Low Sugar Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups deliver bold, satisfying flavor without a single gram of added sugar sneaking into the mix. Coconut aminos bring that savory, slightly sweet depth you'd expect from a soy-based sauce, but they do it naturally — no sweeteners added — while apple cider vinegar cuts through with just enough brightness to keep every bite lively. Grass-fed ground beef gets layered with fresh ginger and turmeric, making the filling genuinely aromatic and complex rather than just another weeknight protein scramble. The diced zucchini cooks right into the beef, adding a subtle tenderness and stretching the filling without padding it with anything processed. Butter lettuce leaves act as crisp, cool wrappers that make the whole thing feel fresh and a little indulgent at the same time. The real finishing touch is the toasted pumpkin seed crunch on top — just pepitas and sea salt, popped in a dry skillet until golden — which adds a nutty, satisfying texture that ties everything together. A squeeze of lime and a handful of cilantro at the end make this feel like something you'd order at a restaurant, not just a clean-eating weeknight workaround.
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Learn more →Ingredients
4 servings
For the pumpkin seed crunch
- ½ cup raw pumpkin seeds (pepitas)
- ¼ tsp sea salt
For the beef
- 2 tbsp garlic-infused olive oil
- 1 lb grass-fed ground beef
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- 1 tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 medium zucchini, finely diced
- 2 green onions (green tops only), thinly sliced
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly. Remove from heat, toss with 1/4 tsp sea salt, and set aside.
- 2
Heat the garlic-infused olive oil in a large skillet over medium-high heat until shimmering. Add the diced zucchini and cook, stirring occasionally, until just softened, about 3 minutes.
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