Description
This Greek Ground Turkey Rice Bowl recipe offers a delicious and wholesome Mediterranean-inspired meal featuring tender ground turkey, fragrant basmati rice, and a fresh tomato-cucumber salad. Accented with herbs, feta cheese, kalamata olives, and creamy tzatziki and hummus, this dish combines vibrant flavors and nutritious ingredients for a satisfying and easy-to-make meal perfect for any day of the week.
Ingredients
Scale
Rice
- 1 cup basmati rice, rinsed
- 1 ½ cups chicken broth
- ¾ teaspoon salt, divided
- 2 tablespoons lemon juice, divided (from 1 lemon)
- 2 tablespoons olive oil, divided
- 1 tablespoon chopped fresh parsley (plus more for serving)
- 1 tablespoon chopped fresh dill (plus more for serving)
Ground Turkey
- 1 pound ground turkey
- 1 tablespoon + 2 teaspoons Greek seasoning, divided
- 2 tablespoons olive oil, divided
- ¼ teaspoon salt
Tomato Cucumber Salad
- 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)
- 1 tablespoon olive oil
- 2 teaspoons Greek seasoning
- 1 tablespoon lemon juice (remaining from total)
To Serve
- 4 ounces crumbled feta cheese
- 4 ounces pitted kalamata olives
- Tzatziki sauce (store-bought or homemade)
- Hummus (store-bought or homemade)
Instructions
- Cook the rice: Add 1 tablespoon olive oil to a medium pot over medium heat. Stir in the rinsed basmati rice and cook for 1 minute, stirring constantly to coat the grains evenly with oil. Pour in the chicken broth and ½ teaspoon salt, increase heat to high, and bring to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for 16-18 minutes until the rice is tender and fluffy. Turn off the heat and stir in 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1 tablespoon each of chopped fresh parsley and dill just until combined.
- Cook the ground turkey: While the rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and break it apart with a spatula. Cook for 3-4 minutes until starting to brown. Add 1 tablespoon Greek seasoning, 1 tablespoon olive oil, and ¼ teaspoon salt. Stir well and continue cooking for another 3-4 minutes until the turkey is fully cooked and no longer pink.
- Prepare the tomato cucumber salad: In a medium bowl, combine halved cherry tomatoes, thinly sliced cucumbers, red onion, red wine vinegar, the remaining 1 tablespoon lemon juice, honey (if using), 1 tablespoon olive oil, and 2 teaspoons Greek seasoning. Toss everything until the vegetables are well coated and mixed thoroughly.
- Assemble the bowls: Divide the cooked rice among four bowls. Top with the cooked ground turkey, tomato cucumber salad, crumbled feta cheese, and kalamata olives. Add dollops of tzatziki sauce and hummus on the side. Garnish with additional fresh parsley and dill for a fresh herbal finish before serving.
Notes
- Rinsing the basmati rice before cooking removes excess starch and helps achieve fluffy rice.
- The honey in the salad is optional and balances the acidity of the vinegar and lemon juice.
- You can use store-bought tzatziki and hummus for convenience or make your own for a fresher touch.
- Adjust Greek seasoning quantities based on your preferred spice level and salt content.
- This dish can be served warm or at room temperature, making it versatile for meal prepping.
