Start by gathering all your ingredients. Chop the yellow onion, mince the garlic, and grate the ginger and carrots. Thinly slice the green cabbage and chop the green onions. If you haven't boiled your eggs yet, prepare them according to your preferred method.
In a large skillet or wok, heat the avocado oil over medium-high heat. The oil will help give the dish a nice flavor while keeping things healthy.
Add the chopped onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Add the ground turkey to the skillet. Cook, breaking it apart with a spatula, until it's browned and cooked through, about 5-7 minutes. Ensure there are no pink spots remaining.
Stir in the sliced cabbage, grated carrots, and fresh ginger. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables soften and wilt.
Pour the coconut aminos over the cooked mixture and stir to combine. This adds a depth of flavor that really brings the dish together.
While the turkey and veggies are cooking, boil your eggs to a perfect 6 minutes. Once done, place them in cold water for a minute before peeling.
Spoon the turkey and veggie mixture into bowls. Top each serving with a halved 6-minute egg, a sprinkle of sesame seeds, chopped green onions, and a handful of roasted cashews for added crunch.
