Greek Turkey Power Bowls
Seasoned ground turkey, cucumber-tomato salad, quinoa, and creamy tzatziki—Mediterranean-inspired high-protein power bowls perfect for USA meal prep. Cook turkey to 165°F and keep cold components separate for the freshest lunches.
🛒Ingredients
- 1 1/4 pounds 93% lean ground turkey
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3 cups cooked quinoa
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta (optional)
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, grated
- 2 tablespoons chopped dill or mint
- Kosher salt and black pepper
- Lemon wedges for serving
🔧Kitchen Tools Needed
- Skillet
- Quinoa pot
- Meal-prep containers
- Mixing bowls
📝Instructions
- 1
Cook quinoa; fluff and cool. Season lightly with salt.
- 2
Heat olive oil in a skillet. Cook turkey with oregano, garlic powder, paprika, salt, and pepper until 165°F and no pink remains, 7–9 minutes.
- 3
Toss cucumber, tomatoes, and red onion with a pinch of salt and a drizzle of olive oil.
- 4
Stir yogurt, lemon juice, grated garlic, dill, and salt into a quick tzatziki.
- 5
Assemble bowls: quinoa, turkey, salad, feta. Pack tzatziki in a small cup for each container.
- 6
Refrigerate within 2 hours up to 4 days. Reheat turkey and quinoa to 165°F; keep salad and tzatziki cold.
🥗Nutrition Information
⚡Calories per serving: 445
🏷️Recipe Tags
❓Frequently Asked Questions
No quinoa?
Use farro, brown rice, or cauliflower rice.
Dairy-free?
Skip feta and use a dairy-free yogurt or lemon-tahini sauce.
Make ahead tip?
Cook turkey and quinoa up to 4 days ahead; chop salad the day before or morning of.
Food safety?
Turkey to 165°F; chill within 2 hours; reheat hot components to 165°F; discard if left out over 2 hours.
