Chimichurri Ground Beef Bowls (Print Version)
Flavorful seasoned beef bowls with fresh chimichurri sauce, rice, and crisp vegetables ready in 40 minutes.
# 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 black 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
# How To Make It:
01 - Combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper in a mixing bowl. Whisk thoroughly until well incorporated. Set aside at room temperature for at least 15 minutes to allow flavors to meld.
02 - Heat 1 tbsp 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. Add ground beef, breaking apart with a spoon, and cook until no longer pink, about 5-7 minutes. Stir in cumin, smoked paprika, chili powder, soy sauce, salt, and pepper. Continue cooking for 2 additional minutes.
03 - Divide cooked rice evenly among 4 serving bowls. Arrange seasoned ground beef over the rice. Top with cherry tomatoes, diced cucumber, avocado slices, and thinly sliced red onion. Drizzle chimichurri sauce generously over each bowl.
04 - Place lime wedges alongside each bowl. Serve immediately while beef is hot and vegetables are crisp.
# Handy Tips:
01 -
- The chimichurri sauce makes everything taste like you spent hours on it when it really takes five minutes
- You get protein, fresh vegetables, and satisfying carbs all in one bowl without any complicated cooking techniques
02 -
- Making the chimichurri at least 30 minutes ahead transforms it from good to absolutely incredible
- Resist the urge to drain the beef after cooking because that rendered fat carries half the flavor
03 -
- Squeeze your lime wedges over everything right before eating to wake up all the flavors
- Chimichurri should be bright green, not browned, so use the freshest herbs you can find