One of the inspirations for making these paleo breakfast tacos comes from my mama who, bless her soul, makes breakfast and dinner for my dad every day (she doesn’t work right now and he does). Apparently, my dad gets bored of having eggs and chicken sausage every day (I guess I get that but, if you haven’t noticed by the number of sweet potatoes and salmon I eat, that I’m a girl of repetition), so my mom’s been bugging me for a new breakfast item. At first glance, you might think, there’s no way I’m making tacos on a weekday morning, but it’s so easy! Really! It took me less than 10 minutes all thanks to Sunday Leah for doing a bit of meal prep.
With the sweet potatoes already cooked, I sauteed the spinach, adding the sweet potatoes to heat them up. Then I scrambled the eggs with some nutritional yeast for a cheesy flavor. If you don’t have all of these ingredients, it’s super easy to substitute! For example, you could sautee kale instead of spinach or put in butternut squash instead of sweet potatoes.
The Primal Palate Breakfast Blend seriously makes the sweet potatoes taste so delicious. It’s my favorite spice blend, and I definitely use it for all meals throughout the day and not just breakfast. Actually, my whole primal palate 3-pack has changed the game for me. These spice blends are perfect to “spice” up (not trying to be punny, I just couldn’t think of a better word, but it works?) any food!
What do y’all do to break a breakfast rut? Let me know! I’d love to try it.
Paleo Breakfast TacosPrint This
- 1/2 tsp avocado oil or use avocado oil spray for both skillets
- 2 eggs + salt and pepper to taste
- 1 tsp nutritional yeast
- 2 Siete Foods almond flour tortillas
- 1/4 of a sweet potato, diced into cubes (if they're already cooked, just throw in a handful)
- 2 big handfuls of raw spinach (or if using frozen, about 1/2 cup)
- 1/2 tsp Primal Palate Breakfast Blend
- 1/2 avocado
- A handful of chopped cabbage (I use a pre-chopped mix from Trader Joe's)
Spray skillet with avocado oil. Scramble two eggs with nutritional yeast in a small skillet. In a separate skillet (I used cast iron), spray the avocado oil (I use Chosen Foods) and put in cooked sweet potatoes and spinach. If your sweet potatoes aren’t already cooked, you can throw them in a bowl with a splash of water and microwave them for about 1.5 minutes, then transfer to the skillet to brown a bit. Add in the primal palate breakfast blend seasoning and cook till spinach is wilted.
While the sweet potatoes and spinach are cooking, spread your avocado on two tortillas. Divide the spinach mix and the eggs between both tortillas. Top with chopped cabbage and microgreens and enjoy!