Soak the brown rice overnight, if possible. To prepare the rice, put a medium sized pot over medium/low flame. Drain and rinse the soaked rice and add it to the pot. Toast the rice, stirring constantly, until it appears dry and smells nutty. Add 2 cups water (or low sodium vegetable broth) and bring the rice to a boil. Lower to a simmer. Cover and simmer the rice for 30-40 minutes, or until all of the water has been absorbed. Fluff the rice with a fork and allow it to rest for a few minutes.
Place the onions, garlic, lemon, oil, salt, and pepper in a food processor fitted with the S blade. Pulse until the herbs and onions are finely minced. Add the mixture to the rice and stir well to combine. Check for seasoning and adjust salt and pepper to taste.
To assemble the bowls, pile four bowls with 1 1/2 cups kale or other greens. Top the greens with 1/2 cup broccoli, a heaping half cup of the rice, a quarter of the tempeh cubes, and a nice drizzle (2-3 tablespoons) of lemon hemp dressing. Serve.
Leftover rice will keep in an airtight container in the fridge for up to 2 days.