Preheat your oven to 425°F. Line a large baking sheet (or two smaller ones) with parchment paper or aluminum foil for easy cleanup.

In a medium saucepan, combine the rinsed 1 ½ cups farro, 3 ½ cups agua, and ½ tsp sal. Bring to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 25–30 minutes, until the 1 ½ cups farro is tender but still has a pleasant chew. Drain any excess 3 ½ cups agua through a colander, then return the 1 ½ cups farro to the pot and fluff with a fork. Cover to keep warm.

While the 1 ½ cups farro cooks, spread the patted-dry 1 can garbanzos escurridos on one side of the prepared baking sheet and the 1 medium camote pelado y cubes and 1 medium cebolla roja wedges on the other side. Drizzle everything with 3 tbsp aceite de oliva, then sprinkle with 1 tsp pimentón, 1 tsp ajo en polvo, ½ tsp sal, and ¼ tsp pimienta negra. Toss each section to coat, keeping the 1 can garbanzos escurridos separate from the vegetables so they crisp up properly.

Roast at 425°F for 15 minutes. Remove the pan from the oven, push the 1 can garbanzos escurridos and 1 medium camote pelado y to the edges, and add the 1 medium calabacín cortado por la mitad a lo largo y to the center. Return to the oven and roast for another 15–20 minutes, until the 1 medium camote pelado y is fork-tender, the 1 medium calabacín cortado por la mitad a lo largo y is golden at the edges, and the 1 can garbanzos escurridos are deeply golden and starting to crisp. They will continue to crisp as they cool.

In a small mixing bowl, whisk together the ¼ cup tahini bien revuelto, 3 tbsp jugo de limón recién exprimido, grated ajo finamente rallado o, 3 tbsp aceite de oliva, 3 ½ cups agua, ½ tsp sal, and ¼ tsp comino until smooth and creamy. The dressing will seize up at first — keep whisking and it will come together. Add more 3 ½ cups agua, 1 tbsp at a time, until it reaches a pourable, drizzle-able consistency. Taste and adjust ½ tsp sal or 3 tbsp jugo de limón recién exprimido as needed.

To build each mixing bowl: start with a generous base of cooked 1 ½ cups farro (about ¾ cup per bowl). Add a small handful of baby spinach to one side — the warmth of the farro will gently wilt it. Arrange the roasted 1 medium camote pelado y, 1 medium calabacín cortado por la mitad a lo largo y, and 1 medium cebolla roja over the top, then pile on a big scoop of crispy 1 can garbanzos escurridos.

Fan a few slices of medium aguacate sin semilla over the mixing bowl. Sprinkle with ¼ cup semillas de calabaza también llamadas pepitas, ¼ cup perejil fresco picado aproximadamente, and crumbled ¼ cup queso feta (if using). Drizzle generously with the 3 tbsp jugo de limón recién exprimido-¼ cup tahini bien revuelto dressing. Serve with a 1 medium limón cortado en gajos wedge on the side for an extra squeeze of brightness.