Lemon dill turkey meatball bowls

Instructions

1. 01

   Cook 1 1/2 cups brown rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 1/2 cup plain Greek yogurt, 2 tablespoons lemon juice, 1/2 cup fresh dill, chopped into a smooth dressing or glaze.

2. 02

   Break 1 1/4 pounds ground turkey into rough pieces and season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until it reaches 165°F; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 1 pint cherry tomatoes, halved. Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.

4. 04

   Build four bowls with the prepared base, cooked vegetables, and main ingredient. Add 1 English cucumber, diced fresh at serving. Spoon over the sauce and finish Lemon dill turkey meatball bowls with 1/2 cup crumbled feta.