1. Preheat the oven to 400°F 200°C and line a large baking sheet with parchment paper.

2. Add the cubed sweet potatoes to the baking sheet and drizzle with olive oil. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, smoked paprika, and ground cumin, then toss to coat evenly and spread into a single layer.

3. Roast the sweet potatoes for 25 to 30 minutes, flipping once halfway through, until the edges are golden and the centers are tender when pierced with a fork.

4. While the sweet potatoes roast, place the cooked lentils in a large mixing bowl and set aside. Add the dried cranberries, diced red onion, chopped parsley, and pumpkin seeds to the bowl.

5. In a separate small bowl or jar, whisk together the tahini, lemon juice, maple syrup or honey, minced garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.

6. Slowly whisk in 3 tablespoons water, adding a little more if needed, until the dressing is smooth and pourable. Taste and adjust seasoning to your liking.

7. When the sweet potatoes are done, let them cool on the baking sheet for 5 minutes, then transfer them to the bowl with the lentils and mix-ins.

8. Pour about two-thirds of the tahini dressing over the salad and gently toss until everything is coated and combined. Add more dressing if the salad looks dry or if you prefer it extra creamy.

9. Taste and adjust with additional salt, pepper, or lemon juice as needed, then serve the salad warm, at room temperature, or chilled.