Rinse quinoa under cold water, then combine with water in saucepan. Bring to boil, reduce heat, cover, and simmer for 15 minutes. Fluff and set aside.

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

Heat olive oil in skillet. Add chickpeas, cumin, turmeric, salt, and pepper. Sauté for 10 minutes until crispy and golden.

Whisk together tahini, yogurt, lemon juice, and salt in a bowl. Add water until creamy, adjust salt to taste.

Assemble bowl with quinoa as base, top with sweet potatoes, chickpeas, spinach, and avocado. Drizzle with tahini sauce before serving.