Wash the quinoa under cold water thoroughly, then add it to a saucepan with water. Bring it to a boil, cover, lower the heat and let it simmer gently for 15 minutes. Once cooked, fluff with a fork and keep aside.
Heat your oven to 425°F (220°C). Peel and cube the sweet potatoes, toss them in olive oil, ground cumin, salt, and pepper. Spread on a baking tray and roast until tender and lightly browned, about 25 minutes.
Warm some olive oil in a pan and add the drained chickpeas along with cumin, turmeric, salt, and pepper. Cook them on medium heat, stirring occasionally until they turn golden brown and crispy, approximately 10 minutes.
In a medium bowl, whisk together tahini, plain yogurt, lemon juice, and a pinch of salt. Add a little water to reach a smooth, creamy sauce consistency and adjust seasoning to your preference.
Build your bowl by placing the quinoa at the base, then layering on roasted sweet potatoes, spiced chickpeas, fresh spinach leaves, and sliced avocado. Finish by drizzling the creamy tahini yogurt sauce over the top and serve immediately.
