• Preheat the oven to 425ºF. Line a large baking sheet with parchment paper
• Combine the diced sweet potato and Brussels sprouts in a bowl. Add black pepper to taste. Toss well then spread across the baking sheet. Bake in the oven for 30 minutes or until both vegetables are cooked through and starting to brown.
• While the vegetables roast, combine the tahini, water, and cayenne pepper in ajar. Seal with a lid and shake well to mix. Set aside.
• Remove the roasted vegetables from the oven and place back in the mixing bowl. Add in the lentils. Mix well.
• Divide spinach between bowls. Top with lentils and roasted vegetable mix. Drizzle with desired amount of dressing. Enjoy!

Notes

• No Brussels Sprouts: Use broccoli instead.
• Lentil Varieties: There are many different ways to buy lentils. You can buy lentils precooked in a can or dried to make from scratch. There are many different varieties. This recipe calls for brown lentils because they are hearty and dense. Green lentils and orange lentils will also work for this recipe, but are more delicate and therefore more likely to become mushy.
• Lentils: To cook dried lentils, use a 3:1 liquid-to-lentil ratio. So for example, if you are cooking 1/2 cup of dried lentils, you would use 1 1/2 cups of water. Lentils get mushy if overcooked with too much water, so be sure to follow this ratio closely. Lentils cook on the stovetop in about 15-20 minutes so watch them closely.