Rinse 1 cup of lentils under cold water. In a medium saucepan, combine lentils and 3 cups of water, bring to a boil, then simmer for 20-25 minutes until tender. Drain excess water and fluff with a fork.

While the lentils are cooking, chop the vegetables: thinly slice bell peppers, dice cucumber, julienne carrots, and halve cherry tomatoes. Combine in a large mixing bowl.

In the last few minutes of cooking the lentils, add fresh spinach to the saucepan and stir until wilted, about 1-2 minutes.

In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, and salt until smooth. Adjust texture with water if needed.

Layer cooked lentils and wilted spinach in serving bowls, then top with the vegetable mixture.

Drizzle tahini dressing over each bowl and garnish with sesame seeds and fresh cilantro.