MSG Free Sweet Potato Breakfast Tacos
Breakfast tacos get a serious upgrade here, with roasted sweet potato cubes kissed with turmeric, ginger, and Ceylon cinnamon layered alongside savory ground turkey and a bright, chunky avocado salsa. Every component is made from scratch, which means you stay in complete control of what goes into the dish — no seasoning packets, no store-bought tortillas with mystery additives, no soy sauce swapped in for something cleaner. Coconut aminos do the heavy lifting in the turkey filling, delivering that deep, savory depth without any of the flavor enhancers that make so many Asian-inspired sauces off-limits. The cassava flour tortillas press and cook up beautifully — soft, pliable, and just sturdy enough to hold everything together without falling apart in your hands. Roasting the sweet potatoes at high heat caramelizes their edges into something almost candy-like, which plays perfectly against the warm spiced turkey underneath. The avocado salsa comes together in minutes with just fresh lime juice, cilantro, and a pinch of salt, keeping the whole plate feeling fresh and vibrant. This is the kind of weekend breakfast that looks impressive, tastes even better, and happens to check every box without any compromise.
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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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