Directions

1. Bring a large pot of water to a boil over high heat. Add sorghum (or farro); reduce heat to medium-low and simmer, uncovered and stirring occasionally, until tender, 50 minutes to 1 hour for sorghum and 30 minutes for farro. Drain and set aside to cool.
2. Meanwhile, place a large rimmed baking sheet on center oven rack; preheat to 425°F. Place sweet potatoes in a large bowl. Add 1½ tablespoons oil and ½ teaspoon each paprika, coriander and onion powder; toss to coat. Remove the hot pan from the oven; spread the sweet potato mixture on it in an even layer, ensuring most of the sweet potatoes are not touching. Using a rubber spatula, scrape as much oil and seasoning as possible from the bowl onto the potatoes; reserve the bowl. Roast the sweet potatoes for 10 minutes.
3. Meanwhile, place chickpeas in the reserved bowl. Add 1½ tablespoons oil, ¼ teaspoon salt and the remaining ½ teaspoon each paprika and coriander; toss to coat. Remove the sweet potatoes from the oven; stir and move them to the edges of the pan to create space in the center. Spread the chickpeas in an even layer in the center space. Roast, stirring every 10 minutes, until the chickpeas are crispy and the sweet potatoes are tender and browned in spots, 20 to 30 minutes. Let cool completely, about 15 minutes.
4. Whisk ½ cup yogurt, 3 tablespoons each water and lemon juice, 2 tablespoons oil, 1 tablespoon tahini, 1 teaspoon mustard and ¼ teaspoon salt in a medium bowl until combined. Combine 3 cups salad greens, the sorghum (or farro) and the remaining ¼ teaspoon salt in a large bowl. Drizzle with ¼ cup of the dressing; toss to coat. Divide among 4 wide bowls; top each bowl with sweet potatoes, chickpeas, avocado and 2 tablespoons feta; drizzle each with ¾ teaspoon oil and about 2 tablespoons dressing.