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 water, and ½ tsp salt. 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 water 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 chickpeas on one side of the prepared baking sheet and the 1 medium sweet potato peeled and cut into 3/4-inch cubes cubes and 1 medium red onion wedges on the other side. Drizzle everything with 3 tbsp olive oil, then sprinkle with 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Toss each section to coat, keeping the 1 can chickpeas 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 chickpeas and 1 medium sweet potato peeled and cut into 3/4-inch cubes to the edges, and add the 1 medium zucchini halved lengthwise and sliced into half-moons to the center. Return to the oven and roast for another 15–20 minutes, until the 1 medium sweet potato peeled and cut into 3/4-inch cubes is fork-tender, the 1 medium zucchini halved lengthwise and sliced into half-moons is golden at the edges, and the 1 can chickpeas 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 well-stirred, 3 tbsp lemon juice freshly squeezed, grated garlic finely grated or minced, 3 tbsp olive oil, 3 ½ cups water, ½ tsp salt, and ¼ tsp cumin until smooth and creamy. The dressing will seize up at first — keep whisking and it will come together. Add more 3 ½ cups water, 1 tbsp at a time, until it reaches a pourable, drizzle-able consistency. Taste and adjust ½ tsp salt or 3 tbsp lemon juice freshly squeezed 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 sweet potato peeled and cut into 3/4-inch cubes, 1 medium zucchini halved lengthwise and sliced into half-moons, and 1 medium red onion over the top, then pile on a big scoop of crispy 1 can chickpeas.

Fan a few slices of medium avocado pitted over the mixing bowl. Sprinkle with ¼ cup pumpkin seeds also called pepitas, ¼ cup fresh parsley roughly chopped, and crumbled ¼ cup crumbled feta cheese (if using). Drizzle generously with the 3 tbsp lemon juice freshly squeezed-¼ cup tahini well-stirred dressing. Serve with a 1 medium lemon cut into wedges wedge on the side for an extra squeeze of brightness.