Mild Chimichurri Beef Bowl with Cauliflower Rice, Roasted Carrots and Pumpkin Seeds

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the carrots on a sheet pan and toss with 1 tablespoon olive oil, half the cumin, half the smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add half of the red onion and roast for 20 to 22 minutes, until the carrots are tender and browned.

2. 2

   While the carrots roast, make the mild chimichurri. In a bowl, combine the parsley, cilantro, 2 garlic cloves, red wine vinegar, 2 tablespoons olive oil, dried oregano, red pepper flakes, lemon zest, 1 tablespoon lemon juice, and a pinch of salt and black pepper. Set aside.

3. 3

   Season the beef strips with the remaining cumin, remaining smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 minced garlic clove.

4. 4

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the beef for 3 to 5 minutes, stirring, until browned and just cooked through. Remove from the heat and toss with 2 to 3 tablespoons of the chimichurri.

5. 5

   In another large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the rest of the garlic and red onion; cook for 2 minutes. Stir in the riced cauliflower, remaining lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of oregano. Sauté for 4 to 5 minutes, until tender but still fluffy.

6. 6

   Toast the pumpkin seeds in a small dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant.

7. 7

   To serve, divide the cauliflower rice among bowls. Top with the beef, roasted carrots and onion, then finish with the pumpkin seeds and a little more chimichurri.

8. 8

   Serve right away while warm.