Wheat Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crisp butter lettuce cups loaded with savory ground beef, tender zucchini, and sweet carrot — this is the kind of bowl that feels light and satisfying at the same time. The real star of the sauce is coconut aminos, which delivers that deep, slightly sweet umami punch you'd expect from soy sauce without any wheat in sight. It's a smart swap that works seamlessly, so you're not sacrificing flavor just to keep things safe. Fresh ginger and garlic bloom in the center of the skillet before folding into the beef, building layers of aroma that make the whole dish smell incredible. A splash of apple cider vinegar and a pinch of red pepper flakes keep the sauce bright and just a little feisty. Spooned into cool, cupped butter lettuce leaves and finished with cilantro and scallion greens, every bite has great texture and a fresh contrast to the warm, glossy filling. It's an easy weeknight dinner that genuinely feels like something you'd order at a restaurant.
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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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