Nitrate & Nitrite Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Ground beef dishes can be tricky territory when you're avoiding cured meats and processed sauces loaded with preservatives, but this lettuce bowl keeps everything clean from the skillet to the table. Coconut aminos step in where soy sauce or bottled teriyaki would normally sneak in unwanted additives, delivering that savory, slightly sweet depth without any of the usual concerns. The filling comes together with ground beef, finely diced zucchini and carrot, fresh ginger, and garlic — real ingredients you can actually pronounce — all tossed in a bright sauce of apple cider vinegar, cumin, and a pinch of red pepper flakes. Spooned into crisp butter lettuce cups, it's light enough to feel fresh but satisfying enough to count as a proper meal. The scallion greens and cilantro scattered on top add a pop of color and a little herby lift that makes the whole bowl look as good as it tastes. It's the kind of weeknight dinner that comes together fast, uses one skillet, and genuinely earns a spot in the regular rotation.
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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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