Celery Free Sweet Potato Breakfast Tacos

Total time55 min

Prep time20 min

Cook time35 min

Celery 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 slightly crispy, while turmeric, ginger, and Ceylon cinnamon give it a cozy, almost exotic depth. The turkey filling comes together in the same skillet, seasoned with scallion greens, garlic, and a splash of coconut aminos for a savory, umami-rich bite that pairs perfectly with the sweetness underneath. Every component in this recipe is naturally free from celery and celery-derived ingredients, so there's no need to scrutinize labels or swap anything out — it just works as written. The avocado salsa is the kind of simple that feels luxurious: chunky, citrusy, and herby enough to tie everything together without overshadowing the other flavors. Making the tortillas from scratch sounds ambitious, but the cassava dough comes together quickly and cooks up pliable and lightly speckled in a dry skillet — no special equipment needed. This is the kind of weekend breakfast that looks impressive on the plate but is genuinely approachable for any home cook.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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