Warm Paneer and Sweet Potato Bowl

Preheat your oven to 200°C (400°F). Toss the sweet potato cubes with 1 tablespoon of olive oil, half of the cumin, half of the turmeric, and a pinch of salt.

Spread the sweet potatoes evenly on a lined baking sheet and roast for 20 to 25 minutes, or until tender and lightly caramelized at the edges.

While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the paneer cubes and sear on all sides until golden brown and slightly crisp, about 5 minutes. Remove from heat.

In a small bowl, whisk together the minced ginger, lemon juice, remaining cumin, remaining turmeric, salt, and black pepper to create the dressing.

Place the baby spinach in a steamer basket over boiling water and steam for 2 minutes until just wilted and vibrant green.

Assemble the warm bowls: divide the steamed spinach between two bowls as a base, top with the roasted sweet potato cubes and golden seared paneer.

Drizzle the ginger-lemon dressing over each bowl and garnish with toasted pumpkin seeds before serving.