Cut the tempeh block in half, then stand it up so it's perpendicular to the cutting board, and cut it into 3 very very thin flat slices (see photo below). If you can't get it down to 3, dividing it in half would also work (the block itself is just too thick and flavorless otherwise).
Sprinkle each side of each piece with a pinch of salt and a pinch of smoked paprika and rub it into the block so it's lightly and evenly coated.
Heat up a pan to medium heat with enough coconut oil to coat it and prevent sticking.
Add the tempeh blocks to the hot pan and saute on each side for 1-2 minutes until they slightly brown.
Remove tempeh blocks and cut into 2-inch square-ish shapes, or close enough so they are all about the same size.
Add more coconut oil to the pan if necessary and add the julienne-sliced red peppers.
Cook for about 5-7 minutes, until they start to brown, mixing occasionally so they cook evenly.
Turn off heat, and add about 3 slices of pepper to each tempeh square.
In a medium-sized bowl, scoop out and mash avocado with the juice of 1 small lime, 1/4 tsp garlic and salt to taste
Top squares with avocado.
Cut the green onion stalks long-ways so they form thin strips and cut the strips to be just a tad longer than your squares.
Add 3 slices of green onion to each square. Arrange all fancy-like if you wish 🙂 Sprouts would also be an excellent topper.
Sprinkle with fresh ground black pepper to serve.