Step 1 Preheat the oven to 350. Step 2 Spray a medium-sized baking sheet with cooking oil and lay down the cauliflower. Spray the cauliflower with oil and add in any spices that you choose (I like to use garlic powder). Bake for about 25 minutes or until slightly crisp. Step 3 In a medium-sized saucepan, add in the quinoa and a cup of water. Boil the water and then let simmer until the quinoa is fully cooked (all the water should be absorbed). Step 4 Chop up the tempeh into thin strips. In a bowl, add in the Thai Chile sauce and evenly coat the tempeh in it. Step 5 In a separate saucepan/ skillet, lay down the tempeh. Add in a few tbsps of soy sauce and water. Cook evenly on both sides until the tempeh is slightly browned and crisp. Step 6 Once the quinoa is done, pour it into a separate bowl and set aside. In that same saucepan, add in the black beans and cook in boiling water. Step 7 Do the same for the edamame once the beans are done. Step 8 Shred the carrots. Step 9 In a small bowl, add in the peanut butter and heat in the microwave for about 30 seconds or until it is a liquid consistency. Add in the maple syrup and soy sauce and evenly mix. Step 10 Combine the quinoa, cauliflower, tempeh, beans, edamame, and carrots in a bowl and top with the peanut sauce. Sprinkle crushed peanuts on top and serve.