With a variety of flavors and textures (and a whopping 30 grams of protein!), these Mediterranean-inspired meal-prep bowls will keep you fueled all afternoon. Store-bought tzatziki is convenient and delicious, if you have extra time, you can make your own.
Ingredients
Ingredient Checklist
- 1 cup frozen chopped spinach, thawed
- 1 pound 93%-lean ground turkey
- ½ cup crumbled feta cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ⅜ teaspoon salt, divided
- ⅜ teaspoon ground pepper, divided
- 2 cups cooked quinoa, cooled (see Associated Recipes)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ cup chopped parsley
- 3 tablespoons chopped mint
- 2 cups sliced cucumber
- 1 pint cherry tomatoes
- ¼ cup tzatziki
Directions
Instructions Checklist
- Step 1 Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl; mix well. Form the mixture into 12 meatballs. Heat a large nonstick skillet over medium heat. Coat with cooking spray. Working in batches if necessary, add the meatballs to the pan and cook until browned on all sides and no longer pink in the center, about 10 to 12 minutes. (An instant-read thermometer inserted in the center should register 165 degrees F.) Set the meatballs aside to cool.
- Step 2 Combine quinoa, lemon juice, oil, parsley, mint, and the remaining 1/4 teaspoon of each salt and pepper in a medium bowl. Divide among 4 single-serving lidded containers. Top each with 3 meatballs, 1/2 cup cucumbers, and 1/2 cup cherry tomatoes.
- Step 3 Seal the containers and refrigerate them for up to 4 days. Divide tzatziki among 4 small containers and refrigerate.
- Step 4 Before serving, transfer the meatballs to a microwave-safe container and heat them until steaming. Return to the original container and serve with tzatziki.
Tips
To make ahead: Refrigerate for up to 4 days.
Nutrition Facts
Serving Size:
2 1/2 cups
Per Serving:
392 calories; protein 32.4 g; carbohydrates 29.3 g; dietary fiber 5.6 g; sugars 5.3 g; fat 17.2 g; saturated fat 5.8 g; cholesterol 83.2 mg; vitamin A IU 6153.2 IU; vitamin C 27.8 mg; folate 135.5 mcg; calcium 207.6 mg; iron 5.5 mg; magnesium 116.4 mg; potassium 919 mg; sodium 542.5 mg; thiamin 0.2 mg.
Exchanges:
3 fat, 1 1/2 starch, 1 1/2 vegetable, 1 fat, 1/2 medium-fat protein
