursting with fresh Mediterranean flavor from a homemade Greek seasoning mix—the secret to why the ground turkey tastes so incredible! Paired with bright lemon and herb rice, a cucumber tomato salad, and a duo of tzatziki sauce and hummus, they are one of our go-to meal prep options on busy weeknights—even picky eaters give this one two thumbs up!
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If it were socially acceptable to eat a rice bowl at every meal, I would do it in a heartbeat. And this Greek ground turkey version would be at the top of the list!
This recipe initially came about when I saw a half-eaten carton of tzatziki in the fridge and immediately started craving our favorite Mediterranean food truck.
Cooking ground turkey with my go-to homemade Greek seasoning gave it the BEST flavor. Fresh tomatoes and cucumbers tossed in lemon juice and good quality EVOO (a must!) added a hint more flavor. Everything was loaded into a bowl with Greek Lemon Rice as the base, topped with extra tzatziki and homemade hummus.
You guys… it was everything we’d get from a food truck and more! Being a BIG sauce gal, I could pile on as much creamy, dill-packed tzatziki as I wanted. (It’s absolutely incredible!)
Plus, keeping the components separated makes it perfect for meal prep. Even picky eaters love it since everyone can choose their favorite toppings.
The Thing You MUST DO to Make It a Winner
You must, I repeat MUST, make the Greek seasoning from scratch. This is my secret superpower for cooking meals quickly at home. Pre-making all of my go-to seasoning mixes (you’ve gotta’ check out this taco seasoning, blackened seasoning, and chili seasoning next!) up-levels the flavors in dishes with almost ZERO added effort!
Ingredients You’ll Need
Notes about the ingredients needed for this Greek Turkey Bowl recipe are below. Jump to recipe for the exact measurements.
- Ground Turkey. I prefer 85/15 for more flavor, but 90/10 or 93/7 works too. Ground beef, chicken, or lamb can also be substituted.
- Greek seasoning. Making this from scratch is a MUST! It may seem like a lot of ingredients, but if you have common dried herbs and spices, you’re all set.
- Tomatoes. Cherry or grape tomatoes are best for more flavor.
- Cucumbers. Mini cocktail cucumbers or seedless English cucumbers work great.
- Olive Oil. This gives the vegetables a lot of flavor, so opt for a high-quality one with a good taste.
- Red Wine Vinegar. Don’t substitute this with any other vinegar; it gives the dish a distinctive Mediterranean flair.
- Fresh Herbs. A mix of fresh dill and parsley adds a light, bright flavor to the rice.
- Lemon. Fresh lemons are best for flavor. Bottled lemon juice can be very bitter.
- Rice. Basmati rice was used in testing, but long-grain white rice can be substituted if necessary. You’ll need to adjust the amount of liquid you add if you choose to use brown rice.
- Feta Cheese. This may seem optional, but it adds a lovely salty bite to the bowl.
- Tzatziki Sauce and Hummus. Both can be easily bought at the store or made from scratch for extra flavor. (Try my super simple homemade tzatziki, classic hummus or this delicious roasted red pepper hummus for a unique spin!)
How to Make Greek Ground Turkey Rice Bowls
Below you’ll find the simple steps to make this Greek Ground Turkey Rice Bowls recipe. Jump to recipe for the printable instructions.
- Cook the basmati rice. Heat 1 tablespoon of olive oil in a medium pot over medium heat. Stir in the rice and cook for 1 minute. Add broth and ½ teaspoon salt, then bring to a boil. Reduce heat to low, cover, and simmer for 16-18 minutes until tender. Remove from heat and stir in the remaining olive oil, lemon juice, and herbs.
- Cook ground turkey with Greek seasoning. In a large skillet over medium heat, add 1 tablespoon of olive oil and the ground turkey, breaking it apart as it cooks. Sprinkle with 1 tablespoon of Greek seasoning and add another tablespoon of olive oil. Stir well and cook for 3-4 more minutes, until the turkey is cooked through.
- Make the Cucumber Tomato Salad. Toss together the cherry tomatoes, cucumbers, red onion, red wine vinegar, lemon juice, honey, olive oil, and Greek seasoning. (Remember, a good quality EVOO is best as it gives this dish a ton of it’s flavor!)
- Serve ’em up! When you’re ready to dig in, add some cooked rice to a bowl along with the ground turkey and tomato cucumber salad. Top with crumbled feta cheese, olives, Tzatziki sauce, hummus, and some fresh parsley and dill.
FAQs
Generally, lean meats are preferred on a Mediterranean diet. Fish, chicken, and turkey are perfect options.
For the best results, keep the ground turkey mixture, rice, and cucumber-tomato salad separate for storage. Everything should keep for up to 3 to 4 days in airtight containers in the fridge.
What to Serve with Greek Turkey Bowls
When you’re ready to dig in, don’t miss out on these sides to plus up dinner.
As mentioned, you can’t go wrong with Classic Hummus or Roasted Red Pepper Hummus. Or, switch it up with a side of homemade Baba Ganoush!
Add some extra veggies with Steamed Broccoli or Herb Roasted Carrots.
More Mediterranean Recipes
Greek food is SO delicious, and perfect any night of the week.
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Greek Ground Turkey Rice Bowls
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Ingredients
- 5 tablespoons olive oil divided
- 1 cup basmati rice rinsed
- 1 ½ cups chicken broth
- ½ teaspoon salt plus more to taste
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 tablespoon chopped fresh parsley plus more for serving
- 1 tablespoon chopped fresh dill plus more for serving
- 1 pound 85/15 ground turkey
- 1 tablespoons + 2 teaspoons Greek seasoning
- 1 pint cherry tomatoes halved
- 3 cocktail cucumbers thinly sliced
- ½ cup thinly sliced red onion
- 1 tablespoon red wine vinegar
- 1 teaspoon honey optional
For Serving
- 4 ounces crumbled feta cheese
- 4 ounces pitted kalamata olives
- Tzatziki sauce store-bought or homemade
- Hummus store-bought or homemade
Instructions
- Add 1 tablespoon of olive oil to a medium pot over medium heat along with the basmati rice. Cook for 1 minute, stirring constantly, or until evenly coated with oil. Pour in the broth and ½ teaspoon salt, increase the heat to high, and bring to a boil. Once the mixture begins to boil, reduce the heat to low, cover, and simmer for 16-18 minutes, or until the rice is tender and fluffy. Turn off the heat and add 1 tablespoon of olive oil, 1 tablespoon lemon juice, and 1 tablespoon each of chopped parsley and dill. Mix until just combined.
- While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking apart, for 3-4 minutes. Add 1 tablespoon Greek seasoning and 1 tablespoon olive oil, stir to combine and cook for 3-4 more minutes until the turkey is no longer pink.
- Meanwhile, in a medium bowl, combine the cherry tomatoes, cucumbers, red onion, red wine vinegar, 1 tablespoon lemon juice, honey, 1 tablespoon olive oil, and 2 teaspoons of the Greek seasoning. Toss until well mixed.
- Serve ground turkey with tomato cucumber salad over cooked rice with crumbled feta cheese, olives, Tzatziki sauce, hummus, and a sprinkle of additional fresh parsley and dill. Enjoy!
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Notes
- For the Greek Seasoning: Making your own from scratch will give the dish the most flavor. This mix is what I used when testing the recipe. If you substitute with other spice blends, you will need to adjust to your taste preference.
- EVOO: use a high-quality oil for the best flavor.
- Nutrition: Information is calculated without olives, tzatziki sauce, or hummus.
- Storage: You can store the ground turkey-rice mixture together and keep the cucumber-tomato salad separate in the fridge for up to 3 to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
