Greek Turkey Bowl

Dice bell peppers, red onion, cucumber, and halve cherry tomatoes. Toss peppers and onion with 1 tbsp olive oil and set aside for roasting.

Mince garlic and measure dried oregano, lemon juice, and remaining olive oil.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart as it cooks, until browned and cooked through, about 8 minutes.

Stir in minced garlic and oregano, cooking 1 minute until fragrant. Season with salt and pepper to taste.

Spread peppers and onion on a sheet pan. Roast at 400°F for 12–15 minutes until tender and lightly caramelized.

Whisk together Greek yogurt, lemon juice, and 3 tbsp olive oil. Season with salt and pepper.

Divide cooked grain among bowls. Top with seasoned turkey, roasted vegetables, raw cucumber, and cherry tomatoes.

Drizzle each bowl with lemon-yogurt dressing. Sprinkle feta, kalamata olives, and fresh parsley over the top.