Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss sweet potatoes with olive oil, paprika, salt, and pepper. Spread evenly and roast for 25–30 minutes until tender and golden.

While potatoes cook, bring a pot of water to a boil and add lentils. Simmer for 20–25 minutes or until just tender. Drain and cool.

In a small bowl, whisk together tahini, lemon juice, maple syrup, Dijon mustard, garlic powder, salt, and water until smooth and pourable.

In a large bowl, combine roasted sweet potatoes, lentils, red onion, cranberries, and parsley. Drizzle dressing over the top and toss gently.

Sprinkle with pumpkin seeds before serving and enjoy warm or chilled.