Chimichurri Ground Beef Bowls (Printable)

Seasoned ground beef with zesty chimichurri over rice and fresh vegetables

# 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 - ½ teaspoon chili powder
08 - 1 tablespoon 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 tablespoons fresh oregano, chopped
13 - 3 cloves garlic, minced
14 - ½ cup olive oil
15 - 2 tablespoons red wine vinegar
16 - 1 tablespoon fresh lemon juice
17 - ½ 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 - ¼ cup red onion, thinly sliced
24 - Fresh lime wedges for garnish

# How-To Steps:

01 - Combine parsley, cilantro, oregano, minced garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper in a mixing bowl. Whisk thoroughly until emulsified. Set aside at room temperature for at least 15 minutes to allow flavors to meld.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped onion and sauté until translucent and softened, approximately 3 minutes. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
03 - Add ground beef to the skillet, breaking it apart with a wooden spoon or spatula. Cook for 5 to 7 minutes until completely browned and no pink remains. Drain excess fat if desired.
04 - Stir in ground cumin, smoked paprika, chili powder, soy sauce, salt, and black pepper. Continue cooking for an additional 2 minutes until spices are fragrant and evenly distributed throughout the meat. Remove from heat.
05 - Divide cooked rice evenly among 4 serving bowls. Top each portion with seasoned ground beef, cherry tomatoes, diced cucumber, avocado slices, and red onion. Drizzle generously with prepared chimichurri sauce.
06 - Finish each bowl with fresh lime wedges on the side. Serve immediately while beef is hot and vegetables are crisp. Extra chimichurri can be passed separately.

# Expert Tips:

01 -
  • The chimichurri transforms plain ground beef into something that tastes like it came from a restaurant
  • Everything comes together in under 40 minutes with minimal cleanup
  • You can customize the toppings based on whatever needs using up in your crisper drawer
02 -
  • The chimichurri tastes even better the next day, so make extra and keep it in the fridge
  • Dont skip the step of letting the chimichurri sit for at least 15 minutes before serving
  • If the beef seems too greasy, drain some of the fat before adding the spices
03 -
  • Use a food processor to chop the herbs if you are short on time, but dont over blend or the chimichurri will become muddy
  • Let the beef rest in the skillet for a couple of minutes off the heat before serving so the spices really soak in

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