Preheat your oven to 425°F (220°C). Cut the sweet potatoes into 1-inch cubes and toss them with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and roast for 25-30 minutes until golden brown and tender, stirring halfway through.

While the sweet potatoes are roasting, rinse lentils under cold water. In a medium saucepan, add lentils and cover with 4 cups of water. Bring to a boil, then lower the heat, cover, and let simmer for about 9-12 minutes until tender but not mushy. Drain any excess water and set aside.

In a small bowl or a blender, combine tahini, roasted garlic, and lime juice. Blend until smooth, adding water a tablespoon at a time until desired consistency is achieved.

In a large mixing bowl, combine the roasted sweet potatoes and cooked lentils. Pour the dressing over the mixture and toss gently to combine.

Transfer the salad to a serving platter or bowl. Sprinkle chopped almonds and parsley on top for garnish.