Cook the Quinoa:
Rinse 1 cup of quinoa under cold water. Combine the quinoa with 2 cups of water in a saucepan, bring to a boil, then lower the heat and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.

Roast the Sweet Potatoes:
Preheat the oven to 425°F (220°C). Toss diced sweet potatoes in 1 tablespoon of olive oil, cumin, salt, and pepper. Spread them evenly on a parchment-lined baking sheet. Roast for 25 minutes, turning halfway through, until golden and tender.

Sauté the Chickpeas:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the drained chickpeas, cumin, turmeric, salt, and pepper. Sauté for about 10 minutes, or until crispy and golden.

Make the Tahini Yogurt Sauce:
In a small bowl, whisk together tahini, yogurt, lemon juice, and a pinch of salt. Add water, a tablespoon at a time, until the sauce is smooth and pourable.

Assemble the Bowl:
In each bowl, layer the cooked quinoa as the base. Top with roasted sweet potatoes, sautéed chickpeas, fresh spinach, and slices of avocado. Drizzle with the tahini yogurt sauce and sprinkle with any extra seasoning or seeds you like.