Nitrate & Nitrite Free Sweet Potato Breakfast Tacos
Breakfast tacos get a serious upgrade here, with golden roasted sweet potato, warmly spiced ground turkey, and a bright avocado salsa all tucked into homemade cassava flour tortillas. Every component is built from scratch using whole, recognizable ingredients — no cured meats, no packaged seasonings with hidden additives, and no processed shortcuts that could sneak in unwanted preservatives. The sweet potato gets tossed with turmeric, ginger, and Ceylon cinnamon before roasting until the edges caramelize, while the turkey is seasoned with coconut aminos and fresh aromatics for savory depth that doesn't rely on anything cured or chemically preserved. Cassava flour tortillas come together quickly with just four ingredients and cook up soft and pliable in a dry skillet, making them a genuinely satisfying alternative to store-bought wraps that often contain additives you'd rather avoid. The avocado salsa — just ripe avocado, cilantro, lime juice, and salt — keeps everything fresh and vibrant. This is the kind of breakfast that feels indulgent but is actually built on clean, straightforward cooking from start to finish.
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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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