Vegan Chimichurri Steak Bowls
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These Vegan Chimichurri Steak Bowls are high in protein and packed with fresh flavors. A quick and easy weeknight dinner!
There is nothing I love more in the summer time than some delicious chimichurri. It has everything I love – herbs and a punch of vinegar. And when you use it as a topper for crispy vegan steak…it’s out of this world delicious! These Vegan Chimichurri Steak Bowls are the perfect summer dinner recipe!
Here’s what you need
Ingredients
- avocado oil
- yellow onion
- bell pepper
- garlic
- vegan steak tips – I used Beyond Meat
- smoked paprika
- garlic powder
- cumin
- chipotle chili powder
- salt & pepper
- chimichurri – homemade or store-bought
- rice
- romaine
- avocado
- lime wedges
Equipment
- skillet
Steps
Step 1: Cook the “Steak”
I have used vegan steak in quite a few recipes – Vegan Steak Salad, Steak Enchilada Skillet, Steak Stir-fry. It has great texture and flavor!
It is also super easy to cook – perfect for a weeknight dinner. Heat the oil in a skillet over medium heat. Add the onion, bell pepper, garlic, steak & dry seasonings. Toss and spread in an even layer.
Once the veggies and steak start to brown, toss and spread in an even layer. Continue to do this for about 10 minutes, or until everything has a nice char.
Step 2: Prep the Toppings
When it comes to the chimichurri, you can make it from scratch using my recipe or you can try and find it pre-made. I think making it from scratch is the way to go, that way you can adjust the spice & vinegar to your liking.
Add everything to a food processor and blend until combined. You can leave it chunky or add extra oil to make it smoother. It’s totally up to you.
We are also going to prep some rice, romaine, avocado and lime wedges.
Step 3: Assemble & Serve
To bring it all together, start by adding some rice to each bowl. Top with the veggies, steak, romaine and avocado.
Drizzle on as much of that chimichurri as you want and serve some lime wedges on the side.
These bowls have everything you could want in one bite. The flavors are bright and these are super satisfying!
Tips & Tricks
My chimichurri recipe is linked in the ingredient list. Trader Joe’s also makes a great pre-made one.
If you want a more low carb meal you can omit the rice and add extra romaine.
Need more recipe inspo? Check these out:
Vegan Chimichurri Steak Bowls
Ingredients
- 2 tablespoons avocado oil
- 1 small yellow onion sliced
- 1 bell pepper cubed
- 2 cloves garlic minced
- 10 ounces vegan steak tips I used Beyond Meat
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup chimichurri homemade or store-bought
- 2 cups cooked rice
- 1 head romaine chopped
- 1 large avocado sliced
- lime wedges
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, bell pepper, garlic, steak & dry seasonings. Toss and spread in an even layer. Once the veggies and steak start to brown, toss and spread in an even layer. Continue to do this for about 10 minutes, or until everything has a nice char.
- Meanwhile, prepare the chimichurri if making from scratch (link is above).
- To serve, add rice to each bowl and top with the veggies, steak, romaine and avocado. Drizzle with chimichurri and serve with lime wedges on the side.
Video
Notes
- My chimichurri recipe is linked above in the ingredient list. Trader Joe’s also makes a great pre-made one.
- If you want a more low carb meal you can omit the rice and add extra romaine.
