Cook your base. Make rice or quinoa according to package directions. Fluff and set aside. If you want extra flavor, stir in a squeeze of lemon and a drizzle of olive oil.

Prep the quick salad. Dice the cucumber and tomatoes. Thinly slice the red onion. Toss with a pinch of salt, a little olive oil, and the juice of half a lemon. Add chopped dill or parsley if you have them.

Optional quick-pickled onions. If you prefer milder onions, soak the slices in a 50/50 mix of water and red wine vinegar with a pinch of salt for 10 minutes. Drain before using.

Season the turkey. In a small bowl, mix 1 teaspoon oregano, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add a pinch of red pepper flakes if you like heat.

Cook the turkey. Heat a tablespoon of olive oil in a skillet over medium-high. Add minced garlic (2–3 cloves) and sauté 30 seconds. Add ground turkey, breaking it up with a spatula. Sprinkle on the spice mix and cook until browned and cooked through, about 6–8 minutes. Squeeze in a little lemon juice at the end to brighten it up.

Warm the base, if needed. If your rice or quinoa has cooled, warm it briefly so the bowl has a nice contrast of warm and cool elements.

Assemble the bowls. Start with a layer of greens, then add a scoop of rice or quinoa. Top with the seasoned turkey, cucumber-tomato mix, olives, and crumbled feta.

Finish with sauces and extras. Add a generous dollop of tzatziki. Drizzle with olive oil, another squeeze of lemon, and a sprinkle of fresh herbs. Taste and adjust salt and pepper.

Serve. Enjoy right away while the turkey is warm and the veggies are crisp.