These breakfast tacos are a seriously satisfying way to start the morning — warm spiced sweet potato, savory ground turkey, and creamy avocado salsa all piled onto soft, freshly pressed tortillas. The tortillas are made entirely from cassava flour, which means there's no wheat, no barley, and absolutely no rye anywhere in the recipe. That's a big deal for anyone who has to scrutinize every packaged wrap or store-bought shell for hidden grain ingredients. The sweet potato gets roasted at high heat until the edges caramelize and turn golden, then the turkey is cooked down with scallions, garlic, turmeric, ginger, and coconut aminos for a deeply savory, slightly umami-rich filling. A quick avocado salsa with lime juice and cilantro ties everything together with a bright, cooling contrast. Every component is made from scratch, so you stay in full control of what goes into each bite — no label anxiety, no cross-contamination guesswork. This is the kind of breakfast that feels indulgent but is built entirely from clean, whole ingredients.
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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.
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