Peel the carrots and half them lengthwise, then slice thinly on the diagonal into half moons. Trim the radishes, then thinly slice into half moons the same size as the carrots. Thinly slice the green onions as well, then toss the sliced veggies in a medium bowl with the rice vinegar, white sugar, and salt. Cover and set aside for serving later, or keep in the fridge.

Cook the rice as per your package directions and then set aside to cool while you prepare the rest of the meal.

In a large bowl, combine the ground turkey, panko breadcrumbs, mayonnaise, garlic, ginger and a very generous pinch of salt. Using wet hands or gloves, roll the mixture into balls just smaller than a tablespoon, placing them on a large plate or cutting board before frying. You should get approximately 28 meatballs, which gives you 7 meatballs per serving.

Heat just enough avocado oil to cover the bottom of a large frying pan or Dutch Oven over medium heat. Working in batches and adding more oil as needed, brown the meatballs all over, setting the meatballs aside on a paper towel lined plate to absorb excess cooking oil. Turn the meatballs every 3 minutes or so; each batch should take about 10-12 minutes.

Whisk together the mayonnaise, sriracha, fresh lime juice and maple syrup in a small bowl until smooth, adding a pinch of salt at the end to help balance out the sweetness.

Slice the cucumber the same way as the carrots, split down the middle then into thin long slices on the diagonal – no need to peel! Also don’t be tempted to mix it in with the pickled veggie salad.

Divide the meatballs and rice between four meal prep containers. Divide the pickled salad between four more smaller containers, laying ¼ of the cucumber and the herbs on top of each one. Divide the sauce between 4 small sauce pots, and stash these in the salad container for easy storage. Store for up to 4 days in the refrigerator.