FOR THE DRESSING: Combine all the ingredients, except for the salt and pepper, in a food processor. Blend on high, stopping once or twice to scrape down the sides. Transfer pesto to a bowl and add salt and pepper. Stir to combine and refrigerate until ready to use.

FOR THE POTATOES: Preheat oven to 450 degrees. Line a baking sheet with foil and coat with non-stick spray. Cut off the tips of the sweet potato and use a spiralizer to cut potato.* Spread potatoes out on baking sheet and top with olive oil and garlic. Mix to coat evenly. Place in the oven for 10 minutes. Flip potatoes and cook for an additional 8-10 minutes.** Remove from the oven and top with salt and pepper.

FOR THE QUNIOA: While the potatoes are cooking, place quinoa and water in a pot over high heat. When water begins to bowl, turn heat to low and cover the pot. Steam quinoa for 10 minutes. Add peas and beans to the pan and stir to combine. Allow to heat through for an additional 5 minutes.

TO ASSEMBLE: Layer a cup of spinach on a plate, followed by 1/2 cup of quinoa mixture, 1/4 of sweet potatoes and cilantro pesto to taste. Serve and enjoy!