Finely chop the fresh parsley and optional cilantro, then mix in minced garlic, finely diced red onion, and red pepper flakes. Stir in the red wine vinegar and let this vibrant chimichurri sauce rest for about 5 minutes.

Incorporate the olive oil into the chimichurri mixture by slowly whisking it in with a pinch of kosher salt and freshly cracked black pepper.

Heat a large skillet over medium-high heat and add the avocado oil. Place the ground beef in the pan, flattening it into a single layer. Allow it to sear undisturbed for about 3-4 minutes.

Break apart the beef with a spatula, then season it with smoked paprika, ground cumin, onion powder, and salt and pepper to taste. Continue cooking for an additional 5-7 minutes.

Stir in about 2 tablespoons of the chimichurri sauce. Toss to coat the meat uniformly.

To build your bowls, start with a base of cooked jasmine rice or quinoa in each bowl, then layer the herbed beef mixture on top, followed by slices of creamy avocado, halved cherry tomatoes, and a generous scoop of pickled onions.

Finish your bowls by drizzling extra chimichurri over the top and squeezing fresh lime juice.