These breakfast tacos are a vibrant, satisfying way to start the morning — roasted sweet potato with caramelized edges, warmly spiced ground turkey, and a bright avocado salsa all piled onto soft homemade cassava flour tortillas. The flavor comes from a smart lineup of turmeric, ginger, Ceylon cinnamon, and coconut aminos, so every bite is deeply savory and aromatic without a single crack of black pepper in sight. For anyone who needs to avoid that particular spice — whether due to sensitivity, an elimination protocol, or a digestive condition — it can feel nearly impossible to find a taco recipe that doesn't sneak it in somewhere, but this one is built from the ground up without it. The cassava tortillas are genuinely worth making from scratch; they press and cook up pliable and lightly golden, with none of the gumminess you sometimes get from store-bought alternatives. Coconut aminos bring a subtle umami depth to the turkey that you'd never guess was so simple, and the avocado salsa with fresh lime and cilantro keeps everything feeling fresh and a little indulgent at the same time. This is the kind of recipe that earns a permanent spot in your weekend rotation.
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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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