Greek Turkey Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned ground turkey with olives and sun-dried tomatoes served over lemon-parsley rice and fresh vegetables with tangy tzatziki. Mediterranean flavors make this a bright, satisfying dinner bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 3 tablespoons olive oil (divided)
- 1 cup finely diced yellow onion (divided)
- 4 teaspoons minced garlic (divided)
- 16 ounces lean ground turkey (93/7)
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 teaspoons beef bouillon powder
- 1 lemon
- 1/4 cup thinly sliced kalamata olives (optional)
- 1/3 cup coarsely chopped sun-dried tomatoes in olive oil
- Salt and pepper
- 3/4 cup basmati rice (or long-grain white)
- 1 tablespoon olive oil
- 1/2 cup + 2 tablespoons chicken stock
- 1/2 cup water
- 3 tablespoons finely chopped flat-leaf parsley
- 1 batch tzatziki sauce
- 1 cup cherry tomatoes (halved)
- 1 cup English cucumber (cut into half-moons)
- Toppings as desired (see note 1)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 15m
- Sodium
- 1294mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 623mg
- Calcium
- 223mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1294MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.