Mediterranean Meal Prep Bowls

Recipe Key - Gluten-Free60 Recipe Key - Egg-Free60 Recipe Key - DairyFree60

I was craving Greek food one day. It happens. I also wanted to give a dairy-free tzatziki sauce a try so I made one with coconut milk for these Mediterranean meal prep bowls.

This bowl contains quinoa and ground turkey that I cooked with some Mediterranean seasoning I make myself. The rest was tossed in raw – the olives, tomatoes, cucumbers, and red onion. And while the turkey is cooking, whipping up the tzatziki sauce is a breeze.

Mediterranean Turkey Meal Prep Bowls

If you ask me, bowl-style meals are the easiest to prep and cook a lot of at one time. What I mean by bowl-style is any meal that can be all tossed together in a bowl and eaten that way. It’s not your typical chicken, potatoes and green bean kind of dinner plate.

Meal Prep Bowls: The Possibilities are Endless

  • Pork Carnitas
  • Chicken Fajitas
  • Roasted Red Pepper Cajun Turkey Bowls
  • Thai Peanut Chicken Bowls

Benefits to Meal Prep Bowls

  • Easy to cooked in large batches
  • Easy to package into single serving containers for grab-and-go meals
  • Easy to make extra of to freeze for later use
  • Usually pretty hands off to make which allows time for cleanup
  • Get creative with them! Just pick a protein, some vegetables, and a starchy carb or whole grain.

So what are you waiting for? Go get the ingredients for these Mediterranean meal prep bowls now!

Mediterranean Turkey Meal Prep Bowls

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5


  • 40 oz lean ground turkey
  • 1 tbsp oilve oil extra virgin
  • 1 cup quinoa uncooked
  • 2 tbsp Mediterranean seasoning
  • 1 can chickpeas drained and rinsed
  • 8 oz grape tomatoes sliced in half
  • 1 can pitted, sliced black olives
  • 1 small-medium cucumber
  • 1/4 cup diced red onion

For the Tzatziki Sauce

  • 1/2 cucumber peeled and de-seeded*
  • 1 can full fat coconut milk fat only**
  • 1 tbsp dried dill
  • 1 tbsp lemon juice
  • 3-4 cloves garlic


  1. Heat oil in a large saucepan over medium heat. Brown the turkey until almost done

  2. Drain liquid from turkey, add quinoa, seasoning and 1.5 cups of water to the saucepan

  3. Bring to a boil, then reduce heat to low-med, cover and simmer for about 20 minutes. Check on it and stir occasionally.

  4. Meanwhile you can make the sauce and chop your vegetables

  5. When quinoa and turkey are fully cooked, drain remaining liquid. Toss in a large mixing bowl with cucumbers, tomatoes, onions, black olives and chickpeas

  6. Portion into single servings, and reserve tzatziki sauce to pour over it when ready to eat.

Tzatziki Sauce

  1. Roughly chop your cucumber and add it to the blender with the coconut milk, lemon juice, garlic and dill

  2. Blend until smooth and creamy - it doesn't thicken too much but it will do so a little more once refrigerated.

Recipe Notes

*Slice cucumber lengthwise and scoop out seeds with a spoon

**Place a can of coconut milk upside in the fridge for at least 24 hours (I find better results with a couple days - I just always have a can in there pretty much). Then when you open it the fat is the solid part on the top. Discard the remaining liquid.


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