Ingredients:

For the lentils

• 4 medium sweet potatoes, baked
• 1 cup dried red lentils (or your choice), cooked
• 1 Tbsp olive oil
• 1 tsp cumin
• 1 cup chopped red onion
• 3 cloves garlic, minced
• 1 pints fresh grape tomatoes, halved (or 1 can of diced tomatoes)
• 1 tsp ground ginger
• 1/4 tsp sweet paprika
• 1 Tbsp chili powder
• 4 cups baby spinach
• Salt and pepper

For the tahini sauce

• 1/3 cup tahini
• 1/3 cup lemon jice
• 1 Tbsp olive oil
• 1/2 tsp Kosher salt
• 2 Tbsp water

Procedure:

1. Heat oil in large skillet over medium heat. Add cumin seeds and cook until fragrant. Add onion and saute until translucent. Add garlic and tomatoes cooking until the tomatoes start to break down.
2. Lower heat and add lentils, spices and spinach. Stir frequently until spinach has wilted. Add water as needed to adjust consistency. Season with salt and pepper.
3. Combine all ingredients for the tahini sauce adding enough water for desired consistency.
4. Halve the hot sweet potatoes and mash the flesh inside the skins with a fork. Top each half with the lentils, drizzle with tahini sauce and serve immediately.