Chimichurri Ground Beef Bowls (Printer-friendly)
Savory seasoned beef over rice with fresh chimichurri and crisp vegetables
# What You’ll 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 (gluten-free if needed)
09 - Salt and 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 (or 1 tbsp dried)
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 (optional for heat)
18 - Salt and black pepper, to taste
→ Bowl Base & Toppings
19 - 3 cups cooked rice (white, brown, or cauliflower for low-carb option)
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 - In a bowl, combine parsley, cilantro, oregano, garlic, olive oil, vinegar, lemon juice, red pepper flakes, salt, and pepper. Mix well and set aside to let the flavors meld.
02 - Heat olive oil in a large skillet over medium-high heat. Add chopped onion and sauté until translucent (about 3 minutes). Add minced garlic and sauté another 30 seconds. Add ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5–7 minutes. Stir in cumin, paprika, chili powder, soy sauce, salt, and pepper. Cook for 2 more minutes.
03 - Divide cooked rice among 4 bowls. Top with ground beef, cherry tomatoes, cucumber, avocado slices, and red onion. Drizzle generously with chimichurri sauce.
04 - Garnish each bowl with lime wedges. Serve immediately.
# Expert Tips:
01 -
- The chimichurri transforms even the most basic ground beef into something that feels fancy and vibrant
- Everything comes together in under 40 minutes, but tastes like it simmered all afternoon
02 -
- The chimichurri tastes infinitely better if you make it ahead and let it sit for at least an hour, though overnight in the fridge is absolute perfection
- Don't skip the soy sauce even if it seems unusual, because that umami punch is what keeps people coming back for seconds
03 -
- Use a sharp knife and take your time finely chopping the herbs, because big chunks of parsley or cilantro can overwhelm each bite
- Taste and adjust your chimichurri before adding it to the bowls, because once it's on there, you can't fix too much acid or salt