Carrageenan Free Sweet Potato Breakfast Tacos
Breakfast tacos get a serious upgrade here, layering caramelized sweet potato, warmly spiced ground turkey, and a bright avocado salsa inside 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 each bite. That matters a lot when you're avoiding carrageenan, a thickener that sneaks into everything from store-bought tortillas to pre-seasoned meats and even some guacamoles. Making the tortillas yourself with cassava flour and coconut oil takes that worry completely off the table, and they come out soft, pliable, and genuinely delicious. The sweet potato gets roasted at high heat with turmeric, ginger, and Ceylon cinnamon until the edges caramelize, and the turkey is seasoned with coconut aminos for a savory depth that ties everything together. The avocado salsa — just ripe avocado, cilantro, lime, and salt — keeps things fresh and cooling against all that warm spice. It's a filling, feel-good morning meal that tastes like you put in way more effort than you actually did.
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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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