Start by boiling your eggs. Place the eggs in a pot of boiling water and cook for 6 minutes. Once done, transfer them immediately to an ice bath to stop the cooking process. Peel and set aside.
In a large skillet or wok, heat the avocado oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the ground turkey to the skillet, breaking it up with your spatula. Cook until browned and cooked through, about 5-7 minutes. Make sure to season it lightly with salt and pepper.
Once the turkey is cooked, add the sliced cabbage and grated carrots to the skillet. Stir everything together and cook until the cabbage is tender, about 5 minutes.
Drizzle the coconut aminos over the turkey and vegetable mixture. Stir well to combine, allowing the flavors to meld for another 2-3 minutes.
Divide the mixture into bowls. Slice the soft-boiled eggs in half and place on top of each serving. Sprinkle with sesame seeds, chopped green onions, and roasted cashews for added crunch.
