Teriyaki Ground Turkey & Veggies | Whole 30, Paleo

When I think quick, easy and super yummy I usually go straight to protein and veg…but steamed fish and broccoli can get old after awhile, so starting with some kind of yummy sauce and then deciding what protein and veg to add can liven up an otherwise boring lean and green meal.

One thing I used to love before Whole 30 and Paleo was a Chinese ground turkey and green bean dish that had this sweet sauce that used Hoisin Sauce as the base, which usually has some kind of sweetener in it. But then, I came across an insanely delicious  Whole 30 teriyaki sauce as part of JustJessieB’s Salmon and Teriyaki recipe on her blog (which is an awesome recipe to check out!)

I had one of those nights where I really didn’t want to cook, but knew I needed to so I started to think about what I could throw together fast! I had made Jessie’s salmon dish a few days earlier and had some leftover Whole 30 teriyaki sauce from that recipe and thought that it could be an awesome sub for that hoisin sauce I used to use in my Chinese ground turkey dish! Voila a new Whole 30 recipe was born!

Here’s how I incorporated Jessie’s Teriyaki Sauce recipe to create this super simple and yummy Whole 30 dinner!

Whole 30 Teriyaki Ground Turkey & Veggies
(Serves 2 large or 4 small portions)


  • 1-2 Tbl Avocado or Olive Oil (it just depends on how lean of ground turkey you buy)
  • 1 lb Ground Turkey
  • 2 cups Fresh Green Beans
  • 2 cups Broccoli
  • 8 oz Sliced Water Chestnuts 
  • 2 tsp Minced Garlic
  • 1/4 cup Whole 30 Teriyaki Sauce
  • Pinch of Red Pepper Flakes *optional

Jessie’s Whole 30 Teriyaki Sauce Recipe
(makes about 1/2 cup, so you’ll have a little extra)

  • 1/3 cup coconut aminos
  • 2 Tbl Balsamic Vinegar
  • 2 Tbl Avocado Oil
  • 2 tsp Minced Garlic
  • 1/2 Tbl Dijon Mustard (make sure to check for Whole 30 ingredients = no alcohol)
  • 1/2 tsp Dried Ground Ginger
  • Pinch of Red Pepper Flakes

Combine all of the ingredients in a separate small saucepan and bring to a low simmer. Let it reduce and thicken to the consistency you prefer, making sure to stir it frequently so it doesn’t burn.


  1. Start by heating a large, preferably deep, wok or skillet with 1-2 Tbl of oil on medium heat.
  2. Brown your turkey and set aside. Be sure not to overcook your turkey since it can turn into the consistency of cardboard real quick!
  3. Leave any oil or moisture from the turkey in the pan, and throw in the green beans and broccoli. Cover and let steam for 2-3 minutes.
  4. Once the veggies are tender (not mushy) throw in the garlic and water chestnuts and return ground turkey to the pan.
  5. Top with the 1/4 cup of teriyaki sauce and let it simmer for 2-3 minutes to coat all the meat and veggies. Taste it, and if you prefer a little more of a kick, you can toss in a pinch of red pepper flakes the last couple mins to add a little bit of heat!

This whole dish from start to finish takes about 15 minutes and its a little savory, a little sweet, and totally hits the spot when you’re trying to keep it lean and green but looking for some flavor at the same time!

If you make this dish I’d love to see it! Make sure to tag me on instagram at @JessicaDelfsBL10 and #LifeAfterLoserRecipes so I can see your awesome creations!!

Jessica Signature

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