Begin by rinsing 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring the mixture to a boil, then cover, lower the heat to a simmer, and cook for about 15 minutes. Once the water is absorbed and the quinoa is fluffy, remove it from heat and let it sit, covered, for 5 more minutes.

Preheat your oven to 425°F (220°C). While the oven heats up, dice 2 sweet potatoes into 1-inch cubes. Toss them in a bowl with olive oil, cumin, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet and roast for approximately 25 minutes, until they are tender and lightly caramelized, turning halfway through for even cooking.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Drain and rinse a can of chickpeas, then add them to the skillet. Sprinkle with turmeric, cumin, salt, and pepper. Sauté the chickpeas for about 10 minutes, stirring occasionally, until they become crispy and golden brown.

In a mixing bowl, whisk together ½ cup of tahini, ½ cup of plain yogurt, and the juice of one lemon. Season with a pinch of salt and add enough water to achieve a smooth, creamy, yet pourable consistency.

Take a serving bowl and layer in the cooked quinoa as your base. Next, add a generous helping of the roasted sweet potatoes and sautéed chickpeas. Top with a handful of fresh baby spinach and slices of ripe avocado for creaminess. Finally, drizzle your homemade tahini yogurt sauce on top.