lentil and sweet potato breakfast bowl

Preheat the oven to 400F. Set two medium pots of water over medium high heat.
When the water is boiling, add the lentils to one of the pots and cook according to package instructions. Once the lentils have finished cooking, drain the water, then add the salt and cumin. Stir to combine.
Cut the sweet potato into 1-inch wedges and transfer to a baking sheet. Add the olive oil, salt, cumin, paprika, cinnamon, and dried parsley. Toss until everything is combined. Transfer to the oven and cook until they're tender and well roasted on the outside, about 15-20 minutes, flipping half way through.
Carefully lower the eggs into the other pot of boiling water. Let the eggs cook for 8 minutes, then remove and place in a bowl of ice water. Once the eggs have cooled off for a couple minutes, peel all the eggs. Slice in half.
While everything cooks, make the dressing: Place the tahini, honey, garlic powder, and salt in a bowl. Whisk until thick. Add 1-2 teaspoons of water and stir until the sauce has thinned out to a pourable consistency.
To assemble the bowl, place the lentils and sweet potatoes on a bowl or plate. Add the soft boiled eggs and plenty of the dressing. Top the eggs with a pinch of salt and pepper. Enjoy while it's warm!