Lupin Free Sweet Potato Breakfast Tacos

Total time55 min

Prep time20 min

Cook time35 min

These breakfast tacos are a seriously satisfying way to start the morning — warm cassava tortillas loaded with caramelized sweet potato, spiced ground turkey, and a bright, chunky avocado salsa. The homemade tortillas come together from cassava flour, coconut oil, and water, which means every component is made from scratch with ingredients you can actually verify. That matters a lot when you're avoiding lupin, a legume that quietly shows up in flour blends, tortilla mixes, and processed seasonings without much fanfare. Here, there's no guesswork — no store-bought shortcuts that could introduce hidden legume-based fillers. The sweet potato gets roasted at high heat until the edges caramelize and go golden, while the turkey is seasoned with turmeric, ginger, and coconut aminos for a savory, deeply fragrant filling that pairs beautifully with the cool, lime-bright avocado on top. It's the kind of meal that feels indulgent and nourishing at the same time, and it comes together in one oven and one skillet without a lot of fuss. Whether you're feeding a crowd or meal-prepping for the week, this one earns a permanent spot in the breakfast rotation.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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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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