Sweet Potato Sunshine Bowl

Wash and dry all produce.* Drain and rinse the chickpeas. On a baking sheet, toss the chickpeas with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 28-30 min.

Meanwhile, on another baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through, until golden-brown and tender, 18-20 min.

Meanwhile, in a medium pot, combine the farro with enough salted water to cover. Bring to a boil, then reduce the heat to medium. Cover and cook until tender, 18-20 min. (Drain when the farro is tender and return to the pot.)

Meanwhile, zest, then juice the lemon. Zest 1/4 tsp orange zest. Cut a piece off the top and bottom ends of the orange. Place the flat end of the orange on a cutting board, cut the peel away from the flesh from top to bottom, turning the orange as you go.

Once peeled, slip a paring knife along each side of the "membranes" (the white lines) of the orange to release the segments into a small bowl. Squeeze the leftover orange membranes over a large bowl to release the juice. Whisk the lemon zest, lemon juice, orange zest, honey and a drizzle of oil into the orange juice.