Xanthan Gum 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 cassava flour tortillas. Those tortillas are the real star for anyone navigating gum-free eating — cassava flour comes together into a pliable, rollable dough using nothing but flour, coconut oil, salt, and warm water, no binders or additives required. The result is a tender, lightly speckled wrap that holds its fillings without cracking or falling apart. The sweet potato gets roasted at high heat with turmeric, ginger, and Ceylon cinnamon until the edges go golden and jammy, while the turkey is cooked through with scallions, garlic, and a splash of coconut aminos for a savory, umami-rich depth. Everything on this ingredient list is straightforward and clean, so you can skip the label-reading anxiety that comes with store-bought tortillas or seasoning packets. The chunky avocado salsa with lime and cilantro ties it all together with a cool, creamy contrast that makes every bite feel fresh. This is the kind of morning meal that actually keeps you full and genuinely excited to get out of bed.
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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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