Roasted Veggie Tacos
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Makes 6 tacos

1 sweet potato, peeled and cubed
1 teaspoon olive oil
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1 cup cooked black beans
1 small avocado, diced
Juice of 1 lime
1/2 cup sweet onion, diced
Pinch cayenne pepper
6 flour tortillas
1/2 cup feta cheese
1 small roasted jalapeño, diced
1 cup shreaded purple cabbage
2/3 cup toasted pumpkins seeds

1/2 cup plain yogurt
1 small avocado
1/2 clove garlic
Juice of 1 lime

Preheat oven to 400°. Toss sweet potato cubes with oil, chili powder, cumin, garlic powder, salt, peppers. Spread in single layer on a baking sheet. Bake for 20 minutes, or until golden brown. Set roasted potatoes aside. In a food processor or blender, blend together the yogurt, avocado, garlic and lime juice. Blend until smooth. Taste and add salt and pepper to taste. Fill tortillas with roasted sweet potatoes, diced avocado (with lime juice squeezed on top), black beans, onions, cheese, cabbage and pumpkin seeds. Serve with avocado yogurt sauce.

Toasting pumpkin seeds
Rinse seeds after taking out of pumpkin. Allow them to dry on something like a baking sheet - not a paper towel because they will stick to the paper. Once they are dry (will take a few hours or over night), spread on a baking sheet and drizzle with a tablespoon of olive oil. Toss all around. Sprinkle with a little salt and a pinch of red pepper or cumin or whatever seasonings that sound good to you. Toast at 250° for about an hour. Toss a few times during cooking. These are really yummy sprinkled on top of the tacos.

This recipe is shared September 30-October 4, 2019
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Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published 08:28 AM, Thursday Oct. 03, 2019
Updated 08:29 AM, Thursday Oct. 03, 2019