Vegan Lentil and Sweet Potato Bowl

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss the diced sweet potato with 1 tablespoon of olive oil, cumin, smoked paprika, a pinch of salt, and black pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until tender and caramelized, flipping halfway through.

While the sweet potatoes roast, combine the rinsed brown lentils and vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the lentils are tender and the liquid is absorbed. Season with a pinch of salt.

Prepare the lemon-tahini dressing by whisking together the tahini, lemon juice, maple syrup, remaining 1/2 tablespoon of olive oil, and warm water in a small bowl until smooth and pourable. Add a pinch of salt to taste.

Divide the fresh baby spinach evenly between two serving bowls as a green base.

Top the spinach with the warm cooked lentils and roasted sweet potatoes.

Drizzle the lemon-tahini dressing generously over each bowl before serving.