Preheat oven to 425 degrees & line a large baking sheet with aluminum foil and spray with cooking spray
Place all the bell peppers, snow peas, and onion on the baking sheet. Drizzle with 1 tsp of sesame oil and 2 tsp coconut aminos and lightly season with salt & pepper.
Using your hands, mix the veggies until coated and spread into an even layer on the baking sheet. Place in oven for about 10 minutes.
While the veggies roast, in a large skillet (non-stick if you have one), heat 1 tbsp extra virgin olive oil over medium high heat. Add garlic, ginger and basil, stirring frequently for about a minute until fragrant.
Add ground turkey to the skillet and season with salt & pepper, breaking the turkey into small pieces while stirring.
Once turkey is browned, add 2 tsp coconut aminos and 2 tbsp teriyaki sauce to the turkey and mix to combine.
Once veggies have roasted for 10 minutes, Remove from the oven and add the cashew to the sheet pan. Place back in the oven for another 5 minutes. Then remove from oven.
Add the pan of roasted veggies to the turkey and stir until well combined.
If desired, serve over rice and top with fresh basil and sesame seeds.
