Add farro to boiling water. Return to a boil, then reduce to a simmer. Cover, and simmer until tender, 19-21 minutes.

Remove from burner. Drain any remaining water from cooked farro and set aside.

While farro cooks, roast sweet potato.

Slice sweet potato into 1/2"-thick wedges. Halve wedges.

Place wedges on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Massage oil into potato wedges.

Spread into a single layer and roast in hot oven until tender, 15-18 minutes.

Carefully, move cooked potato wedges over and place almonds in empty space. Roast until almonds are lightly toasted, 2-4 minutes.

While sweet potato roasts initially, prepare ingredients.

Zest and halve lime. Quarter one half and juice remaining half.

Mince parsley, stems and leaves.

To cooked farro, stir in roasted almonds, 1 Tbsp. olive oil, 1 Tbsp. lime juice, 1 tsp. lime zest, 1/2 tsp. salt, and a pinch of pepper.

Once potatoes have finished cooking, add harissa and maple syrup to a medium non-stick pan and place over medium heat. Bring to a boil.

Add sweet potatoes and remove from burner. Toss to coat.

Plate dish as pictured on front of card, garnishing with goat cheese (breaking apart with your hands if necessary) and parsley. Squeeze lime wedges to taste over top. Bon appétit!