Spiced Sweet Potato, Kale + Farro Tacos
Spiced Sweet Potato, Kale + Farro Tacos
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Yields: 2-3 servings
Ingredients:
1 cup dried farro
2 cups vegetable or mushroom broth (or salted water if you don’t have broth)
1-2 sweet potatoes, cut in small-medium chunks (skin on or off is fine, but potatoes will bake quicker without the skins!)
1/2 of a bunch of kale, massaged and torn (about 2-3 cups)
olive oil (1 tablespoon per potato)
2-3 scallions, chopped
1 radish, thinly sliced
1/4 cup fresh dill or cilantro
1 tablespoon cumin
1 tablespoon curry
1/2 tablespoon brown sugar
1/2 salt (plus more to taste)
1/4 teaspoon cracked black pepper (plus more to taste)
4-6 tortillas
Garnish suggs:
chopped purple slaw
shaved toasted almonds
avocado slices
Directions:
Step 1: Cook the farro
Add 2 cups broth + 1 cup dried farro into a large pot, stir. Bring to boil, then cover and turn down to low heat and simmer for 8-12 minutes, then stir and continue to simmer for another 5-8 minutes with lid off to reduce some of the liquid. Take off heat, and cover with lid until tender (up to 15 min.). Stir and fluff, then set aside. (Note: This is a general way to cook the farro we use at home. If your farro package includes directions, we encourage you to follow those because there are varieties of farro that require slightly different cook times.)
Step 2: Bake potatoes
Pre heat oven to 425ºF. Peel sweet potatoes and cut into small chunks, (note: I peel skins off for a quicker bake time. If you leave skins on, you may need to allow potatoes to roast for an additional 10 minutes or so). Drizzle olive oil over the potatoes, add salt, cumin, curry, brown sugar, and pepper. Bake for 30-45 minutes, until soft, slightly browned, and easy to pierce through with a fork.
Step 3: Prep veggies & combine ingredients
Rinse and tear kale into small pieces. Massage the kale for 6-8 minutes (I keep track by listening to 2 full songs). This is an important step! Massaging the kale breaks down the tough fibrous and allows for easier digestion. (Note: some people like to massage with olive oil and/or citrus, salt and/or pepper, but I typically massage the kale prior to adding anything to keep my hands clean.)
In a large bowl, combine the warm farro, sweet potato, and kale. Add more salt, pepper or spices if needed. Thinly slice the radish, chop the scallions, and de-steam and tear the dill or cilantro.
Step 4: Assemble & Serve
Heat flour or corn tortillas in a toaster oven or on the stovetop until warmed, then layer up your tortillas with your farro-kale-sweet potato mix, top with sliced radish, herbs, (optional) crunchy toppers, and serve with your favorite hot sauce.
Photography, Food Styling, and Recipe Development by Renee Sandoval
