Preheat the oven to 425°F. Line a baking tray with parchment paper or a baking mat.
Wash and chop potatoes into bite sized pieces. Add to a bowl with 1 tsp curry powder, 1 ½ tsp oil, a dash of cayenne and a few generous twists of salt and pepper. Stir to coat evenly. Add potatoes to the baking tray and bake for 20 minutes.
In the meantime, chop the cauliflower and slice the onion. Add to a bowl with 1 ½ tsp curry powder, 3 tsp oil, cinnamon and a few generous twists of salt and pepper. Stir to coat evenly.
After 20 minutes, remove the tray from the oven and flip potatoes. Add the cauliflower and onion and bake for an additional 20-25 minutes, until browned.
Cook the Sprouted Lentil Trio according to package directions.
Add dressing ingredients to a food processor or blender and blend until well combined (cilantro leaves should be in very small pieces).
To assemble, add a large handful of spinach to 4 bowls, then top with lentils, roasted vegetables and dressing. Serve warm. Optional: garnish with additional cilantro leaves and a lime wedge.