Rinse quinoa under cold water. Combine with water in medium saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy.

Preheat the oven to 425°F (220°C). Peel and dice sweet potatoes, toss with olive oil, cumin, salt, and pepper, then roast for 25 minutes.

In a skillet, heat olive oil. Drain chickpeas and sauté with turmeric, cumin, salt, and pepper for about 10 minutes until golden.

Whisk tahini and yogurt together. Squeeze in lemon juice and season with salt. Adjust with water for consistency.

Assemble by layering quinoa, sweet potatoes, chickpeas, spinach, avocado, and tahini sauce.