Almond Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crisp butter lettuce cups loaded with savory ground beef, tender zucchini, and sweet carrot — this is the kind of handheld meal that disappears fast. The sauce comes together with coconut aminos, apple cider vinegar, cumin, and a pinch of red pepper flakes, delivering a bold, slightly tangy kick without a drop of soy or anything tree-nut derived. Coconut aminos is the real hero here, giving you that deep umami richness you'd expect from a classic Asian-inspired sauce while keeping the ingredient list clean and worry-free. Ginger and garlic bloom right in the pan, layering in fragrance before the beef goes in, and the whole filling turns glossy and caramelized once the sauce hits the heat. Butter lettuce leaves act as natural, edible scoops — light and cool against the warm, spiced filling — and a shower of fresh cilantro and scallion greens ties everything together. It's a satisfying, flavor-packed bowl that comes together in one skillet with zero fuss and even less cleanup.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground beef (85% lean)
- 1 medium zucchini, finely diced
- 1 medium carrot, finely diced
- 3 scallions, thinly sliced (white and green parts separated)
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp coconut oil
- salt and pepper, to taste
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro, roughly chopped
- 1 tsp sesame oil (optional)
Instructions
- 1
In a small bowl, stir together the coconut aminos, apple cider vinegar, ground cumin, and red pepper flakes. Set aside.
- 2
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the scallion whites, carrot, and zucchini and cook, stirring occasionally, until the vegetables are just softened, about 4–5 minutes.
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