From My Bowl

1 Preheat your oven to 400F. Add the chopped Red Onion, Brussels Sprouts, and Butternut Squash to a large bowl, then top with Apple Cider Vinegar, Smoked Paprika, Garlic Powder, Salt, and Pepper. Stir together with a fork until everything is well incorporated, then transfer to a greased or lined baking tray and bake for 30 - 40 minutes, until the vegetables are throughly cooked.
2 In the meantime, prepare the Smoky Tempeh. Add all of the marinate ingredients together in a small bowl, stir well, and set aside.
3 Slice the block of Tempeh into 1/2" strips. Add 1/3 cup of water to a large pan over medium heat, then place the Tempeh into the pan, making sure each piece does not overlap. Cover the pan and let the tempeh steam for 6-8 minutes. Drain any excess liquid and return to the stove.
4 Pour the marinade over the tempeh, then sauté over medium heat for another 5-6 minutes, or until all of the marinade has evaporated from the pan. Flip the tempeh occasionally so all sides become nicely browned and coated in marinade. Set aside.
5 Prepare the Easy Tahini Dressing by combining all ingredients together in a large bowl and mixing by hand, or in a high speed blender if you would like to speed things up.
6 Once the vegetables have finished roasting, let them cool and then assemble the salads. Fill each bowl with fresh greens, then top with the Roasted Vegetables, Smoky Tempeh, some Dried Cranberries, and a generous drizzle of Dressing.
7 Store any leftovers in sealed containers in the fridge for up to 7 days.