Finely mince 1 cup of Italian flat-leaf parsley and optional ½ cup of cilantro. In a medium bowl, combine with 4 cloves of minced garlic, 2 tablespoons of finely minced red onion, and ½ teaspoon of red pepper flakes. Stir in ¼ cup of red wine vinegar and let sit for 5 minutes before adding in ½ cup of extra virgin olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.

In a large skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add 1 pound of ground beef, cooking undisturbed for 3 to 4 minutes until it starts turning brown. Break up the beef, season with 1 teaspoon of smoked paprika, ½ teaspoon of ground cumin, ½ teaspoon of onion powder, and ½ teaspoon of kosher salt. Cook until fully browned, about 3 more minutes.

Turn off the heat and pour 2 tablespoons of the chimichurri into the skillet with the browned ground beef. Toss everything together thoroughly.

In serving bowls, layer with 2 cups of cooked jasmine rice or quinoa, adding the chimichurri beef mixture, followed by slices of avocado, cherry tomatoes, and pickled red onions.