Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread into a single layer and roast for 20-25 minutes, until tender and lightly caramelized.

While the potatoes roast, cook the lentils and quinoa in separate saucepans according to package directions. Fluff with a fork when done.

In a small bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic. Slowly stream in the water while whisking until you reach a smooth, pourable consistency. Season with salt and pepper.

Divide the spinach among four bowls. Top with the cooked quinoa, lentils, and roasted sweet potatoes. Add sliced avocado and drizzle generously with the lemon-tahini dressing before serving.