Asian Turkey and Rice Bowl

Serves 4

2 tablespoons extra virgin olive oil

1 pound ground turkey

2 teaspoons finely grated fresh ginger

3 cloves garlic crushed

2 medium carrots grated

1 cup thinly sliced green cabbage

1 cup chopped snow peas

4 green onions chopped

½ cup chopped cilantro

Sauce

½ cup water (or chicken stock)

¼ cup coconut aminos

2 teaspoons coconut vinegar

2 teaspoons arrowroot powder

1 teaspoon black pepper

1. Heat an 11-inch deep skillet over medium heat. Add the olive oil. Once it is shimmering, add the ground turkey, ginger, and garlic. Sauté for about 5 minutes, breaking up the turkey with a spatula as it cooks. 
2. Add the carrots, cabbage, snow peas, and green onions; sauté for about 5 minutes more. 
3. Whisk together the sauce ingredients and add them to the skillet. Stir the sauce into the turkey and veggies; let everything simmer on low heat for about 2 to 4 minutes. Stir in the cilantro. 
4. Serve over rice or riced cauliflower.