Go Back
Mediterranean ground turkey bowls with jasmine rice cucumber tomatoes red onion parsley and lemon dill yogurt sauce overhead

Mediterranean Ground Turkey Bowls

Seasoned ground turkey with garlic and oregano over fluffy jasmine rice, topped with fresh cucumber, grape tomatoes, red onion, and a creamy lemon-dill Greek yogurt sauce. High protein and ready in 30 minutes.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Bowl, Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/3 cups plain Greek yogurt 5 percent fat preferred; full-fat for creamiest texture
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder for sauce
  • 1/2 tsp dried dill for sauce
  • 1/4 tsp salt for sauce
  • 1 pinch black pepper for sauce
  • 1 cup jasmine rice cooked using 2-to-1 water ratio
  • 1 tbsp olive oil
  • 1 lb ground turkey 93 percent lean
  • 2 cloves garlic minced; add after turkey is mostly browned
  • 3/4 tsp dried oregano
  • 3/4 tsp salt for turkey
  • 1/4 tsp black pepper for turkey
  • 1/4 tsp red pepper flakes optional
  • 1 cup grape tomatoes halved
  • 1 medium cucumber diced into 1/2-inch pieces
  • 1/4 small red onion thinly sliced
  • 1/3 cup fresh parsley chopped

Equipment

  • Large skillet
  • Medium saucepan with lid
  • Small mixing bowl
  • Whisk
  • Knife and cutting board

Method
 

  1. Whisk together Greek yogurt, lemon juice, garlic powder, dried dill, salt, and black pepper in a small bowl until smooth. Set aside at room temperature.
  2. Cook jasmine rice using a 2-to-1 water-to-rice ratio. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 18 minutes until tender and fluffy. Remove from heat and let steam covered for 5 minutes before fluffing.
  3. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 4 to 7 minutes, breaking into small pieces, until mostly browned with no large pink chunks remaining.
  4. Add minced garlic, dried oregano, salt, black pepper, and red pepper flakes if using. Stir and cook for 1 to 2 more minutes until garlic is fragrant and turkey is fully cooked through.
  5. Divide cooked rice evenly among 4 bowls. Top each with seasoned turkey, then arrange halved grape tomatoes, diced cucumber, and thinly sliced red onion around the turkey. Sprinkle fresh parsley over the top and drizzle generously with lemon-dill yogurt sauce. Serve immediately.

Notes

Use 93 percent lean ground turkey for the best moisture. Add garlic only after turkey is mostly cooked to prevent burning. Store all components separately for up to 4 days. Keep yogurt sauce separate from vegetables to prevent sogginess. Reheat turkey and rice together for about 2 minutes in the microwave then top with fresh cold vegetables and sauce. Cooked turkey and rice freeze well for up to 3 months.