Rinse the quinoa under cold water using a fine mesh strainer to remove its natural bitter coating (saponin).

Add the quinoa and 1 cup of water to a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until the water is absorbed.

Fluff the quinoa with a fork and set aside.

Preheat the oven to 200℃ (400°F).

Place the diced sweet potato on one half of a baking sheet and the drained chickpeas on the other half.

Drizzle the sweet potato with 1 tablespoon of olive oil, and sprinkle with paprika, cumin, salt, and pepper. Toss to coat.

Roast for 20-25 minutes, or until the sweet potato is tender and golden brown, and the chickpeas are slightly crispy. Stir halfway through for even roasting.

Thinly slice the carrot and set aside.

Slice the avocado just before assembling the bowl to prevent browning.

Rinse and pat dry the spinach.

In a small bowl, whisk together the tahini, lemon juice, maple syrup or agave syrup, and water. Adjust the consistency by adding more water as needed.

Season with salt and pepper to taste. The dressing should be smooth and pourable.

Divide the cooked quinoa into serving bowls.

Arrange the roasted sweet potato, chickpeas, sliced carrot, fresh spinach, and avocado on top of the quinoa.

Drizzle the tahini dressing generously over the top.

For extra flavor, sprinkle a pinch of paprika or freshly chopped parsley on top.

Serve immediately while the sweet potatoes and chickpeas are warm, and enjoy!