Breakfast tacos get a serious upgrade here, built from the ground up with ingredients that are as kind to your digestive system as they are delicious. Roasted sweet potato cubes caramelized with turmeric, ginger, and Ceylon cinnamon bring natural sweetness and anti-inflammatory warmth, while seasoned ground turkey keeps things satisfying and protein-rich. The tortillas are made from scratch using cassava flour, which is a grain-free, easy-to-digest alternative to conventional wheat wraps — no gluten, no gums, just a soft and pliable shell that holds everything together beautifully. Scallion greens stand in for the whole bulb, and coconut aminos replace soy sauce, so the flavors stay bold without the ingredients that tend to cause trouble for sensitive stomachs. The avocado salsa on top adds creamy richness and a bright hit of lime that ties every layer together. This is the kind of morning meal that feels indulgent but is actually working with your body, not against it.
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)
