StarInfiniteFood

1: Sauté minced onion, chopped mushrooms, and ground turkey in a generous amount of ghee until cooked through.

2: Add curry powder, coconut aminos, Himalayan salt, and pepper to the mixture and stir well.

3: In a bowl, place arugula, roasted butternut squash, roasted mini peppers, grape tomatoes, cucumber, and avocado.

4: Pour the cooked turkey and vegetable mixture over the salad.

5: In a separate bowl, mix cashew milk yogurt, curry powder, lemon juice, coconut aminos, and red pepper flakes to create a sauce.

6: Drizzle the curry yogurt sauce over the top of the curry bowl.

7: Serve and enjoy!