Prepare the vegetables: Begin by chopping the yellow onion, red bell pepper, green onions, and thinly slice the cabbage.

Cook the ground turkey: Heat avocado oil in a large skillet or wok over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened. Add the ground turkey and cook for about 6-8 minutes, breaking it up with a spatula, until browned and cooked through.

Add aromatics: Introduce the aromatics: Incorporate the finely chopped garlic and freshly grated ginger into the mixture. Cook for 1-2 minutes until fragrant.

Sauté the vegetables: Add the sliced cabbage, red bell pepper, and grated carrot to the pan. Stir well to combine and cook for about 5-7 minutes until the vegetables are tender but still have a bit of crunch.

Prepare the sauce: While the vegetables are cooking, in a small bowl whisk together sunflower seed butter, coconut aminos, rice vinegar, sriracha (if using), maple syrup, and curry powder until smooth.

Combine everything: Once the vegetables are cooked, pour the prepared sauce into the skillet and stir well to evenly coat the turkey and vegetables. Sauté for an additional 2 minutes to blend the flavors harmoniously.

Serve: Divide the mixture into bowls and garnish with additional green onions or a sprinkle of sesame seeds if desired. Enjoy immediately!