Preheat your oven to 375°F (190°C). In a bowl, whisk together sesame oil, soy sauce (or tamari), maple syrup, rice vinegar, ginger, and garlic. Add the tempeh cubes and toss to coat evenly.
Spread the marinated tempeh on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
In a bowl, combine leafy greens, cooked quinoa or brown rice, shredded carrots, and red cabbage.
Top the greens and grains with baked tempeh, kimchi, and avocado slices.
Drizzle any remaining marinade from the tempeh bowl over the bowl. Alternatively, you can make a separate dressing using the same ingredients.
Sprinkle with sesame seeds and a drizzle of sriracha or gochujang, if desired. Serve immediately and enjoy!
