Finely mince 1 cup of fresh Italian flat-leaf parsley and ½ cup of cilantro (if using) along with 4 cloves of minced garlic and 2 tablespoons of finely minced red onion. In a mixing bowl, combine these ingredients with ½ teaspoon of red pepper flakes and ¼ cup of red wine vinegar. Let this mixture sit for 5 minutes, then whisk in ½ cup of extra virgin olive oil, along with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper, before setting aside.

In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Once hot, add 1 pound of ground beef, cooking undisturbed for 3–4 minutes until browned on one side. Break apart the beef with a spatula and sprinkle in 1 teaspoon of smoked paprika, ½ teaspoon of ground cumin, ½ teaspoon of onion powder, along with salt and pepper to taste. Continue cooking until the beef is fully browned and slightly crispy, about another 3–5 minutes.

Once the ground beef is cooked to perfection, remove the skillet from heat and stir in 2 tablespoons of the prepared chimichurri into the hot beef. This step enhances the flavors and ensures every bite is infused with the zesty chimichurri goodness. Allow the beef to rest for a minute while you prepare the serving bowls.

For each serving bowl, start with a base of 2 cups of cooked jasmine rice or quinoa. Top generously with the seasoned ground beef, followed by slices of fresh avocado, 1 cup of halved cherry tomatoes, and ½ cup of pickled red onions. Feel free to add any optional vegetables like sliced radishes or cucumbers for a delightful crunch and vibrant color.

Top each Ground Beef Chimichurri Bowl with extra chimichurri, a sprinkle of fresh cilantro or parsley for garnish, and lime wedges for a burst of brightness. Serve immediately so everyone can enjoy this delicious, quick meal while the components are still warm and inviting.