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.
- 6 cups (1.5 liters) water
- 1 teaspoon (5 mililiters) Sea Salt Grinder , divided
- 1/2 cup (125 mililiters) farro
- 1/2 cup (125 mililiters) chana dal (dried split chickpeas)
- 1/4 cup (60 mililiters) 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 mililiters) Six Taste Spice Blend
- 2 ears fresh corn, kernels cut from cob and lightly charred
- 2 cups (500 mililiters) kale, stems removed, coarsely chopped
- 14 (4-inch/10-cm) corn tortillas, lightly grilled
- 1 medium ripe avocado , sliced
pickled red onions
- such as Pickled Red Onions
- 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.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.