Breakfast
Sweet Potato Breakfast Tacos
Roasted spiced sweet potatoes and soft scrambled eggs tucked into flour tortillas with cheddar, avocado, and pico — a satisfying breakfast taco with a veggie twist.
Source: Ashlea Carver — All the Healthy Things Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes Servings: 4–6 | Cuisine: Mexican-American
Ingredients
For the Roasted Sweet Potatoes
- 2 cups cubed sweet potatoes, diced ½"
- 1 tablespoon avocado or olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cumin
For the Tacos
- 1 tablespoon avocado or olive oil
- 1 green onion, thinly sliced
- Salt and pepper, to taste
- 6 eggs
- 6 (6") flour tortillas
Toppings
- Sharp white cheddar cheese, shredded
- Sliced avocado
- Chopped cilantro
- Pico de gallo
- Hot sauce
Instructions
- Preheat — Oven to 400°F. Line a baking sheet with parchment.
- Roast the sweet potatoes — Toss diced sweet potatoes with oil, salt, garlic powder, cumin, and chili powder. Spread in a single layer and bake 20–25 minutes, until crispy outside and tender inside.
- Scramble the eggs — Whisk eggs with salt and pepper. Heat oil in a skillet over medium heat, add green onion, and sauté 1–2 minutes. Pour in the eggs and cook gently, moving them around the pan, until fluffy and just set.
- Assemble — Divide the sweet potatoes and eggs among the tortillas. Add toppings and serve.
Tags: #recipe #breakfast #tacos #sweetpotato #eggs #vegetarian
Original source: allthehealthythings.com