Preheat the oven to 400°F/204°C. Line a tray with baking paper.
Add brussels sprouts and sweet potatoes to the tray, drizzle with olive oil, paprika and garlic. Bake for 15 minutes.
Remove the tray from the oven and push the vegetables to the side. Add tempeh to the tray, and top with BBQ sauce. Return to the oven and bake for an additional 10-15 minutes or until the potatoes are tender.
Add the lettuce to a bowl. Top with sweet potatoes, brussels sprouts, tempeh, kidney beans, and pumpkin seeds.