Red Meat Allergy Friendly Sweet Potato Breakfast Tacos
Breakfast tacos get a serious upgrade here, layering warmly spiced roasted sweet potato, savory ground turkey, and a bright avocado salsa into homemade cassava flour tortillas. Ground turkey does all the heavy lifting in the protein department, making this a naturally satisfying morning meal without any beef, lamb, or pork in sight — a genuine relief when so many taco recipes default to red meat. The sweet potato cubes roast at high heat until their edges caramelize and turn golden, picking up earthy depth from turmeric, ginger, and Ceylon cinnamon that makes the whole kitchen smell incredible. Cassava flour tortillas come together with just a handful of pantry staples and cook up soft and pliable in a dry skillet, so you get that fresh-tortilla experience without any specialty equipment. The avocado salsa is chunky, cilantro-forward, and finished with lime juice — it cuts right through the richness of the turkey and ties every layer together. Coconut aminos add a subtle savory note to the turkey filling that keeps things interesting without relying on soy or anything processed. Pile everything together and serve immediately while the tortillas are still warm and the salsa is fresh.
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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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