Description
These ground beef chimichurri bowls are a fast, flavor-packed dinner built on contrast: richly browned ground beef, fluffy rice, creamy avocado, juicy tomatoes, and a bright, garlicky chimichurri sauce. The result is fresh, savory, and satisfying with a restaurant-style finish.
Ingredients
Scale
- 1 cup fresh Italian flat-leaf parsley, packed, stems removed
- 1/2 cup fresh cilantro, optional, or use more parsley
- 4 cloves garlic, minced or microplaned
- 2 tablespoons red onion or shallot, very finely minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh lime juice
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 lb ground beef, 85/15 or 90/10
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1 tablespoon avocado oil
- 2 cups cooked jasmine rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1/2 cup pickled red onions
- Sliced radishes or cucumber, optional
Instructions
- Step: Finely mince the parsley and cilantro by hand with a sharp knife. In a small bowl, combine the herbs, garlic, red onion or shallot, and red pepper flakes.
- Step: Stir in the fresh lime juice and let the mixture sit for 5 minutes to mellow the raw onion and garlic flavor.
- Step: Whisk in the olive oil, kosher salt, and black pepper. Set the chimichurri aside at room temperature while you cook the beef.
- Step: Heat a large cast-iron or stainless steel skillet over medium-high heat. Add the avocado oil.
- Step: Add the ground beef in a flat layer and let it cook undisturbed for 3 to 4 minutes so a deep brown crust can form.
- Step: Break the beef into large crumbles and season with smoked paprika, cumin, onion powder, salt, and pepper. Continue cooking until fully browned and slightly crispy on the edges. Drain excess fat if needed.
- Step: Fluff the cooked rice or quinoa and divide it among serving bowls.
- Step: Toss 2 tablespoons of the prepared chimichurri directly into the hot beef and stir to coat.
- Step: Top each bowl with the chimichurri beef, cherry tomatoes, avocado slices, and pickled red onions. Add radishes or cucumber if using.
- Step: Drizzle extra chimichurri over the bowls and serve immediately.
Notes
Pro tips: Do not use a food processor for the chimichurri or the herbs may turn pasty. Let the beef sear undisturbed before breaking it up for crisp browned bits. Always serve chimichurri at room temperature for the best flavor. Storage: Store the beef and rice together, but keep the avocado, tomatoes, and extra chimichurri separate until serving. Make ahead: Chimichurri can be made up to 24 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Argentinian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 685 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 45 g
- Saturated Fat: 11 g
- Unsaturated Fat: 31 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 31 g
- Cholesterol: 78 mg