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Greek Ground Turkey Bowls Recipe

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4.2 from 7 reviews

These Greek Ground Turkey Bowls combine crispy roasted Yukon potatoes with a flavorful ground turkey mixture seasoned with traditional Greek spices and fresh vegetables. Served over crisp romaine lettuce and topped with grape tomatoes, cucumbers, kalamata olives, red onion, and feta cheese, then finished with creamy tzatziki and hummus, these bowls offer a wholesome, satisfying meal packed with vibrant Mediterranean flavors and simple ingredients.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Potatoes:

  • 2 lbs Yukon potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

For the Ground Turkey:

  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1/2 onion, diced
  • 1 lb ground turkey (or ground chicken or ground beef)
  • 1/2 cup shredded zucchini
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley

For Serving:

  • Chopped romaine lettuce
  • Grape tomatoes, halved
  • Chopped cucumber
  • Sliced kalamata olives
  • Thinly sliced red onion
  • Feta cheese
  • Tzatziki
  • Hummus
  • Pita bread (optional)

Instructions

  1. Roast the Potatoes: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper. Toss the cubed Yukon potatoes with olive oil, kosher salt, and black pepper until evenly coated. Spread them out in a single layer on the pan. Roast for 25 to 30 minutes, flipping them halfway through, until they are golden brown, crispy on the outside, and tender inside. Remove from the oven and set aside.
  2. Cook the Vegetables: While the potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red bell pepper and diced onion. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened.
  3. Cook the Ground Turkey: Add the ground turkey to the skillet with the softened vegetables. Break it up with a wooden spoon and cook for 5 to 7 minutes, stirring frequently, until the turkey is browned and fully cooked.
  4. Add Zucchini and Seasonings: Stir in the shredded zucchini, minced garlic, paprika, kosher salt, oregano, and black pepper. Continue cooking for 2 to 3 minutes until the zucchini softens and the garlic becomes fragrant. Remove the skillet from heat and stir in the fresh parsley to finish the mixture.
  5. Assemble the Bowls: Divide chopped romaine lettuce evenly among four serving bowls. Top each with a portion of the roasted potatoes and the ground turkey mixture. Garnish with halved grape tomatoes, chopped cucumber, sliced kalamata olives, thinly sliced red onion, and crumbled feta cheese. Drizzle tzatziki over the bowls, add a dollop of hummus on the side, and serve with pita bread if desired.

Notes

  • You can substitute ground turkey with ground chicken or beef depending on your preference.
  • Shredded zucchini adds moisture and nutrition but can be omitted if unavailable.
  • For a spicier version, add a pinch of red pepper flakes when cooking the turkey.
  • Leftover roasted potatoes can be refrigerated and reheated for another meal.
  • Use gluten-free pita bread or omit it to keep the bowl gluten-free.
  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting and Stovetop
  • Cuisine: Greek

Find it online: https://mydishspace.com/greek-ground-turkey-bowls-recipe/