Savory, fresh, and satisfying, this lettuce bowl brings together seasoned ground beef, tender zucchini, and sweet carrot all wrapped up in crisp butter lettuce cups. The real star of the sauce is coconut aminos, which delivers that deep, umami-rich flavor you'd expect from soy sauce without the additives that can sneak citric acid into your meal. Apple cider vinegar steps in as the acidic component here, and for those avoiding citric acid specifically, it's a reliable swap that keeps the brightness without the trigger ingredient. Ginger, garlic, and cumin build layers of warmth that make every bite feel intentional and bold rather than like something was left out. The whole filling comes together in one skillet, so the weeknight effort is minimal even though the result tastes anything but. Spooned into cool, buttery lettuce leaves and finished with fresh cilantro and scallion greens, it's the kind of meal that feels light and indulgent at the same time. If you've been missing the ease of a quick Asian-inspired bowl while navigating ingredient restrictions, this one is going to earn a permanent spot in your rotation.
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In a small bowl, stir together the coconut aminos, apple cider vinegar, ground cumin, and red pepper flakes. Set aside.
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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