Let me tell you—this is the kind of meal that gets me excited about ground turkey again. If you’ve ever thought of it as plain or boring, this bowl is here to completely change that. You’ve got crispy, golden ground turkey, crunchy cucumbers, juicy cherry tomatoes, creamy hummus, and a little swirl of yogurt—all tucked into one satisfying bowl. Think of it like your favorite Mediterranean lunch plate, but homemade and ready in under 30 minutes.
I’ve made this more times than I can count. It’s easy, fast, and full of bold flavor—exactly what I want on a busy weeknight or when I’m prepping meals ahead for lunch.
Why I Always Come Back to This Bowl
This recipe isn’t fancy—but it’s a regular at my table because it just works. That seared turkey? So flavorful thanks to the Middle Eastern spice blend. And the fresh toppings add balance—cool cucumbers, sweet tomatoes, a little tang from the feta.
It’s one of those “choose your own adventure” meals. Pile it over fluffy jasmine rice when you’re craving something hearty, or go light with salad greens. I’ve even turned it into lettuce wraps and thrown leftovers into pita pockets.
I love giving my family build-your-own bowl dinners—it cuts down on complaints and lets everyone eat what they like. And let’s be real, anything that saves time and avoids a dinner table battle is a win.
What You’ll Need
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Avocado oil: I use this for the higher smoke point and light flavor. Perfect for browning that turkey just right.
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Ground turkey: Go for a blend that isn’t too lean, or it’ll dry out. The 93/7 variety works great.
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Middle Eastern seasoning: This homemade blend is a pantry hero. Lots of garlic, cumin, parsley—just enough personality without anything hard to find.
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Cucumber: I prefer English cucumbers—they’re crunchier and don’t need peeling.
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Cherry tomatoes: Halved or quartered depending on size. Adds brightness and color.
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Feta cheese: Crumbly, salty, and so good here.
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Base: Jasmine rice or salad greens. I usually do both in the same bowl!
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Hummus: Store-bought or homemade—either way, it adds richness.
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Plain yogurt: Full-fat for extra creaminess, but non-fat works too.
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Lemon + olive oil: Always the finishing touch. A quick squeeze and drizzle right before serving.
Step-by-Step: How I Make It
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Cook your base: Get your rice going first if you’re using it. I usually make a big batch of jasmine rice in the rice cooker.
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Brown the turkey: Heat avocado oil, add the turkey, and cook it through. Then stir in more oil and your seasoning blend. Break it up and let it get deeply golden and crisp.
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Prep the toppings: While the turkey’s crisping up, chop your cucumbers, tomatoes, and crumble that feta.
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Build the bowl: Layer rice or greens, turkey, veggies, hummus, and yogurt. Finish with lemon juice and olive oil—and maybe a pinch of flaky salt if you’re like me.
That’s it! Takes about 25–30 minutes, and you’re done.
Let’s Talk Seasoning
That Middle Eastern blend I use? It’s garlic-forward, herby, and a little earthy—kind of reminds me of falafel seasoning. It’s not spicy, just flavorful. I keep a jar ready at all times and even use it on grilled chicken or roasted chickpeas.
If you don’t have all the spices on hand, Za’atar works beautifully here, too. Or even a Greek seasoning if that’s what you’ve got. The idea is to bring depth to the turkey so it doesn’t fade into the background.
Tips for Making Ground Turkey Taste Great
Let’s be honest—plain ground turkey can be kind of dull. But with a few small tricks, it becomes seriously craveable:
Add a touch of fat
I know we often reach for ground turkey to keep things lighter, but don’t be afraid to add a splash of oil (or something creative like a spoonful of peanut butter in Thai-style dishes). Fat equals flavor and better texture.
Don’t skip the browning
Let the turkey really get golden and a little crispy—it brings out the best in it. I usually press it down in the skillet and resist the urge to stir too soon.
Go big on flavor
Turkey’s like a blank page—season it boldly! Think garlic, spices, lemon juice, fresh herbs, or even sauces like soy, tahini, or hot sauce depending on your flavor mood.
How I Serve This (and Why My Kid Loves It)
This bowl is like a Mediterranean-style taco salad. The same way we do “taco night” with toppings spread out on the table, I let everyone build their own turkey bowl. It keeps dinner fun, and it’s surprisingly peaceful when kids feel like they’ve made their own meal.
I usually serve mine over a bed of warm jasmine rice, pile on the cucumbers and tomatoes, and finish with a hefty spoonful of hummus and yogurt. A few pita chips on the side, and it’s dinner perfection.
Meal Prep Tips (Make Life Easier!)
If you like prepping meals for the week, this one’s made for it. I pack everything into individual containers—rice or greens, turkey, veggies, and feta. I keep hummus, yogurt, and lemon juice in small containers to add right before eating.
I’ve also used the same turkey filling inside lettuce wraps for lunch or as a stuffing for pitas with some hot sauce and arugula.
Another quick tip—this turkey mix would be amazing in tacos. Just switch up the seasoning and add avocado, salsa, or slaw. Total lunchbox hero.
How to Store Leftovers
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Fridge: Store everything in separate containers to keep the textures fresh. The turkey lasts 3–4 days in the fridge.
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Reheat: Just warm the turkey in a skillet or microwave, and assemble fresh bowls.
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Freezer: I don’t usually freeze the full bowls, but you can definitely freeze the cooked, seasoned turkey for up to 2 months.
Ground Turkey Bowls
These crispy ground turkey bowls are a go-to weeknight dinner in our house. The savory, golden-brown turkey pairs beautifully with fresh veggies, tangy feta, and creamy garnishes.
Ingredients
- 1 ½ pounds ground turkey
- 3 tablespoons Middle Eastern seasoning (or your favorite bold blend like za'atar or Greek seasoning)
- 1–2 cups cherry tomatoes, halved
- 1 English cucumber, diced
- 1 cup crumbled feta cheese
- Steamed white or brown rice or chopped salad greens (for the base)
- 2 lemons, for squeezing
- Plain yogurt and hummus, for serving
- Extra-virgin olive oil, for drizzling
- 4 tablespoons avocado oil, divided
- Freshly ground black pepper, to taste
- Optional: chili crunch, harissa, or sriracha for a spicy kick
Instructions
- Start by preparing your base—get the rice cooking or set out some crisp greens in serving bowls.
- In a large skillet, heat 1 tablespoon of avocado oil over high heat. Add the ground turkey and break it up with a spatula. Let it cook for about 10–12 minutes until it's fully cooked and some bits start turning golden.
- Drizzle in the remaining avocado oil and stir in your chosen seasoning blend. Keep cooking the turkey for another 5–10 minutes, breaking it up into smaller crumbles as it gets nicely browned and crispy.
- While the turkey is crisping up, prep your fresh toppings—dice the cucumber, halve the cherry tomatoes, and get your feta, yogurt, and hummus ready.
- To assemble your bowls, spoon rice or greens into each dish, then pile on the golden turkey. Add a handful of cucumbers and tomatoes, sprinkle with feta, and finish with dollops of yogurt and hummus.
- Squeeze fresh lemon juice over the top, drizzle with olive oil, and crack some black pepper to taste. If you like heat, a spoonful of chili crunch or a smear of harissa takes it up a notch.
Common Questions
Can I use ground chicken instead of turkey?
Absolutely. It works almost the same, just go for a blend that isn’t too lean or it might dry out.
What other toppings go well with this?
Olives, red onion, sun-dried tomatoes, or even a scoop of tabbouleh are great. Add what you love.
Can I make this dairy-free?
Yes! Just skip the yogurt and feta, and maybe add a dollop of tahini or a vegan yogurt alternative instead.
Do I need to use hummus?
It’s optional, but I highly recommend it. It adds creaminess and ties the whole bowl together.
Let me know how you build your bowl—honestly, this one is so flexible, and I’m always trying new combos based on what’s in the fridge. It’s become a go-to at my place, and I hope it finds a spot in your meal prep routine too.
Try other Ground Turkey recipes:
