Chimichurri Ground Beef Bowls (Printable Version)
Seasoned beef bowls with zesty chimichurri sauce over rice and fresh vegetables for a quick weeknight dinner.
# What You'll Need:
→ Ground Beef
01 - 1 pound ground beef
02 - 1 tablespoon olive oil
03 - 1 small onion, chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1 tablespoon soy sauce
09 - Salt and pepper to taste
→ Chimichurri Sauce
10 - 1 cup fresh parsley, finely chopped
11 - 1/4 cup fresh cilantro, finely chopped
12 - 2 tablespoons fresh oregano, chopped
13 - 3 cloves garlic, minced
14 - 1/2 cup olive oil
15 - 2 tablespoons red wine vinegar
16 - 1 tablespoon lemon juice
17 - 1/2 teaspoon 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 - 1/4 cup red onion, thinly sliced
24 - Lime wedges for garnish
# Directions:
01 - Combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper in a mixing bowl. Whisk thoroughly and set aside to allow flavors to meld together.
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. Add ground beef, breaking apart with a spoon, and cook until browned throughout, about 5 to 7 minutes. Stir in cumin, smoked paprika, chili powder, soy sauce, salt, and pepper. Continue cooking for an additional 2 minutes.
03 - Divide cooked rice evenly among 4 serving bowls. Top with seasoned ground beef, cherry tomatoes, diced cucumber, avocado slices, and thin red onion slices. Drizzle chimichurri sauce generously over each bowl.
04 - Finish each bowl with fresh lime wedges. Serve immediately while beef is still warm and chimichurri is at its most vibrant.
# Expert Hints:
01 -
- The sauce takes five minutes but tastes like you spent hours laboring over it
- Everything cooks in one skillet while the sauce does its magic in a bowl
- Those crisp vegetables and cool avocado cut through the rich beef perfectly
02 -
- The chimichurri needs at least fifteen minutes to rest or the flavors will taste sharp and separate
- Do not overcrowd your beef in the pan or it will steam instead of getting those nice browned bits
- Room temperature beef cooks more evenly than cold straight from the fridge
03 -
- Warm your chimichurri slightly if it has been in the fridge so the oil flows freely
- Taste your sauce before serving, adding more acid or salt to balance it out