Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is fully absorbed. Fluff with a fork and set aside.

Preheat oven to 425 degrees F. Toss the diced sweet potatoes with 2 tablespoons olive oil, 1 teaspoon of the cumin, and a pinch of salt and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, flipping halfway through, until golden and caramelized.

Once the quinoa is simmering and sweet potatoes are in the oven, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the patted-dry canned chickpeas, turmeric, remaining 1 teaspoon of cumin, salt, and pepper. Saute for about 10 minutes, stirring occasionally, until crispy and lightly browned. Do not crowd the pan.

In a mixing bowl, whisk together the tahini, plain yogurt, and fresh lemon juice. Add cold water one tablespoon at a time until you reach a smooth, pourable consistency. Taste and adjust seasoning with a pinch of salt.

Divide the cooked quinoa among 4 bowls. Top with roasted sweet potatoes, sauteed chickpeas, and fresh spinach. Lay sliced avocado on top and drizzle generously with the tahini yogurt sauce. Serve immediately.