Hoisin Tempeh Quinoa Bowls

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Slice the tempeh and combine the rest of the ingredients in a bowl. Dip each piece of tempeh in the marinade and place on the baking sheet. Place in the oven and bake for 15-20 minutes, flipping halfway.*
While the tempeh is cooking, prepare everything else.
Combine the dressing ingredients in a bowl and stir to combine. Add water until the desired consistency is reached and add more lemon juice to taste. Set aside.
To make the wilted cabbage, heat the oil in a pan over medium heat. Add the onion and cook for 2-3 minutes, stirring frequently. Add the cabbage, salt & soy sauce and cook down until the cabbage is wilted, but still crunchy. Remove from the heat.
To assemble, layer quinoa, spinach, cabbage, tempeh and avocado in each bowl. Top with the tahini dressing, cilantro and green onion. This can be served hot or cold.