Oats Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crisp butter lettuce cups cradling savory, ginger-spiked ground beef and tender vegetables — this is the kind of bowl that feels fresh and satisfying all at once. The sauce is built from coconut aminos and apple cider vinegar with a hit of cumin and red pepper flakes, giving every bite a bright, slightly tangy depth without a drop of soy or anything grain-based. For anyone navigating an oats-free lifestyle, the real win here is how naturally the whole recipe comes together — every single ingredient is clean and straightforward, with zero hidden grains to second-guess. The zucchini and carrot add color and a gentle sweetness that balances the beef beautifully, while the scallions and cilantro keep things lively right up until the last bite. Butter lettuce leaves do double duty as both vessel and a cool, crisp contrast to the warm, glossy filling. A drizzle of sesame oil at the end is optional but genuinely worth it for that nutty finish. This one is weeknight-easy and impressive enough to serve to guests without a second thought.
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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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