Peel and cut up sweet potatoes and butternut squash into cubes.
Place sweet potato cubes into medium mixing bowl.
Place butternut squash cubes into a separate mixing bowl.
Add 1 TB olive oil and ½ TB Everything Blend spice to each bowl with sweet potatoes and butternut squash and mix well.
Brush stainless steel baking sheet or 2 large lead-free glass pans with olive oil.
Pour sweet potatoes and butternut squash into glass pans or onto each side of large baking sheet and bake for 30-45 minutes until cooked.
Cook Quinoa
Boil 1 cup of bone broth, vegetable broth or water in pot.
Add ½ cup dry quinoa to hot liquid and cover. Simmer for 12-15 minutes on low heat with lid.
Saute Spinach & Other Ingredients in Pan
Add 1 TB olive oil to a pan and add spinach, chickpeas, sun-dried tomatoes, kalamata olives, thyme, dill, garlic powder, sea salt and pepper and saute until spinach is cooked.
Add the cooked quinoa to the mixture and mix well. Keep warm until sweet potatoes and butternut squash are cooked.
Make Lemon Tahini Sauce for topping.
Add sweet potato, butternut squash and quinoa mixture into serving bowls.
Drizzle the lemon tahini sauce on top of each bowl before serving.