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Preheat oven to 450°F. Mix water and 1/2 teaspoon 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.
Meanwhile, place sweet potatoes and bell pepper in large bowl. Drizzle with 1 tablespoon of the oil; toss to coat. Arrange in single layer on large parchment-lined sheet pan.
Roast 20 to 25 minutes, until sweet potatoes are tender and lightly browned. Remove from oven; set aside.
Heat remaining 1/4 cup 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 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.
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.