Greek Turkey Rice Bowls
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.
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Servings: 4
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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