Add farro to boiling water. Return to a boil, cover, then reduce to a simmer. Simmer until tender, 19-21 minutes.
Drain any remaining water from cooked farro and set aside.
While farro cooks, roast sweet potato.
Roast the Sweet Potato and Almonds
Slice sweet potato into ½" thick wedges. Halve wedges.
Place sweet potato on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Massage oil into potatoes.
Spread into a single layer and roast in hot oven until tender, 15-18 minutes.
Carefully, move cooked potatoes over and place almonds in empty space. Roast 2-4 minutes.
While sweet potato roasts, prepare ingredients.
Prepare the Ingredients
Mince parsley, stems and leaves.
Zest and halve lime. Quarter one half and juice remaining half.
Finish the Farro
To cooked farro, stir in 1 Tbsp. olive oil, 1 Tbsp. lime juice, 1 tsp. lime zest, roasted almonds, ¼ tsp. salt, and a pinch of pepper.
Finish the Dish
Add maple syrup and harissa 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 and parsley. Bon appétit!