Six Taste Tacos

INSTRUCTIONS

• 1 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.
• 2 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.
• 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 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.
• 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.