Turmeric 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 a deep, soy-like richness while apple cider vinegar keeps things bright, and a pinch of cumin and red pepper flakes add just enough warmth without overwhelming the bowl. Ginger and garlic bloom right in the pan, layering in that aromatic punch that makes the whole kitchen smell incredible. For anyone navigating a low-spice or anti-inflammatory protocol that excludes turmeric specifically, this recipe is a genuinely flavorful win — every ingredient earns its place without relying on that golden spice at all. The coconut aminos do a lot of heavy lifting here, so you're not sacrificing any depth or complexity. A drizzle of sesame oil at the end is optional but highly recommended for that nutty, toasty finish. Spoon it all into cold, crunchy lettuce leaves and serve immediately — this one is best eaten right away while the filling is hot and glossy.
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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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