High Protein Beef Mince and Roasted Vegetable Bowls with Chimichurri
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.
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!
Tried this recipe?Let us know how it was!