Heat the oven to 425°F (220°C). Toss the diced sweet potatoes with their olive oil, smoked paprika, cumin, cinnamon, cayenne, salt and pepper. Spread on a parchment-lined tray and roast for 30–35 minutes, turning halfway, until tender and caramelized.

Bring the vegetable broth to a boil with the pasta olive oil, turmeric and salt. Add the gluten-free rice orzo and cook according to its package directions, adding plain water as needed if the package calls for more cooking liquid. Drain any unabsorbed liquid and let cool slightly. Use the package tenderness cue rather than assuming an absorption-grain method.

Whisk the tahini, lemon and orange juices, maple syrup, dressing olive oil, garlic, cumin, cinnamon, coriander, cayenne, salt and pepper together. Add the warm water gradually within the stated range until silky and pourable.

Combine the cooked pasta, roasted sweet potatoes, chickpeas, dates, pistachios, almonds, shallot, cucumber, orange segments, citrus zests, parsley, mint, cilantro and pomegranate in a large bowl. Fold gently with the dressing, keeping the orange segments and sweet potatoes intact.

Serve slightly warm or chilled, with the fresh herbs and nuts distributed through each portion. If preparing ahead, keep the dressing and toasted nuts separate until serving.