Mediterranean Greek Power Bowls

For Greek Meatballs:

  • 1 lb ground turkey or chicken
  • ¼ red onion, finely diced
  • 1 egg
  • 1/3 cup bread crumbs
  • 3 garlic cloves, minced
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Zest of 1 lemon
  • 1 tablespoon oil, for the skillet

For Tzatziki Sauce:

  • 1 cup plain, full fat Greek yogurt
  • Juice of ½ lemon
  • 1 tablespoon chopped fresh dill
  • 1 Persian cucumber, finely diced or grated
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper

For the Pickled Red Onions:

  • 1 red onion
  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 ½ teaspoons Kosher salt

For Power Bowls:

  • Greens
  • Quinoa, cooked
  • Pickled red onions
  • Cherry tomatoes, halved
  • Cucumbers, diced
  • Feta cheese, cubed

For the Greek Meatballs:

  1. In a large mixing bowl, add in ground turkey/chicken, red onion, egg, bread crumbs, garlic cloves, salt, pepper, cumin, oregano, and lemon zest. Mix well until combined.
  2. Roll out 1-inch meatballs.
  3. Heat a cast iron skillet over medium heat, add the oil, and heat for 1-2 minutes. Add the meatballs, with space in between, and cook for 8-10 minutes, or until golden brown and cooked through.

For the Tzatziki Sauce:

  1. In a small bowl, mix together Greek yogurt, lemon juice, fresh dill, cucumber, salt, and pepper.
  2. Taste test for seasonings, add more salt and pepper if needed, cover, and refrigerate until bowls are ready to assemble.

For the Pickled Red Onions:

  1. To quick pickle your red onions, thinly slice red onion and place into a large mason jar.
  2. Pour apple cider vinegar, sugar, and Kosher salt.
  3. Shake jar vigorously and place into the refrigerator for 1 hour. Will keep for 2 weeks.

To Assemble the Bowl:

  1. Assemble each bowl with a bed of greens and a small scoop of cooked quinoa.
  2. Top with cooked Greek meatballs, Tzatziki, pickled red onions, cherry tomatoes, cucumbers, and Feta cubes.