Preheat oven to 450˚. In a large mixing bowl, mix the potatoes, the 2 tablespoons olive oil, the sumac and salt and pepper to taste. Mix well until all the potatoes are coated. Place in the oven and roast for about 30 minutes, turning them over about halfway.

While the potatoes are roasting, cook the farro according to the package instructions, in a large pot.

While the farro is cooking and the potatoes are roasting, pickle the onion. In a small saucepan, mix the onion, vinegar, maple syrup and 3/4 cup water. Cook over medium heat for 6 minutes, swirling the pan occasionally. Remove from the heat and set aside.

Once the farro is cooked, drain the excess water and return the farro to the pot. Add the kale, drizzle with olive oil, season with salt and pepper and mix well. Drain the liquid from the pickled onion, add to the pot of farro and kale. Add the sweet potatoes, and add the lemon juice. Check for seasonings. Spoon into shallow bowls and add the fruit, avocado, if desired, and herbs on the side.  Bon appétit!