These healthy and flavor packed Mediterranean Buddha Bowls with Turkey Meatballs are definitely my favorite go-to recipe when I’m craving Mediterranean cuisine. Plus they are perfect for meal prep for easy lunches or dinners throughout the week!
The Best Mediterranean Buddha Bowls
I’m convinced I could eat these Mediterranean Buddha Bowls with Turkey Meatballs every day for the rest of my life and never tire of them.
Fresh kale massaged with EVOO salt and pepper, tri-colored protein packed quinoa, crisp cucumbers, juicy cherry tomatoes, tangy pickled red onions, parsley and the best Greek turkey meatballs all swimming around with my favorite trio of Mediterranean sauces: homemade tzatziki, zesty lemon tahini, and roasted red pepper hummus sauce.
Seriously though, this is the kind of meal I dream about and then make again the next day. And the next. And the next. Who’s with me?! It’s fresh, it’s healthy, it’s satisfying, and it’s full of all of the best mediterranean flavors, with a little urban twist.
Enter: quinoa, kale and pickled red onions.
How to Make Quick Pickled Red Onions
Oh those pickled red onions… just glorious.
If you’ve never tried making your own quick pickled red onions, you’re missing out! It’s super easy and adds such a wonderful and unique flavor to so many dishes. You just take thinly sliced red onions, and place them in a bowl, pour some apple cider vinegar on top and sprinkle with salt. Let them sit for about 30 minutes while preparing the rest of your meal, tossing the onions and vinegar with a spoon halfway through to coat. We love using these pickled onions on our favorite buddha bowls, salads, tacos, you name it.
Tips for the Best Greek Turkey Meatballs
I love how fresh yet filling these Mediterranean buddha bowls are. So many colorful veggies and proteins together in the same bowl, I always feel completely satisfied after eating them. Plus Greek cuisine has so much flavor which I’m a big fan of.
Speaking of flavor, these Greek Turkey Meatballs are just amazing. They are tender, juicy and really pack in the mediterranean flavor. Here are some quick tips for making these Greek turkey meatballs:
- Always use panko breadcrumbs (I use gluten free) and an egg to help bind the meatballs together.
- Fresh herbs are a MUST for flavor. I use parsley and mint. Also lemon zest, minced garlic and red onion.
- Additional seasonings: garlic, dried oregano, ground cumin, cinnamon, pinch of red pepper flakes, salt and pepper.
- Optional ways to change it up: try adding some crumbled fetta cheese (if you aren’t dairy free) and you can always throw in some chopped spinach if you are looking for extra green veggies in your diet!
So much flavor you guys. I promise you will not regret making these!
Quick Tips for Making Easy Mediterranean Buddha Bowls
The best part of these Mediterranean buddha bowls is how versatile they are! You could easily make them vegan by just using the quinoa or switching out pre-made falafal for a quick dinner. My favorite time saving tip is to make the Greek meatballs ahead of time and freeze them in bulk, so I can just pull out a few for each meal (often lunches) and warm them up.
Sometimes I’m in a hurry and don’t feel like making all of the sauces, so I just pick one to make, or even buy some hummus and tzatiki from the store to go with the bowls. No judgement here.
Other times though I want the whole depth of flavor and decide to make my own sauces. The three I always go back to are my homemade tzatziki, zesty lemon tahini dressing and roasted red pepper sauce. Now that is some amazing flavor right there my friends.
(Hint: these sauces freeze wonderfully so you can use half now and save the rest for a quick meal next time!) Better yet, make the sauces in bulk and freeze in ice cubes so you can pull them out for individual quick meals!
So whether you are feeling adventurous or in a hurry, these Mediterranean buddha bowls really work for everyone. This recipe is also perfect for people who do meal prep. Cook once, eat all week. That’s my philosophy!
Hope you enjoy these Mediterranean Buddha Bowls with Turkey Meatballs as much as we do! I promise they will quickly become one of your go-to favorites that you find yourself making again and again!
If you love Mediterranean food as much as I do check out these other fabulous recipes!
- Easy Homemade Tzatziki sauce
- The Best Greek Salad and Easy Blender Dressing
- Oven Baked Greek Chicken Thighs from my friend Meghan over at Fox and Briar
Mediterranean Bowls with Turkey Meatballs
These healthy and flavor packed Mediterranean Bowls with Turkey Meatballs are definitely my favorite go-to recipe when I’m craving Mediterranean cuisine. Plus they are perfect for meal prep for easy lunches or dinners throughout the week!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- kale, stems/ribs removed – massaged with olive oil and sea salt
- cooked quinoa
- cherry tomatoes, halved
- cucumber, quartered and sliced
- chopped fresh parsley
- pickled red onion (thinly slice, pour some apple cider vinegar over it in a bowl with salt)
- Greek Turkey Meatballs
- Sauce(s) of choice:
- homemade tzatziki
- zesty lemon tahini dressing
- roasted red pepper sauce
Greek Turkey Meatballs
- 1 lb. ground lean turkey
- 1/4 cup finely diced red onion
- 1/2 cup panko breadcrumbs (I use gluten free!)
- 1 large egg
- 3 garlic cloves, minced
- 1/2 lemon, zested
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh mint
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- optional: 1/4 teaspoon crushed red pepper flakes
Zesty Lemon Tahini Dressing
- 1/2 cup tahini
- 1/2 cup water
- 1/4 cup olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 3 tablespoons dill, roughly chopped
- 3 tablespoons mint, roughly chopped
- 3 tablespoons parsley, roughly chopped
Roasted Red Pepper Sauce
- 1 cup plain hummus
- 1/2 cup roasted red bell peppers (in a jar)
- 1 clove garlic, minced
- pinch of salt to taste
- Place all ingredients (for whichever sauce you are making separately!) in a blender and blend till smooth and combined.
Greek Turkey Meatballs
- Combine all ingredients for the meatballs in a bowl. Mix slowly with a spoon till mostly combined, then use your hands to finish bringing the mixture together. Be careful not to overwork the mixture.
- Roll the meatballs carefully into tablespoon-sized balls. Set on a parchment paper or a nonstick cutting board.
- Heat 1-2 tablespoons of olive oil in a large pan over medium high heat. Once the oil is hot, add the meatballs, making sure they are spaced out and not over crowded in the pan. Cook for a few minutes until the side touching the pan is browned. Turn the meatballs over and continue to cook each side for a few minutes until they are browned all over and cooked through.
- Remove from pan and place on a paper towel to absorb any extra oil/grease.
- To prepare the mediterranean bowls, start by making sure your quinoa is cooked.
- Next thinly slice a red onion, place in a bowl and pour about 1/4 -1/3 cup of apple cider vinegar over the top and sprinkle with salt. Toss the onions and set aside for 30 minutes. (Make sure to toss them again half way through to coat them again in the vinegar).
- Wash the kale, remove the stems from the entire stalk so only the soft leaves are left, and chop in small pieces. Place the chopped kale in a bowl drizzle with a little olive oil and sprinkle with salt. Massage the kale with clean hands until the oil has soften the kale and is absorbed.
- In a large shallow bowl add your quinoa, kale, tomatoes, cucumbers, chopped parsley, pickled onions, greek meatballs and any sauces you desire (tzatziki, hummus, zesty lemon tahini, roasted red pepper, etc.)
*Make sure to use gluten free panko breadcrumbs if you are making this meal gluten free!
Keywords: mediterranean bowls, buddha bowls, grain bowls, greek food, mediterranean food, power bowls, turkey meatballs, tzatziki sauce, roasted red pepper sauce, tahini sauce, kale salad, greek salad bowl, mediterranean cuisine