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Prep the sweet potatoes. Preheat your oven to 425°F (200°C). Peel the potatoes (if you'd like) and cut into ½-inch cubes. Place them in a large mixing bowl.
Season the sweet potatoes. Add the oil, cumin, garlic, paprika, salt, and pepper to the sweet potatoes. Use your hands or a large spoon to toss everything together until it's well mixed.
Roast the sweet potatoes. Arrange the sweet potato in a single layer on a large baking sheet, making sure there's space in between the cubes. Roast for 30 to 35 minutes, stirring the potatoes half way through to ensure all sides are cooked through.
Cook the lentils. While the sweet potatoes are roasting, bring a medium pot of water to a boil. Add the lentils, reduce the heat to a very low simmer, cover the pot with a lid, and cook for 15 to 20 minutes or until tender but not mushy. Pro tip: make sure to read the instructions on your lentil package, as different varieties may have different cook times. Drain the lentils in a strainer.
Mix together. In a large mixing bowl, add the roasted sweet potatoes, lentils, dried cranberries, cilantro, parsley, and red onion. Drizzle with the maple mustard tahini dressing and toss together. Feel free to drizzle extra dressing on top before serving.