Melt 1 tbsp of coconut oil on a low heat with the cumin, turmeric and cinnamon. Once melted, take it off the heat and place to the side.
Cut up the sweet potato into wedges. Rub them in the oil spice mix with a big pinch of salt. Place on a roasting tray and roast for 40-45 mins until cooked through and crispy.
Whilst that’s cooking, heat another tbsp of coconut oil with the ginger and garlic in a pan for 1 minute. Add in the lentils and stir well with a pinch of salt. Add a few tbsp of water and let this cook for 15 minutes. Keep checking and adding water so that it doesn’t burn on the bottom.
Just before the potatoes are ready, place the spinach in a big pot with a little water and steam for a few minutes.
Serve with fresh lime juice and olive oil.