Breakfast tacos get a serious upgrade here, with caramelized sweet potato, warmly spiced ground turkey, and a bright avocado salsa all tucked into homemade cassava flour tortillas. Every component is cooked in coconut oil, so there's no canola, soybean, or vegetable oil anywhere in the recipe — no label-reading required. The cassava tortillas come together with just flour, salt, coconut oil, and water, and they cook up soft and pliable in a dry skillet, which means you're not missing anything by skipping the store-bought version. Turmeric, ginger, and Ceylon cinnamon run through both the sweet potato and the turkey, giving the whole plate a cohesive, subtly warming flavor that feels intentional rather than thrown together. The avocado salsa — just ripe avocado, cilantro, lime juice, and salt — keeps things fresh and cuts through the richness beautifully. This is the kind of breakfast that genuinely holds you over, and it's impressive enough to serve to guests without any extra effort.
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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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