Artificial Food Coloring 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 both light and deeply satisfying at the same time. The filling gets serious flavor from fresh ginger, garlic, and a quick sauce built on coconut aminos — a naturally brewed soy sauce alternative that brings savory depth without any synthetic dyes or additives that sneak into so many bottled condiments. Diced zucchini and carrot cook right into the beef, adding color and texture the honest way, straight from the produce drawer. The apple cider vinegar and cumin in the sauce give it a subtle tang and warmth that makes every bite interesting without relying on anything artificial. Scallion greens and fresh cilantro scattered on top keep things bright and fresh, and a drizzle of sesame oil at the end ties it all together beautifully. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner.
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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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