Rinse quinoa under cold water. Combine quinoa and 2 cups of water in a saucepan, bring to a boil, reduce heat, cover, and simmer for about 15 minutes until absorbed.

Preheat oven to 425°F (220°C). Dice sweet potatoes and toss with olive oil, cumin, salt, and pepper. Roast on a baking sheet for 25 minutes until tender.

Warm olive oil in a skillet. Add chickpeas, season with turmeric, cumin, salt, and pepper, and sauté for about 10 minutes until golden and crispy.

Whisk together tahini and yogurt in a mixing bowl. Add lemon juice, salt, and water to achieve desired consistency.

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