Start by rinsing quinoa under cold water. In a saucepan, combine quinoa and water and bring to boil. Reduce heat to low and simmer for 15 minutes. Fluff and cool.

Preheat oven to 425°F (220°C). Peel and dice sweet potatoes, then toss with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.

In a skillet, heat olive oil over medium heat. Add drained chickpeas with turmeric, cumin, salt, and pepper. Sauté for 10 minutes until warmed and slightly crisp.

In a bowl, whisk together tahini, yogurt, lemon juice, and salt. Add water until reaching desired consistency.

Assemble by layering quinoa, roasted sweet potatoes, chickpeas, spinach, avocado, and tahini yogurt sauce in bowls.