Breakfast tacos are usually loaded with hot sauce, spicy chorizo, or fiery salsas — which makes them a tough call if you're avoiding capsaicin. This version delivers all the bold, satisfying flavor of a proper taco morning without a single chile, pepper flake, or hot sauce in sight. The sweet potato gets roasted at high heat until the edges caramelize and turn golden, then it's layered with warmly spiced ground turkey seasoned with turmeric, ginger, and coconut aminos for a savory, umami-rich filling that genuinely doesn't miss the heat. Homemade cassava flour tortillas come together quickly and cook up soft and pliable, making them a great grain-free base that holds everything together without falling apart. The avocado salsa — just ripe avocado, cilantro, lime juice, and salt — adds a cool, creamy contrast that ties every bite together beautifully. It's a full, nourishing breakfast that feels indulgent and a little special, even on a weekday morning.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
