Start by rinsing the quinoa in cold water, then place it in a saucepan with fresh water. Bring it up to a boil, cover, lower the heat, and let it simmer gently for 15 minutes. Once done, fluff the quinoa and keep it aside.
Set your oven to 425°F (220°C). Peel the sweet potatoes and cut them into cubes. Toss the pieces with olive oil, ground cumin, salt, and pepper, then spread them out evenly on a baking sheet. Roast in the oven for about 25 minutes until tender and slightly caramelized.
Warm some olive oil in a skillet over medium heat. Add the chickpeas, season with cumin, turmeric, salt, and pepper, and cook, stirring occasionally, for 10 minutes or until they turn golden and slightly crispy.
In a medium bowl, combine tahini, plain yogurt, freshly squeezed lemon juice, and a pinch of salt. Whisk well, adding a little water gradually until you reach a smooth, creamy consistency. Adjust seasoning to your preference.
To assemble your glow bowls, place a generous layer of quinoa as the base. Add roasted sweet potatoes, sautéed chickpeas, fresh spinach leaves, and sliced avocado on top. Finish by drizzling the creamy tahini yogurt sauce over everything before serving.
