Preheat the oven to 400 degrees Fahrenheit. Spread the sliced carrots out on a large rimmed baking sheet. Drizzle with the melted coconut oil, and sprinkle with the paprika, cumin, cayenne, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper. Toss with your hands to coat evenly, then re-spread the carrots out evenly on the baking sheet. Pop in the oven and bake for about 40 minutes, until tender and slightly browned.

Put the rinsed black beans in a bowl. Toss with the garlic powder, red wine vinegar, zest of 1 lime, one tablespoon of extra virgin olive oil, and a sprinkle of salt and pepper. Set aside for now.

Add 2 tablespoons of olive oil to a large nonstick skillet. Warm over medium-high heat, add the tofu, and cook for a few minutes per side until golden and crisp. Remove to a paper-towel lined plate & season with salt and pepper.

Place the cilantro, 1 clove of garlic, ¼ cup extra virgin olive oil, mint, juice of 1 lime, nutritional yeast, hemp hearts, and ½ avocado in a mini food processor. Pulse until well blended and creamy. Season to taste with salt and pepper.

Divide the spinach into 4 serving bowls. Top with roasted carrots, black beans, crispy tofu, avocado slices, sliced olives, a sprinkle of jalapeño, and a liberal drizzle of dressing. Sprinkle with extra hemp hearts, if desired. Enjoy!