Preheat oven to 425ºF. Line a baking sheet with parchment and set aside.
Whisk together the vinegar, oil and spices.
Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss to combine.
Transfer everything to the baking sheet and roast for 25 - 30 minutes until the vegetables are tender and the tempeh has started to brown.
Remove from oven and divide evenly between containers. Add quinoa into each container (½ - 1 cup) and allow everything to cool to room temperature until sealing and placing in the fridge.
