For the Chimichurri Sauce:

• 1 cup fresh Italian flat-leaf parsley (densely packed, stems removed)
• 1/2 cup fresh cilantro (optional, or double the parsley)
• 4 cloves garlic, minced
• 2 tablespoons red onion or shallot, finely minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup red vinegar
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Ground Beef:

• 1 lb ground beef (85/15 recommended)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon avocado oil

For the Bowls:

• 2 cups cooked jasmine rice or quinoa
• 1 cup cherry tomatoes, halved
• 1 large avocado, sliced
• 1/2 cup pickled red onions
• Optional: sliced radishes or cucumber