Legume Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups deliver a satisfying crunch and bold, savory flavor that makes them feel like restaurant-quality food you somehow pulled off on a weeknight. The filling is built around grass-fed ground beef seasoned with fresh ginger, turmeric, and coconut aminos — a combination that's deeply aromatic and just a little tangy from a splash of apple cider vinegar. Diced zucchini adds a subtle freshness that keeps the filling light, while the toasted pumpkin seeds on top bring a nutty, salty crunch that ties everything together beautifully. For anyone navigating a legume-free lifestyle, this kind of recipe is a genuine win — no soy sauce, no edamame, no hidden bean-based sauces, just clean, whole ingredients that actually deliver on flavor. Butter lettuce leaves make the perfect natural vessel, sturdy enough to hold a generous scoop without falling apart. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel finished without any extra effort. Whether you're meal-prepping or feeding a crowd, this one is easy to scale and even easier to devour.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!