Breakfast tacos get a serious upgrade here, layering warmly spiced roasted sweet potato and savory ground turkey onto homemade cassava flour tortillas with a bright, chunky avocado salsa on top. The whole thing comes together with clean, whole-food ingredients — no soy lurking in a sauce packet or store-bought tortilla wrapper to worry about. Coconut aminos stand in for soy sauce in the turkey filling, delivering that same savory depth without any of the usual concerns, and the flavor payoff is genuinely impressive. Roasting the sweet potato at high heat until the edges caramelize is the move that makes this dish — those golden, spiced cubes bring a natural sweetness that balances the herby, garlicky turkey perfectly. Making the tortillas from scratch sounds like extra work, but the cassava dough comes together quickly and cooks up soft and pliable in a dry skillet, which means you control every single ingredient. The avocado salsa — just ripe avocado, cilantro, and fresh lime juice — keeps things cool and creamy against all that warm spice. This is the kind of breakfast that feels indulgent but is built entirely on ingredients you can actually pronounce.
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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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