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Preheat your oven to 200c.
On a large baking tray, add the drained, rinsed and dried corn, and the torn up tempeh. Add a glug of olive oil, a large pinch of sea salt, toss to coat and pop in the oven for 14-15 minutes, until the corn and tempeh is browning off nicely.
Meanwhile, chop all the veg, fruit, and fresh herbs, and whisk the dressing ingredients together. Season the dressing to taste!
In a large mixing bowl, add the cooked grains, black beans, chopped red bell pepper, tomatoes, the washed and chopped kale, red onion, coriander, fresh chilli and jalapeños, avocado, the toasted corn and tempeh, and finally the dressing on top, then toss together with salad tongs, season to taste, and portion into bowls or meal prep containers with a wedge of lime, optional sliced avocado, and a sprinkle of chilli flakes and black pepper.
This will keep in the fridge in a sealed container for up to three days.