Preheat the oven to 180C.
Cook brown rice according to packet instructions.
Slice up the tempeh and dip in soy sauce or coconut aminos. Arrange on a lined baking tray and pour over remaining sauce. Bake in oven for 15 minutes or until crisp.
Meanwhile, chop and steam the broccolini, green beans, bok choy and edamame as desired.
Slice up avocado.
Arrange rice, tempeh and greens in bowls, drizzle with tahini and enjoy immediately. Alternatively, store leftovers in an airtight container in the fridge for up to 3 days.