Preheat your oven to 375F and line a baking sheet with parchment paper. Wash and pat dry the sweet potatoes before slicing them into small wedges.

Place your sweet potato wedges on the baking sheet and drizzle with olive oil. Toss them thoroughly so they're well coated, then sprinkle on cumin, Italian seasoning, sea salt, and pepper.

Slide the baking sheet into the oven and let those sweet potatoes bake for approximately 45 to 55 minutes.

Follow your package instructions for cooking lentils—start by boiling water in a large pot, then add in your lentils. Cooking them covered for just four minutes before letting them sit ensures they stay tender yet firm.

Slice off the top of half the garlic bulb, drizzle it with olive oil, sprinkle with sea salt, and wrap it tightly in parchment paper or foil.

When there are about 20 minutes left on your sweet potatoes, add cooked lentils directly onto your baking sheet. Toss everything together.

While everything roasts away, whisk together parsley, tahini, lime juice, olive oil, cumin, salt, pepper, and just enough water until you reach that perfect creamy consistency.

Once baked to perfection, remove from oven and squeeze those roasted garlic cloves right into your dressing mixture. Mash them up well.

In a large bowl, combine roasted sweet potatoes and lentils before drizzling generously with tahini sauce. Gently toss until everything is coated beautifully.

Finish by garnishing with more fresh parsley, chopped almonds, capers. Serve immediately while warm or store leftovers in an airtight container for up to four days.