Chimichurri Ground Beef Bowls (Print Layout)

Seasoned ground beef with zesty chimichurri sauce served over rice and fresh vegetables

# 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 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

# Directions:

01 - In a medium bowl, combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Whisk thoroughly until well incorporated. Set aside at room temperature for at least 15 minutes to allow flavors to meld.
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 wooden 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 an additional 2 minutes to blend spices.
03 - Divide cooked rice evenly among 4 serving bowls. Arrange ground beef mixture over the rice. Top with cherry tomatoes, diced cucumber, avocado slices, and red onion. Drizzle chimichurri sauce generously over each bowl.
04 - Place lime wedges alongside each bowl. Serve immediately while beef is warm and chimichurri is at room temperature.

# Expert Suggestions:

01 -
  • The chimichurri doubles as a marinade for tomorrow nights proteins
  • Everything comes together in under 40 minutes, including the sauce
  • You get those restaurant flavors with zero fancy techniques required
02 -
  • The chimichurri needs at least 15 minutes at room temperature to develop its full flavor
  • Do not refrigerate the sauce before serving, it solidifies and loses its pourable texture
  • Leftover chimichurri keeps for a week and only gets better
03 -
  • Use a food processor to chop herbs if you are short on time
  • Taste the chimichurri before serving and adjust the acid level
  • Let the beef get slightly crispy, those browned bits add incredible flavor

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