Place a pan over medium heat and add 2 tbsp oil to the pan.  Once the pan is warm, add in onion and sweet potatoes. Cook, stirring occasionally for 5 minutes.

Add green beans to the pan and cook for another 5 minutes, covered, stirring occasionally for 5-7 more minutes or until sweet potatoes are fork tender.

Once veggies are cooked, remove them from the pan into a bowl and set aside. 

In a bowl or pyrex measuring cup combine arrowroot powder, chicken stock, coconut milk, sage, tarragon, garlic powder and nutmeg and stir to combine.

Pour the mixture into the still hot pan and cook while whisking for about 1 minute until the sauce has thickened.

Add back in the veggies and add the turkey or chicken then season to taste with salt and pepper.