Cut the tempeh through the middle then cut into 1" squares. Slice diagonal to create triangles. Place the tempeh in a shallow dish and cover with about ½ cup BBQ sauce. Place in refrigerator and marinate for 1 hour. Once marinaded, place tempeh on a parchment-lined baking sheet in a single layer and brush with additional BBQ sauce.
Preheat the oven to 425 degrees F.
Dice the sweet potato. Toss it in olive oil and season with salt and pepper. Transfer to a parchment-lined baking sheet.
Bake tempeh and sweet potatoes for about 25 minutes, flipping halfway through.
Meanwhile, prepare Success Quinoa according to package. instructions.
Lightly sauté collard greens for 5 minutes, stirring occasionally.
When tempeh and potatoes are cooked all the way through remove from oven and assemble the recipe by layering with quinoa, collard greens, BBQ tempeh, and sweet potatoes. Top with additional toppings of your choice and serve immediately or toss to combine and refrigerate to serve chilled as a quinoa salad.
Serving and Storing - Serve with avocado, cilantro, quick-pickled cabbage Once the bowls are dressed, they should be served immediately. Leftover bowls can be stored in an airtight container in the refrigerator for up to 2 days.Make in Advance - Storing You can make the BBQ and ranch dressing up to 3 days in advance. The tempeh can be made a day in advance.