Sprinkle garlic powder, smoked paprika, onion powder, salt, and pepper over the beef.

Cook the seasoned beef, breaking it into bite-sized pieces with a spatula as it browns.

Continue cooking until the meat is fully cooked through and deeply flavored.

While beef cooks, halve the cherry tomatoes and thinly slice the dill pickles and red onion.

In a small bowl, whisk together Greek yogurt, ketchup, yellow mustard, and pickle relish to make the sauce.

Rinse and pat dry the romaine or mixed greens and divide them evenly among serving bowls as your base.

Evenly distribute the cooked beef over the greens in each bowl.

Add cherry tomatoes, pickles, red onion, shredded cheddar cheese, and avocado slices on top.

Drizzle the creamy sauce over each assembled bowl.

If using a carb base like potatoes, rice, or quinoa, add it alongside the greens before toppings.