Chimichurri Ground Beef Bowls (Print Version)
Seasoned ground beef with zesty chimichurri sauce over rice and fresh vegetables.
# What You Need:
→ Ground Beef
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - 1 tbsp soy sauce
09 - Salt and pepper, to taste
→ Chimichurri Sauce
10 - 1 cup fresh parsley, finely chopped
11 - ¼ cup fresh cilantro, finely chopped
12 - 2 tbsp fresh oregano, chopped
13 - 3 cloves garlic, minced
14 - ½ cup olive oil
15 - 2 tbsp red wine vinegar
16 - 1 tbsp lemon juice
17 - ½ tsp red pepper flakes
18 - Salt and black pepper, to taste
→ Bowl Base & Toppings
19 - 3 cups cooked rice
20 - 1 cup cherry tomatoes, halved
21 - 1 cup cucumber, diced
22 - 1 avocado, sliced
23 - ¼ cup red onion, thinly sliced
24 - Lime wedges, for garnish
# Directions:
01 - Combine parsley, cilantro, oregano, garlic, olive oil, vinegar, lemon juice, red pepper flakes, salt, and pepper in a bowl. Mix thoroughly and set aside to allow flavors to meld together.
02 - Heat olive oil in a large skillet over medium-high heat. Sauté chopped onion until translucent, approximately 3 minutes. Add minced garlic and cook 30 seconds. Add ground beef, breaking apart with a spoon, and cook until browned throughout, 5 to 7 minutes. Stir in cumin, paprika, chili powder, soy sauce, salt, and pepper. Continue cooking for 2 minutes.
03 - Distribute cooked rice evenly among 4 serving bowls. Arrange ground beef, cherry tomatoes, cucumber, avocado slices, and red onion on top of each portion.
04 - Drizzle chimichurri sauce generously over each bowl. Garnish with lime wedges and serve immediately while beef is still warm.
# Expert Tips:
01 -
- The chimichurri sauce is the kind of thing that makes you want to put it on everything for the rest of the week
- Everything cooks in one skillet and the sauce comes together in five minutes with just a knife and a bowl
- The combination of warm spiced beef against cold crisp vegetables is pure weeknight magic
02 -
- The chimichurri tastes significantly better if you make it ahead and let it hang out in the refrigerator for a few hours
- Do not skip the lime wedges because that squeeze of fresh acid right before eating ties everything together
- Cauliflower rice works beautifully here if you are watching carbs and honestly I sometimes prefer it
03 -
- Finely chop the herbs by hand instead of using a food processor to avoid turning everything into a watery paste
- Taste and adjust the chimichurri before serving because herbs vary in intensity and you might need more salt or vinegar