These High Protein Beef Mince and Roasted Vegetable Bowls with Chimichurri are one of those meals that feel just as good as they taste. You’ve got caramelised veggies, juicy beef, hearty lentils and a punchy herb-loaded chimichurri tying it all together. It’s a recipe that works perfectly for meal prep but is just as good eaten fresh.
I love that this recipe is high volume but super macro and calorie friendly.
Looking for other yummy meal prep ideas? I just prepped this Miso Caramel Bircher Muesli for the week and I also think you'll love my Zucchini Carrot and Parm Fritters.
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Why you need to make these High Protein Beef Mince & Roasted Vegetable Bowls with Chimichurri
1. It’s genuinely satisfying, not “diet food”
This is packed with flavour from properly browned beef, roasted vegetables and that fresh chimichurri. It actually feels like a real meal, not something you’re forcing yourself to eat.
2. High protein and balanced
Between the beef and lentils, you’re getting a solid protein hit along with fibre and carbs from the veg. It keeps you full for hours which is ideal if you’re trying to stay on track.
3. Perfect for meal prep
It holds up really well in the fridge and reheats beautifully. You can make a batch and have lunches or dinners sorted for a few days.
Ingredients
Sweet potato – adds natural sweetness and caramelises beautifully in the oven
Red onion – brings sweetness and depth once roasted
Zucchini – softens and absorbs flavour while keeping things light
Red capsicum – adds colour and a subtle sweetness
Carrot – extra texture and sweetness
Olive oil – helps everything roast properly and adds richness
Dried thyme – gives a warm, savoury base flavour
Lentils – boosts fibre and protein while making the bowls more filling
Beef mince – the main protein, rich and savoury
Garlic powder – adds depth without needing fresh garlic in this step
Onion powder – enhances the savoury flavour of the beef
Parsley – the base of the chimichurri, fresh and vibrant
Coriander – adds brightness and a slightly citrusy note
Chilli – gives a subtle heat
Shallot – mild onion flavour without being overpowering
Garlic – sharpness and punch
Olive oil – carries the flavour of the herbs
Vinegar – cuts through the richness and balances everything
Thyme – ties in with the roasted veg flavours
See recipe card for quantities.
Instructions
Step 1: Chop and toss the vegetables with oil, thyme, salt and pepper
Step 2: Roast for 35 - 45 minutes at 200C fan
Step 3: Brown the beef then flavour with garlic powder, onion powder and salt
Step 4: Make the chimichurri in a small food chopper or mini food processor
Step 5: Toss roasted vegetables with the lentils
Step 6: Divide into bowls and top with chimichurri
Hint: Don’t overcrowd the tray
If the vegetables are piled up, they’ll steam instead of roast. Spread them out so you get proper caramelisation and flavour.
Substitutions
- Swap beef mince for chicken, turkey or lamb mince
- Use canned chickpeas instead of lentils
Equipment
I love using this food chopper that I got from Muji
Storage
Store in airtight containers in the fridge for up to 4 days. Keep the chimichurri separate if possible and add just before serving. Reheat the beef and vegetables in the microwave or a pan until warmed through.
Top Tip
Let the beef brown properly
Resist the urge to stir it straight away. That initial contact with the pan creates way more flavour and makes a big difference to the final dish.
FAQ
Can I make this ahead of time?
Yes, this is ideal for meal prep. Store everything in containers and add the chimichurri just before eating for the freshest flavour.
How long does it last in the fridge?
It will keep well for up to 3–4 days in an airtight container.
Can I freeze it?
The beef and roasted vegetables freeze well, but the chimichurri is best made fresh.
Related
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WATCH HOW TO MAKE THIS RECIPE
High Protein Beef Mince and Roasted Vegetable Bowls with Chimichurri
Ingredients
Roasted Vegetables
- 500 g sweet potato approx one large sweet potato
- 150 g red onion approx one onion
- 250 g zucchini approx 2 zucchini
- 150 g red capsicum approx 2 capsicum
- 100 g carrot approx 2 carrot
- 1 tablespoon olive oil extra virgin
- 1 teaspoon thyme dried
- Kosher salt or fine sea salt
- Pepper
- 1 can lentils from a 400g can, rinsed and drained
For the beef
- 500 g beef mince lean or extra lean
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Kosher salt or fine sea salt
Chimichurri
- 1 cup parsley roughly chopped
- ½ cup coriander roughly choppped
- 1 red chilli finely diced
- 1 shallot finely diced
- 1 garlic clove roughly chopped
- 2 tablespoon olive oil extra virgin
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon dried thyme
- Kosher salt or fine sea salt
Instructions
- Preheat oven to 200C fan and line a medium sized baking tray with baking paper.
- Chop all of the veggies into 1 inch pieces and add to a large mixing bowl. Add olive oil, thyme, a decent pinch of salt and a good crack of pepper to the veggies and toss well to combine. Spread over the baking tray and roast for 35 - 45 minutes.
- Meanwhile, for the beef, bring a large pan to medium/high heat with 1 tablespoon of olive oil. Add the beef to the pan and don't touch or toss for a few minutes. Allowing it to sit untouched will create some nice browning. After 3 - 5 minutes, toss and break up the beef. When it's almost entirely cooked add the garlic and onion powder with a good pinch of salt. Cook off for another 2 minutes then turn off the heat.
- Make the chimichurri by adding the parsley, coriander, shallot, garlic, chilli, thyme and a good pinch of salt to a food chopper or mini food processor and chop until very fine. Mix through the olive oil and vinegar with a spoon.
- When the veggies are done, add them to a mixing bowl with the can of drained lentils and toss to combine.
- Plate up or divide into containers by adding the lentil veggie mix first, followed by the beef and top off with 1 tablespoon of chimichurri on each serve. Enjoy!
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