Heat oil in a large skillet over medium heat.
Add crumbled tempeh and cook for 5 minutes, stirring occasionally.
Add onion, bell pepper, and garlic, and sauté for another 5 minutes.
Stir in smoked paprika, cumin, chili powder, salt, and black pepper.
Add black beans, diced tomatoes, and lime juice, mixing well.
Cook for another 5 minutes until everything is well combined and heated through.
Divide cooked rice into bowls and top with the tempeh mixture.
Garnish with avocado slices and fresh cilantro before serving
