Steps

1. 1

   Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, ground cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway.

2. 2

   While the sweet potatoes roast, rinse the lentils under cold water. Place lentils in a pot with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until tender but not mushy. Drain any excess water and set aside.

3. 3

   In a large bowl, combine the fresh baby spinach and cooked lentils. Drizzle with remaining 1 tablespoon olive oil and toss gently to combine.

4. 4

   Prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, water, salt, and black pepper until smooth and creamy. Adjust water amount to desired consistency.

5. 5

   Assemble the bowls by dividing the lentil and spinach mixture among four bowls. Top each with a generous portion of roasted sweet potatoes.

6. 6

   Drizzle the tahini dressing evenly over each bowl and garnish with toasted sesame seeds. Serve immediately and enjoy a hearty, high-fiber lunch.

Tips from the chef

• Rinse lentils thoroughly to remove any debris and reduce cooking foam.

• To speed up cooking, soak lentils for 1 hour before cooking, but it is optional.

• Sweet potatoes can be roasted a day ahead and reheated for convenience.

• Adjust the spiciness by adding a pinch of cayenne pepper to the sweet potato seasoning if desired.

• Use fresh lemon juice for the best flavor in the tahini dressing.

• This bowl can be customized by adding avocado slices or roasted chickpeas for extra fiber and texture.