Preheat your oven to 425°F (220°C). Dice sweet potatoes and toss with olive oil, sea salt, black pepper, and smoked paprika. Spread on a baking sheet and roast for 20–25 minutes.

While the sweet potatoes roast, heat olive oil in a skillet. Add chickpeas, turmeric, sea salt, and black pepper. Sauté for 8–10 minutes until golden.

In a saucepan, bring water to a boil, add quinoa, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

Layer the cooked quinoa in a large bowl, then add the roasted sweet potatoes and sautéed chickpeas. Top with fresh baby spinach.

Slice avocado and arrange over the bowl. Drizzle with lemon tahini dressing and serve warm or chilled.