Cook the quinoa: Transfer the quinoa to a saucepan with 2 ½ cups water or vegetable broth. Bring the liquid to a simmer and cook covered for 15 minutes. Set aside for 5 minutes before fluffing with a fork. (Alternatively, cook the quinoa in the oven in a 9 x 13-inch casserole dish. Microwave the broth for 2 minutes. Add the hot broth to the quinoa and stir. Cover tightly with foil and bake at 375ºF for 25 to 30 minutes, until the water is absorbed.)
Preheat the oven to 425ºF.
Marinate tempeh: Dissolve the vegetable bouillon cube in 2 tablespoons water, and tamari in a medium bowl. Add the nutritional yeast, oil, garlic powder, smoked paprika, onion powder, and maple syrup. Mix to combine. Transfer the crumbled tempeh to the bowl and use your hands to massage the crumbles with the marinade until the they are evenly coated. Transfer them to a large rimmed nonstick baking sheet. Set aside.
Prepare veggies: Place the chopped bell pepper and onion onto a large rimmed baking sheet. Drizzle with olive oil and add a generous dash of garlic powder, and salt to taste.
Bake the tempeh and veggies for about 20 minutes, or until golden brown.
Blend sauce: Meanwhile, blend the yogurt, chipotle peppers, adobo sauce, lime juice, garlic, and maple syrup until smooth.
For serving: Transfer the quinoa, tempeh, edamame, kimchi, roasted veggies, and chipotle dressing to a large bowl and mix to combine. Or refrigerate the components separately and combine for serving.