Rinse quinoa under cold water. Combine rinsed quinoa with water in a saucepan, bring to a boil, then simmer for about 15 minutes until water is absorbed. Fluff with a fork.

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

Heat olive oil in a skillet over medium heat. Add drained chickpeas, season with turmeric, cumin, salt, and pepper. Sauté for about 10 minutes until golden and crispy.

Whisk tahini, yogurt, lemon juice, and salt in a mixing bowl until smooth. Adjust with water if too thick.

Layer quinoa, sweet potatoes, chickpeas, spinach, and avocado in a bowl. Drizzle with tahini yogurt sauce before serving.