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.
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.