Pork Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crisp butter lettuce cups loaded with savory ground beef, tender zucchini, and sweet carrot make for a meal that feels fresh and satisfying all at once. The sauce is where the magic happens — coconut aminos bring that deep, umami-rich flavor you'd expect from soy sauce, but without any of the usual concerns about hidden pork-derived additives that can sneak into fermented condiments. Apple cider vinegar brightens everything up, while cumin and a pinch of red pepper flakes add just enough warmth to keep things interesting. Ginger and garlic bloom in the center of the skillet before the beef goes in, building a fragrant base that makes the whole kitchen smell incredible. Every ingredient here is straightforward and easy to verify, so you can cook with confidence rather than spending time squinting at labels. The lettuce cups make it naturally light and fun to eat — scoop, top with fresh cilantro and scallion greens, and dinner is done.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!