Lentil Buddha Bowl with Roasted Veggies

Roast the veggies: Toss the sweet potato, bell pepper, and red onion with olive oil, oregano, salt, and pepper. Spread them in a single layer in an air fryer basket. Air fry for 8-10 minutes or until tender and slightly browned.
Heat the lentils: In a frying pan over medium heat, warm the olive oil. Add the drained lentils, paprika, cumin, salt, and pepper. Cook for a few minutes, stirring occasionally, to heat through and toast the spices.
Make the Sriracha tahini sauce: In a small bowl, whisk together the tahini, lemon juice, soy sauce, Sriracha, water, garlic powder, salt, and pepper until smooth. Taste and adjust seasonings as needed.
Assemble the bowls: Divide the cooked quinoa or brown rice between two bowls. Divide the roasted veggies, warmed lentils, and baby spinach between the bowls. Place the Sriracha tahini sauce in the center and garnish with cilantro. Serve with lime wedges.