In a large skillet or wok, heat 2 tablespoons of avocado oil over medium heat.
Add the chopped yellow onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onions become translucent and fragrant.
Add the 1 pound of ground turkey to the skillet. Use your spatula to break it apart and cook until browned and cooked through, about 5-7 minutes.
Stir in the thinly sliced cabbage, grated carrots, and grated ginger. Cook for another 5-7 minutes, or until the cabbage is wilted and the carrots are tender.
Pour in the 1/4 cup of coconut aminos and mix well to combine all the flavors. Let it cook for an additional 1-2 minutes until everything is heated through.
While the turkey and veggies are cooking, prepare your 6-minute eggs. Bring a pot of water to a boil and gently add the eggs. Boil for 6 minutes, then transfer them to an ice bath to stop the cooking process. Once cool, peel and set aside.
Divide the turkey and vegetable mixture into bowls. Top each bowl with a sliced 6-minute egg, a sprinkle of sesame seeds, chopped green onions, and roasted cashews for an added crunch.
