Oats Free Sweet Potato Breakfast Tacos

Total time55 min

Prep time20 min

Cook time35 min

Breakfast tacos get a serious upgrade here, built entirely from scratch with roasted sweet potato, spiced ground turkey, cassava flour tortillas, and a bright avocado salsa. Every component is made with whole, recognizable ingredients — no grains, no fillers, and absolutely nothing derived from oats hiding in a seasoning packet or store-bought wrap. That matters more than people realize, because pre-made tortillas and spice blends are common culprits for sneaky grain contamination. The sweet potato cubes get tossed in coconut oil, turmeric, ginger, and Ceylon cinnamon before roasting at high heat until the edges caramelize into something almost candy-like. Meanwhile, the cassava flour tortillas come together with just four ingredients and cook up soft and pliable in a dry skillet — genuinely impressive for a grain-free dough. The turkey is seasoned with scallions, garlic, and coconut aminos, giving it a savory, slightly umami depth that pairs beautifully with the warm spiced potato. The avocado salsa — just ripe avocado, cilantro, lime juice, and salt — keeps everything feeling fresh and a little indulgent at the same time. This is the kind of breakfast that feels like a weekend treat but is actually built on solid, nourishing ingredients from start to finish.

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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
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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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