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High Protein Ground Beef Chimichurri Bowl

Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Author Domenique Trupia

Equipment

  • 1 skillet
  • 2 Small mixing bowls

Ingredients

For beef

  • 1 lb Ground lean beef, I used Laura's Lean Beef
  • 2 tsp Olive oil
  • 1/2 tsp Salt
  • 1/2 tsp Paprika
  • 1/4 tsp Cumin

For Chimichurri

  • 3/4 C Parsley, fresh
  • 1/4 C Cilantro, fresh
  • 1 1/2 tbsp Red Wine Vinegar
  • 1/3 C Olive oil
  • 1/3 tsp Salt

For Base & Toppings

  • 2 C Cooked rice, for the base or quinoa
  • 4 tbsp Pickled red onion, for topping

Optional Red pepper & Avocado Salsa for extra veggies

  • 1 Red bell pepper, diced
  • 1 Ripe avocado, diced
  • 2 tbsp Red onion, diced
  • 1 tbsp Cilantro
  • 1/2 Lime, zest and juice (from half a lime)
  • 1 tbsp Olive oil
  • 1/4 tsp Salt
  • 1 tbsp Diced Jalapeno *Optional

Instructions

  • Heat 2 tsp olive oil in a skillet. Add Laura's lean beef, salt, paprika and cumin and cook until the beef in cooked through and browned about 10 minutes
  • While the beef is cooking prepare your rice as directed on the package
  • Make the chimichurri sauce by combining the parsley, cilantro, red wine vinegar, olive oil and salt in a food processor. Set aside in a small bowl until ready to serve
  • After the beef is done prepare the red pepper and avocado salsa. Dice all the vegetables small and add to a mixing bowl. Add minced cilantro, lime juice, lime zest, olive oil, salt and jalapeno if using. Mix well.
    Divide the rice and ground beef evenly into 4 bowls. Drizzle chimichurri onto each bowl. Spoon 2 tbsp of the salsa into each bowl and serve
    *If you're using this meal for meal prep don't add the avocado until the day you're ready to eat the bowl or it will brown

Notes

Each serving is 30g of protein