Roast the garlic until soft.

Cook the sweet potatoes until tender.

In a large bowl, combine cooked lentils, spinach or kale, diced red onion, and halved cherry tomatoes.

In a separate bowl, mix tahini, roasted garlic, lemon juice, olive oil, salt, and pepper to make the dressing.

Drizzle the dressing over the salad and toss to combine.