Breakfast tacos get a serious upgrade here, with caramelized sweet potato cubes, warmly spiced ground turkey, and a bright avocado salsa all tucked into homemade cassava flour tortillas. Every component is built from scratch using whole, recognizable ingredients — coconut oil, fresh garlic, scallions, lime juice — so you know exactly what's going into your morning meal. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into packaged tortillas, seasoning blends, and even some cooking oils. Making the tortillas yourself with cassava flour and coconut oil takes that guesswork completely off the table. The sweet potatoes roast at high heat until the edges turn golden and caramelized, while turmeric, ginger, and Ceylon cinnamon give them a cozy, almost exotic warmth. The turkey gets a similar spice treatment, plus a splash of coconut aminos for a savory depth that feels anything but plain. Topped with chunky avocado salsa and a handful of fresh cilantro, every bite hits that perfect balance of creamy, crispy, and bright. This is the kind of breakfast that makes you actually look forward to getting out of bed.
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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.
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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