Farro bowls are popular now, and this is one of our favorite variations! Filling enough to get you through the day or for dinner when you don't want soup.
In a small bowl or glass jar with lid, mix miso, vinegar, sesame oil, hot sauce, water, and orange juice together. Set aside or store covered in a jar in the refrigerator for up to 2 weeks.
Preheat oven to 375˚F. Line a baking sheet with parchment paper. Toss squash, carrots, and onion with EVOO, salt, and pepper. Wrap beet in foil. Arrange vegetables and wrapped beet on prepared pan. Roast for 45 minutes.
Meanwhile, place farro and water in a saucepan over medium heat and simmer for 25-30 minutes, or until the level of the water is even with the farro. Turn off the heat and cover for 10 minutes, until farro is tender but not mushy. Season farro with fresh lemon juice, 2 teaspoons ov EVOO, salt, and pepper.
Remove veggies from the oven to cool. Peel the cooled beet and slice into wedges.
Toss veggies with vinaigrette. Arrange farro, kale, and vegetables in a bowl and drizzle a little EVOO over the top. Or store components in lidded containers in the refrigerator for up to 4 days.