Paraben Free Sweet Potato Breakfast Tacos
These breakfast tacos are a vibrant, satisfying way to start the morning — warm cassava tortillas piled high with caramelized sweet potato, spiced ground turkey, and a bright, chunky avocado salsa. Every component is made from scratch using whole, recognizable ingredients like coconut oil, fresh lime juice, and ground spices, so you know exactly what's going into your food. That matters a lot when you're avoiding synthetic preservatives and additives that tend to sneak into packaged sauces, store-bought tortillas, and pre-seasoned meats. The cassava flour tortillas come together quickly and cook up soft and pliable, making them a genuinely great swap for anything off the shelf. Turmeric, ginger, and Ceylon cinnamon bring warmth and depth to both the sweet potato and the turkey without relying on any processed seasoning blends. Coconut aminos add a subtle savory note to the turkey filling in place of conventional soy sauce, keeping the whole dish clean and flavorful. This is the kind of recipe that proves eating carefully doesn't mean eating boringly.
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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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