Rinse quinoa under cold water in a fine-mesh strainer. Combine it with water in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Preheat the oven to 425°F (220°C). Dice sweet potato into bite-sized pieces and toss with olive oil, salt, pepper, and cumin. Spread on a parchment-lined baking sheet and roast for about 25 minutes, turning halfway through.

In a skillet, drizzle olive oil and add chickpeas along with turmeric, cumin, salt, and pepper. Stir occasionally and sauté for about 10 minutes until chickpeas are crispy.

In a medium bowl, combine tahini, yogurt, and lemon juice. Whisk until smooth, adding water to reach desired consistency, and adjust with salt to taste.

Layer quinoa at the bottom, followed by roasted sweet potatoes, sautéed chickpeas, fresh spinach, and avocado. Drizzle with tahini yogurt sauce before serving.