Chimichurri Ground Beef Bowls (Print Version)
Seasoned beef with fresh chimichurri sauce over rice and vegetables for a quick, vibrant dinner.
# What You'll Need:
→ Seasoned Ground Beef
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→ Chimichurri Sauce
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→ Bowl Base & Toppings
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# How-To Steps:
01 - Combine parsley, cilantro, oregano, garlic, olive oil, vinegar, lemon juice, red pepper flakes, salt, and pepper in a mixing bowl. Whisk thoroughly and set aside for 15 minutes to allow flavors to meld.
02 - Heat olive oil in a large skillet over medium-high heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef to the skillet, breaking apart with a wooden spoon. Cook until no longer pink, 5-7 minutes. Stir in cumin, smoked paprika, chili powder, soy sauce, salt, and pepper. Continue cooking for 2 minutes to incorporate spices.
04 - Distribute cooked rice evenly among 4 bowls. Arrange ground beef, cherry tomatoes, cucumber, avocado slices, and red onion on top. Generously drizzle with chimichurri sauce and garnish with fresh lime wedges. Serve immediately.
# Expert Tips:
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- The chimichurri sauce keeps beautifully in the fridge, meaning you can make a double batch and have vibrant, restaurant-quality meals all week
- Everything cooks in one skillet while the rice steams, making cleanup almost nonexistent
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- The chimichurri tastes infinitely better after sitting for at least 30 minutes, so I always make it first
- Do not crowd your skillet when cooking the beef or it will steam instead of brown
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- Chop your herbs very finely by hand rather than using a food processor, which can bruise them and make the sauce muddy
- Serve extra chimichurri on the table because everyone will want to drizzle more over their bowl