Preheat oven to 375 degrees F.

Line baking sheet with parchment paper and add cubed sweet potatoes and cauliflower florets. Toss with oil, salt and pepper to taste and bake 30 minutes.

To prepare lentils, in medium-sized pot with lid, add 2 cups of water or veggie stock and bring to boil. Add lentils and cook until tender, about 15 minutes. Drain and set aside.

In large sauté pan, heat oil. Add onion and sauté 5-8 minutes, until translucent. Stir in tomato paste, chili powder, smoked paprika and minced garlic. Add in water or vegetable stock as needed to dissolve tomato paste, about 1/4 cup.

Add cooked lentils, ketchup, Worcestershire sauce, maple syrup and vinegar and mix until thoroughly combined. Continue to simmer over medium-low heat for 10-15 minutes. Taste and adjust seasonings, as desired.

To assemble, in bowls, add about 1/2 cup lentils per serving along with roasted sweet potatoes and cauliflower. If desired, top with pickled red onions, jalapeños, avocado slices and/or dill pickle slices.