Seed Oil Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups deliver bold, satisfying flavor without a drop of industrial seed oil in sight — just garlic-infused olive oil doing all the heavy lifting in the most delicious way. The grass-fed ground beef gets seasoned with fresh ginger, turmeric, and coconut aminos, giving it a savory, slightly tangy depth that tastes far more complex than the ingredient list suggests. Diced zucchini adds a subtle bite and stretches the filling beautifully, while a splash of apple cider vinegar at the end brightens everything up. The real showstopper is the toasted pumpkin seed crunch on top — just seeds and salt, dry-toasted until golden and popping, but they add a nutty, satisfying texture that makes every bite feel complete. Butter lettuce cups keep things light and fresh, acting as the perfect crisp vessel for all that warm, spiced filling. A squeeze of lime and a handful of cilantro over the top pull the whole dish together with a little brightness. This is the kind of weeknight meal that feels like a treat without any of the ingredient compromises that usually come with convenient, craveable food.
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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
- 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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