Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potato, carrots, Brussels sprouts, and red onion with olive oil, thyme, salt, and pepper.
Step 2: Spread the vegetables in a single layer and roast for 30-35 minutes, or until tender and caramelized, flipping halfway through.
Step 3: While vegetables roast, bring vegetable broth to a boil in a medium pot. Add farro, reduce heat to low, cover, and simmer for 20-25 minutes until tender. Drain any excess liquid.
Step 4: In a small bowl, whisk together the tahini, maple syrup, and lemon juice. Add warm water one tablespoon at a time until the dressing is smooth and pourable.
Step 5: Place the shredded kale in a large bowl and massage with a tiny drop of olive oil for 1 minute until softened.
Step 6: Assemble the bowls by dividing the cooked farro and massaged kale among four bowls. Top with the roasted root vegetables.
Step 7: Drizzle the maple-tahini dressing over each bowl and garnish with toasted pepitas before serving.