1. Preheat your oven to 425 degrees Fahrenheit.

2. Chop the sweet potatoes into small, equal sized pieces, and toss with the olive oil, smoked paprika, garlic, and salt. Line a roasting sheet with parchment paper and bake for 40 minutes, stirring partway through for even cooking.

3. With 20 minutes to go on the sweet potatoes, chop the zucchini and add in with the sweet potatoes to cook for the remaining 20 minutes.

4. Combine the lentils and water/stock in a pot and bring to boil over high heat on the stove. Reduce to a simmer and let cook for 10-12 minutes, until water is absorbed. Stir occasionally as needed. Season with salt to taste.

5. Combine the sweet potatoes, zucchini and lentils and sprinkle with pumpkin seeds. Serve immediately or store in the fridge until ready to reheat and eat.