Best Buddha Bowl

Preheat oven to 220°C (425°F) and line a sheet pan with parchment.

Toss sweet potato cubes with olive oil, kosher salt, ground cumin, and black pepper; roast for 20–25 minutes.

Trim cauliflower and toss with olive oil, salt, and smoked paprika; roast with chickpeas on a second pan for 18–22 minutes.

Rinse farro and toast in a dry saucepan for 1–2 minutes; add water and salt, bring to a boil, then simmer for 15–20 minutes.

Whisk tahini, lemon juice, minced garlic, maple syrup, and warm water in a small bowl to create the dressing.

Divide cooked farro among bowls; top with roasted sweet potato, cauliflower, chickpeas, baby spinach, and avocado. Drizzle with tahini dressing and sprinkle with pumpkin seeds.