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Coconut Beet Turkey Tenderloins

You guys this one is SERIOUSLY good, and really easy to make!! The tryptophan content in the turkey and the high calcium and magnesium in the beets can even help you wind down and get a good night's sleep. Definitely a new favorite in my house, save this one for later!

For the pan ⬇️

-1 package of turkey tenderloins

-4 medium size turnips, peeled + cubed

-1 bag of brussel sprouts, stem removed and quartered

-spices (see below)

1 cup organic chicken bone broth

-2 tbsp coconut oil, melted and cooled

For the coconut beet sauce ⬇️

-1 can organic beets, drained, rinsed and chopped

-1 tbsp coconut oil

-spices (see below)

-1/4 cup organic chicken bone broth

-1/4 cup coconut milk

-2 cloves garlic, minced

-1/2 onion, minced

The spices ⬇️

-sea salt + pepper






How to do it ⬇️

1. Preheat oven to 400F. Chop veggies and add to a glass 13x9” baking dish. Drizzle oil and add a decent amount of the spices, mix to coat well.

2. Add the tenderloins to the center, moving the veggies out of the way. Sprinkle with salt and pepper and bake for 45 minutes. Flip turkey halfway through; then stir veggies and switch to high broil with 5 minutes remaining.

3. With about 15 minutes left, melt a tbsp of coconut oil in a nonstick pan. Add the garlic and onion, cooking for a few minutes until fragrant.

4. Add the beets, more spices and a couple tbsp of broth for an additional 5 minutes, stirring frequently.

5. Remove from heat, let cool then add to a blender or food processor with the broth and coconut milk. Blend for about 30 seconds or until it’s a smooth creamy texture. Add more liquid to achieve desired consistency. (I had to add a bit more to make it more liquidy)

6. Slice tenderloins and top with the coconut beet sauce, serving with the veggies on the side.

Enjoy! 💛

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