For the Vegetables & Bowls:

• 3 cups 540 g cooked pearled farro
• 2 15-oz / 425 g cans no-salt-added black beans, rinsed and drained
• 2 medium (450 g zucchini, sliced lengthwise into ½-inch planks)
• 2 medium (450 g yellow summer squash, sliced lengthwise into ½-inch planks)
• 1 small (300 g globe eggplant, sliced into ½-inch rounds)
• 1 medium (150 g red onion, cut into thick wedges)
• 1 large (150 g red bell pepper, quartered and seeded)
• 1 large (150 g yellow bell pepper, quartered and seeded)
• 1 bunch (50 g green onions)
• ½ teaspoon freshly ground black pepper
• 2 medium (300 g avocados, diced)
• 1.5 oz 42 g cotija cheese, crumbled
• ¼ cup 29 g toasted pepitas (shelled pumpkin seeds)
• Lime wedges (for serving)

For the Smoky Lime Dressing:

• ¼ cup 60 ml extra-virgin olive oil
• ¼ cup 60 ml fresh lime juice
• 1 tbsp 15 ml maple syrup
• 2 cloves garlic (minced)
• ¼ cup 15 g loosely packed fresh cilantro, chopped
• 1 tsp 2.5 g smoked paprika
• ¼ tsp 1.5 g kosher salt
• 1 pinch cayenne pepper