Cook Quinoa or Other Grain of Choice: Cook your choice of grain according to package instructions. 

Make the Dressing: In a small pan, heat sesame oil over medium-low heat. Add shallot, ginger and garlic. Season with a pinch of salt. Cook for 1-2 min, stirring often, until fragrant and softened. Reduce heat to low. Whisk in vinegar, maple syrup, soy sauce and chili flakes. Season with another pinch of salt. Gradually whisk in oil, until emulsified and combined. Remove from heat.

Make the Crumbled Tempeh: In a large non-stick skillet, heat 2 tsp oil over medium-high heat. While the pan heats, crumble tempeh, using your fingers, into little pieces. Add tempeh to the skillet. Cook for 4-6 mins, stirring occasionally, until golden brown and crisp. Sprinkle in smoked paprika and garlic powder, and stir to coat. Add the tamari and maple syrup. Cook for 1 min, stirring constantly until absorbed and edges are crisped. 

Prepare Kale: While tempeh cooks, place kale in a large bowl. Whisk the dressing again then drizzle 2 tbsp dressing over the kale. Season with a pinch of salt and pepper. Using your hands, massage kale for a couple of minutes, until all leaves are coated. This helps tenderize the kale.

Assemble Bowls: Divide the kale between 4 bowls. Divide the quinoa evenly between bowls. Add equal amounts of tempeh, cilantro, avocado, cucumber, tomatoes, green onion and mango to each bowl. Spoon the remaining dressing over the bowls. Sprinkle with sesame seeds.