Ingredients:

  • 1.5 lb lean ground beef (90/10)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp yellow mustard
  • 1 tbsp sugar-free ketchup
  • 1 tbsp diced dill pickles
  • 1 tsp apple cider vinegar
  • 1/4 tsp paprika
  • 6 cups chopped romaine lettuce
  • 1 cup shredded red cabbage
  • 1 cup cherry tomatoes, halved
  • 1 cup diced red onion
  • 4 slices sharp cheddar cheese, diced
  • 1/2 cup dill pickle slices

Instructions:

  1. Wash and chop the romaine and cabbage. Combine them in four large bowls or meal prep containers.
  2. Distribute the cherry tomatoes and red onions evenly across the greens to create the foundation.
  3. Heat the avocado oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until it shimmers.
  4. Add the ground beef to the skillet and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper.
  5. Break the meat into chunks, searing without stirring too often until the beef develops a deep crust and is fully cooked through.
  6. If using diced cheese, stir it into the cooked beef until melted.
  7. In a medium mixing bowl, whisk together the plain non-fat Greek yogurt, yellow mustard, sugar-free ketchup, diced dill pickles, apple cider vinegar, and paprika.
  8. Divide the cooked beef and melted cheese among the four prepared bowls, top with dill pickle slices, and drizzle with the Greek yogurt sauce.