Ingredients
Scale
- 1 tablespoon sesame oil (or avocado or olive)
- 1 cup finely chopped sweet potato
- 1 pound ground turkey
- 3 cups frozen asian stir fry veggies, chopped (make sure there is no corn if doing whole30!)
- ⅔ cup coconut aminos
- 1 tablespoon apple cider vinegar
- 1 teaspoon fish sauce
- 2 teaspoon garlic powder
- 1 ½ teaspoon ground ginger
- 2 teaspoon arrowroot powder
- Salt and pepper
- 1 head of green cabbage or iceberg lettuce.
Instructions
- Place a large skillet over medium high heat. Add sweet potatoes to the pan and cook for about 4 minutes, stirring occasionally, before adding in the turkey. Once turkey is added, break it up and mix it with the sweet potatoes and cook for 4-5 minutes until turkey is cooked through.
- Add chopped frozen veggies to the pan and stir to combine.
- In a bowl or measuring cup combine coconut aminos, apple cider vinegar, fish sauce, garlic powder, ground ginger and arrowroot powder and whisk to combine and break up the arrowroot.
- Pour the sauce over the turkey and veggies and stir to combine, cooking until the sauce thickens. Season with salt and pepper to taste.
- Serve in green cabbage or iceberg lettuce wraps