Yeast 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 fermented ingredients that could be a problem on a yeast-free eating plan. Apple cider vinegar, cumin, and a pinch of red pepper flakes round it out into something genuinely crave-worthy. Ginger and garlic bloom right in the pan, layering in warmth and fragrance that makes the whole kitchen smell incredible. Everything comes together in one skillet, so cleanup is minimal and the filling stays glossy and well-coated by the time it hits the lettuce. Topped with fresh cilantro, scallion greens, and an optional drizzle of sesame oil, each cup is a little bundle of bold, clean flavor. It's the kind of recipe that proves eating with restrictions doesn't have to mean eating boring food.
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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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