Combine the red quinoa, 1 cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

Using your hands, crumble the tempeh into bite sized pieces. Quarter the roma crunch, lengthwise, into wedges. Halve the cucumber, then slice into half moons. Halve the avocado, remove the pit, and slice the flesh.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the crumbled tempeh and a pinch of salt and pepper. Cook, tossing occasionally, until browned in places and tempeh is crispy, about 4 to 7 minutes. Add the smoked paprika, toss to coat evenly, and cook until aromatic, less than a minute.

In a small bowl, whisk together vegan ranch, tahini, and white vinegar until well combined. Taste the tahini ranch dressing and adjust seasoning with salt to taste.

Spread just half of the tahini ranch dressing onto plates. Top with the roma crunch, red quinoa, shredded carrot, sliced cucumber, sliced avocado and crispy tempeh. Drizzle with the remaining tahini ranch dressing.