Combine all marinade ingredients. Pour over cubed tofu in a medium mixing bowl and marinate for at least 30 minutes, tossing occasionally.

Preheat oven to bake at 425 degrees Fahrenheit. Spread marinated tofu in one layer on a parchment lined baking sheet. Bake in the top shelf for 20 minutes; turn tofu and bake another 10 minutes until crispy.

Place farro in a medium saucepan and add just enough water to cover the grain (less than one and a half cups water), and the pinch of salt.

Bring to a boil; reduce heat to medium-low, cover, and simmer 15 to 20 minutes until the water is mostly absorbed and the farro is tender but not mushy.

Cover and remove from heat for five minutes. Transfer to a bowl to cool.

Dice sweet potato into uniform one-inch cubes, or simply into thin rounds. Drizzle two tablespoons oil and a sprinkle of salt. Lay out evenly on a parchment lined baking sheet.

Once tofu has finished baking, lower oven to 400 degrees Fahrenheit and bake 30–35 minutes.

Combine the oil, salt, honey, lime juice, and mustard. Whisk until blended.

Taste, and add more lime juice if desired. If your dressing is too thick to drizzle, whisk in ice-cold water, one tablespoon at a time.

If using kale, gently massage with half a teaspoon oil, until slightly wilted and less tough. Layer greens in individual bowls.

Divide the cooled farro (about one-third cup per bowl). Lay out cooled sweet potato, snap peas, radish, and pomegranate seeds. Drizzle lightly with tahini dressing and top with sliced green onion.

When you’re ready to serve, divide the avocado into the bowls. Lightly squeeze lime over the avocado, followed by a generous sprinkle of sesame seeds, or almonds, and flaky sea salt. Serve immediately. Place a lime wedge or two in each bowl if desired.