Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, cumin, paprika, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.

Rinse the lentils and cook them in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain any excess water.

In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and a pinch of salt to make the dressing. Adjust consistency with more water if needed.

Assemble the bowls: Divide the cooked lentils between two bowls. Top with roasted sweet potatoes, cherry tomatoes, red onion, avocado slices, and baby spinach.

Drizzle the tahini dressing over the bowls and serve immediately.

Optional: Garnish with fresh cilantro or parsley for extra flavor.