Make the Sauce:

o In a small bowl, whisk together the sunflower seed butter (or peanut/almond butter), coconut aminos, rice vinegar, sriracha (if using), maple syrup (if using), and curry powder until smooth. Adjust seasoning to taste. Set aside.

Cook the Turkey:

o In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat.

o Incorporate the chopped onion and sauté for 2 to 3 minutes, or until it becomes tender and translucent.

o Add the ground turkey to the skillet, breaking it up with a spoon.

o Cook for about 5-6 minutes until the turkey is browned and cooked through.

o Stir in the chopped garlic and freshly grated ginger, cooking for another 1 to 2 minutes until they release their aromatic scents.

Add the Vegetables:

o Push the turkey mixture to one side of the skillet and add the remaining 1 tablespoon of avocado oil. Add the sliced cabbage, chopped red bell pepper, and grated carrot to the skillet. Stir-fry the vegetables for about 5-6 minutes until they are tender-crisp.

Combine and Toss:

o Add the prepared sauce to the skillet with the turkey and vegetables.

o Toss everything together until the sauce evenly coats the turkey and vegetables.

Serve:

o Remove the skillet from heat and stir in the chopped green onions.

o Serve the Thai turkey and cabbage mixture in bowls, garnished with additional green onions or a squeeze of lime if desired.

o Enjoy it on its own or over a bed of rice or quinoa for a heartier meal.