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Greek Turkey Bowl

  • Author: Beth Djalali



2 pounds ground turkey

4 cups of shredded cabbage

4 cups spinach

1 cup diced red bell peppers

1 lime, juiced

1/4 cup chopped fresh cilantro

1 cup sliced black olives (I used Kalamata)

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon olive oil

1 teaspoon dried rosemary

1 teaspoon dried oregano

1 1/2 teaspoons ground garlic

Fresh parsley (for garnish)



Combine the cabbage, spinach, black olives, and red bell pepper. Add the juice of 1 lime with the cilantro, sea salt, and black pepper; toss to combine.


Heat 1 tablespoon olive oil in a large skillet or wok over medium heat. Add the dried rosemary, oregano, and garlic; stir until fragrant, about 30 seconds. Add the ground turkey; ;cook and stir until browned and no longer pink.