Mediterranean Beef Bowl

1. Prepare the lemon‑dill yogurt sauce: In a bowl, combine the Greek yogurt, minced garlic, lemon juice, chopped dill, olive oil, salt, pepper, and paprika. Mix well, cover, and refrigerate until ready to serve.

2. Make the cucumber‑tomato salad: In a separate bowl, toss sliced cucumber, cherry tomatoes, red onion, and chopped parsley with minced garlic, olive oil, balsamic vinegar, honey, salt, and pepper. Set aside.

3. Cook the jasmine rice: Use chicken bone broth as the cooking liquid for the rice according to package instructions; keep warm.

4. Cook the ground beef: Heat a large skillet over medium‑high heat, spray with avocado oil, and add the ground beef. Let it sear untouched for a few minutes to develop a crust, then break it up, add minced garlic, olive oil, and the Mediterranean seasoning blend. Stir and continue cooking until the beef is browned and cooked through.

5. Assemble each bowl: Place a serving of rice at the bottom, top with the seasoned beef, a generous dollop of the yogurt sauce, and a heap of cucumber‑tomato salad. Add optional toppings such as pickled red onions, hummus, kalamata olives, crumbled feta, and extra chopped parsley. Serve immediately or keep components chilled until ready to eat.