Prepare the Balsamic Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper, as well as optional Italian seasoning, until well combined. Adjust the seasoning to taste.

Roast the Veggies: Preheat your oven to 425°F (220°C). Toss the cauliflower florets, chickpeas, and diced sweet potatoes in a large mixing bowl with half of the balsamic dressing (not the garlic cloves). Ensure the veggies are evenly coated. Spread the veggies in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the veggies are tender and slightly caramelized, stirring halfway through.

Cook the Farro: While the veggies are roasting, cook the Farro according to the package instructions. Typically, this involves boiling the farro in salted water for about 20-25 minutes until tender. Drain any excess water and set aside. You can also use brown rice or quinoa.

Assemble the Grain Bowl: Combine the cooked farro and dark leafy greens in a large serving bowl. The warmth of the farro will slightly wilt the greens. Add the roasted veggies on top of the farro and greens. Sprinkle with pistachios and crumbled goat cheese.

Finish with Dressing: Drizzle the remaining half of the balsamic dressing over the assembled grain bowl. Toss gently to combine, ensuring everything is evenly coated with the dressing.

Serve: Serve the grain bowl warm or at room temperature. Top with creamy avocado slices, if desired. Enjoy your healthy and flavorful Roasted Veggie Grain Bowl!