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Greek Ground Turkey Bowls

Recipe from Two Peas and Their Pod

Easy Greek Ground Turkey Bowls with crispy roasted potatoes, seasoned ground turkey, fresh vegetables, feta, tzatziki, and hummus. A flavorful, family-friendly Mediterranean-inspired dinner that is perfect for weeknights or meal prep.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Greek
Keyword: Greek bowls, ground turkey, potatoes
Servings: 4
Calories: 416kcal

Ingredients

For the potatoes:

  • 2 lbs Yukon potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Kosher salt and 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

Instructions

  • Roast the potatoes: Preheat the oven to 425°F. Line a large sheet pan with parchment paper. Toss the potatoes with olive oil, salt, and pepper. Spread in an even layer and roast for 25 to 30 minutes, flipping halfway through, until golden and crispy on the outside and tender inside. Set aside.
  • Cook the Veggies. While the potatoes are roasting, heat the olive oil in a large skillet over medium heat. Add the bell pepper and onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  • Cook the Ground Turkey. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 7 minutes.
  • Add Zucchini and Season: Stir in the shredded zucchini, garlic, paprika, salt, oregano, and black pepper. Cook for 2 to 3 minutes, until the zucchini is tender and the garlic is fragrant. Remove from the heat and stir in the fresh parsley.
  • Assemble the Bowls. Divide the romaine lettuce among serving bowls. Top with the roasted potatoes and turkey mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. Drizzle with tzatziki, add a dollop of hummus, and serve with pita bread, if desired.

Notes

  • Potato tip: Don't overcrowd the pan. Spread the potatoes out in an even layer so they have room to roast and crisp.
  • Turkey swap: Ground chicken or ground beef can be substituted for the ground turkey.
  • Toppings: Feel free to add your favorite Greek toppings, including pepperoncini, avocado, chickpeas, or roasted vegetables.
  • Meal prep: Store the turkey, potatoes, and fresh toppings separately and assemble just before serving.
  • Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days.

Nutrition

Calories: 416kcal | Carbohydrates: 45g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: -2.98g | Cholesterol: 62mg | Sodium: 657mg | Potassium: 1444mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1331IU | Vitamin C: 89mg | Calcium: 50mg | Iron: 3mg