Step 1

Preheat the oven to 425 degrees F. Layer a large sheet pan with parchment paper (optional) to prevent the potatoes from sticking to the pan.

Step 2

Slice the sweet potatoes in half length-wise so that you have 4 halves. Coat with 1 teaspoon oil and lay flesh side down on the baking sheet. Poke a few holes with a knife to allow steam to escape. Sprinkle with 1/4 teaspoon salt. Roast for 15 minutes at 425F.

Step 3

Toss the broccoli with the remaining 1 teaspoon olive oil and 1/4 teaspoon salt. When the 15 minute timer is up, remove the sweet potatoes from the oven. Add broccoli to the sheet pan, spreading into an even layer. Roast for another 15 minutes.

Step 4

Make the miso glaze by whisking together maple syrup (or honey), lemon juice, and miso in a small container.

Step 5

Remove the sweet potatoes from the oven after the second 15 minute timer is up. The potatoes will have roasted for 30 minutes at this point. Use a pastry brush to lightly brush the orange flesh side of the potatoes with the glaze.

Step 6

Return to the oven and roast flesh-side up with the broccoli for another 5 minutes. Remove from the oven when the potatoes can be pierced easily with a fork and the broccoli is starting to brown.

Step 7

Heat a medium skillet over medium heat. Add the butter. Once melted, add the chickpeas and a sprinkle of salt. Toast for about 5 minutes, until the chickpeas begin to brown.

Step 8

In a small bowl, thin the miso by whisking it with 1 teaspoon of water. Add the miso to the chickpeas along with the garlic. Continue cooking until the garlic is golden, then remove from the heat and set aside.

Step 9

Cook the farro per package instructions. Typically, this is 1 cup farro to 2 1/2 cups water with a pinch of salt. Bring to a boil over high heat. Once boiling, reduce heat to a simmer over medium-low. Simmer, uncovered, until the farro is cooked through, about 18-20 minutes. Drain off extra water.

Step 10

Make the sauce by combining 1/4 cup water, tahini, hemp hearts, the zest and juice of a lemon, and a pinch of salt in a blender. Blend until smooth, adding 1/4 cup of additional water as needed to thin the sauce to a pourable consistency.

Step 11

Distribute sweet potato halves, broccoli, farro, chickpeas, and a drizzle of tahini dressing across 4 bowls. Serve with freshly ground black pepper, to taste. Enjoy!