Recipe: Roasted Cauliflower Lentil Bowl with Sweet Potato Hummus

Ingredients

• 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 clove garlic, peeled
• Kosher salt
• 1 medium head cauliflower (about 2 pounds), cut into small florets
• 1 1/2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
• Freshly ground black pepper
• 1/2 cup black lentils
• 3 tablespoons tahini
• 1 teaspoon ground cumin
• 1 teaspoon freshly squeezed lemon juice, plus more as needed
• 2 packed cups baby spinach leaves (about 2 ounces)
• 1/3 cup coarsely chopped fresh cilantro
• 2 tablespoons toasted pumpkin seeds

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