Roasted Sweet Potato and Beet Farro Salad (vegan, refined sugar free)

0 Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat. 
1 Cook farro according to package’s instructions. 
2 While farro is cooking, add sweet potatoes and beets to the pan. Spray with avocado oil. Generously sprinkle the garlic powder, onion powder, smoked paprika, salt, and pepper on top. No exact measurement, just sprinkle it all over. 
3 Roast veggies in the oven for 20-25 minutes until veggies are tender and browning. 
4 Make the dressing by combining all the dressing ingredients into a small bowl. Whisk until well combined. 
5 When the farro and veggies are done, assemble the salad. Add the arugula, farro, and roasted veggies to a large serving bowl. Pour the dressing all over and sprinkle the pistachios and vegan parmesan on top. Toss salad until well combined. Taste and add more lemon, salt, and pepper if needed. Enjoy!