Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.

In a medium pot (large pot for 4), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash more water.

While farro cooks, wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Remove and discard any large stems from kale; chop leaves into bite-size pieces.

Toss broccoli on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread out across entire sheet).

Toss kale on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4, toss kale on a second sheet; roast broccoli on top rack and kale on middle rack, swapping rack positions halfway through.)

Roast on top rack until broccoli is slightly charred and tender and kale is crisped, 15-20 minutes.

Once veggies have roasted 10 minutes, rinse shrimp* under cold water and pat very dry with paper towels. Place in a large bowl and toss with garlic powder, ¼ tsp turmeric (½ tsp for 4 servings), a drizzle of oil, salt, and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp; cook, stirring, until opaque and cooked through, 4-6 minutes.

Transfer shrimp to a plate to rest.

In a small bowl, combine yogurt and ½ tsp turmeric (1 tsp for 4 servings). (Be sure to measure the turmeric—we sent more!) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Divide farro between shallow bowls. Top with shrimp, broccoli, and kale in separate sections. Drizzle with golden yogurt and serve.