MEDITERRANEAN TURKEY BOWLS
I’ve always loved bowl meals because they are so flexible. You get to enjoy a variety of colors, textures, and flavors, plus they’re great for meal preparation (I love having ready-made grab-and-go lunches). This week I made Mediterranean Turkey Bowls. These bowls are simple, fresh, and very satisfying. Plus, I can change the ingredients according to what I have in my pantry or what I want. These bowls are a great option if you want something easy and new to prepare for lunch.
Can I use different meat?
The meat or protein can be changed to suit your taste. You could use ground beef or Yogurt Marinated chicken instead.
Want to make this vegetarian? Add chickpeas or cannellini to the bowl with the same seasonings as the ground turkey. Also, add a squeeze of lemon.
What else can you add?
Search your refrigerator and freezer for Mediterranean-inspired ingredients and throw them in your bowl. Here are some delicious ideas.
Zucchini, fresh or grilled
P.S. These bowls can be made over a green bed instead of rice.
How long do they last?
These bowls were made for my meal preparation. I generally only prep for four days at a go because the quality of my meals starts to degrade after this time. I recommend keeping these bowls in the refrigerator for up to 4 days for the best taste and texture. Due to the fresh vegetables and yogurt sauce in these Mediterranean Turkey Bowls, they are not suitable for freezing.
DO THEY COME HOT OR COLD SERVED?
These bowls are delicious, both hot and cold. The rice and turkey are warm when you eat them immediately after preparation. This contrasts beautifully with the complex, fresh vegetables. When I use leftovers to prepare a meal, I like to eat them chilled. Both ways are delicious! You can also reheat rice and meat for meal preparations. Just package them in separate containers.
Garlic Dill Yogurt Sauce
1 cup plain full-fat yogurt (1.12)
1 Tbsp Lemon Juice ($0.06)
1/4 tsp. garlic powder ($0.02)
1/4 tsp dried Dill ($0.03)
1/4 tsp salt ($0.02)
1 Tbsp Olive Oil ($0.12)
1 lb. Ground turkey (4.99)
Two cloves of minced garlic ($0.16)
Oregano dried 1/2 tsp ($0.05)
1/2 tsp salt ($0.02)
1/4 tsp freshly cracked pepper ($0.02)
1 cup uncooked rice* ($0.43)
1-pint grape tomatoes ($1.89)
One cucumber (0.79)
14 red onion ($0.19)
1/4 cup chopped parsley (0.20 dollars)
The flavors will blend better if you make the yogurt sauce with garlic and Dill first. Combine the yogurt, lemon, garlic powder, and Dill in a large bowl with salt and pepper. Refrigerate until ready to use.
Then, start cooking your rice how you prefer (rice cooker or stovetop). Use any grain, but make sure you follow the cooking instructions that correspond to it.
Cook the turkey while the rice is cooking. Heat the olive oil in a large skillet on medium. Add the ground turkey once the oil is hot and continue cooking over medium heat.
Add the dried oregano and salt to the skillet when the turkey is almost done cooking. Stir the mixture into the turkey, and cook for another 2-3 minutes or until the meat is cooked. Remove the turkey from the heat.
Cut the cucumbers into quarter rounds, finely chopped red onions, and slice the grape tomatoes.
You can start assembling your bowls once all the ingredients have been prepared. Divide the rice, ground turkey, tomatoes, red onion, and parsley into four bowls. Enjoy! Drizzle the yogurt sauce on top just before serving.