Sesame Free Sweet Potato Breakfast Tacos

Total time55 min

Prep time20 min

Cook time35 min

Sesame 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 combination of turmeric, ginger, and Ceylon cinnamon gives both the sweet potato and the turkey a deeply fragrant, slightly exotic flavor that feels anything but ordinary for a morning meal. Coconut aminos bring a savory depth to the turkey without any soy, and every single component is built from scratch using clean, straightforward ingredients — so there's no guesswork about what's hiding in a store-bought sauce or seasoning blend. That matters a lot when you're avoiding sesame, since it has a way of sneaking into spice mixes, condiments, and pre-made tortillas in ways that are easy to miss. The cassava flour tortillas come together quickly and cook up soft and pliable, making them a genuinely satisfying swap that holds up to all the fillings without cracking or falling apart. The chunky avocado salsa with lime and cilantro ties everything together with a cool, creamy contrast to the warm, roasted components underneath. This is the kind of breakfast that feels like a weekend treat but is completely doable on any morning you want to start things right.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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