Rinse quinoa under cold water and cook according to package instructions until fluffy, about 15 minutes.

Peel and dice the sweet potato, then roast in the oven at 400°F until tender, roughly 25 minutes.

In a skillet, sauté spinach and garlic in olive oil until wilted and fragrant, about 3 minutes.

Once all components are cooked, assemble in a bowl, sprinkling turmeric and a dash of salt before serving.