dinner · entree · poultry

Greek Turkey Bowls

I’m a seasoning hoarder.

I love to pick up new spice blends whenever I can. That means my spice cabinet is overstuffed and overflowing with seasoning.

Slap Ya Mama is one of my favorites. I also love Trader Joe’s Green Goddess seasoning. A regular Italian seasoning is fine, too.

But one of my absolute FAVORITES is Cavender’s Greek Seasoning. It makes whatever your cooking taste like it came from a pricey Greek restaurant. It’s incredible, especially if you use it in turkey meat.

I overseason everything–the more flavor, the better in my opinion—and Cavender’s is one of those spices I’ll use in mass amounts to get the most amount of flavor in my food.

I made these simple turkey bowls with Cavender’s this weekend and they are craveworthy. The cucumber salad, the feta, the ground turkey—it all worked so well together.


Greek Turkey Bowls

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Simple bowl dinners with ground turkey, cucumber salad, feta and olives.


  • 1 lb. ground turkey
  • 1 TBS. Greek seasoning, plus more to taste
  • 2 cucumbers, peeled and diced
  • 3 Roma tomatoes, diced
  • 1/2 red onion, diced
  • 1 TBS. red wine vinegar
  • 2 TBS. olive oil
  • 2 cups cooked brown rice
  • 1/2 cup feta, crumbled
  • 1/2 cup pitted kalamata olives
  • Tzatziki sauce, for serving
  • Directions

    1. Heat one tablespoon oil in a large skillet. Add turkey, Greek seasoning, salt and pepper. Cook until browned, breaking up with a spoon, about 5-6 minutes.
    2. Make the cucumber salad: in a large bowl., toss onion, cucumber and tomatoes with red wine vinegar and remaining tablespoon of oil. Season with Greek seasoning.
    3. Build the bowl: start with a bed of brown rice and top with a few spoonfuls of turkey, feta, olives and cucumber salad. This makes about 4 bowls.

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