Remove tempeh from its packaging and cut each block into small triangular pieces.

In a shallow dish, whisk together maple syrup, balsamic vinegar, 2 teaspoons oil, tamari, and minced garlic. Add the tempeh pieces and toss to coat evenly. Marinate in the fridge for at least 1 hour (or up to 24 hours for deeper flavor), stirring once or twice if you can.

While tempeh marinates, start the pumpkin rice: in a medium pot mix coconut milk, vegetable broth, pumpkin puree, rice, and a pinch of salt. Bring to a boil, then cover and simmer over medium-low heat until rice is tender and liquid is absorbed (about 15–20 min). Once done, stir, cover, and set aside.

When rice is cooking, heat 1 tablespoon oil in a skillet over medium-high heat. Add the marinated tempeh (without pouring in the extra marinade yet) and cook until golden on each side — about 4–5 minutes per side.

Pour the reserved marinade into the pan with tempeh. Let it simmer 5–7 more minutes, tossing occasionally, until the sauce thickens into a glaze that coats the tempeh.

While the tempeh glazes, steam or cook the broccoli until bright green and just tender.

To assemble, divide the pumpkin rice among four bowls. Top each with glazed tempeh and steamed broccoli. Sprinkle pepitas if using, and season with salt and pepper to taste. Serve warm.