Description
A vibrant and nourishing bowl filled with seasoned ground turkey, wholesome grains, crisp vegetables, and creamy yogurt sauce inspired by Mediterranean flavors.
Ingredients
For the Turkey
1 lb (450 g) ground turkey
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh lemon juice
For the Grain
1 cup (185 g) uncooked brown rice or quinoa
2 cups (480 ml) water or vegetable broth
¼ teaspoon salt
For the Salad
1 cup (150 g) cherry tomatoes, halved
1 cup (130 g) diced cucumber
¼ cup (40 g) finely diced red onion
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1 tablespoon lemon juice
Pinch of salt
For the Yogurt Sauce
1 cup (240 g) plain Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, grated
1 tablespoon chopped fresh dill
¼ teaspoon salt
Optional Toppings
¼ cup (40 g) crumbled feta cheese
¼ cup (35 g) sliced olives
Lemon wedges
Instructions
Rinse the rice or quinoa. Cook with 2 cups (480 ml) water or broth and ¼ teaspoon salt according to package instructions. Fluff and set aside.
Heat olive oil in a skillet over medium heat. Add garlic and sauté briefly. Add ground turkey and cook until browned. Stir in oregano, cumin, paprika, coriander, salt, and pepper. Cook until fully done, then stir in lemon juice.
In a bowl, combine cherry tomatoes, cucumber, red onion, parsley, olive oil, lemon juice, and salt.
In another bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, dill, and salt.
Assemble bowls with grain, turkey, salad, and yogurt sauce. Add optional toppings and serve.
Notes
Store components separately in the refrigerator for up to 4 days. Reheat turkey and grains before assembling. For a low-carb version, substitute cauliflower rice for grains. Adjust spices to taste for a bolder flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes