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Roast two large sweet potatoes in olive oil until soft and golden.
Whip up the sauce: combine lentils, cherry tomatoes, tahini, lemon squeeze, salt, pepper, harissa, chilli, cumin powder, cumin seeds, olive oil, and grated garlic.
Add a dash of water if the sauce is too thick.
Top the roasted sweet potatoes with the harissa lentil sauce.
Add naturally pickled cucumber dill relish or pickled red onion, or serve as is.