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Cook 2 cup jasmine rice according to package instructions, adding 2 bay leaf and ¼ tsp salt to the pot while it cooks (stove, rice cooker, or Instant Pot are all great options). When finished, stir in zest of juice of 1 lime and 1 cup finely chopped fresh cilantro.
Roughly grate 1 8-oz package tempeh using the largest hole setting of a box grater.
Heat 1 Tbsp olive oil over medium/high in a large saute pan. Add tempeh and cook until lightly browned about 5 minutes. Add 1 Tbsp cumin, 1 tsp each salt, smoked paprika, chili powder, 1 clove garlic (minced), and 3 Tbsp tomato paste. Cook another 5 minutes, then add 2 Tbsp water and cook until water evaporates.
Evenly distribute rice and lettuce into serving bowls, topping with beans, veggies, tempeh taco meat, and sauce.