Preheat oven to 425°F and get all of your ingredients ready.
In a small, flat dish, combine diced tempeh and 3 tbsp water; cover and microwave on high for 3 minutes. When steamed, add soy sauce, vinegar, sriracha and sesame oil; toss and set aside for 10 minutes.
Assemble the bowls by adding a scoop of rice to the bottom of each bowl, a small handful of cabbage, some julienned carrots, a few edamame, and half a sliced avocado; set the bowls aside.
Place steamed and marinated tempeh and cubed potato onto a baking sheet and place into oven and bake for 10 minutes, remove from oven, turn over tempeh and toss potato and bake for another 10 minutes until browned.
Divide the tempeh and potatoes among the prepared bowls. Add the peanut butter to the remaining marinade at the bottom of the dish and and add about 1/4 cup water to thin out; stir well and drizzle over bowls.
Garnish with sliced green onion and sesame seeds