-
Preheat oven to 425°F. Poke each sweet potato a few times with the prongs of a fork and rub all over with a bot of olive oil. Place on center oven rack and bake for 60 to 70 minutes, until fork tender.
-
Meanwhile, heat oil in a large skillet with a fitted lid over medium heat. Add onion; cook 3 minutes, until softened. Add garlic and tomato paste; cook 2 minutes, until the tomato paste turns brick red and garlic is aromatic. Stir in lentils, smoked paprika, coriander, and chili flakes; stir to coat. Cook 2 minutes to lightly toast lentils and bloom spices.
-
Add broth, salt, and pepper; increase heat and bring mixture to a boil. Reduce heat to medium-low, cover, and gently simmer for 22 to 25 minutes, until lentils are tender and the liquid has been absorbed. (If the mixture needs more liquid, stir in up to ½ cup water.) Once cooked, stir in vinegar and spinach and allow spinach to wilt.
-
Meanwhile, cook rice or other grains, and make the garnish. To make the garnish mix the parsley, lemon zest, and chopped walnuts with the 1-2 Tbsp olive oil. Set aside. (If you don't want to make the garnish, simply toss the parsley into the lentils, or use as a solo garnish!)
-
Slice sweet potatoes to create little coins. To serve, start with a base of rice, then add the sweet potato slices, followed by the lentils and the parsley-lemon garnish. This can be served with yogurt or avocado if you'd like to keep it vegan.