Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tbsp olive oil, cumin, smoked 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 of boiling water for 20-25 minutes until tender but not mushy. Drain and set aside.

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.

Heat 1 tbsp olive oil in a pan over medium heat. Sauté the sliced red onion for 5-7 minutes until softened and slightly caramelized.

Assemble the bowl: Divide the cooked lentils, roasted sweet potatoes, sautéed onions, and baby spinach between two bowls.

Drizzle the tahini dressing over the bowls and garnish with chopped fresh parsley. Serve warm.