Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway, until tender and charred at the edges.

While potatoes roast, toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside. In a small bowl, whisk together tahini, lemon juice, and minced garlic. Slowly whisk in cold water, 1 tbsp at a time, until a smooth, drizzly sauce forms. Season with salt.

Pat halloumi slices completely dry. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Sear halloumi slices for 2-3 minutes per side, until a deep golden-brown crust forms.

Divide baby spinach between two bowls. Top with roasted sweet potatoes and seared halloumi. Sprinkle with toasted walnuts and finish with a generous drizzle of the tahini dressing. Serve immediately.