Rinse the quinoa under cold water and cook it in a saucepan with 2 cups of water. Bring to a boil, then cover, reduce heat, and simmer for about 15 minutes until the water is absorbed.

Preheat your oven to 425°F (220°C). Arrange the diced sweet potatoes on a baking sheet, toss with olive oil, cumin, salt, and pepper. Roast for about 25 minutes or until tender and golden.

In a skillet, heat a bit of olive oil over medium heat. Add the drained chickpeas along with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until the chickpeas become crispy.

In a bowl, whisk together tahini, plain yogurt, lemon juice, salt, and enough water to achieve your desired consistency.

Layer quinoa at the bottom of each bowl and top with roasted sweet potatoes, chickpeas, fresh spinach, and avocado slices. Drizzle with tahini yogurt sauce.