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Rinse lentils, add to pot with 3 cups water, turmeric, cumin, garlic powder, and salt. Bring to a boil, reduce heat, and simmer 20 minutes until tender.
Add farro to a separate pot with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer 25 minutes until chewy-tender. Drain any excess water.
Preheat oven to 400 degrees F. Toss sweet potato with 1 tsp olive oil, smoked paprika, and salt. Toss broccoli with remaining olive oil, garlic, and salt. Spread on two lined sheet pans. Roast 25 minutes, flipping halfway through.
Whisk tahini, lemon juice, minced garlic, and water in a small bowl until smooth and pourable. Add more water one teaspoon at a time if needed to reach a drizzleable consistency.
Place chopped kale in a large bowl. Add a pinch of salt and a drizzle of lemon juice. Massage with your hands for 60 seconds until kale softens and darkens slightly.
Divide cooked farro among 3 to 4 meal prep containers. Add a portion of spiced lentils, roasted sweet potato, roasted broccoli, massaged kale, and chickpeas to each container. Drizzle tahini dressing over each bowl.
Cover tightly and refrigerate for up to 4 days. Serve cold or reheat in microwave for 90 seconds. Add fresh lemon juice before serving if desired.