• Before starting, preheat the oven to 450°F. 
• Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. 
• Wash and dry all produce.
• Peel, then cut shallot into 1/4-inch pieces. 
• Roughly chop cilantro.
• Peel, then cut sweet potatoes into 1/4-inch pieces. 
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**

• Heat a large pot over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
• Add shallots. Cook for 2-3 min, stirring often, until slightly softened.
• Add Indian Spice Mix, ginger-garlic puree and curry paste. Cook for 30 sec, stirring constantly, until fragrant.

• To the pot, add sweet potatoes, lentils, stock powder, coconut milk and 1/3 cup (2/3 cup) water. Season with salt and pepper, then stir to combine.
• Bring to a simmer over medium-high. Once simmering, reduce heat to medium-low.
• Cover partially and cook for 12-14 min, stirring occasionally, until sweet potatoes are tender.

• Meanwhile, halve buns.
• Spread 2 tbsp (4 tbsp) softened butter on cut sides.
• On a parchment-lined baking sheet, arrange bottom buns, buttered-side down. Carefully top with cheese. Arrange top buns on bottom buns, buttered-side up.
• Place another piece of parchment paper over top of buns, then press down with another baking sheet to flatten slightly.
• Keep the top sheet on and bake toasties in the bottom of the oven for 4-5 min per side, until cheese melts and buns are browned and crisp.

• To the stew, add spinach and half the cilantro.
• Cook for 1-2 min, stirring occasionally, until spinach wilts.
• Season with salt and pepper.

• Divide lentil stew between bowls.
• Thinly slice chicken. Top bowls with chicken.
• Sprinkle remaining cilantro over top.
• Cut toasties in half and serve alongside.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**

Thinly slice chicken. Top bowls with chicken.