Vegan Sweet Potato Breakfast Tacos
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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
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 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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