Rinse quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine quinoa with water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

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 a skillet over medium heat. Add chickpeas, sprinkle with turmeric and cumin, and sauté for about 10 minutes until crispy.

In a mixing bowl, combine tahini, plain yogurt, and lemon juice. Whisk until smooth, adding water to desired consistency. Season with salt to taste.

Layer cooked quinoa at the base of serving bowls, arrange sweet potatoes, chickpeas, spinach, and avocado, then drizzle with tahini yogurt sauce.