Turkey Gyro Bowl
In my opinion, gyros are one of the all-time best sandwiches. With tender spiced meat, crunchy fresh veggies, tzatziki, and chewy pita, it’s not hard to see why this Greek dish is so globally beloved. Inspired by this popular grab-and-go sandwich, I have created this healthy but hearty bowl that’s perfect for quick meals and meal prepping.
Our bowl starts with a layer of garlic-lemon cauliflower rice. If you’re on the fence about cauliflower rice, we highly suggest trying it sautéed. Once most of the moisture has cooked out, it really does take on a rice-like texture, and a dose of garlic and lemon zest complements the earthiness of the veg. It’s the perfect foundation for smoky gyro-spiced turkey, bright cucumber-tomato salad, and tangy tzatziki.
Ingredients
Tzatziki
- 2 cups plain yougart
- 1 Persian or ½ English cucumber, grated
- 1 clove garlic, finely chopped
- ½ c. chopped fresh mint
- 1/8 tsp. kosher salt
Cucumber Salad
- 4 Persian or 2 English cucumbers, quartered lengthwise, sliced into ¼” or ½” pieces
- ½ small yellow onion, finely chopped
- 1 cup quartered cherry tomatoes
- 2 tsp. extra-virgin olive oil
- ½ tsp. kosher salt
Cauliflower Rice
- 1 Tbsp. extra-virgin olive oil
- 12 oz. frozen cauliflower rice
- 1 clove garlic, finely chopped
- ½ tsp. kosher salt
- 1 tsp. finely grated lemon zest
Turkey
- 1 Tbsp. extra-virgin olive oil
- ½ yellow onion, chopped
- 1 lb. ground turkey
- 2 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- ¾ tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
Directions
• Tzatziki
In a medium bowl, toss cucumber, garlic, yogurt, mint, and salt until combined. Let sit at room temperature until ready to use.
• Cucumber Salad
In a large bowl, toss cucumbers, onion, tomatoes, oil, and salt until combined. Let sit at room temperature until ready to use.
• Cauliflower Rice
1. In a large skillet over medium heat, heat oil. Add cauliflower rice (still frozen is fine), shake pan so rice is in an even layer, and cover. Cook, undisturbed, 8 minutes.
2. Uncover and stir in garlic and salt. Cook, stirring frequently, until cauliflower is until some pieces of cauliflower are beginning to brown and garlic is fragrant, about 2 minutes.
3. Transfer cauliflower rice to a large bowl, stir in lemon zest, and cover to keep warm.
• Turkey
1. In same skillet over medium-high heat, heat oil. Add onions and cook, stirring occasionally, until starting to soften and are translucent, about 5 minutes. Add turkey, garlic, oregano, paprika, salt, and pepper and cook, breaking up turkey into smaller pieces and stirring occasionally, until turkey is no longer pink and liquid is evaporated from bottom of pan, 6 to 8 minutes.
2. Uncover the rice and stir in garlic and salt. Cook, stirring frequently, until cauliflower is until some pieces of cauliflower are beginning to brown and garlic is fragrant, about 2 minutes.
3. Divide cauliflower rice, turkey, and cucumber salad among bowls. Top with a dollop of tzatziki.
Enjoy
