Thai Ground Turkey and Cabbage Bowls

Ingredients

• 2 Tbsp avocado oil
• 1 medium-sized yellow onion, diced
• 1 pound ground turkey
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, peeled and grated
• 4 cups thinly sliced cabbage, 1 medium-sized head
• ½ red bell pepper, chopped
• 1 large carrot, grated
• 4 green onions, chopped

For the Sauce

• ¼ cup sunflower seed butter, peanut butter, or almond butter*
• ¼ cup coconut aminos or liquid aminos
• 1 Tbsp rice vinegar or cider vinegar
• 2 tsp sriracha, optional
• 1 Tbsp pure maple syrup or honey, optional
• ½ tsp curry powder

Instructions

1. Prepare the sauce by adding all of the ingredients to a small blender or bowl and blend until well-combined and creamy.
2. Heat the avocado oil in a large skillet or thick-bottomed pot and add the onion. Sauté, stirring frequently, until the onion just begins turning brown, about 5 to 8 minutes.
3. Move the onion off to the side and add the ground turkey. Allow it to brown on one side for 2 to 3 minutes before breaking it into smaller pieces and mixing it in with the onion.
4. Add the garlic, ginger, cabbage, bell pepper, carrot, and green onions the remaining ingredients) and stir well. Cover the skillet (or pot) and cook until the vegetables have wilted and are easier to stir, about 5 to 8 minutes.
5. Remove the lid and continue cooking, stirring frequently, until the vegetables have softened and much of the liquid has evaporated, about 8 to 10 minutes.
6. Serve in bowls with sauce drizzled on top (note: you can also mix the sauce into the stir fry

Serves 4

Inspired by the roasted root