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Chimichurri Ground Beef Bowls

Chimichurri ground beef bowls with smoky, browned beef and a vibrant green herb-packed chimichurri sauce. Served over rice or farro for a hearty, bright herb beef bowl that cuts through richness with red wine vinegar.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Argentine-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 salt and pepper to taste
Chimichurri
  • 1 cup fresh parsley
  • 0.25 cup fresh cilantro
  • 4 garlic
  • 0.33 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp oregano
  • 0.5 tsp red pepper flakes
  • 1 salt
Bowls
  • 2 cup cooked rice or farro
  • 1 avocado
  • 1 cup cherry tomatoes

Equipment

  • 1 cast iron skillet
  • 1 food processor

Method
 

Make chimichurri
  1. Add fresh parsley, fresh cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, and salt to a food processor and pulse/blend until roughly chopped, stopping to scrape as needed. Taste and adjust salt and acid for a bright green, herb-forward balance (visual cue: mostly chopped with some texture).
Season and brown the beef
  1. Season the ground beef with smoked paprika, cumin, garlic powder, salt, and pepper. Mix until the spices look evenly distributed (visual cue: beef is evenly speckled).
  2. Heat a skillet over medium-high heat, add the seasoned ground beef, and cook while breaking it apart until browned with slightly crispy edges, about 15 minutes. Drain off excess fat after browning (visual cue: caramelized, browned crumbles).
Assemble bowls
  1. Spoon cooked rice or farro into bowls as the base. Create an even layer so the beef sits on top (visual cue: a full grain bed).
  2. Top each bowl with the browned ground beef, then arrange sliced avocado and roasted or fresh cherry tomatoes over the top. Keep the toppings visible (visual cue: green avocado slices and red tomato halves).
  3. Spoon chimichurri generously over the beef and serve immediately. Aim for a glossy, bright green blanket (visual cue: sauce visibly coats the meat and lightly drips over the grains).

Notes

Pro tip: taste the chimichurri before mixing it with anything—red wine vinegar and salt are what make it cut through the beef. Refrigerate leftovers in separate containers for up to 3 days; reheat beef and grains, and spoon fresh chimichurri on at serving for best color. Freezing is not recommended for the chimichurri (it can dull). For a lighter option, swap the ground beef for lean ground turkey or 90% lean beef and keep the same seasoning and chimichurri.