Roasted Sweet Potato and Chicken Sausage Breakfast Tacos

Anybody eat tacos for breakfast? I personally feel like breakfast tacos don’t get enough love. These are one of the easiest things to add to breakfast to have a quick, nutritious start to the day. All of the components can be made in advanced so you don’t even have to think about cooking breakfast in the morning. These can also be turned into burritos and frozen! This is quicker than the wait in line at your fave fast food place on the way to work!

Is chicken sausage better for you than pork sausage?

Debatable. Both chicken and pork are considered lean cuts of meat. Sausage can have added fat, sodium and other additives regardless of it being pork, turkey, or chicken. If you are monitoring sodium, look carefully at the ingredients and label on the brand you prefer. As far as calories, pork sausage typically has a higher calorie count than the others. However, more calories should not always be considered a bad thing. A product could have more calories but the ingredient list is more natural. I make sure to buy sausage without any added nitrates or nitrites, preservatives or artificial additives. Remember that both chicken and pork can fit healthfully into your diet if you choose to consume either of these products. My philosophy when eating meat is to have double to triple the amount of veggies/fruit with the meal. These tacos def meet that!

How to get crispy roasted sweet potatoes?

The key is NOT overcrowding the pan. This is essential with roasting anything. If there are too many potatoes on the pan, they will release too much water and not crisp up. Any leftover sweet potatoes can be paired with a dinner meal or thrown into some chili. Yum!

The good in this? Sweet potatoes contain fiber, Vitamin C and Beta Carotene. Check out this for more about sweet potatoes!


Roasted Sweet Potato and Chicken Sausage Breakfast Tacos

Prep Time10 minutes
Cook Time25 minutes
Servings: 3
Author: Deidra Nelson


  • 2 cups medium diced sweet potatoes
  • 1 tablespoon coconut oil or oil of choice
  • 1/2 teaspoon salt
  • 8 oz package of chicken sausage
  • 10 oz bag of baby spinach
  • 6 corn or flour tortillas
  • Pico de Gallo
  • Avocado
  • Cilantro


  • Preheat oven to 425. In medium bowl, toss sweet potatoes with oil, salt and cayenne pepper. Spread evenly on baking sheet and roast for 20-25 minutes, stirring halfway through. While potatoes are roasting, chop chicken sausage and sauté in non-stick skillet for 5 minutes or until cooked through. Add spinach and sauté and additional 2-3 minutes. Remove from heat. Once potatoes are cooked, build tacos. Warm tortillas in oven if desired. Add about 1/4 cup of potatoes to tortilla and top with sausage and spinach mixture. Top with Pico, sliced avocado and cilantro. Serve warm.

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