Rinse 1 cup of quinoa under cold running water. In a medium saucepan, combine with 2 cups of water, bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes until water is absorbed. Fluff with a fork and set aside to cool.

Preheat oven to 425°F (220°C). Dice 2 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 1 tablespoon of olive oil in a skillet over medium heat. Drain and rinse 1 can of chickpeas, add to skillet with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until crispy.

In a bowl, whisk together 1/2 cup tahini and 1/2 cup yogurt until smooth. Squeeze in juice from 1 lemon, add salt, and gradually incorporate water until creamy.

Assemble the bowl with a base of quinoa, topped with roasted sweet potatoes, sautéed chickpeas, fresh spinach, and avocado slices. Drizzle with tahini yogurt sauce before serving.