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 fragrant, almost exotic warmth that pairs beautifully with the savory turkey. The turkey itself gets depth from scallions, garlic, and a splash of coconut aminos, making it anything but bland. Because every component is made from scratch using whole, simple ingredients, there's no need to scan labels or worry about hidden tree nut derivatives sneaking into your morning meal. The cassava tortillas come together quickly and cook up soft and pliable, with just enough golden spotting to feel like the real thing. Finished with a chunky cilantro-lime avocado salsa, this is the kind of breakfast that feels indulgent but is genuinely nourishing from the first bite to the last.
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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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