
Whether you love the popular grab-and-go sandwich or simply need a hearty but healthy bowl that is perfect for meal-prepping, this turkey gyro bowl hits all the right notes. With tender spiced meat, crunchy fresh veggies, tzatziki, and chewy pita, it's not hard to see why gyros are one of the all-time best sandwiches. I love them so much, I decided to transform them into a grain bowl that might be low in carbs, but high in flavor.
The bowl starts with a layer of garlic-lemon cauliflower rice. If you're on the fence about cauliflower rice, I 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. That being said, if you're really against it and not as concerned with this being low-carb, you can use couscous or rice instead.
To make meal-prepping a breeze, each element of these bowls can be prepped in advance and stored in airtight containers in the refrigerator for up to 4 days.
Did you try making this? Let us know how it went in the comments!
Ingredients
Tzatziki
- 1
Persian or 1/2 English cucumber, grated
- 1
clove garlic, finely chopped
- 1 cup
Greek yogurt
- 1/2 cup
chopped fresh mint
- 1/8 tsp.
kosher salt
Cucumber Salad
- 4
Persian or 2 English cucumbers, quartered lengthwise, sliced into 1/4" or 1/2" pieces
- 1/2
small yellow onion, finely chopped
- 1 cup
quartered cherry tomatoes
- 2 tsp.
extra-virgin olive oil
- 1/2 tsp.
kosher salt
Cauliflower Rice
- 1 Tbsp.
extra-virgin olive oil
- 12 oz.
frozen cauliflower rice
- 1
clove garlic, finely chopped
- 1/2 tsp.
kosher salt
- 1 tsp.
finely grated lemon zest
Turkey & Assembly
- 1 Tbsp.
extra-virgin olive oil
- 1/2
yellow onion, chopped
- 1 lb.
ground turkey
- 2
cloves garlic, finely chopped
- 1 tsp.
dried oregano
- 1 tsp.
smoked paprika
- 3/4 tsp.
kosher salt
- 1/8 tsp.
freshly ground black pepper
Peperoncini, for serving
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
- Step 1In 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.
- Step 2Uncover 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.
- Step 3Transfer cauliflower rice to a large bowl, stir in lemon zest, and cover to keep warm.
Turkey & Assembly
- Step 1In 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.
- Step 2Divide cauliflower rice, turkey, and cucumber salad among bowls. Top with a dollop of tzatziki. Serve with peperoncini alongside.