Dinner
Low-Carb Turkey Gyro Bowls
Oregano and smoked paprika season ground turkey served over lemony cauliflower rice with mint tzatziki and cucumber-tomato salad.
- Yield
- 4 bowls
- Cuisine
- Greek-inspired
Serving ideas
Add tzatziki and pepperoncini just before serving.
Ingredients
See the ingredient checklist
- 1 Persian cucumber, grated, or 1/2 English cucumber
- 1 clove garlic, minced
- 1 cup whole-milk Greek yogurt
- 1/2 cup chopped fresh mint
- 1/4 tsp kosher salt
- 4 Persian cucumbers, chopped, or 2 English cucumbers
- 1/2 small yellow onion, chopped
- 1 cup cherry tomatoes, quartered
- 2 tsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1 tbsp extra-virgin olive oil
- 12 oz frozen cauliflower rice
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- 1 tsp grated lemon zest
- 1 tbsp extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 1 lb ground turkey
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
- pepperoncini
Before you cook
Let the cauliflower rice cook undisturbed before stirring in the garlic.
How to make Low-Carb Turkey Gyro Bowls
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Stir the grated cucumber, garlic, yogurt, mint and salt together for the tzatziki. In a separate bowl, toss the salad cucumbers, onion and tomatoes with oil and salt.
-
Heat the oil for the cauliflower rice in a skillet. Add the frozen cauliflower rice, cover and cook undisturbed for 8 minutes. Uncover, stir in garlic and salt and cook 2 minutes more. Fold in the lemon zest.
-
Heat the remaining oil in the skillet and cook the turkey onion for about 5 minutes. Add ground turkey, garlic, oregano, paprika, salt and pepper and cook, breaking up the turkey, for 6 to 8 minutes until done.
-
Divide the cauliflower rice, turkey and salad among bowls. Finish with tzatziki and pepperoncini.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Low-Carb Turkey Gyro Bowls
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Ingredients
- 1 Persian cucumber, grated or 1/2 English cucumber
- 1 clove garlic, minced
- 1 cup whole-milk Greek yogurt
- ½ cup chopped fresh mint
¼ tsp kosher salt
- 4 Persian cucumbers, chopped or 2 English cucumbers
- ½ small yellow onion, chopped
- 1 cup cherry tomatoes, quartered
- 2 tsp extra-virgin olive oil
- ½ tsp kosher salt
- 1 tbsp extra-virgin olive oil
- 12 oz frozen cauliflower rice
- 1 clove garlic, minced
- ½ tsp kosher salt
- 1 tsp grated lemon zest
- 1 tbsp extra-virgin olive oil
- ½ medium yellow onion, chopped
- 1 lb ground turkey
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ¾ tsp kosher salt
- ¼ tsp ground black pepper
- pepperoncini
Instructions
- Stir the grated cucumber, garlic, yogurt, mint and salt together for the tzatziki. In a separate bowl, toss the salad cucumbers, onion and tomatoes with oil and salt.
- Heat the oil for the cauliflower rice in a skillet. Add the frozen cauliflower rice, cover and cook undisturbed for 8 minutes. Uncover, stir in garlic and salt and cook 2 minutes more. Fold in the lemon zest.
- Heat the remaining oil in the skillet and cook the turkey onion for about 5 minutes. Add ground turkey, garlic, oregano, paprika, salt and pepper and cook, breaking up the turkey, for 6 to 8 minutes until done.
- Divide the cauliflower rice, turkey and salad among bowls. Finish with tzatziki and pepperoncini.
Notes
Tried this recipe?
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