Walnut Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Savory, a little sweet, and just the right amount of spicy, this lettuce bowl is the kind of weeknight dinner that feels way more exciting than the effort it takes. Ground beef gets cooked down with zucchini, carrot, ginger, and garlic until everything is fragrant and caramelized, then coated in a glossy sauce built from coconut aminos and apple cider vinegar — no soy, no mystery ingredients. Coconut aminos do a lot of heavy lifting here, delivering that deep, umami-rich flavor you'd expect from a classic Asian-inspired sauce without any of the usual label-reading stress. The filling gets spooned into crisp butter lettuce cups and finished with fresh cilantro and scallion greens, so every bite has a little crunch and a little brightness. It's naturally free from tree nuts, meaning you don't have to swap anything out or worry about a stray ingredient sneaking in — the recipe is clean as written. Whether you're feeding a crowd or just yourself on a Tuesday, this one comes together in a single skillet and disappears just as fast.
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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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