Rinse quinoa under cold water, combine with 2 cups of water in a saucepan, bring to a boil, reduce heat, cover and simmer for 15 minutes. Fluff and set aside.

Preheat oven to 425°F (220°C). Peel and dice sweet potatoes, toss with olive oil, cumin, salt, and pepper. Roast for 25 minutes flipping halfway.

Heat olive oil in a skillet, add chickpeas, cumin, turmeric, salt, and pepper. Sauté for 10 minutes until crispy.

Whisk together tahini, yogurt, and lemon juice in a bowl. Add salt to taste and water as needed for consistency.

Assemble the bowl: layer quinoa, top with sweet potatoes and chickpeas, add spinach and avocado, drizzle with tahini yogurt sauce.