entrees

Six Taste Tacos

Name: Six Taste Tacos
Prep time: 15 min
Cook time: 35 min
Yield: 7
Ingredients: 1; 6 cups (1.5 liters) water; 1 tsp (5 ml) sea salt grinder divided; 1/2 cup (125 ml) farro; 1/2 cup (125 ml) chana dal (dried split chickpeas); 1/4 cup (60 ml) plus 1 tbsp (15ml) vegetable oil divided; 2 medium sweet potatoes cut into 1/2-inch (1-cm) cubes (about 2 cups); 1 medium red bell pepper cut into 1/2-inch (1-cm) cubes (about 1 cup/250ml); 1/4 cup (60 ml) Six Taste Spice Blend; 2 ears fresh corn, kernels cut from cob and lightly charred; 2 cups (500 ml) kale, stems removed, coarsely chopped; 14 (4-inch/10-cm) corn tortillas, lightly grilled; 1 medium ripe avocado sliced; 1/4 cup pickled red onions

Seasoned with Six Taste Spice Blend - sweet (coriander), sour (lemon), salty (sea salt), bitter (cumin), astringent (turmeric) and pungent (ginger) - the hearty grain and veggie filling in these vegan tacos serves as a great base for grain and broth bowls too.

15 min

PREP TIME

35 min

COOK TIME

13

INGREDIENTS

Ingredients
Preparation
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INGREDIENTS 7 SERVINGS

6 cups (1.5 liters) water
1 teaspoon (5 milliliters) Sea Salt Grinder , divided
1/2 cup (125 milliliters) farro
1/2 cup (125 milliliters) chana dal (dried split chickpeas)
1/4 cup (60 milliliters) plus 1 tbsp (15ml) vegetable oil , divided
2 medium sweet potatoes , cut into 1/2-inch (1-cm) cubes (about 2 cups)
1 medium red bell pepper , cut into 1/2-inch (1-cm) cubes (about 1 cup/250ml)
1/4 cup (60 milliliters) Six Taste Spice Blend
2 ears fresh corn, kernels cut from cob and lightly charred
2 cups (500 milliliters) kale, stems removed, coarsely chopped
14 (4-inch/10-cm) corn tortillas, lightly grilled
1 medium ripe avocado , sliced
1/4 cup pickled red onions Substitution Available
- such as Pickled Red Onions

What you'll need

Preparation

1 Preheat oven to 450°F (230°C). Mix water and 1/2 teaspoon (2ml) of the sea salt in large saucepan; bring to boil. Stir in farro and chana dal. Reduce heat to simmer; cover. Cook just until farro and dal are tender, about 25 to 30 minutes. Drain any remaining water. Set aside.
2 Meanwhile, place sweet potatoes and bell pepper in large bowl. Drizzle with 1 tablespoon (15ml) of the oil; toss to coat. Arrange in single layer on large parchment-lined sheet pan.
3 Roast 20 to 25 minutes, until sweet potatoes are tender and lightly browned. Remove from oven; set aside.
4 Heat remaining 1/4 cup (60ml) oil in large skillet on medium heat. Add Six Taste Spice Blend; cook until fragrant. Stir in cooked farro mixture and remaining 1/2 teaspoon (2ml) sea salt until well blended. Add roasted sweet potatoes and bell pepper, corn and kale; mix well and cook just until kale is wilted. Divide filling evenly among warm corn tortillas. Top with avocado slices and pickled red onion to serve.
5 Test Kitchen Tip: To lightly char corn kernels, you can grill whole ears of corn or cook corn kernels on the stovetop. To grill, brush corn-on-the-cob lightly with oil. Grill over medium-high heat, turning frequently until lightly charred all over. Cool slightly then cut from the cob. To cook on stovetop, heat 1 teaspoon oil in large skillet on medium-high heat. Add corn kernels. Cook, stirring occasionally until lightly charred.