2small sweet potatoesI used garnets, you can use any type - garnet, white, Japanese, etc.
2large golden beets
½tablespooncoconut oilmelted (can use olive or grapeseed oil)
1cupchicken stockvegetable stock, or water
Juice of ½ lemon
Dash each of saltblack pepper, and garlic powder
¼cupof roasted pumpkin seeds
Preheat oven to 425 degrees Fahrenheit.
Chop the sweet potatoes and beets into small pieces. Toss with the melted coconut oil, Greek seasoning, paprika, and sea salt. Place on a baking sheet lined with parchment paper and roast for 45 minutes. Toss halfway through to ensure even cooking.
With 25 minutes left to go on the vegetables, bring the quinoa and stock to a boil. Once it reaches a boil, reduce the heat to medium low and cover. Cook the quinoa for 15-20 minutes or until all of the water is absorbed. Remove from heat and fluff with a fork.
In a small bowl, whisk together the tahini, lemon juice, salt, pepper, and garlic powder until it forms a thick sauce.
Place the spinach in a bowl (wilted if desired) and top with the vegetables and quinoa. Drizzle the tahini sauce on top and garnish with the roasted pumpkin seeds.
*To make your own, combine equal parts salt, pepper, garlic powder, basil, Greek oregano, rosemary, dill, and thyme for a similar blend.