Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Make the yogurt sauce
Stir together the plain yogurt, lemon juice, garlic powder, dried dill, and 1/4 tsp of the salt in a small bowl. Cover and refrigerate so the flavors have time to come together while you make everything else.
- 2
Cook the rice
Cook 1 cup uncooked rice by your preferred method (rice cooker or stovetop). One cup uncooked yields about 3 cups cooked. Any type works — white, brown, jasmine, basmati — just follow the timing for what you're using.
- 3
Brown the turkey
Heat the olive oil in a large skillet over medium. Add the ground turkey and cook, breaking it up, until it's almost cooked through.
- 4
Season the turkey
Mince the garlic and add it to the skillet along with the dried oregano, remaining salt, and black pepper. Stir to combine and cook 2-3 minutes more, until the turkey is cooked through. Pull it off the heat.
- 5
Prep the veggies
Halve the grape tomatoes, chop the cucumber into quarter-rounds, thinly slice the red onion, and finely chop the parsley. If you want the onion milder, soak the slices in ice water for about 5 minutes.
- 6
Build the bowls
Divide the rice among four bowls. Top each with the turkey, tomatoes, cucumber, red onion, and parsley. Drizzle with the garlic dill yogurt sauce right before eating.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Mediterranean Turkey Bowls
Created by: CleanPlateClub
Ingredients
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp dried dill
- 1 tbsp olive oil
- 1 lb ground turkey
- 2 garlic
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup white rice
- 1 pt grape tomatoes
- 1 cucumber
- 1/4 red onion
- 1/4 cup parsley
Instructions
- Make the yogurt sauceStir together the plain yogurt, lemon juice, garlic powder, dried dill, and 1/4 tsp of the salt in a small bowl. Cover and refrigerate so the flavors have time to come together while you make everything else.
- Cook the riceCook 1 cup uncooked rice by your preferred method (rice cooker or stovetop). One cup uncooked yields about 3 cups cooked. Any type works — white, brown, jasmine, basmati — just follow the timing for what you're using.
- Brown the turkeyHeat the olive oil in a large skillet over medium. Add the ground turkey and cook, breaking it up, until it's almost cooked through.
- Season the turkeyMince the garlic and add it to the skillet along with the dried oregano, remaining salt, and black pepper. Stir to combine and cook 2-3 minutes more, until the turkey is cooked through. Pull it off the heat.
- Prep the veggiesHalve the grape tomatoes, chop the cucumber into quarter-rounds, thinly slice the red onion, and finely chop the parsley. If you want the onion milder, soak the slices in ice water for about 5 minutes.
- Build the bowlsDivide the rice among four bowls. Top each with the turkey, tomatoes, cucumber, red onion, and parsley. Drizzle with the garlic dill yogurt sauce right before eating.