Rinse quinoa under cold water. In a saucepan, combine with 2 cups of water, boil, then reduce heat and simmer for 15 minutes. Fluff and set aside.

Preheat oven to 425°F (220°C). Dice sweet potatoes and toss with olive oil, cumin, salt, and pepper. Roast for about 25 minutes.

Heat olive oil in a skillet. Add chickpeas and season with spices. Sauté for 10 minutes until crispy.

Whisk together tahini, yogurt, and lemon juice until smooth. Add water if needed for consistency.

Layer cooked quinoa, roasted sweet potatoes, chickpeas, spinach, and avocado in a bowl. Drizzle with tahini yogurt sauce.