Vegan Garlic-Rosemary Lettuce Cup Bites
Total time30 min
Prep time15 min
Cook time15 min
4.6(19)
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Learn more →Ingredients
4 servings
For the lettuce cups
- 1 head butter lettuce, leaves separated and trimmed into cups
For the filling
- 2 tbsp olive oil
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 medium zucchini, finely diced
- 2 medium carrots, finely diced
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp salt, or to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Separate the butter lettuce into individual leaves, selecting the 12 most cup-shaped ones. Trim the base of each leaf so it sits flat. Arrange on a serving platter and set aside.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
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