Lemon Garlic Turkey Bowls

4.73 from 22 votes

Lemon Garlic Turkey Bowls made up of 93% lean ground turkey, roasted potatoes and broccoli, rice, and served with a side of tzatziki sauce. This meal can be prepped in about 45 minutes making it an awesome choice for a quick prep week.

Prep Time10

Cook Time35

Total Time45

Course: Main Dish

Cuisine: Greek, meal prep

Keyword: free, gluten free, turkey

Servings: servings

Calories: 613kcal

Ingredients

For the Potatoes

3 medium russet potatoes
½ tbsp oil
salt and pepper to taste

For the Broccoli

1 lb frozen broccoli or fresh
1 tsp oil
salt and pepper to taste

For the Bowls

2 lbs ground turkey (93/7) or chicken
1 tbsp oil
2 cups cooked rice day old or frozen is best
6 cloves garlic
¼ cup lemon juice
1 tbsp lemon zest
2 tsp dried oregano
1 tsp dried coriander
2 tsp onion powder
10 tbsp tzatziki sauce store bought
1 tsp red pepper flakes optional

US Customary - Metric

Instructions

For the Potatoes and Broccoli

Preheat your oven to 425 °F (218 °C).
Wash and cut your potatoes into a large dice. I prefer to cut mine into thinly sliced quarter moons for the best browning.
Add the potatoes to a large bowl with ½ tbsp of oil and salt and pepper to your liking. Toss to evenly coat.
Spread the potatoes out in a single layer on a lightly oiled sheet pan and roast for about 20 minutes, flipping half way through. Cook the potatoes until they have achieved optimal browning, that will depend on a number of different factors so leave them in for a bit longer if needed.
I use frozen broccoli in this recipe but fresh will work as well. Spread 1 lb of broccoli florets out on a sheet pan and spray the tops lightly with oil. If the florets are large, it will be best to cut them into smaller pieces. You can wait until they are cooked to do so since it will be easier than cutting them frozen.
Spray the broccoli with 1 tsp of oil and season with salt and pepper. Roast with the potatoes for about 20 minutes.
Once they have finished cooking, set aside until ready to combine.

For the Bowls

Grate 6 cloves of garlic and obtain 1 tbsp of lemon zest from the outside of a lemon.
Cut the lemon in half and squeeze out ¼ cup of lemon juice.
In a large skillet over medium high heat, add 1 tbsp of oil and lay in your turkey to brown and cook through. Achieving good browning on the turkey is important for optimal flavor in the final dish so try your best to get good coloring.
While the turkey is cooking, prepare your rice. Leftover or frozen rice is best for this dish as it has had the chance to dry out slightly. If you use frozen rice, microwave it first to take the chill out so that it won't cool down your pan.
When the turkey is about 90% of the way cooked, add the garlic and cook until it becomes fragrant. Make sure to keep it moving as grated garlic is prone to burning.
Next add in your rice, dried oregano, coriander, onion powder, lemon juice and lemon zest. Stir to evenly distribute.
Dump in your broccoli and potatoes, mix to combine, taste test, and adjust the flavor with salt and pepper to your needs.

For the Tzatziki Sauce

I buy this premade from the store for ease. Into a small ramekin, add 2 tbsp of tzatziki sauce.

Plating

This recipe makes 5 servings. Divide the contents of the skillet 5 ways and add a ramekin of tzatziki to each container.

Nutrition