In a large bowl, massage lemon juice and olive oil into rinsed, de-stemmed, and roughly chopped kale for 2-3 minutes. Set aside.
Next, work on tempeh. Crumble tempeh blocks into a bowl and incorporate all seasonings except for olive oil. Mix until coated.
Heat olive oil in a medium-sized pan over medium-high heat, & add coated tempeh. Sauté for 8-10 minutes until golden and slightly crispy. Remove from heat and set aside.
For dressing, add all ingredients into a high-powered blender and process until smooth. Place in a bowl and set aside.
Finally, prep your toppings. Mix together the corn, grape tomatoes, and red onions. Dice avocado if using.
To serve, place bed of kale on the bottom of your bowl/plate and top with beans, corn mixture, tempeh crumbles, dressing, & optional topping of avocado! Enjoy!