Pregnancy Friendly Sweet Potato Breakfast Tacos
Mornings during pregnancy call for something that actually feels worth getting out of bed for, and these breakfast tacos deliver on every level. The roasted sweet potato brings natural sweetness and a hit of anti-inflammatory turmeric and ginger, while the ground turkey is cooked all the way through to a safe 165°F — no guesswork, no shortcuts. Homemade cassava flour tortillas keep things grain-free and easy to digest, which is a genuine win when your stomach has opinions about everything. The avocado salsa adds healthy fats and bright lime flavor without any ingredients that tend to raise red flags during pregnancy. Everything here is built from whole, recognizable ingredients, so you know exactly what's going into each bite — no mystery sauces or processed fillers hiding in the mix. It's a satisfying, nourishing meal that comes together in one skillet and one sheet pan, which is exactly the kind of low-effort, high-reward cooking that makes sense right now.
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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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