Beef & Roasted Veg Bowl

Beef & Roasted Veg Bowl

Grass-fed beef over roasted seasonal vegetables with chimichurri.

• Meal Type: Lunch
• Dietary: Paleo, Gluten-Free, Dairy-Free
• Main Ingredient: Grass-Fed Ground Beef
• Servings: 4
• Cost per Serving: $8.00
• Prep Time: 30 min

Ingredients

Beef

• 1 lb grass-fed ground beef
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 1 tbsp avocado oil

Roasted Vegetables

• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes
• 1 medium red onion, cut into wedges
• 2 tbsp olive oil
• Salt and black pepper to taste

From-Scratch Chimichurri

• 1 cup fresh flat-leaf parsley, tightly packed
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• ½ cup extra-virgin olive oil
• ½ tsp chili flakes
• Salt and black pepper to taste

Instructions

Roast the Vegetables

1. Preheat oven to 425°F (220°C). Toss vegetables with olive oil, salt, and pepper.
2. Spread on a baking sheet in a single layer. Roast for 20–22 minutes until caramelized and tender.

Make the Chimichurri

1. Finely chop parsley and garlic (or pulse briefly in a food processor).
2. Combine with red wine vinegar, olive oil, and chili flakes. Season with salt and pepper. Set aside to meld.

Cook the Beef

1. Heat avocado oil in a skillet over medium-high heat. Add ground beef and break apart.
2. Season with garlic powder, smoked paprika, salt, and pepper. Cook for 7–8 minutes until browned.

Assemble the Bowl

1. Divide roasted vegetables among four bowls.
2. Top with seasoned beef and a generous spoonful of chimichurri.
3. Serve immediately.

Nutrition Notes

Grass-fed beef is higher in omega-3 fatty acids and CLA than conventional beef. This bowl is paleo-friendly, gluten-free, and dairy-free. The from-scratch chimichurri is packed with fresh herbs and healthy fats.