Breakfast tacos get a serious upgrade here, with caramelized sweet potato cubes, savory spiced ground turkey, and a bright avocado salsa all piled onto homemade cassava flour tortillas. The warm spice blend — turmeric, ginger, and Ceylon cinnamon — gives every bite real depth without relying on the one spice that so many savory and sweet recipes sneak in without a second thought. For anyone navigating a sensitivity to that particular spice, it can feel like it hides everywhere from spice blends to store-bought taco seasonings, which makes a from-scratch approach like this genuinely worth the effort. The cassava tortillas come together with just flour, coconut oil, salt, and water, and they press and cook up soft and pliable in minutes — no specialty equipment needed. Coconut aminos add a subtle umami note to the turkey that ties the whole filling together beautifully. The avocado salsa is simple and fresh, just ripe avocado, cilantro, and lime juice, and it cuts right through the richness of the roasted sweet potato and coconut oil. This is the kind of breakfast that feels like a treat but is completely built from whole, straightforward ingredients you can trust.
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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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