Brazil Nut 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 fresh, satisfying meal that feels like restaurant food without any of the fuss. The sauce comes together with coconut aminos, apple cider vinegar, cumin, and a pinch of red pepper flakes, giving every bite a punchy, slightly tangy depth that keeps you going back for more. Coconut aminos do a lot of heavy lifting here, delivering that rich, umami-forward flavor you'd expect from a soy-based sauce while keeping the ingredient list clean and straightforward. Ginger and garlic bloom in the center of the skillet before the beef goes in, which is a small step that makes a genuinely big difference in flavor. The whole filling comes together in one pan, so cleanup is minimal and the weeknight timeline stays realistic. Butter lettuce leaves act as natural, edible cups — light and slightly sweet, they balance the savory filling perfectly and make serving feel almost effortless. A drizzle of sesame oil and a scatter of fresh cilantro and scallion greens at the end pull everything together into something that looks as good as it tastes.
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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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