Preheat oven to 400℉ or 200℃.
Place the sweet potatoes on a baking sheet and drizzle with olive oil, add thyme, oregano, salt and pepper. Toss until the potatoes are coated. Bake for 20-25 minutes until soft and slightly crispy.
In a small sauce pot, bring 1 cup of water or vegetable broth to a boil, add 1/2 cup quinoa and lower heat and cook with lid on until tender. Remove from heat and set aside.
Meanwhile, heat the olive oil in a skillet or fry pan over medium heat. Add garlic and cook for a minute, long enough for the aroma to release. Add the chickpeas, lemon juice, cumin and warm water. Cook for 10 minutes until the water evaporates. Add 1/4 teaspoon of salt and a pinch of pepper. Set aside.
In a small bowl, add tahini, water and lemon juice. Whisk until well combined and add a pinch of salt and pepper.
Remove the kale leaves from the stem and make sure they are dry. In a small bowl, drizzle a small amount of olive oil over the kale and massage with your hands until they start to soften. Arrange the kale on a dish with spinach, then add quinoa, roasted sweet potatoes, chickpeas, parsley, pepitas and drizzle with the tahini dressing. Enjoy! Serve as a meal or side dish.
