To start, heat the oven to 425˚F and place farro in a pot along with 1 cup water, salt, and oil. Bring to a boil, reduce to a simmer, cover, and cook until tender; about 30 to 40 minutes.

While the farro is cooking, make the sweet potatoes. Scrub the potatoes well and cut into rough ½” cubes. Place on a sheet tray covered with parchment and add the berbere spice, 1 tablespoon oil, and a pinch of salt. Place in the oven and roast for 25 to 30 minutes, until the sweet potatoes are tender and just starting to brown.

Remove the sweet potatoes and stir in the chickpeas. Cook for another 10 minutes, until the chickpeas are hot. 

Next, place the cilantro and parsley and on a cutting board and top with the lemon zest. Chop until everything is fine and mixed together. Combine half the herb mixture with the yogurt and a pinch of salt.

Once the sweet potatoes are done, remove from the oven and toss with the remaining herb mixture and remaining tablespoon of oil.

Assemble the bowls with a swirl of yogurt, half the farro, and half the sweet potatoes.