In a small saucepan, place the quinoa with 1½ cups of water over medium-high heat. Bring to a boil, then reduce the heat and cook until the water is evaporated, partially covered. Set aside after cooking.

In a frying pan, heat 1 tablespoon of oil and add the sweet potato slices. Fry over medium heat for about 3-4 minutes on each side or until they are golden and soft. Set aside.

In the same frying pan, add the remaining tablespoon of oil and the baby spinach. Cover to wilt, then stir in the garlic and season with salt. Set this mixture aside.

Make the tahini sauce to use for drizzling.

For each bowl, add half of each main ingredient: quinoa, sweet potato, garlic spinach, avocado, chickpeas, and fermented vegetables.

Finally, drizzle the tahini dressing over everything.

Enjoy immediately, or store in an airtight container in the fridge for up to three days.