MSG Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Savory, fresh, and genuinely satisfying, this lettuce bowl packs seasoned ground beef and tender vegetables into crisp butter lettuce cups for a meal that feels light without leaving you hungry. The real star of the sauce is coconut aminos — a naturally brewed alternative to soy sauce that delivers that deep, umami-rich flavor without any added monosodium glutamate. For anyone navigating MSG sensitivities, it's a reliable swap that works beautifully here alongside apple cider vinegar, cumin, and a pinch of red pepper flakes. Fresh ginger, garlic, and scallions do the heavy lifting on aromatics, so every bite is layered and bright without relying on any flavor enhancers or additives. The zucchini and carrot cook down just enough to stay a little tender while adding color and substance to the filling. A drizzle of sesame oil and a handful of cilantro at the end bring everything together with a finishing touch that feels almost restaurant-worthy. This one is weeknight-easy and genuinely crowd-pleasing.
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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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