Prepare the tempeh: Cut the tempeh into 20 even cubes and place in a baking dish (I doubled the tempeh recipe for the photos, which is why there is much more than 20 cubes). In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, coconut aminos or tamari, Dijon, salt, pepper, and garlic. Pour over top of the tempeh and marinate for at least one hour or up to eight hours, flipping tempeh halfway through if possible.
Preheat the oven to 400 F and line two large baking sheets with parchment paper. Wash and dry the vegetables, Roughly chop the asparagus and red pepper into 1.5-inch pieces. Cut the red onion into medium chunks. Place in a medium bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss. Transfer to the prepared baking sheets.
You may roast the vegetables and tempeh at the same time, if desired. If your oven is not large enough to fit both pans of vegetables into the oven at the same time as the tempeh, you can cook the tempeh beforehand and set it aside.
Bake the tempeh for 15 minutes and the vegetables for 20 minutes.
While the tempeh and vegetables are cooking, prepare the Goddess Dressing. Add the nutritional yeast, water, tamari, apple cider vinegar, garlic, and hemp to the jar of a blender and blend until smooth. With the motor running, carefully add the oil and continue blending until emulsified. Transfer to a glass jar and cover until ready to serve.
Cook the soba noodles according to the package directions. Alternatively, you can cook 1 cup of quinoa, buckwheat, brown rice, or farro according to the directions on the package.
To assemble one serving, place 5 cubes of the tempeh, 1/4 of the roasted vegetables, 1/4 of the spinach, and 1/4 of the soba noodles in a bowl. Repeat with the remaining ingredients to create 4 bowls altogether. Drizzle each bowl with the desired amount of dressing and top with sprouts or microgreens.