Crispy Roasted Jerusalem Artichokes with Creamy Miso Tofu Purée

0 Preheat oven to 400 convection bake (with fan). Line 2 metal baking sheets with parchment paper and set aside.
1 Chop the sunchokes into 1/4-1/2" thick pieces. Cut the sweet potato into 1" cubes. Spread on one of the baking sheets and sprinkle with half of the salt, garlic powder and black pepper. Toss to combine. Optional to spray with a light coat of oil if desired. Transfer to the oven and bake for 30 minutes, stirring halfway through, until golden and crisp.
2 Use a clean dish towel or paper towel to pat the lentils dry. Spread on the other baking sheet and season with the remaining salt, black pepper, garlic powder and coconut aminos. Toss to combine. Transfer to the oven and bake for 25 minutes, until crispy, stirring halfway through.
3 Meanwhile, add all ingredients for the tofu purée to a high speed blender and blend until smooth. Season to taste.
4 Divide between two serving bowls and spread into an even layer. Top with the roasted veggies, sprinkle with crispy lentils, and garnish with pomegranate arils and green onions!