Chicken Free Sweet Potato Breakfast Tacos
Breakfast tacos get a serious upgrade here, built around warmly spiced roasted sweet potato and savory ground turkey instead of the usual eggs-and-chicken routine. The sweet potato cubes go into a hot oven with turmeric, ginger, and Ceylon cinnamon until the edges caramelize into something almost candy-like, while the turkey gets cooked down with scallion greens, garlic, and a splash of coconut aminos for a deeply savory, umami-forward filling. What really sets this recipe apart is the homemade cassava flour tortillas — they press and cook up soft and pliable, with just the right amount of golden char, and they come together with only a handful of pantry staples. Topping everything off is a chunky avocado salsa with fresh cilantro and lime juice that cuts right through the richness of the coconut oil and spiced meat. Every component is made from scratch, so you know exactly what's going into each taco — no mystery proteins, no hidden poultry byproducts lurking in a store-bought shell or seasoning packet. This is the kind of morning meal that feels indulgent but is actually grounded in whole, real ingredients from start to finish.
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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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