Preheat oven to 425°F. Toss tempeh with maple syrup, paprika, oregano, oil, cayenne pepper and sea salt. Spread coated tempeh in a single layer on a parchment lined baking sheet or a baking stone. Add sheet to the oven and cook for 15-20 minutes or until browned and crunchy. Flip tempeh once around the 8 minute mark. Remove from oven.
Meanwhile, prepare your quinoa if you haven't already. ⅓ cup dry quinoa cooked with ⅔ cup water will result in 1 cup of cooked quinoa. Once cooked, set aside and allow quinoa to cool.
Prepare dressing by adding all ingredients into a small bowl. Whisk together until smooth. Add a little water to thin the dressing if needed.
Prep salads by layering 1/3 of the romaine, quinoa, bell pepper, onion, avocado and blackened tempeh in three separate bowls. Drizzle with desired amount of dressing and serve.
Notes
Tempeh: If you don't need this salad to be vegan, blackened chicken would be a delicious protein substitute for the tempeh. Follow the instructions in my blackened chicken salad for how to prep the chicken.
Quinoa: You could swap the quinoa with another grain like farro or rice.