Artificial Flavors Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crispy-edged ground beef tucked into cool, tender butter lettuce cups is one of those meals that feels way more impressive than the effort it actually takes. The filling is loaded with finely diced zucchini and carrot, fresh ginger, and garlic, so every bite has real texture and bold, savory depth. The sauce is where this recipe really shines — coconut aminos stand in for conventional soy sauce, bringing that same umami richness without the synthetic additives that sneak into so many bottled condiments. Apple cider vinegar, cumin, and a pinch of red pepper flakes round it out into something genuinely craveable. Coconut aminos is one of the cleanest swaps you can make when you're trying to avoid artificial flavors, and it works beautifully here because the natural sweetness plays perfectly against the savory beef. A finishing drizzle of sesame oil and a scatter of fresh cilantro and scallion greens pull the whole bowl together. It's a light, satisfying dinner that proves eating clean doesn't mean eating boring.
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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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