Toast the Almonds: Place the sliced almonds in a small dry skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan frequently, until fragrant and golden. Immediately transfer to a plate and let cool completely.

Prepare Aromatics and Citrus: Add the chopped scallions and garlic to a food processor. Zest the lemon and add the zest to the processor. Juice the lemon and lime, then measure 3 tablespoons (45 ml) of mixed citrus juice and set aside.

Create the Herb Base: Add the cilantro, dill, parsley, and mint to the food processor. Pulse 10 to 12 times until finely minced, scraping down the sides as needed.

Emulsify the Vinaigrette: Add the sea salt and optional red pepper flakes. With the processor running on low, slowly stream in the olive oil, followed by the reserved citrus juice and the cool water. Process for 30 to 45 seconds until the vinaigrette is smooth, emulsified, and uniformly green.

Assemble the Bowls: Divide the warm farro evenly among 7 bowls. Top each with 1 cup of the roasted mixed root vegetables.

Dress and Garnish: Drizzle approximately 2 tablespoons (30 ml) of the zesty herb vinaigrette over each bowl. Sprinkle with the toasted almonds and serve immediately.