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Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a bowl, toss the cubed sweet potato with the oil, garlic powder, smoked paprika, and 1 teaspoon of the salt. Spread evenly onto the baking sheet or skillet, and roast until tender, 30-40 minutes.
In a saucepan, combine the uncooked lentils, ½ teaspoon salt, and 2 cups of water and bring to a simmer. Cook over medium heat until tender, about 30 minutes. Let them cool completely.
In a large bowl, combine the roasted sweet potatoes, lentils, red onion, and fresh herbs. Drizzle the pomegranate vinaigrette over the salad and toss to coat. Serve garnished with toasted pumpkin seeds, lime wedges, and pomegranate seeds (if using).