First, go ahead and preheat your oven to around 400° F.
Put the farro in a pot of water to soak for at least 20 minutes. This makes it cook faster.
While oven is preheating and farro is soaking, cut up your vegetables. I dice everything, but tend to leave the onion and peppers in larger chunks. Keep in mind that you don't have to use all of these veggies. You could use whatever you have on hand or whatever you know your kids like.
Once everything is prepped, throw those veggies on a sheet pan or two, separated. Drizzle olive oil over everything and then gently sprinkle on the spices. I gave a range of how much of each thing to use so you can customize. We like a lot of spices, but maybe you don't.
I mix the oil and spices up with my hands to keep the items separate, but if you wanna mix everything up, give that pan a good shake!
Put the pan(s) into the oven and get your farro boiling in some salted water. I usually add a bit of oil to the water too. Think of it as a kind of pasta.
You need to keep an eye on those veggies because some ovens are stronger than others, but I usually roast everything for about 25-30 minutes. If you made your sweet potato and carrot chunks a little bigger, you may need closer to 45 minutes. Sometimes I take the chickpeas out around the 25 minute mark because they can overcook.
While everything is cooking, you can make the yogurt sauce. I don't usually measure everything out because it doesn't have to be super precise. Start with putting the yogurt in a bowl and add the lemon juice, garlic, dill, salt and pepper. You can use more or less dill depending on how much you like the taste of it. Stir everything together and that's pretty much it. Sometimes I use cilantro instead of dill depending on my mood.
Once everything is finished, transfer to serving bowls and you're ready to enjoy!