Looking for something fresh but hearty? Light, and yet satisfying? These Greek-style Turkey Rice Bowls are it! Juicy, seasoned ground turkey is paired with fluffy rice and tangy toppings, including a cucumber, tomato salad, and a dollop of hummus. Can you hear it calling your name?
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These rice bowls are great year-round, but in summer, they’re unbeatable—fresh, no-bake, and effortlessly delicious!
Hold your horses! I know you’re ready to get into these Greek-style turkey Rice Bowls, but if Mediterranean flavors are your thing, you’ve got to try our Greek-style Meatloaf or these Easy Zucchini Boats.
Pin it to your favorite healthy dinner board! ⤵️
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Why You’ll Love This Recipe…
- Greek Style Rice Bowls are loaded with juicy turkey, fluffy rice, and vibrant toppings like cucumber, tomato salad, hummus and feta. It’s like your favorite Mediterranean platter but all in one bowl—simple, delicious, and satisfying.
- Whether you’re meal prepping or throwing together a quick dinner, these bowls are as flexible as they come. Don’t like cucumbers? Skip them. Want more protein? Double the turkey. It’s your bowl, your rules.
- Healthy doesn’t mean boring! These bowls prove that nutritious meals can be packed with flavor. With lean protein, fresh veggies, and tangy sauces, it’s a meal that feels indulgent while keeping things light.
- Whether you’re tackling meal prep for the week or need a quick dinner after a long day, these bowls have your back. Prep everything ahead, then just toss it together and enjoy. It’s easy, peasy, and seriously takes the stress out of mealtime!
Ingredients
These Greek Rice Bowls come together with simple, fresh ingredients and a few common ingredients you likely have in your kitchen.
- Ground turkey
- Feta cheese
- Sun-dried tomatoes
- Kalamata olives
- Fresh parsley
- Dill
- Garlic
- Oregano
- Cooked white rice
- Lemon
FOR THE CUCUMBER SALAD
- Cucumber – we used English cucumbers
- Tomatoes
- Red onion
- Parsley
- Red wine vinegar
- Salt
- Black pepper – freshly ground
See the recipe card for quantities.
How to Make Greek-Style Turkey Rice Bowls
First, cook the ground turkey in a pan until it is no longer pink.
Next, add the garlic and cook for a few more minutes. Then add in the feta, sun-dried tomatoes, kalamata olives, tomato sauce, herbs and spices.
Now it’s time to assemble the bowls. First, add some rice, then the ground turkey mixture, and toppings.
Storage
Store the rice, turkey, and toppings in separate containers to keep everything fresh and avoid sogginess. Reheat the turkey and rice in the microwave or on the stovetop, and keep the toppings cold for the perfect balance!
FAQ
Absolutely! Prep the turkey, rice, and toppings separately. When you’re ready to eat, just assemble and enjoy a fresh, delicious bowl.
For sure! Swap the turkey for chickpeas, lentils, or falafel, and you’ve got a plant-based version that’s just as delicious.
Greek Turkey Rice Bowls
Ingredients
- 1 Lb Ground Turkey
- ½ Cup Crumbled Feta Cheese
- 3 Tbsp Sun-Dried Tomatoes Chopped
- ½ Cup Kalamata Olives Chopped
- 2 Tbsp Fresh Parsley Chopped
- 1 Tbsp Fresh Dill Chopped
- 2 Garlic Cloves Minced
- 1 Tsp Dried Oregano
- 2 Cups Cooked White Rice
Cucumber Salad
- 1 Cucumber – Peeled and Seeded Cut into ¼ inch pieces
- ¾ Cup Tomates Chopped
- 1 Small Red Onion Chopped
- ¼ Cup Fresh Parsley Chopped
- 1 Tbsp Red Wine Vinegar
- ¼ Tsp Kosher Salt
- ¼ Tsp Black Pepper Freshly Ground
Instructions
- Start with adding the ingredients for the cucumber salad in a medium bowl. Mix to combine and set aside to allow the flavors to marry.
- Cook the ground turkey in a pan over medium heat for about 5 minutes until it’s no longer pink.
- Add the minced garlic and cook for 1-2 more minutes.
- Stir in the feta cheese, sun-dried tomatoes, kalamata olives, parsley, dill, and oregano. Mix everything well. Add salt and pepper to taste. Let it cook for another 5-7 minutes.
- Divide the cooked rice between 4 bowls. Spoon the turkey mixture on top of the rice.
- Add cucumber salad on top as a garnish, and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This recipe can easily be doubled for a crowd.
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