Artificial Food Coloring Free Sweet Potato Breakfast Tacos

Total time55 min

Prep time20 min

Cook time35 min

Artificial Food Coloring Free Sweet Potato Breakfast Tacos

Breakfast tacos are one of those meals that should feel exciting, but store-bought tortillas and pre-seasoned meats are notorious for sneaking in synthetic dyes and artificial additives you never asked for. This version is built entirely from scratch, so every component — from the cassava flour tortillas to the spiced turkey filling — is exactly what it looks like on the ingredient list. The sweet potato gets roasted at high heat with turmeric, ginger, and Ceylon cinnamon until the edges caramelize into something almost candy-like, and that golden color comes purely from the spices, not a lab. Ground turkey is cooked down with scallion greens, garlic, and coconut aminos for a savory, deeply seasoned filling that holds its own against all that sweetness. A quick avocado salsa — just ripe avocado, cilantro, lime juice, and salt — keeps things bright and fresh without any bottled sauces or mystery ingredients. The homemade cassava tortillas come together with just four pantry staples and cook up soft and pliable in a dry skillet, which means you control everything that goes into them. Stack it all together and you've got a vibrant, satisfying breakfast that looks impressive and tastes even better than it sounds.

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Ingredients

4 servings

For the sweet potato

1 lb sweet potato (about 1 large), peeled and cut into ½-inch cubes
2 tbsp coconut oil, melted
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½ tsp ground turmeric
¼ tsp ground ginger
¼ tsp ceylon cinnamon
½ tsp fine sea salt

For the turkey

1 lb ground turkey
1 tbsp coconut oil
4 scallions (green tops only), thinly sliced
2 cloves garlic, minced
½ tsp ground turmeric
¼ tsp ground ginger
1 tbsp coconut aminos
½ tsp fine sea salt

For the tortillas

1 cup cassava flour
¼ tsp fine sea salt
2 tbsp coconut oil, melted
½ cup warm water, plus more as needed

For the avocado salsa

2 ripe avocados, pitted and diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp fine sea salt

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the sweet potato cubes with 2 tbsp melted coconut oil, turmeric, ginger, Ceylon cinnamon, and 1/2 tsp salt until evenly coated, then spread in a single layer on the prepared baking sheet.
2
Roast the sweet potato for 25–30 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the edges are caramelized and golden brown. Remove from the oven and set aside.

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