Cut the tempeh crosswise into 2 pieces and place in a foil-lined baking pan.
In a small bowl, whisk together tamari, olive oil, lime juice, garlic, and ginger; spoon over tempeh and turn to coat.
Place in the pan and roast until golden brown, 12 to 15 minutes.
Let cool.
In a large bowl, combine spinach, cabbage, quinoa, roasted vegetables, and 1 piece of tempeh. (Refrigerate remaining tempeh in an airtight container for another use.)
Sprinkle with cilantro and drizzle with sesame oil.
Top with sliced radishes and serve with lime wedge.
