Heat the avocado oil in a large thick-bottomed pot or a 12-inch skillet over medium-high heat.
Add the finely chopped onion and sauté until it begins to soften, about 3 minutes.
Stir in the minced garlic, finely chopped mushrooms, and grated ginger; cook, stirring occasionally, until the mushrooms release most of their liquid, about 4–5 minutes.
Add the ground turkey and use a spatula to break it into small pieces; continue cooking until the turkey is no longer pink and cooked through, about 6–8 minutes.
Stir in the grated carrots, sliced cabbage, and chopped red bell pepper, then add the hoisin sauce, soy sauce (or liquid aminos), and rice vinegar; mix well.
Continue cooking, stirring occasionally, until the added vegetables reach your desired tenderness, about 2–8 minutes depending on preference.
Stir in the chopped green onions, remove from heat, and taste; adjust seasoning with extra soy or hoisin if desired.
Assemble bowls: divide cooked brown rice among bowls, top with the turkey-vegetable mixture, halved cherry tomatoes, and sliced avocado.
Garnish each bowl with cashews, sesame seeds, and chopped cilantro as desired, and drizzle additional hoisin or soy/teriyaki sauce if you like.
