Heat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, mix together chopped eggplants, tandoori masala, and oil. Place on one side of baking sheet. Mix together chickpeas, tandoori masala, and oil, and place on same baking sheet. Mix together cauliflower, olive oil, salt, and black pepper, and place on a separate baking sheet. Bake both trays for 35 to 40 minutes until veggies brown and chickpeas are crispy. When ready to assemble, layer spinach in bowl and top with chickpeas, eggplant, cauliflower, bean sprouts, and quinoa. Top with creamy avocado dressing (recipe here).