INGREDIENTS
2 media
sweet potatoes
1 tbsp
olive oil
2 cups
spinach
1/2 cup
canned chickpeas
1/4 cup
sun-dried tomatoes
2 tbsp
kalamata olives
1 cup
cooked quinoa
1/2 tsp
dried thyme
1/2 tsp
dried dill
1/2 tsp
garlic powder
1 serving
Salt & Pepper
1 tbsp
tahini
1 tsp
lemon juice
1 inch
Salt & Pepper
2 tbsp
water
1 serving
chives
1 serving
red pepper flakes