Brazil Nut Free Sweet Potato Breakfast Tacos
Breakfast tacos get a serious upgrade here, with caramelized sweet potato cubes, warmly spiced ground turkey, and a bright avocado salsa all piled onto homemade cassava flour tortillas. The sweet potato is roasted at high heat until the edges turn golden and jammy, while turmeric, ginger, and Ceylon cinnamon give both the potato and the turkey a fragrant, slightly exotic depth that feels anything but ordinary for a morning meal. Cassava flour makes the tortillas naturally grain-free and surprisingly pliable — press them thin, cook them in a dry skillet, and keep them stacked under a towel so they stay soft and ready to fold. The turkey gets a savory boost from coconut aminos and scallion greens, which keeps the whole dish dairy-free and free from the hidden additives that can sneak into store-bought taco seasonings. A quick avocado salsa — just ripe avocado, cilantro, and fresh lime juice — ties everything together with a cool, creamy contrast to all that warm spice. Every component in this recipe is straightforward and clearly labeled, so there's no guesswork about what's going into your pan. It's a genuinely satisfying, flavor-packed breakfast that works just as well for a lazy weekend brunch as it does for meal-prepped weekday mornings.
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Learn more →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
- 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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