Pistachio Free Sweet Potato Breakfast Tacos
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 sweet potato is roasted at high heat until the edges go golden and slightly crispy, while turmeric, ginger, and Ceylon cinnamon give it a fragrant, almost exotic warmth that pairs beautifully with the savory turkey underneath. Coconut aminos bring a subtle depth to the meat without any soy, and the whole thing comes together in a way that feels indulgent but is built entirely from whole, recognizable ingredients. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely safe and satisfying option — every component is made from scratch, so there's no guessing about what's hiding in a store-bought shell or seasoning packet. The avocado salsa is the kind of finishing touch that makes people ask for the recipe: creamy, herby, and just bright enough from the lime juice to cut through the richness. Rolling out the cassava tortillas takes a little patience, but the result is soft, pliable, and far better than anything from a bag. These tacos work just as well for a weekend brunch as they do for a meal-prep situation where you want something genuinely exciting to look forward to in the morning.
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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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