Honey Free Sweet Potato Breakfast Tacos
Breakfast tacos get a serious upgrade here, layering roasted sweet potato, spiced ground turkey, and a bright avocado salsa into homemade cassava flour tortillas. The sweet potato cubes are tossed with turmeric, ginger, and Ceylon cinnamon before hitting a hot oven, where they turn tender inside and caramelized at the edges — deeply savory with just enough warmth from the spices. The turkey is cooked down with scallion greens, garlic, and coconut aminos, which adds a subtle umami depth without any sweetener in sight. Every component in this recipe is naturally free of added sweeteners, so there's no need to scan labels or swap anything out — it just works as written. The cassava flour tortillas come together quickly with only a handful of pantry staples, and cooking them in a dry skillet gives them those lightly golden spots that make them feel genuinely homemade. Finished with a chunky avocado salsa brightened by fresh lime juice and cilantro, the whole plate is colorful, satisfying, and built entirely from real, whole ingredients. This is the kind of morning meal that feels indulgent but keeps things clean from the very first bite.
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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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