Paleo Sweet Potato Breakfast Tacos

Total time55 min

Prep time20 min

Cook time35 min

Breakfast tacos get a serious upgrade here, built entirely from whole, unprocessed ingredients that skip the grains, legumes, and dairy that make conventional versions off-limits. The cassava flour tortillas are the real star — they press and cook up soft and pliable, with just enough golden spotting to feel like the real thing, and they hold together beautifully once you load them up. Roasting the sweet potato at high heat with turmeric, ginger, and Ceylon cinnamon coaxes out deep caramelized edges and a warmly spiced sweetness that pairs perfectly with savory ground turkey. Coconut aminos stand in for soy sauce in the turkey mixture, adding that subtle umami depth without any soy or gluten sneaking in. The avocado salsa — just ripe avocado, cilantro, and fresh lime juice — keeps things bright and creamy without a drop of dairy. Every component is made from scratch, so you know exactly what's going into each taco and there's nothing to second-guess. This is the kind of morning meal that feels indulgent but fuels you the right way.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the sweet potato

1 lb sweet potato (about 1 large), peeled and cut into ½-inch cubes
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!