Tabbouleh with Tahini Dill Sweet Potatoes

Ingredients

• 1 cup cooked quinoa (Or more, to taste. See Recipe Notes for cooking suggestion)
• 3 Roma tomatoes (firm, ripe, chopped. Optional)
• 3 Persian Cucumbers (chopped. Optional)
• 1.5 cups fresh flat leaf parsley, leaves and stems (about 1 large bunch, minced, to taste)
• 0.5 cups fresh mint leaves (about 1/2 a bunch, minced, to taste)
• 2 tbsp lemon juice (to taste)
• 2 tbsp extra virgin olive oil (to taste)
• 0.5 tsp allspice (to taste)
• pinch cinnamon (to taste)
• salt (to taste)
• black pepper (freshly ground, to taste)
• 0.25 cups tahini
• 2 tbsp lemon juice
• 2 tbsp fresh dill, mostly leaves (minced)
• 2 tbsp non-dairy milk (or more to achieve desired consistency)
• 2 sweet potatoes (large, washed)
• pinch salt (to taste)

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