Cook the base: Prepare your grain of choice according to package directions. Fluff and set aside. For speed, use microwaveable rice or quick-cooking couscous.

Make the yogurt sauce: In a small bowl, mix 3/4 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 small grated garlic clove, and a pinch of salt and pepper. Thin with water if needed. Chill while you cook the turkey.

Prep the veggies: Halve the cherry tomatoes, dice the cucumber, and thinly slice some red onion. Roughly chop parsley and/or dill. Set everything in separate bowls for easy assembly.

Season the turkey: In a small dish, combine 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes (optional), 1 teaspoon salt, and a few grinds of black pepper.

Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, 3–4 minutes. Stir in 2 minced garlic cloves and cook 30 seconds until fragrant.

Brown the turkey: Add the ground turkey and break it up with a spoon. Sprinkle the spice blend over the meat. Cook, stirring occasionally, until no longer pink and lightly browned, 6–8 minutes.

Finish with lemon and herbs: Turn off the heat and stir in the zest of half a lemon and 1–2 tablespoons lemon juice. Fold in a handful of chopped parsley or dill. Taste and adjust salt, pepper, and lemon.

Assemble the bowls: Add a scoop of grains to each bowl. Top with a handful of greens, the spiced turkey, tomatoes, cucumber, red onion, olives, and feta. Spoon over the yogurt sauce.

Optional add-ons: Drizzle with a little olive oil, add a dollop of hummus, or sprinkle toasted pine nuts for crunch.

Serve: Finish with extra lemon wedges on the side. Enjoy warm or at room temperature.