Rinse quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, cover, reduce heat, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Preheat your oven to 425°F (220°C). Dice sweet potatoes, toss with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes, turning halfway through.

Heat olive oil in a skillet over medium heat. Add drained chickpeas, turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until crispy and golden.

In a mixing bowl, whisk together tahini, yogurt, and lemon juice. Add salt to taste and incorporate water for desired consistency.

Layer quinoa at the bottom of a bowl, followed by roasted sweet potatoes, sautéed chickpeas, fresh spinach, and avocado. Drizzle with tahini yogurt sauce.