Oats Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups are a seriously satisfying handheld meal — savory, a little tangy, and packed with texture from every angle. Grass-fed ground beef gets cooked down with fresh ginger, turmeric, coconut aminos, and apple cider vinegar, creating a deeply fragrant filling that tastes like it took way more effort than it did. Diced zucchini adds a subtle bite throughout, while crisp butter lettuce leaves keep everything fresh and light. The real star is the toasted pumpkin seed crunch on top — just seeds and sea salt, but they bring a nutty, satisfying finish that makes every bite feel complete. For anyone navigating grain-free eating, this recipe is naturally free of oats and any grain-based thickeners or fillers, relying entirely on whole-food ingredients to build flavor and texture. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish beautifully. This one is easy enough for a weeknight but impressive enough to serve to guests.
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!