Wheat 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 soft, homemade tortillas. The real magic is in those tortillas — made entirely from cassava flour, they press and cook up pliable and golden without a trace of wheat in sight. That means no store-bought shells with ambiguous ingredient lists, just a simple dough you mix and cook yourself in minutes. The sweet potato is roasted at high heat with turmeric, ginger, and Ceylon cinnamon until the edges go jammy and caramelized, which pairs beautifully with the savory turkey seasoned with coconut aminos and scallion greens. Everything comes together in one skillet and one sheet pan, so the process is surprisingly streamlined for a breakfast that feels this substantial. The chunky avocado salsa — just ripe avocado, cilantro, and fresh lime juice — keeps things cool and bright against all that warm spice. Whether you're feeding a crowd or meal-prepping for the week, these tacos deliver serious flavor without any of the wheat-related guesswork.
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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
- 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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