Greek Turkey Rice Bowls

These Greek Turkey Rice Bowls bring the vibrant flavors of the Mediterranean right to your dinner table with 40 grams of protein per serving. This wholesome one-bowl meal combines seasoned ground turkey, bright lemon parsley rice, fresh tomato salad, and creamy homemade tzatziki for a satisfying dinner that’s perfect for busy weeknights and meal prep alike.

There’s something magical about a bowl meal that brings together so many fresh, colorful ingredients in one place. I remember the first time I made these Greek turkey rice bowls on a busy Sunday afternoon, preparing them for the week ahead. As the fragrant oregano and basil filled my kitchen while the turkey cooked, and the bright lemon zest mingled with fresh parsley in the rice, I knew I’d found something special. My family gathered around the counter as I assembled the first bowl, layering each component with care – the tender seasoned turkey, the tangy tomato salad, the cool cucumber slices, and that creamy, garlicky tzatziki drizzled over the top. What started as a simple meal prep recipe quickly became a family favorite that we return to week after week. Time to get our hands cooking!

Why Greek Turkey Rice Bowls Belong in Your Recipe Box

Greek turkey rice bowls have become a staple in my kitchen, and once you try them, you’ll understand why. This Mediterranean-inspired bowl recipe delivers everything a busy home cook needs – bold flavors, lean protein, and the kind of versatility that makes meal planning actually enjoyable.

• Meal prep champion: Everything can be prepared in advance and stored separately, making weekday lunches and dinners effortless
• Protein-packed nutrition: With 40 grams of protein per serving, these bowls keep you satisfied and energized throughout the day
• Kid-friendly customization: Each family member can build their bowl exactly how they like it, leaving off ingredients they don’t prefer
• Ready in just one hour: Despite the impressive presentation and complex flavors, the entire recipe comes together quickly
• Clean ingredient list: Fresh vegetables, lean ground turkey, and pantry staples create a wholesome meal you can feel good about
• Budget-friendly: Ground turkey costs less than many proteins while delivering the same satisfying heartiness

I’ve made these bowls countless times for both family dinners and when friends come over, and they always impress. The combination of warm, savory turkey and rice with cool, crisp toppings creates the perfect bite every single time.

Ingredient Spotlight

Ground turkey forms the protein base of this recipe, and I always choose 93% lean for the best balance of flavor and nutrition without excess grease.

Plain Greek yogurt creates the foundation for the creamy tzatziki sauce, adding tanginess and protein while keeping the sauce thick and luscious.

Sun-dried tomatoes in oil bring concentrated, sweet-savory tomato flavor to the turkey mixture, and the oil they’re packed in adds richness to each bite.

Kalamata olives provide that authentic Greek flavor with their briny, slightly fruity taste that cuts through the richness of the other ingredients.

Fresh lemon juice and zest brighten the entire dish, appearing in both the rice and tzatziki to tie all the flavors together with citrusy freshness.

Dried oregano and basil season the turkey with classic Mediterranean herbs that fill your kitchen with an irresistible aroma as they cook.

Chicken broth cooks the rice with extra flavor instead of plain water, creating a more flavorful base for the bowls.

Fresh parsley appears in multiple components – the rice, the tomato salad – adding fresh, grassy notes and beautiful green color throughout.

Grape tomatoes form the base of the fresh tomato salad, and I prefer them over larger tomatoes because they stay firmer and release less liquid.

Dried dill gives the tzatziki that signature Greek flavor, and while fresh dill is lovely, I’ve found the dried version works perfectly here and stores better in the pantry.

How to Make Greek Turkey Rice Bowls

Step 1. Start by preparing the tzatziki first so the flavors have time to meld together in the refrigerator – I’ve learned that letting it sit for at least 30 minutes makes all the difference in developing that deep, garlicky flavor.

Step 2. Combine the Greek yogurt, lemon juice, olive oil, dill, minced garlic, and shredded cucumber in a medium bowl, then season with salt to taste, cover, and refrigerate.

Step 3. Make the tomato salad by mixing the quartered grape tomatoes, finely chopped red onion, parsley, olive oil, red wine vinegar, and minced garlic, then season with salt and pepper before refrigerating.

Step 4. Rinse the white rice thoroughly in a fine mesh strainer under cold water – Betty always insisted this step removes excess starch and prevents gummy rice.

Step 5. Bring the chicken broth to a boil in a medium saucepan, add the rinsed rice, reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed.

Step 6. Remove the rice from heat and stir in butter, fresh lemon juice, lemon zest, and chopped parsley until everything is well combined and fragrant.

Step 7. While the rice cooks, heat olive oil in a large skillet over medium-high heat, then add the ground turkey and diced onion, cooking until the turkey browns and the onion softens.

Step 8. Add the minced garlic, oregano, and basil to the turkey, stirring constantly for about 30 seconds until the spices become aromatic – this quick toast brings out their essential oils.

Step 9. Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes more, allowing their flavor to infuse throughout the turkey mixture.

Step 10. Assemble each Greek turkey rice bowl by layering the lemon parsley rice, seasoned turkey, tomato salad, sliced cucumbers, and kalamata olives, then finish with a generous dollop of cool tzatziki on top.

Keeping These Greek Turkey Rice Bowls Fresh

Greek turkey rice bowls are one of my favorite recipes for meal prep because each component stores beautifully on its own. I typically store the rice and turkey together in one container, which makes reheating quick and easy during busy weekdays. The cooked components will stay fresh in the refrigerator for 3-4 days when stored in airtight containers.

For the best results, keep the tomato salad and tzatziki in separate containers from the warm ingredients. The tomato salad stays crispest when stored alone, and the tzatziki maintains its creamy texture without getting watery. Betty’s method of storing everything separately might seem like extra work, but I’ve found it makes a huge difference in keeping each component tasting freshly made.

When you’re ready to eat, simply microwave the rice and turkey portions together until heated through, about 2-3 minutes. Then add the cold toppings – the tomato salad, fresh cucumber slices, olives, and tzatziki – right before eating. The contrast of warm and cool ingredients is what makes these bowls so satisfying. For the best texture, I reheat at 50% power and stir halfway through to ensure even heating without drying out the turkey.

Perfect Partners for Greek Turkey Rice Bowls

Warm pita bread pairs beautifully with these bowls, perfect for scooping up extra tzatziki and the flavorful juices that collect at the bottom – I love tearing off pieces and using them like edible spoons.

Hummus and pita chips make an excellent appetizer or side, adding extra protein and that satisfying crunch while keeping with the Mediterranean theme of the meal.

Simple green salad with a light lemon vinaigrette balances the richness of the bowl and adds extra vegetables, and I often use mixed greens with thinly sliced red onion and cucumber.

Steamed green beans tossed with a bit of olive oil and lemon juice provide a light, fresh vegetable side that complements the bold flavors without competing with them.

Roasted red peppers make a wonderful addition either on the side or mixed right into the bowls, adding sweetness and another layer of Mediterranean flavor – you can use jarred peppers for convenience.

Greek-style roasted potatoes with oregano and lemon create a heartier meal when you need something more substantial, though the rice bowls are quite filling on their own. If you’re looking for another satisfying Mediterranean-inspired dish, these bowls pair wonderfully with other Greek sides.

FAQs

Greek Turkey Rice Bowls

A Greek-inspired rice bowl with ground turkey, sun-dried tomatoes, kalamata olives, lemon parsley rice, tomato salad, and homemade tzatziki. Perfect for meal prep with 40g protein per serving.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 portions

Course: Dinner, Lunch, Main Course

Cuisine: American, Greek, Mediterranean

Calories: 605

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup plain Greek yogurt for tzatziki
• 1 lemon juiced, for tzatziki
• 1 tablespoon olive oil for tzatziki
• 2 teaspoons dried dill
• 2 cloves garlic minced, for tzatziki
• 0.5 cup cucumber shredded, for tzatziki
• 10 ounces grape tomatoes quartered
• 0.25 cup red onion finely chopped
• 0.25 cup fresh parsley chopped, for tomato salad
• 1 tablespoon olive oil for tomato salad
• 1 tablespoon red wine vinegar
• 2 cloves garlic minced, for tomato salad
• 1.5 cups white rice
• 3 cups chicken broth
• 1 tablespoon butter
• 1 lemon juiced and zested, for rice
• 0.33 cup fresh parsley chopped, for rice
• 2 tablespoons olive oil for cooking turkey
• 1 lb ground turkey 93% lean recommended
• 0.5 white onion diced
• 2 cloves garlic minced, for turkey
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 0.33 cup sun-dried tomatoes in oil, chopped
• 1 cucumber sliced, for topping
• Kalamata olives for topping
• Salt and pepper to taste

Equipment

• medium saucepan
• large skillet
• Fine-mesh strainer
• Measuring cups and spoons
• Knife and cutting board
• mixing bowls

Method

 

1. In a medium bowl, combine Greek yogurt, lemon juice, olive oil, dill, minced garlic, and shredded cucumber. Season with salt to taste. Cover and refrigerate until ready to use.
2. In another bowl, combine quartered grape tomatoes, finely chopped red onion, chopped parsley, olive oil, red wine vinegar, and minced garlic. Season with salt and pepper. Refrigerate until ready to use.
3. Place rice in a fine mesh strainer and rinse thoroughly with cold water to remove excess starch.
4. Place chicken broth in a medium saucepan and bring to a boil over high heat.
5. Add rinsed rice to boiling broth, reduce heat to low, cover, and simmer for 15-20 minutes until rice has absorbed all the liquid.
6. Remove rice from heat and stir in butter, lemon juice, lemon zest, and chopped parsley. Toss well and set aside.
7. While rice is cooking, heat olive oil in a large skillet over medium-high heat.
8. Add ground turkey and diced onion to skillet. Cook until turkey is browned and onion is softened, breaking up turkey into small pieces as it cooks.
9. Add minced garlic, oregano, and basil to turkey. Stir well to combine and cook for 30 seconds until fragrant.
10. Add chopped sun-dried tomatoes and stir to combine, cooking for another 2-3 minutes.
11. To assemble each bowl, add a portion of lemon parsley rice, seasoned turkey, tomato salad, sliced cucumbers, and kalamata olives. Top with a generous dollop of tzatziki and enjoy!

Notes

Can use ground chicken instead of turkey. Use store-bought tzatziki to save time. Great for meal prep – prepare everything in advance and divide into containers. Recipe will last 3-4 days in refrigerator. Store rice, turkey, tomato salad, and tzatziki in separate containers for meal prep. Reheat rice and turkey together, then add cold toppings. Add feta cheese on top for extra creaminess. Can substitute brown rice for white rice (adjust cooking time and liquid accordingly).