Make the Dressing: 

1. In a small food processor, blend lemon juice and chopped garlic. Use 1 clove if like a milder taste.
2. Add tahini, maple, syrup and blend. Add 1/4 cup ice water, salt and blend until smooth. If dressing is too think add more ice water, 1 tablespoon at a time. Dressing should be slightly runny. 

Roast the Vegetables: 

1. Cook the quinoa to package directions.
2. Preheat the oven to 425 F and line a baking sheet with parchment paper. 
3. Add cubed eggplant to the parchment-lined baking sheet. Drizzle evenly with 1 tablespoon olive oil and, working quickly, toss to evenly distribute the oil (eggplant will quickly absorb the oil if you don’t distribute quickly). Sprinkle evenly with the salt and toss once more. Roast on the center rack for 30 minutes or until tender with a lightly browned exterior, tossing around the 15-minute mark.
4. Once you put the eggplant in the oven, lay the broccoli florets out on baking sheet lined with parchment paper. Add one tablespoon of olive oil, 1/2 teaspoon of salt and with your hands, coat evenly. Taste the broccoli to ensure it has been properly salted. Make sure the broccoli florets are evenly spaced out on the baking sheet and not overlapping (if overcrowded the broccoli with steam).
5. At the 15 minute mark for the eggplant, add the pan with the broccoli to the oven. Roast the eggplant for a full 30 minutes and the broccoli for the final 15 minutes. Remove from oven and set aside. 
6. While the vegetables are roasting, add the spinach to a pan with 1 tablespoon water and steam (cook) over medium heat, moving the baby spinach around the pan until just wilted.
7. Assemble the bowls with 1/2 cup quinoa, 1/2 cup edamame, 1/2 the baby spinach mixture, 1 cup broccoli, 1 cup eggplant and 2 tablespoons of the tahini dressing. Garnish with sesame seeds, if desired.