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Rinse 2 cups of quinoa thoroughly and cook according to package instructions (typically with 4 cups water for 15-20 minutes until fluffy).
Cube sweet potatoes, toss with olive oil, sea salt, and optional herbs (rosemary works well). Spread on baking sheet and roast at 400°F (200°C) for 25-30 minutes until golden and tender.
Heat olive oil in a pan over medium heat, add sliced mushrooms and minced garlic. Cook for 8-10 minutes until golden brown and fragrant.
Wash and dry spinach, slice avocado, and measure out seeds and nuts.
In a small bowl, whisk together tahini, miso, date paste, and lemon juice. Gradually add water until you reach the desired consistency—season with salt to taste.
To assemble the bowls, start with a base of quinoa. Arrange spinach, beans, sweet potatoes, and mushrooms in sections. Top with avocado slices, sprinkle with seeds and nuts. Drizzle generously with dressing and serve immediately.