Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the tempeh into small cubes or thin strips. In a bowl, toss the tempeh with half the olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread the seasoned tempeh on the baking sheet and roast for 15-20 minutes, flipping halfway through until it becomes crisp around the edges.
While the tempeh roasts, prepare the tender-cooked lentils if not already done. In a separate pan, gently heat them with a pinch of salt and a drizzle of olive oil to enhance flavor and encourage slight crisping.
If not pre-cooked, prepare quinoa by rinsing it thoroughly. Bring a small amount of water to a boil, add the quinoa, reduce heat, cover, and simmer until water is absorbed (about 15 minutes). Measure out 1/8 cup cooked quinoa and set aside.
Toss the broccoli florets with a tiny bit of olive oil, salt, and pepper, and roast them in the oven (either alongside the tempeh if there is space, or on a separate tray) for about 12-15 minutes until tender with slight charred edges.
Assemble the bowl by layering the spiced lentils as the base, then add the crispy tempeh, a small portion of quinoa, and finish with the roasted broccoli.
Serve warm, adjusting seasoning as desired, for a balanced, power-packed meal.