Greek Tempeh Skewer Bowls

Add the olive oil, smoked paprika, oregano, garlic powder, pepper, salt and lemon zest to a bowl. Whisk to combine. Add the cubed tempeh and toss to coat evenly. Place in the fridge to marinate for at least 30 minutes. If using wooden skewers, place them in a cup of water to soak.
While the tempeh is marinating, combine the dressing ingredients in a bowl and stir to combine. Set aside.
To make the rice, add the rice and 2 cups of water to a pot. Bring to a boil, cover, lower heat and simmer for 15 minutes, or until the liquid is absorbed. Add the lemon juice, herbs & salt to the rice and fluff with a fork.
Heat an indoor or outdoor grill to medium-high heat. Layer tempeh, bell pepper, onion and zucchini on each skewer. Brush any leftover marinade over the skewers. Place on the grill and cook until charred on both sides (about 5 minutes per side). Remove from the grill.
To assemble, layer rice and romaine in each bowl. Top with skewers and drizzle with dressing, more feta, dill and basil. Serve with lemon wedges and toasted bread.