Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces. Toss with a light drizzle of olive oil, salt, pepper, and your favorite spices, then spread on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.
Rinse and drain the chickpeas. Pat them dry and toss with a pinch of salt, paprika, and a small amount of olive oil. Roast in the same oven (or after the sweet potatoes are done) for 20 minutes or until crisp, shaking the pan halfway through.
Cut the extra-firm tofu into cubes. For added flavor, lightly season the tofu with salt and pepper. Sauté the tofu in a nonstick skillet over medium heat for about 5-7 minutes on each side until golden brown.
Prepare the quinoa as per package instructions if not already cooked. Fluff with a fork once done.
In a small bowl, whisk together the tahini with a splash of water, lemon juice, salt, and pepper until you achieve a smooth, drizzly consistency.
Assemble the bowl by layering the quinoa as the base, then arrange the roasted sweet potato, crispy chickpeas, sautéed tofu, and fresh baby spinach. Drizzle the creamy tahini sauce over the top.
Serve warm and enjoy a balanced bowl packed with texture and nutritious flavors.