Blend salad dressing ingredients in a blender until smooth. Set aside.
Heat olive oil in large saute pan over medium heat. Add crumbled tempeh and let cook for 3-4 minutes or until tempeh is browned.
Reduce heat to low. Add all the spices to the pan and mix well to coat the tempeh.
Then add the black beans and the water/broth and let simmer on low for 3 minutes more.
Lay two leaves of lettuce onto a salad plate. Top with sprouts. Spoon tempeh mixture onto sprouts. Top with cherry tomatoes. Drizzle with avocado dressing. Toss everything around a bit with your fork and enjoy.