Baked Sweet Potato and Lentil Buddha Bowl

Ingredients

• 1 large sweet potato, cubed
• 3/4 cup cooked brown lentils
• 2 cups spinach
• 1/4 cup diced cucumber
• 1/4 cup shredded purple cabbage
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• salt and pepper
• pumpkin seeds for garnish

Method

1. Toss sweet potato cubes with 1 tbsp olive oil, paprika, and cumin; roast at 400°F for 25 minutes until tender.
2. Warm cooked lentils in a pan with a pinch of salt and pepper.
3. Whisk tahini, lemon juice, garlic, and water to make a smooth dressing.
4. Arrange spinach in a bowl, top with roasted sweet potato, lentils, cucumber, and cabbage.
5. Drizzle with tahini dressing and garnish with pumpkin seeds.