• In a bowl, combine the Greek yogurt, minced garlic, salt, and lemon juice. Stir well. Refrigerate for at least 30 minutes (overnight is best for flavor).
• Cook the pasta according to package directions until al dente. Drain and set aside.
• Heat a large skillet over medium-high heat. Cook the ground beef until no longer pink. Drain excess grease if needed and return to the pan.
• Add the diced onion and cook until softened and translucent, about 5 minutes.
• Stir in the paprika, chili powder, cumin, onion powder, and tomato paste. Add the water and simmer for 2–3 minutes, allowing the flavors to come together. Remove from heat.
• In a small saucepan or skillet, melt the butter over low heat. Stir in the paprika and remove from heat.

To assemble each bowl, add:

• 1/6 of the cooked pasta (about 116g)
• 1/6 of the garlic yogurt sauce (about 65g)
• 1/6 of the ground beef mixture (about 143g)
• A handful of diced cherry tomatoes
• Fresh parsley
• Drizzle with 1/6 of the paprika butter (about 10g)
• Serve immediately and enjoy.