Breakfast tacos get a serious upgrade here, with caramelized sweet potato cubes, warmly spiced ground turkey, and a bright avocado salsa all piled onto homemade cassava flour tortillas. The combination of turmeric, ginger, and Ceylon cinnamon gives every bite a cozy, aromatic depth that feels anything but ordinary for a morning meal. Because every component is made from scratch using simple, whole-food ingredients, there's no need to scan labels for hidden additives or worry about cross-contact from shared manufacturing lines. The cassava tortillas come together quickly and cook up soft and pliable, making them a genuinely satisfying swap for store-bought wraps. Coconut aminos bring a subtle savory note to the turkey without soy, and the avocado salsa — just ripe avocado, cilantro, and lime — keeps things fresh and vibrant. This is the kind of recipe that looks impressive on the plate but follows a straightforward, logical sequence that even a busy morning can handle.
About FigFig 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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
