Start by preheating the oven to 375 degrees Fahrenheit. Next, wash and chop the sweet potato into similar sized cubes.
In a bowl, add the sweet potato cubes along with all of the spices and avocado oil. Toss until the cubes are well coated.
Pour the seasoned sweet potato cubes onto a baking sheet and bake in the preheated oven for 20-25 minutes. Toss halfway through. Remove from the oven when the cubes are tender enough to be easily punctured with a toothpick.
Once the sweet potatoes are cooked and tender, assemble all the ingredients in a bowl. Start with the baby spinach, then add the cooked quinoa, chickpeas, sweet potatoes, avocado, and drizzle on the tahini honey sauce.
Add the tahini, honey, lemon juice, and olive oil to a bowl. Stir vigorously until smooth. Add one tablespoon of filtered water at a time until desired consistency is reached. I used 3 tablespoons of water. Season with salt to taste.