Gut Friendly Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crisp butter lettuce cups cradling a savory, gingery beef and vegetable filling — this bowl is the kind of meal that feels light but genuinely satisfying. The filling comes together in a single skillet, layering finely diced zucchini and carrot with ground beef, fresh ginger, and garlic for a combination that's deeply flavorful without being heavy. Coconut aminos stand in for traditional soy sauce, bringing that familiar umami depth while keeping the sauce free from common gut irritants found in fermented soy products. Apple cider vinegar adds a gentle brightness that ties everything together, and the whole mixture gets spooned into cool, tender butter lettuce leaves that act as a natural, grain-free wrap. Scallion greens and fresh cilantro on top add a pop of color and freshness that makes every bite feel alive. It's the kind of recipe that proves eating with your digestion in mind doesn't mean sacrificing bold, craveable flavor — this one delivers on both counts.
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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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