• 250 grams organic tempeh, cubed (1/2-inch cubes)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons tamari
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Pinch each sea salt and freshly cracked black pepper
• 1 head of romaine lettuce, chopped
• 1 large grapefruit, sectioned
• 1 ripe avocado, sliced
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped

Pepita Cilantro Lime Dressing

• 1/4 cup toasted pepitas
• 2 garlic cloves
• 1 teaspoon cumin
• 4 tablespoons freshly squeezed lime juice
• 2 tablespoons apple cider vinegar
• 1/4–1/2 teaspoon sea salt, to taste
• 1 packed cup fresh cilantro
• 1 teaspoon maple syrup or honey
• 1/3 cup extra virgin olive oil
• Water to thin, if needed