Make the sauce: In a small bowl, whisk Greek yogurt, mayo, ketchup, mustard, minced pickle, vinegar, smoked paprika, salt, and pepper. Adjust tang with more vinegar and sweetness with a touch more ketchup if needed. Refrigerate while you cook.

Prep the produce: Chop lettuce, slice onions and pickles, halve tomatoes, and dice avocado if using. Set aside or portion into separate containers if meal prepping.

Cook the protein: Heat oil in a large skillet over medium-high. Add ground meat, breaking it up with a spatula. Sprinkle with salt, pepper, onion powder, garlic powder, and smoked paprika. Stir in tomato paste and Worcestershire (if using). Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.

Cool the meat: Spread cooked meat on a sheet pan to cool quickly. This prevents steam from wilting your greens in the meal prep containers.

Prep the optional carbs: If adding grains or potatoes, cook them now. Quinoa takes about 15 minutes; roasted diced potatoes need 20–25 minutes at 425°F (220°C) with a drizzle of oil, salt, and pepper.

Assemble for meal prep: In 4–5 airtight containers, add a base of lettuce and cabbage. Keep wet items separate if possible. Add a scoop of protein (about 4–6 ounces), a handful of tomatoes, a few onion slices, pickles, and cheese. Add grains or roasted potatoes to one corner if using. Keep avocado and sauce in separate small containers until serving.

Store: Seal everything tightly. Place the sauce in the fridge and keep it separate to maintain freshness.

Serve: When ready to eat, drizzle 1–2 tablespoons of sauce over the bowl. Toss well so every bite gets a little of everything.