Cut tempeh into thin strips and then boil for 10 minutes.

Meanwhile, prepare the tempeh marinade: in a container with a tight fitting lid, whisk together everything under "tempeh marinade". When tempeh finishes boiling, strain water and add tempeh to marinade and let sit for a minimum of 30 minutes (or overnight if you plan ahead!). Stir or shake container from time to time.

Slice ½ of a red onion and place in a container with 3 Tbsp rice vinegar and 1/8 tsp sugar. Mix to coat, then let onion marinade for 30+ minutes as well.

Rinse 1 cup Basmati rice until water runs clear (or soak for 5-10 minutes). Place rice in a medium-sized pot along with 2 Tbsp lemon juice, ½ tsp lemon zest, and 1 tsp garlic powder, and cook rice according to package directions.

For Tzatziki sauce: Grate 1 cup cucumber then squeeze out excess moisture by pressing through a strainer or using a clean towel. In a medium-sized bowl, stir together everything under "tzatziki sauce". Taste and add anything more it needs.

When tempeh finishes marinading, heat skillet on medium heat with a drizzle of olive oil. Remove tempeh strips from marinade and cook until both sides are browned. (Extra marinade can be frozen and used another time! Remember to label container.)

Prep veggies: chop lettuce, slice cucumber, cherry tomatoes, and olives, and finely chop parsley.

Assemble bowls: Start with a bed of lettuce, then add a handful of cucumber, cherry tomatoes, olives, desired amount of red onion, a generous scoop of rice, and tempeh strips. Top with Tzatziki sauce and optional vegan feta and/or pita bread. Enjoy!