Xanthan Gum 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, soy-like umami punch alongside apple cider vinegar, cumin, and a little heat from red pepper flakes, and it all gets stirred together in seconds. For anyone navigating ingredient labels carefully, coconut aminos is a naturally clean swap that keeps this dish free from the thickeners and stabilizers that sneak into so many bottled sauces and condiments. Fresh ginger and garlic bloom right in the pan, and the whole filling turns glossy and fragrant once the sauce hits the heat. Spooned into cool, pliable butter lettuce leaves and finished with scallion greens and cilantro, every bite has great contrast — warm, savory filling against that crisp, slightly sweet cup. A drizzle of sesame oil at the end is optional but absolutely worth it if you have it on hand. This one is the kind of weeknight dinner that looks impressive enough to serve to guests without any extra effort.
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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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