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 Water
1/2 tsp Salt
1/2 cup Farro, uncooked
1/2 cup Chana Dal (dried split chick peas), uncooked
Set oven to 450°F. In a pot combine water and first amount of salt. Bring to a boil and add farro and chana dal. Reduce heat to simmer, cover and cook until tender. Drain any excess liquid and set aside.
In a bowl combine first amount of oil with sweet potatoes and red bell pepper. Toss until evenly distributed. Place onto a parchment lined sheet tray and roast until the sweet potatoes are tender and starting to brown. Remove from over and set aside.
Heat second amount of oil in a sauté pan over medium heat. Add Six Taste Spice Blend and fry until fragrant. Add cooked farro/chana dal mixture and second amount of salt. Stir until spice blend is evenly distributed.
Remove from heat and add roasted sweet potatoes and pepper, corn, and kale. Stir to fully combine ingredients. Cool and hold refrigerated for service.
For each serving, in a sauté pan heat 3/4 cup of farro mixture until warmed through. Divide evenly between 3 warmed corn tortillas. Garnich with avocado slices and pickled red onion. Serve warm.
In addition to tacos serve this filling as a hearty side dish, base for a grain bowl, base for a broth bowl.