Go Back

Mediterranean Turkey Bowls With Lemon Garlic Sauce - Fresh, Bright, and Satisfying

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground turkey: 1 to 1.25 pounds (93% or 85% lean both work).
  • Cooked grains: 3–4 cups cooked rice, quinoa, or couscous (or a mix).
  • Vegetables: 1 English cucumber, 1 pint cherry tomatoes, 1 small red onion, 1 red bell pepper, 2 cups baby spinach or chopped romaine.
  • Herbs and aromatics: Fresh parsley, fresh dill (optional), 4–5 garlic cloves, 1 lemon (plus an extra if you like it extra zesty).
  • Pantry spices: Ground cumin, smoked paprika, dried oregano, red pepper flakes (optional), salt, black pepper.
  • Fats and acids: Olive oil, red wine vinegar (or apple cider vinegar).
  • Dairy for sauce: Plain Greek yogurt (whole milk or 2%), about 3/4 cup.
  • Extras (optional but great): Feta cheese, kalamata olives, hummus, pita chips or warm pita, canned chickpeas.

Method
 

  1. Cook your base. Prepare rice, quinoa, or couscous according to package directions. Fluff and set aside. For more flavor, cook in low-sodium broth with a bay leaf.
  2. Make the lemon garlic sauce. In a bowl, whisk 3/4 cup Greek yogurt, zest of 1 lemon, juice of 1/2 to 1 lemon, 1–2 minced garlic cloves, 1 tablespoon olive oil, 1–2 tablespoons chopped fresh dill or parsley, a pinch of salt, and black pepper. Adjust lemon and salt to taste. Chill while you cook the turkey.
  3. Prep the veggies. Dice cucumber and red bell pepper, halve cherry tomatoes, thinly slice red onion, and roughly chop spinach or romaine. Toss the onion with a splash of red wine vinegar and a pinch of salt to mellow the bite.
  4. Season the turkey. In a small dish, mix 1.5 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes if you like heat.
  5. Cook the turkey. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add turkey and break it up. Sprinkle over the spice mix and 2 minced garlic cloves. Cook 6–8 minutes until browned and just cooked through. Squeeze in a little lemon juice and stir in 2 tablespoons chopped parsley. Taste and adjust salt.
  6. Optional add-ins. Warm rinsed chickpeas in the skillet with the turkey for 1–2 minutes, or stir in a spoonful of hummus for extra creaminess.
  7. Assemble the bowls. Add a scoop of grains, a handful of greens, a portion of turkey, and the chopped veggies. Top with crumbled feta and olives if using. Drizzle generously with lemon garlic sauce.
  8. Finish strong. Add a final squeeze of lemon, a drizzle of olive oil, and a sprinkle of fresh parsley. Serve with warm pita or pita chips on the side.