This Kimchi Yogurt Power Bowl layers savory turkey, nutty brown rice, and tangy kimchi with a cool swipe of Greek yogurt that ties everything together. It's the kind of bowl that feels balanced and craveable without a long ingredient list, which makes it a smart pick when the week gets hectic.
About 45 minutes start to finish, mostly hands-off while the brown rice simmers.
Per serving (makes 3): 487 cal · 30.2g protein · 57.9g carbs · 15.5g fat
Ingredients
- 8 oz ground turkey
- 1 cup brown rice
- 1 cup kimchi
- 1/2 cup greek yogurt
- 1 cup cucumber
- 1 tbsp sesame oil
- 1/4 cup green onion
- 1 tbsp soy sauce
Instructions
- Cook brown rice according to package and divide into bowls.
- Brown ground turkey in sesame oil, then stir in soy sauce.
- Slice cucumber and chop green onion.
- Layer rice, turkey, cucumber, and a generous scoop of kimchi.
- Top with greek yogurt and a sprinkle of green onion.
Meal prep & storage
Cook a double batch of brown rice and brown the turkey ahead, storing each in separate airtight containers in the fridge for up to 4 days. Reheat the rice and turkey together in the microwave with a splash of water for about 90 seconds, then add the cucumber, kimchi, and yogurt fresh so the textures stay crisp and cool. The cooked rice and turkey also freeze well for up to 2 months; thaw overnight in the fridge before reheating.
Swaps
Ground chicken, lean ground beef, or crumbled extra-firm tofu all stand in nicely for the turkey while keeping the savory base intact. For a dairy-free version, swap the Greek yogurt for a thick unsweetened coconut or almond yogurt and add a squeeze of lime for tang. Short-grain brown rice, farro, or quinoa work well in place of the brown rice if that's what you have on hand.
A new high-protein recipe every day — get the weekly lineup by email.