Breakfast tacos get a serious upgrade here, with golden roasted sweet potato, warmly spiced ground turkey, and a bright avocado salsa all wrapped in homemade cassava flour tortillas. The sweet potato is tossed with turmeric, ginger, and Ceylon cinnamon before hitting a hot oven, so the edges caramelize into something almost candy-like while the inside stays tender. The turkey gets layered with those same warm spices plus coconut aminos and scallion greens, building a savory depth that makes every bite feel intentional. Making the tortillas from scratch sounds like extra work, but the cassava dough comes together quickly and cooks up soft and pliable in a dry skillet — no special equipment needed. Every component in this recipe is naturally free from tree nuts, including chestnuts, so there's no need to scrutinize labels or worry about hidden ingredients sneaking in. The avocado salsa — just ripe avocado, cilantro, lime juice, and salt — keeps things fresh and cooling against all that warm spice. This is the kind of breakfast that feels indulgent but is built entirely from whole, straightforward ingredients you can feel good about.
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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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