In a large skillet, heat a drizzle of oil over medium heat. Add 1 lb of lean ground beef or turkey, breaking it apart with a spatula. Season with salt, pepper, garlic powder, and onion powder while cooking. Brown the meat thoroughly for 8–10 minutes until it is no longer pink in the center. Once cooked, drain off any excess fat while keeping the meat warm.

While the meat is cooking, prepare your base for the high-protein cheeseburger bowls. Chop 4 cups of fresh lettuce or cook 2 cups of quinoa or cauliflower rice until tender. If using quinoa or rice, follow package instructions for cooking times. Set the prepared base aside in a large serving bowl, ready for layering.

Bring your bowls to life by preparing the colorful toppings. Slice 1 cup of cherry tomatoes in half, chop ½ cup of dill pickles, and thinly slice ½ red onion. If adding extras like jalapeños or avocado, slice those as well. Arrange your fresh veggies on a platter or in small bowls for easy assembly later.

In a small mixing bowl, combine ½ cup of low-fat Greek yogurt with 1 tablespoon mustard and 1 tablespoon ketchup for a creamy, flavorful sauce. Add ½ teaspoon garlic powder, ½ teaspoon paprika, and salt and pepper to taste. Whisk everything together until smooth and creamy, then set aside for a zesty topping.

It’s time to assemble your high-protein cheeseburger bowls! Start with a generous scoop of your chosen base—whether it's lettuce, quinoa, or rice—at the bottom of each bowl. Next, top it off with a hearty serving of the cooked meat, followed by layers of the sliced veggies and a sprinkle of shredded cheddar or American cheese for that gooey goodness.

For an added touch of indulgence, consider topping your bowls with fried eggs, crispy bacon, or sliced avocado. If using eggs, fry them sunny-side up in a skillet for about 3 minutes until the whites are set but the yolks remain runny. Place your chosen toppings atop each assembled bowl before drizzling the creamy sauce to complete your high-protein cheeseburger bowls.