Place oil, vinegar, and maple syrup in a bowl. Whisk to combine.
Slice tempeh into 1cm thick pieces.
Place tempeh in the base of a container and pour over the marinade.
Leave overnight or at least 3 hours.
Once ready to eat, peel and de-seed the pumpkin and cut into 2-3cm chunks. Combine with the yams, 2 tablespoons olive oil, and spice mix.
Place in a single layer on a lined baking dish and bake on 200 degrees c. for 45 minutes, or until roasted and browning.
Once the vegetables have been cooking for 25 minutes, place the marinated tempeh on a lined baking tray and place in the oven. Bake for 20 minutes, turning halfway through.
To assemble the salad, mix the roast vegetables and shredded spinach. Plate and top with the tempeh.
Drizzle with the remaining marinade from the tempeh, or simply some olive oil.